Living with passion – lessons from Tuscany: olives and olive oil
November is olive harvest in Tuscany!
My cousin Massimo from Viareggio called this week because he was so excited to have his very own e.v.o.o. for the very first time. Anyone who has even a few olive trees on a small piece of land in Italy carefully picks and gathers their bounty and takes the lot to a local frantoio (olive oil press).
His call reminded me that this is a wonderful time of year to be in Tuscany.
For thousands of years, late October/early November has been the right time in Italy to pick and gather those full, ripe fruits produced from the ancient, gnarly olive trees. In Tuscany, the varied-colored nets that have been spread under the trees are filled with fallen olives and you can catch glimpses of olive pickers in the trees among the silvery leaves. Olives are still picked by hand.
Everyone’s “Bucket List” should include “I want to taste extra virgin olive oil immediately after it comes out of the press!” At no other time will the olive oil taste this wonderful as it immediately starts to lose some of its amazing organoleptic properties after pressing. This is why olive oil must be quickly bottled and stored in a dark, dry place.
If you are like me, you’ll want to savor the new oil directly from a spoon. Or, pour a bit over a slice of great bread and you will have an incredible treat.
Freshly-pressed olive oil is used in recipes that highlight its fresh taste and penetrating fragrances such as simple fish or vegetable recipes and carpaccio,
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