In October and November, the undisputed protagonist of country life is the olive harvest that gives us the so-called “oro verde” or green gold: olive oil. Green is the colour of the new oil just out of the olive press, ready to taste on a slice of toasted bread rubbed with a little garlic should you wish: the not-to-be-missed simplest and best food ever!
The most common harvesting method and the best, according to many, is that done by hand, la brucatura (stripping). Thickly-woven nets are spread out under the trees and, plant by plant, the branches are stripped one at a time, beginning with the lowest ones while the harvesters try to sort the olives. Then, using ladders to reach the higher branches, they continue until all of the precious fruit is on the ground or in the buckets placed on the branches to avoid bruising the olives in the fall. The contents of the nets are then very gently tipped into crates that are taken for pressing to the frantoio within a few hours. There are other methods though, all with very curious names: “combing”, “shaking” and even “knocking down”.
To enjoy the colours and the flavours of this experience, we suggest you try Frantoi Aperti, which takes place everywhere in Umbria between 29 October and 27 November 2016.
For further information: www.frantoiaperti.net