This year was a unique two-part harvest. We have two types of trees: five smaller trees with large black olives which ripen early November and four larger trees with small green olives which start to turn black late November.
Previous years have always been a compromise. When we flew out for a weekend to harvest we either came early and picked a good crop of the black olives and smaller, lower yield, green olives or came later for a good crop of green/black olives but lost the early ripeners to windfall.
Now we are retired and able to spend more time in Puglia we were there over the full harvest period. Another contributing factor is having two neighbours with whom we could combine our olives for the press. The local press has a minimum batch of 220 kg, we are lucky to reach 100 kg. Our friends' neighbour was due to pick and press imminently so we harvested the first batch.
The crates, nets and rakes.
Spreading the nets in preparation.
Plum, juicy olives.
Raking out of the trees onto the nets.
As they fall.
Herded olives ready to pick out leaves and twigs.
Approx 26 kg ready to go to the press.
While at the local tyre shop we saw a large 220 kg crate as used by the press on the back of an Ape. No need for a jack with this, the owner simply held it up while the wheel was changed..
When our neighbour's oil came back from the press a few days later we received two 1 litre tins. Very happy with that. Murky, as it is unfiltered, also more than a little peppery on the back of the throat. Give it a month or two to settle and mellow and it will be ready to use.
Next up the "team" out for the main harvest...
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