Don’t be daunted by the load, start.
Keep your focus on what is in front of you, don’t fret about the other side of the tree until you get to it.
Pull the branch to you and look closely to see how it is formed, giving it order will make the tree seem less tangled, tackle one small branch at a time.
Harvest what is within reach, while you figure out how to get to the awkward branches.
Make sure all your olives fall in the net.
Put your ladder on firm ground.
It’ll get easier as you go along, you’ll gradually find a method to simplify.
Sometimes using your bare hands is easier and more gratifying.
It’s not worth falling out of your ladder for just a few more olives.
If you prune your trees, it’s easier to harvest, so cut away any straggling branches at the right time.
If friends offer to help, accept.
Mind you don’t poke out your eye out just for the sake of an olive.
You can’t control the elements, so if it rains, pack up, do something else and wait for better weather.
Not long now, in a few days’ time the first extra virgin olive oil of the Castelli Romani will begin to run from the cold presses. Typical olives, Rosicola, Carboncello, Leccino from century old olive trees will be harvested, I could almost say, fished, from the nets that they will be gathered in.
The farmers will start to tell their tales of miraculous amounts of yield: “i got 12, I got 15, I got 18!!!” referring obviously to the litres per quintale of olives. A lovely green gold colour where polyphenols will release intense bouquets. This is the new oil. More or less spicy but always fragrant. A slice of rustic bread, toasted, and this excellent product drizzled generously on top. Our bruschetta is to die for, because I can’t think of other foods as good as this. In a blink of an eye winter will be here and red wine and roast chestnuts are waiting for me
a group of people, that have lived and experienced the wonderful atmosphere of Frascati for many years, and now wish to share it with you.