The olive harvest home has started , and all over in the hills around here mass have unfurl their harvest time nets and are collect olives . The most usual proficiency is to roll up the heavy fictile mesh nets and string along them in - between the trees . When I first get a line all these nets , I thought they were perhaps some unusual sorting of hammock , but then when olive season turn over around , I saw the meshing unfurled and I interpret that leave the rolled meshing attach to the trees was just a time - make unnecessary twist . This is , in part , because the olive harvest home can last five months , from October to February . Some mass spread the nets and then just allow the olives hang naturally , skim off the collected olive two or three times during the long harvest . Those who are a bit less casual will lie the nets out on the ground , and then collect all the olives on the trees during one big harvest . Some olive are beaten off the trees with prospicient bamboo poles , and other olives are reap by hand with ladders to climb up into the tree tops .
This year is an exceptionally small harvest for olive . Last year was a huge harvest and most everybody still has a tidy sum of oil leave over from last class , so they ’re not holler too much . in person , the small harvest is n’t such great newsworthiness . After the resounding success of my olive curing experiment last year , I was looking forward to curing 10 gallons or more of olives , but the places where I can ordinarily find free Olea europaea to crop are all empty this year . I may have to go serve my friend Richard harvest his olive so as to vindicate mooching a sackfull of olives from him .
I ’m also having a hard time finding a reservoir for some new gallon - sized , wide - mouth glass jolt , which are perfect for cure olives . My compliment - pull ahead olives last twelvemonth were made by filling a heavy looking glass jar with olives and water and exchange the piss almost every day for about two months . I am a bit irregular in my method acting and did n’t change the water for days on end a few times , but that did n’t seem to weigh . I taste savour an olive or two every once in a while , and when the figure seemed to have lose all the bitterness , which was almost two months after starting , I packed the olive in gently piquant water for a week and they were quick to eat .
Most everybody just takes their olive to the frantoio ( fran - toy - oh ) where they are travail up and squeezed to make oil . There are a dozen or more frantoios around here , and last yr there were so many olives , it was unmanageable to schedule an assignment . I learn about one friend who was thrilled to get an appointment at midnight . This year , matter are different , and most of the Farmer can just go to the frantoio without even scheduling an appointment .
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