Monday, November 29, 2010

Olio Nuovo

For almost an entire month, I have been in an olive oil induced haze...yes, we picked olives this year.
With the help of many friends, I have laid out nets under at least 200 trees, moved ladders to and fro, hand scraped more olives from their branches than I want to count,

emptied crate upon crate of olives into bags,

made exactly 3 trips to the frantoio, olive oil mill, for pressing,

bottled and labeled specialness for friends, and ate a boat load of fire toasted bruschetta with just a hint of garlic, salt, and a drenching of electric green oil.

I have to say, it certainly was not as much as I have done in years past, but it was still a bit of work. However, the reward is incomparable. Tuscan olive oil, yes I am biased, especially when it is freshly picked and pressed has to be the best in the world. It has an almost harsh spiciness in the back of your mouth that makes you eager for more. I drizzle it on salads, soups, veggies, of course bread, anything I can really. In fact, over the past month I cannot tell you how many times I have uttered the words...excuse me while I wipe the olive oil off my chin...

Wednesday, November 3, 2010


100, cento, I have posted here 100 times...hard for me to believe I have had that much to say, and that even though I have slowed down, you all are still reading. I appreciate it and thank you so much for the constant support. This past weekend we said ciao to October, I thought I would leave you with the memories of the month. Still one of my absolute favorites I have to say again. If you are thinking of planning a trip to Tuscany...make it in October...just a few reasons why:

Climb the mountains and get their good tidings. Nature's peace will flow into you as sunshine flows into the trees. The winds will blow their freshness into you...while cares will drop off like autumn leaves. ~ John Muir
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