My apologies, slow internet, no pics
The Italians say Japanese live to 100 because they eat so much fish and rice. They are quick to add that Italians live to 101 because they eat a lots of olive oil and pasta. They also claim to be better looking. Today we learned the process for making the worlds most healthful and best tasting olive oil.
We arrived at Anna Gloria’s and Enzio’s home situated on a hillside with breathtaking vistas and hundreds of olive burdened trees. The grove manager provided our group interesting facts about the growing and harvesting of the olives that ultimately birth the silky smooth oil we know as EVOO. Well not really we know, but the European folks who can get the real stuff know. Our morning continued by helping spread “nets” under and around the trees to catch the olives as they are separated and fall to the ground. Today, our travel group will do the separating.
The long handled rakes are distributed among the group and the harvesting begins. We are harvesting from two trees with our harvest being collected and transferred to the local oil producer. We do our job and transfer two heaping milk crates to the oil mill. Amazing machines load olives, leaves, twigs and variously debris into a hopper that separates the olives from the chaff. The olives are then turned into the smooth oil we enjoy so thoroughly.
Our group then traveled to a medieval winery to observe the process of brewing the Chianti region wines, and of course a tasting session to verify quality.
Dinner was at Paolo’s in Tavernelle. Lots of antipasto, first and second courses and we loved every offering. Pam and I ate at Paolo’s in 2019 and it continues to rank high on our Tuscany restaurant list.
Talk tomorrow, Jim