The Olive Harvest
We built our house on a plot of land which already had an olive grove on it. There
were 26 trees, somewhat neglected, and in dire need of some tlc. Some are quite old
and more productive than others, although all are a lot healthier now.
It is a common misconception that there are two types of olive: green and black. In fact there is only one. If you want them for the table you pick them while they are still green and unripe. You then have to reduce the acidity by steeping them in spring water, changing this water every day for about 30 days. After that you can pack them in jars of brine, perhaps flavoured by herbs or anchovies and leave for some time before eating to be sure they have softened and lost enough of their acidity.
It´s important to deliver the olives to the press on the day you pick them if they are to achieve extra virgin olive oil status. We take them to the coperativa in the next village where their acidity levels are checked, they are weighed, and are then taken along a conveyer belt for processing.
Once all the trees are stripped of fruit, they have to be pruned. Each trunk splits into three and the upward springing branches, known as cocks, have to be removed so that air can reach the centre of the tree. All the brash has to be burned as olive leaves do not rot down and can cause disease. Winter is the only time of year we can hold a bonfire in Spain. Even then we must get a license from the town hall and the guardia locale often call to inspect. After that we pray for spring rain and lots of blossom to set next year's crop.
We don't do any of that as it is far too much hassle. We pick them when they are black and shiny and ripe, for oil. Here I am looking very precarious propped against an olive tree. The picking usually takes place some time between the end of November and early January, and the olives have to be delivered the same day they are picked in order to qualify for the extra virgin label.
