How is olive oil made in 2020 here in Tuscany Italy? What are the processes in place to make sure the olive oil is in tip-top tasting condition? How much work is involved to make olive oil?
In Italy does olive oil taste different around the country?
Look in this video how many olive trees are in Tuscany, Lucca.
The colour of the olive trees changes continuously throughout Tuscany. From north to south, the foliage alters from silver to antique bronze. The trunks, which are grey-green in Lucca, take on earthy hues in Sovana, Grosseto, consistent with the fertile reddish humus. Around Florence and Siena, the olives turn blue, approaching the shade of pietra serena – a typical, grey Tuscan stone.
The next time you eat olive oil take a moment to understand that the best olive oil comes from Italy when it’s made properly. There are many fake olive oil bottles out there.
Tuscany Versus Puglia Olive Oil
This year Tuscany will produce 50% more olive oil than last year. Last year I was told the olive season was ruined due to diseases within the tree. Its nature at its best after all.
Puglia sadly this year will lose 50% less olive oil compared to last year, as their trees have been affected once again by the disease.
I have tasted olive oil in Tuscany and in Puglia where my family comes from. The olives in the south of Italy are much bigger and the olive oil is thicker and it’s richer in taste.
Tuscany olive oil is different both in texture and colour it is much lighter on the pallet.
Fattoria Mansi Bernardini has over 5000 olive trees on the estate. Over the next few weeks, the sound of machinery picking the olive trees is in full swing. Picking olives is racing against bad weather.
When it rains picking comes to a halt. Olives are not good when wet, it affects the olive process. Me standing amongst the olive trees.
There is a net placed under the olive trees. Each tree produces around 2litres of olive oil.
Did you know in the bible olive branch is the symbol of hope! During this pandemic every day I touch the olive trees for hope.
It takes on average 10mintues to collect the olives off one tree. The process is very labour intensive. You can see the process here.
Frantoio is Italian for where the olive oil is made. This modern technology used now means that olive oil is better tasting than years ago. I was taken aback, to be honest, I didn’t expect the frantoio to be so high tech and it was very loud.
Nothing is wasted and the process is fast. For the next two months, they work day and night to produce all the olive oil around Lucca.
The smell of the olive oil is beautiful. The colour and the thickness when it comes out is music to my tongue.
Made In Italy
The more I explore and learn about my heritage. I am proud to be from an Italian family. I have the most respect for these Italians who preserve the very oil we all love around the world.
To be handed the 2020 olive oil from Fattoria Mansi Bernardini was for me a priceless gift. No label on the tin yet?
The locals do say it is the best oil they have had in years. I am currently eating oil from 2019, which is yummy. I can’t wait to taste the olive oil from 2020.
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