The olive harvest has started

From late September we pick by hand, tree by tree, and press the same day: never more than six hours between the grove and the mill, which is what keeps the acidity low and the aroma intact. This year the oldest trees, the ones behind the house, have carried well. They are Ottobratica and Carolea, the two cultivars of the Vibo area: the first gives a sweet oil with a note of almond, the second is firmer, almost peppery at the back of the throat. Anyone joining a tasting in these weeks tastes the new oil, still cloudy, the way we eat it ourselves: on warm bread with a pinch of salt. From November it will be filtered and clearer, but it will not be the same thing.