Olive Farm by Carol Drinkwater

Author:Carol Drinkwater [DRINKWATER, CAROL]
Language: eng
Format: epub
Tags: BIO000000; BIO026000; TRV000000; TRV009000; TRV009050
ISBN: 9781468308709
Publisher: The Overlook Press
Published: 2013-10-08T04:00:00+00:00

NOT LONG AFTER THE Romans began to press the oil here in France, rather than using the method of the more popular Italian family-run businesses, the cooperative system was established. Small community mills were constructed, and the olives were taken there by the locals to press or cure. Although there were, and still are, many single estates and farms cultivating their own olive groves, very few, if any, own a private mill. It has long been the norm here in France to take the harvest to one of the nearby cooperatives where the fruit is pressed—as a single-estate extra-virgin oil—and sold or used locally. Since Appassionata is modest, Michel and I agree to use this system. The finest olive oil is extremely costly because it is a very labor-intensive process. The trees do not demand heavy watering but they need to be fumigated, pruned regularly—usually biannually on a rota system—and treated once every twenty-one days from around mid-July to early or late October, depending on the weather. Although I am learning all this, it is not until I finally encounter “our man” and we begin to work with him that I understand the challenge we are taking on.

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