As Tuscany slid rapidly from a ‘Yellow’ low risk Covid 19 region to ‘Orange’ and then ‘Red high risk’ within in a week I was lucky to be able to still pick olives. It’s time for the new Olive Oil – strictly Extra Virgin Olive Oil
In fact am on ‘Cloud Nine‘ as you can see in the photo. The Sieve valley area completely encased in cloud while we were lucky happily above it all and ready to start by 9.30am. If the property was down in the valley pickers would be unable to start till very late morning as the olives are still damp from the fog and low clouds.
This year I was picking in an area above Rufina about 35kms East from Florence.
Being now in a Red region lockdown travel is only allowed outside of our Council area for work, health or necessity reasons and with a permit. Fortunately Tuscany decreed that only families (not friends) could continue to pick olives on private farms. So it was just as well I could still be included as family even as an ‘ex-wife‘ and continue the tradition of picking which I love so much.
In two days of picking, 4 hand pickers and one with a machine we managed to pick 27 crates. Each crate holds around 24kgs of Olives and on average you need 5-6kg of olives for a litre of extra virgin olive oil. Some trees can produce up to 2 crates, sometimes more, depending on the season and the variety of olives. This year the trees are beautifully healthy, no nasty bugs like last year and laden with wholesome olives. A delight to feel between the fingers.
Temperatures have dropped to cold mornings, around 3-4°C but we have been lucky to have sunshine, and dragging out olive nets, shifting ladders and picking, warms you up pretty quickly. By lunchtime we were soaking up a warm 14-15°C as we ate sausages, oops they ate sausages from the BBQ and I feasted on my veggie pie and of course ‘Fettunta‘ toasted bread with the new oil drizzled on.
On the rainy days we don’t pick so the picking has spread over 3 weeks. We have been to the mill three times already and the last time was last Sunday.
Covid 19 has put pressure on the normal mill activities as many panicked thinking lockdown may limit the possibility of picking so started earlier than usual. And many inundated the mill with more olives than what they had booked in so the mills were often running behind schedule. Our last picking in fact had to be slowed down to accommodate a late booking at the mill, unable to accommodate us earlier. Still it was worth it as the local mill – La Corte uses upmarket equipment in slicer/crushers, temperature control thus producing a healthier extra virgin olive oil which tastes fantastic….especially if you have picked and crushed immediately after two or three days of picking.
The old wheel grinders of the past are still used in some Mills but the contamination between each producers olives is a high risk as the paste spreads out onto mats to be pressed. You can see that process here.
The information printed on my tin of oil describes its fabulous Nutritional characteristics, and together with its gorgeous green colour and just a touch spicy in flavour when its freshly pressed is why Extra Virgin Olive Oil remains such a part of our daily diet. And love it!