The Olive Harvest 2013
This year rain was a problem: it held up the harvest from one day to the next. But in the end everyone managed to make their oil.
Once upon a time a small rake was used to pull the olives from the trees: this most delicate method is kind to the olives and the rest of the tree, but is highly labour-intensive and lengthy. Most today rely on some sort of mechanized system: in our area, what is know locally as a frullino (whisk) or twittering rake, which minimizes damage and gets the job done much faster than hand held raking. However this twittering rake, powered by a rechargeable battery, represents a substantial investment, over €1000.
|frantoio, moraiolo, leccino, pendolino are some of the principal varieties cultivated for oil in Chianti |
and here you can peek inside a modern frantoio:
(ps my sources tell me that this yield was quite good for 2013. Most people's yield was much lower in Chianti.)
This frantoio, in Panzano, called the Azienda Olearia del Chianti, has recently updated all its machinery and uses nitrogen to do the cold press. This is state of the art technology. The Olearia is much appreciated locally for its accessibility, speed and efficiency.
|a product of the Olearia which can be bought at the supermarket|
|olio nuovo - new oil in all its cloudy glory|
|olio nuovo, cold-pressed at local frantoio|
With thanks to Jaap Romers