olive harvest

To take a rest from the world of all things grape, I spent one week in a town called Monteriggioni (about 20 minutes from Siena) in the heart of Tuscany to pick some olives. Every day I was immersed in clusters of ripe olives and smooth silvery green leaves. I would pull my hands down the thin branches to gently release the olives and I could spend an hour or more on one tree to make sure every single olive was found and picked. Sometimes, I would crawl to the interior of the tree and gaze out through the canopy of olives and branches. It was kind of like my very own grown up fort. Or perhaps, my very own secret olive grove? Yes, I realize I already have a secret vineyard. But, a gal can have an olive grove too, for pete’s sake.

Each day we would set out to a new untouched section of the grove and work our way down the hill tree by tree. We’d start by spreading out the World War II parachutes we used as tarps to collect all of the falling olives. And then we got to work. After collecting around 30 crates (which could take almost 2 days of work), the olive mill was switched on and ready to press! All of this work is being done biodynamically and organically without the use of any chemical treatment to the trees or surrounding land. The olives are cold pressed, then left in stainless tanks for 6-8 weeks. Then bottled. That’s it. The “mill” is a super fancy machine that was created just a few years ago. Jens Schmidt, the owner and my gracious host, was the second person to have ever bought the machine and people all over the country and the world have come to visit to learn how to operate it.

[click to continue…]

{ 2 comments }