POTATURA. Spring is making some appearance and it’s now time to prune olive trees. Some of the locals have actually started in November, just after harvest. Some have run to the fields during the very few sunny days we have had during this rainy winter. We have a small olive grove, so we can take it easy and wait for the nice weather. Pruning is … Continue reading olive trees pruning
If one loves Mediterranean food one loves olive oil. As promised, I will now tell you what to do if you do not live near our deep blue sea and want to make a wonderful bruschetta like that one above. If you are looking for a good quality extra virgin olive oil, you might need to visit several specialty shops or well stocked supermarkets. If … Continue reading know your extra virgin, think local
This post is dedicated to my friend Morgana who lost her house in Melbourne’s fires last Saturday. Coraggio Morgana! The definition of what is a good olive oil has changed a lot over the last decades in Italy. In the past, the majority of Italians were poor farmers and lived on a simple diet of grains, pulses and vegetables. In the Center and South of … Continue reading good olive oil
Extra virgin Umbrian olive oil is considered one of the best oils in the world for quality, bouquet and taste. “Olio nuovo” – new oil- is what we call the olive oil when is just pressed. In contrast with most wines, olive oil is at its best when fresh. Just like we do, most Umbrian olives are picked between the end of October and mid-November. … Continue reading new oil
Ours is a small farm, we have 11 hectares land, about 27 acres. This year we have taken advantage of the last sunny days of the season to harvest olives from our 250 trees. We like to harvest early, between the end of October and the beginning of November, when olives are just turning from green to purple. At this stage olives are rich of … Continue reading olive harvest
