The press should be in a dark cool building to keep any sunlight and heat out. They monitor the temperature of the olives and the oil. The best quality oil comes when the olives don’t warm up while being pressed. Once the olives have been picked, they are transported to the mill for washing and pressing. Earlier means beginning in the second half of October and finished by November. Picking them when they start to turn black allows for a stronger fruitier flavour, and again, a lower acidity. One thing that has changed is picking the olives when they aren’t fully ripe. The loose and stony soil makes it easy for the trees to put down deep roots and deep roots mean that the hills don’t suffer from erosion. The hills and the trees have been working together for thousands of years. To make the job of harvesting even harder, the olives need to arrive at the mill for pressing quickly to preserve their low acidity and their freshness. The hill faces are steep and to pick the olives you have to climb the trees. Harvesting olives is a long, exhausting and physically demanding job. The harvest happens at the end of October and in early November depending on the temperatures that year. It’s a great deal like a wine tasting, they give you a shot glass to sip different oils, and then some toasted bread to go with it. They’ll give you a little tour of how it works and then you can start the olive oil tasting. When friends and family visit in the autumn we like to take them to see an olive oil mill in action. These extra few hours help to protect the olives from parasites that attack the olive fruit in the early autumn. The trees have a few more hours of morning shade. Olives do well when facing west as it keeps the temperature down in the hot summers. Some of the best olive-groves are on the lower slopes of the Apennine mountains, looking out towards west. These olives also give it its intense peppery flavour. What makes Umbrian olive oil diverse from other areas is its bright green colour from the Moraiolo olive. Frantoio which produces a sweet olive oil.In Umbria, they grow three main types of olive trees and all of them are for producing olive oil. There are olives only for eating and olives only for oil. With their delicious fruit, knotted twisted branches and delicate leaves of silver and sage, olive trees are enticing subjects for photos. The olives ripen slowly, resulting in a lower acid content. There are many reasons for this, but the most important is the climate. Olive oil from Umbria has a low acid content. The tree still stands and is just outside of Trevi in Bovara as a tourist attraction. The bishop, now Saint Emiliano and the patron saint of Trevi, was tied to a young olive tree and beheaded for being a Christian. There is a story of an olive tree going back to the 9th century. Trevi, a small town south of Assisi, has some of the best olive oil. Even the Ancient Romans prized Umbrian olive oil. The history of olives and cooking is long. A cheaper one for cooking, the fullest flavour for bruschetta or to pour over salads and pasta, and a good quality for vegetables and meats. It’s normal for Italians to buy several qualities of oil. We usually visit several presses for olive oil tastings, so we can buy a variety from all over Umbria. Olive oil is best right after they have pressed it, full of fruity and/or peppery flavour. Come visit the province of Umbria in central Italy and enjoy world class olive oil tasting.Įvery November Italians, at least Umbrians, purchase their olive oil for the next year.
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