Olive farm visit in Tuscany - olive harvest, oil pressing
Oct 14th, 2016, 08:36 AM
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Olive farm visit in Tuscany - olive harvest, oil pressing
Hi,
We are spending one week in Tuscany from 27th october until 3rd november, with accomodations split around san gimignano area and within montepulciano town. We would love to visit a farm with olive groves where they are harvesting olives for oil production. I believe our timing fits this well. I have read that most farms do not have their own oil press and go to a nearby press in the local area for pressing. We want to experience this whole procedure - from harvest to pressing to tasting. We are not keen on going to an enoteca or a restaurant for just a tasting. We would love to buy some quantities of the oil directly from source.
We are not much into wine but I bring up vineyard tours of similar nature in my hope to convey that I am quite passionate about olives, olive oil, learning about the whole procedure and talk to families who have been doing this for generations. It would be a good glimpse in tuscan life. Please share contacts / name of the farms based on your personal experience and knowledge. Thanks.
We are spending one week in Tuscany from 27th october until 3rd november, with accomodations split around san gimignano area and within montepulciano town. We would love to visit a farm with olive groves where they are harvesting olives for oil production. I believe our timing fits this well. I have read that most farms do not have their own oil press and go to a nearby press in the local area for pressing. We want to experience this whole procedure - from harvest to pressing to tasting. We are not keen on going to an enoteca or a restaurant for just a tasting. We would love to buy some quantities of the oil directly from source.
We are not much into wine but I bring up vineyard tours of similar nature in my hope to convey that I am quite passionate about olives, olive oil, learning about the whole procedure and talk to families who have been doing this for generations. It would be a good glimpse in tuscan life. Please share contacts / name of the farms based on your personal experience and knowledge. Thanks.
Oct 14th, 2016, 09:39 AM
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In all likelihood you are going to have to find a local cooperativo, which is where the locals would bring their olives if they didn't have their own press. Whether anyone would want you hanging around during their busiest time of year is worth investigating, no matter how passionate you are - they are far more passionate, I would imagine, as their livelihoods depend on it. I know an olive grower in the South of France, and he actively shuts down his tourist business, except for a small store where you can buy his products, while the harvest is on. It's the same thing in France in the area we live in during the grape harvest - no one wants anyone interfering with what is a demanding and exhausting period of work. I would contact the local tourist offices and ask if there's anyone who would entertain this idea.
Also consider that buying "the oil directly from the source" isn't likely to happen. The virgin-pressed oil isn't going to be available for awhile.
Also consider that buying "the oil directly from the source" isn't likely to happen. The virgin-pressed oil isn't going to be available for awhile.
Oct 14th, 2016, 10:33 AM
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<i> Also consider that buying "the oil directly from the source" isn't likely to happen. The virgin-pressed oil isn't going to be available for awhile. </i>
I don't understand this at all. Olive oil doesn't have to age. At our local olive mill, you bring your olives and your containers and you can even wait there while they're pressed and bring your oil home the same day. This mill also sells virgin olive oil in small metal containers, ideal for gifts or for bringing home. You might have to wait a little while for these; I don't know if they produce them during the harvest period. However, our local mill sells little metal containers with a spigot, and these could be filled on the spot. I would want to carry them inside a heavy plastic bag.
Around here, at least, the olive harvest is much more protracted and leisurely than the grape harvest. Olives don't have to be harvested at a precise moment as grapes do. I don't know if it's different in France.
The main problem I can see is that the olive harvest this year might be a bust. At least here in Le Marche, the crop is so bad that many farmers are going to leave the olives on the trees. In addition to the scarcity, the quality is terrible because of a bad infestation of the white olive fly. I've read that it's bad in Tuscany (directly west of us) this year, too, but I don't know if it's as bad as here.
We have one olive tree in our small garden. I usually use the olives to preserve, but this year there are hardly any on the tree, and those that there are have the tell-tell mark of the fly, who leaves its larva inside the flower, and the mature larva makes a tiny hole when it exits from the fruit.
Farmers around here use copper salts and lime to treat the trees and discourage the flies, but it's not a foolproof method. No one around here uses insecticides.
Last year was a great year for olive oil, and my husband insisted on buying a large quantity. I was opposed, because I like to buy it fresh every year, but now I'm glad he didn't listen to me.
In a situation of a bad harvest, people around here don't trust even their local olive mill. They suspect that they're importing oil from who-knows-where. We now buy from a farmer we know personally.
I don't understand this at all. Olive oil doesn't have to age. At our local olive mill, you bring your olives and your containers and you can even wait there while they're pressed and bring your oil home the same day. This mill also sells virgin olive oil in small metal containers, ideal for gifts or for bringing home. You might have to wait a little while for these; I don't know if they produce them during the harvest period. However, our local mill sells little metal containers with a spigot, and these could be filled on the spot. I would want to carry them inside a heavy plastic bag.
Around here, at least, the olive harvest is much more protracted and leisurely than the grape harvest. Olives don't have to be harvested at a precise moment as grapes do. I don't know if it's different in France.
The main problem I can see is that the olive harvest this year might be a bust. At least here in Le Marche, the crop is so bad that many farmers are going to leave the olives on the trees. In addition to the scarcity, the quality is terrible because of a bad infestation of the white olive fly. I've read that it's bad in Tuscany (directly west of us) this year, too, but I don't know if it's as bad as here.
We have one olive tree in our small garden. I usually use the olives to preserve, but this year there are hardly any on the tree, and those that there are have the tell-tell mark of the fly, who leaves its larva inside the flower, and the mature larva makes a tiny hole when it exits from the fruit.
Farmers around here use copper salts and lime to treat the trees and discourage the flies, but it's not a foolproof method. No one around here uses insecticides.
Last year was a great year for olive oil, and my husband insisted on buying a large quantity. I was opposed, because I like to buy it fresh every year, but now I'm glad he didn't listen to me.
In a situation of a bad harvest, people around here don't trust even their local olive mill. They suspect that they're importing oil from who-knows-where. We now buy from a farmer we know personally.
Oct 14th, 2016, 02:38 PM
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<<I don't understand this at all. Olive oil doesn't have to age. At our local olive mill, you bring your olives and your containers and you can even wait there while they're pressed and bring your oil home the same day. This mill also sells virgin olive oil in small metal containers, ideal for gifts or for bringing home. You might have to wait a little while for these; I don't know if they produce them during the harvest period. However, our local mill sells little metal containers with a spigot, and these could be filled on the spot. I would want to carry them inside a heavy plastic bag. >>
Of course it doesn't have to age, but it doesn't have to be available instantly to tourists, either. At YOUR local olive mill the same thing happens at my friend's local olive mill in southern France, but HE brings home the olive oil the same day, not some tourists who are hanging around to watch what's happening (which he does not allow - perhaps that's the difference). Tourists can go to his small store and buy oil and soap and other products but not the same day the oil is pressed. It's not available until he packages it in a way that he thinks is attractive to tourists and can command higher prices than what he could get locally.
Of course it doesn't have to age, but it doesn't have to be available instantly to tourists, either. At YOUR local olive mill the same thing happens at my friend's local olive mill in southern France, but HE brings home the olive oil the same day, not some tourists who are hanging around to watch what's happening (which he does not allow - perhaps that's the difference). Tourists can go to his small store and buy oil and soap and other products but not the same day the oil is pressed. It's not available until he packages it in a way that he thinks is attractive to tourists and can command higher prices than what he could get locally.
Oct 14th, 2016, 06:44 PM
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I have written about this property many times on Fodors.
http://www.relaisvillalolmo.com/rela.../new-olive-oil
Relais Villa L'Olma is set in an olive grove. You can watch the olives being pressed by the round, stone wheels.
My husband and I love this property. It is only 25 minutes by bus to Florence. The bus stop is at end of the driveway and is walkable to the town of Impruneta where there are several restaurants, banking machines and a co-op food store. Please check their web site for information on harvesting the olives.
http://www.relaisvillalolmo.com/rela.../new-olive-oil
Relais Villa L'Olma is set in an olive grove. You can watch the olives being pressed by the round, stone wheels.
My husband and I love this property. It is only 25 minutes by bus to Florence. The bus stop is at end of the driveway and is walkable to the town of Impruneta where there are several restaurants, banking machines and a co-op food store. Please check their web site for information on harvesting the olives.
Oct 14th, 2016, 07:47 PM
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StCirq, I could find many such opportunities available through a quick google search. I just did not want to book a commercial tour through a company or land up at a farm after random email communication with them without any references of people who have experience of such activities. Hence I posted on the forum. And no, we don't intend to just lurk at the town's olive oil press, we intend to have a visit where we are escorted to the olive oil press as part of the whole harvest to oil pressing to tasting sequence. A simple google research will throw up many such offerings, including farmhouses which are dedicated to olive oil in many regards.
Bvlenci, can I just say you have such a beautiful life?
And thanks for your insights. Btw, how do you preserve the olives? In salt brine or some sort of oil and herbs mixture? I remember my grandmother used to preserve gooseberries in brine with a dash of turmeric and we used to look at those big glass jars longingly, witnessing the gooseberries' color change from straw green to light green to luminescent yet pale yellow in few days and then they would be ready to eat. Completely transformed and so yummy.
Thanks Scotia, I have dropped them an email. This is close to what I am looking for.
Bvlenci, can I just say you have such a beautiful life?
And thanks for your insights. Btw, how do you preserve the olives? In salt brine or some sort of oil and herbs mixture? I remember my grandmother used to preserve gooseberries in brine with a dash of turmeric and we used to look at those big glass jars longingly, witnessing the gooseberries' color change from straw green to light green to luminescent yet pale yellow in few days and then they would be ready to eat. Completely transformed and so yummy. Thanks Scotia, I have dropped them an email. This is close to what I am looking for.
Oct 15th, 2016, 04:50 AM
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Rtwin, first I separate the green olives from the black (riper) ones. I layer the black ones in glass or ceramic containers with coarse salt, stems of wild fennel, and whole unpeeled garlic cloves. They have to be tossed or mixed every day. I put the green ones in jars with bay leaves and (optional) red peppers, and cover them with boiling salt brine, cover them and let them sit.
The first method is the traditional method here, and many people use it with both green and black olives. They still have to be separated, because tge green ones take longer. I'm still feeling my way with the second method.
The first method is the traditional method here, and many people use it with both green and black olives. They still have to be separated, because tge green ones take longer. I'm still feeling my way with the second method.
Oct 15th, 2016, 06:27 AM
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A few additional points to what bvlenci has said who is very knowledgeable on the subject.
The olive harvest start date varies from region to region in Italy, generally starting earlier in the south due to higher temperatures encouraging earlier ripening. However, if you delay your start date you can get a higher yield (resa) but lower quality. In Tuscany the harvest, to achieve a high level of quality, usually takes place during the month of November. I am not familiar with the period in Le Marche where bvlenci is based.
The harvest of 2016 will certainly not be as good as 2015 but hopefully will not be as bad as that of 2014.
If you love EVOO there is nothing better than freshly pressed oil which, as bvlenci correctly states, you take home with you immediately after your olives have been pressed. However, it is an acquired taste for someone not familiar with Italy. First of all, the oil is cloudy and seems quite different to those oils which one regularly finds a few months after the harvest date, most of which have been quite heavily filtered. But freshly pressed oil is a real treat and almost a meal in itself. Nothing is better than pouring some new oil on to a plate, adding just a little sea salt and mopping it up with some Tuscan bread (without salt). In November and early December the oil (as I said is cloudy) has a taste which can be described as, the French would say, pétillant. The taste is slightly peppery and on the tongue is similar to sherbet.
This may be sacrilegious but if you wish to have newly pressed olive oil for the whole of the year put it in the freezer! This is not as strange as it seems as many places in Tuscany store their olive oil in cellars which can get very cold in the months of December and January - often below freezing point (of water). If you want to win any EVOO prizes you may not want to do this but I have done so and it does work.
Finally, I would love to hear from bvlenci about olive ascolane.
The olive harvest start date varies from region to region in Italy, generally starting earlier in the south due to higher temperatures encouraging earlier ripening. However, if you delay your start date you can get a higher yield (resa) but lower quality. In Tuscany the harvest, to achieve a high level of quality, usually takes place during the month of November. I am not familiar with the period in Le Marche where bvlenci is based.
The harvest of 2016 will certainly not be as good as 2015 but hopefully will not be as bad as that of 2014.
If you love EVOO there is nothing better than freshly pressed oil which, as bvlenci correctly states, you take home with you immediately after your olives have been pressed. However, it is an acquired taste for someone not familiar with Italy. First of all, the oil is cloudy and seems quite different to those oils which one regularly finds a few months after the harvest date, most of which have been quite heavily filtered. But freshly pressed oil is a real treat and almost a meal in itself. Nothing is better than pouring some new oil on to a plate, adding just a little sea salt and mopping it up with some Tuscan bread (without salt). In November and early December the oil (as I said is cloudy) has a taste which can be described as, the French would say, pétillant. The taste is slightly peppery and on the tongue is similar to sherbet.
This may be sacrilegious but if you wish to have newly pressed olive oil for the whole of the year put it in the freezer! This is not as strange as it seems as many places in Tuscany store their olive oil in cellars which can get very cold in the months of December and January - often below freezing point (of water). If you want to win any EVOO prizes you may not want to do this but I have done so and it does work.
Finally, I would love to hear from bvlenci about olive ascolane.
Oct 15th, 2016, 07:25 AM
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Around here, Nochblad, they're saying that the harvest is worse than 2014. That, of course would vary greatly even within small areas. One farmer told us that the color of the oil is brownish, because of the infestation.
Our olive oil mill gives you a choice of filtering your oil or not. It would only be filtered once, and the taste doesn't change much. For eating fresh, the unfiltered oil is surely better, but for cooking, I prefer the filtered oil.
Unfortunately, I don't care very much for olive ascolane, so I don't have much to say about them. It's the stuffing that I don't particularly like, although some are better than others. I prefer my olives unstuffed.
Since we have only one tree, we rarely get our olives pressed. One year, we had a bumper harvest, and got 10 litres of oil from them. Our tree is a bit higher than we like to climb on a ladder, so usually we don't harvest all of them. It's amazing how many people are badly hurt each year, or even killed, harvesting olives on their own, on rickety ladders.
Our olive oil mill gives you a choice of filtering your oil or not. It would only be filtered once, and the taste doesn't change much. For eating fresh, the unfiltered oil is surely better, but for cooking, I prefer the filtered oil.
Unfortunately, I don't care very much for olive ascolane, so I don't have much to say about them. It's the stuffing that I don't particularly like, although some are better than others. I prefer my olives unstuffed.
Since we have only one tree, we rarely get our olives pressed. One year, we had a bumper harvest, and got 10 litres of oil from them. Our tree is a bit higher than we like to climb on a ladder, so usually we don't harvest all of them. It's amazing how many people are badly hurt each year, or even killed, harvesting olives on their own, on rickety ladders.
Oct 20th, 2016, 11:04 AM
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bvlenci, the methods you described sound yummy. Maybe some experimentation in the flavour profile could be tried along with brining them. Dukkah for a middle-eastern twist, or curry powder for an indian one, or then some lemon peel or drops of food grade lemon essential oil, or flavored salts, etc etc....I would love to roast some coriander seeds, cumin seeds, couple of cloves and drop these in the brine solution to see what happens 
Nochblad, I recently understood first hand what the cloudiness in unfiltered EVOO looks like - I ordered the new olive oil from a farm in sicily available on freshdirect and when I saw the bottle for the first time, I saw a thicker coagulated semi-opaque mass floating around at the bottom and I almost thought if the oil has gone bad. But it was fine, and the taste was very different from the usual supermarket EVOOs. Lot more peppery, pungent and strong, less fruity, if it makes sense.
Nochblad, I recently understood first hand what the cloudiness in unfiltered EVOO looks like - I ordered the new olive oil from a farm in sicily available on freshdirect and when I saw the bottle for the first time, I saw a thicker coagulated semi-opaque mass floating around at the bottom and I almost thought if the oil has gone bad. But it was fine, and the taste was very different from the usual supermarket EVOOs. Lot more peppery, pungent and strong, less fruity, if it makes sense.
Oct 20th, 2016, 11:27 AM
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I can confirm that the Fattoria outside Florence that I know best is ok for 2016 EVOO although production will be down on 2015.
A good EVOO will be cloudy when just pressed and will throw a deposit, a bit like a good Bordeaux.
A good EVOO will be cloudy when just pressed and will throw a deposit, a bit like a good Bordeaux.
