Our olive harvest
The olive harvest season in Tuscany begins in early November and lasts until early December depending on the weather and ripeness of the olives. Olives are picked and collected in big nets under the olive trees and then processed within 24 hours. The olives are brought to the Frantoio (oil mill) where they are cold pressed at 82,4° F / 28° C as opposed to warm pressed at 96,8° F / 36°. Although it not easy to cold press the olives and the output is substantially lower, the quality of the olive oil is much greater.
It is difficult to find oil mills that are able to process the olives into a real extra virgin oil. Most oil mills cater to the big companies so that the output is greater. In addition, olives processed at higher temperatures produce an impure product, poor separation of oil and oxidation.
Country life in Tuscany
Pictures of our Tuscan olive harvest with friends from America.....
Our country life in Tuscany
Images of Tuscany olive harvest with friends from Switzerland.....
