Pugliese Olive Harvest: On each one of my trips, my clients and I are presented with opportunities we just can’t pass up. That’s what comes from building great relationships with the people who know Italy best – they always let me in on those little secrets.
An annual activity for the farmers and labourers in Puglia became a once in a lifetime experience for us, when we decided to take my driver’s advice and make an early trip to a local, organic frantoio, or olive mill during the harvest in October.
Cooking with olive oil is such an essential part of Italian cuisine, but people don’t always make the time to explore what it really means to make this ancient oil. From picking the fruit off trees that are thousands of years old to raking up the fallen branches (that was our special task), to pressing the olives in the traditional way, it takes a lot for olive oil to get to grocery shelves all over the world.
Really, it is something we take for granted. We fry with it, saute with it, make salad dressings, even use it in desserts. Standing in a mill in Southern Italy, though, you start to realize what it takes to produce this liquid gold – and when you taste the fresh product, it’s a revelation.
The scent of freshly pressed olive oil is beyond anything you can imagine, as is the rich green gold colour; you immediately think to yourself ‘What have I been using at home?!’
It’s tough to get that first pressing of olive oil in North America, where most bottles of extra-virgin olive oil are really blends of olive oils from different countries, often with other oils added in as filler. It’s nothing new either – exporters have been thinning out our precious EVOO for centuries.
So, I’ve got two ways to make sure I get the best olive oil, and you can follow my lead.
One – Look for EVOO (Extra Virgin Olive Oil) produced in cities in Sicily, Puglia, Tuscany and Campania, known for their olive oil production.
Two – Come with me and experience it for yourself. The scent of the olive groves, the golden green hue of fresh olive oil, and the warm southern Italian sun will linger in every pour of the bottles you bring back home.
It is still possible to have new and undiscovered travel experiences, like the one we had in Puglia; I know because we make them happen!
Here is a little more info about how to buy olive oil:
http://www.cbsnews.com/news/60-minutes-overtime-how-to-buy-olive-oil/
Check back next week for another Delectable Destinations adventure!
Carol Ketelson is the owner and operator of Delectable Destinations LLC. Dedicated to planning, co-ordinating and curating customized group tours to hand-picked destinations. As an experienced travel planner, Carol’s customized itineraries, specialized tours and off-the-beaten-path experiences create memorable journeys for her small groups of singles, couples, divorced, widowed and solo travelers seeking exceptional trips into the culture and cuisine of destinations around the world. Spring and Fall bookings invite travelers to taste delectable local cuisine, culturally rich traditions and mesmerizing sights. For over 10 years, Carol’s tours have captured the true essence of Tuscany, the Amalfi Coast, Puglia, Spain, Ireland and India.
Delectable Destinations…Delivering your dream trip. For more information & 2017 trips log onto: delectabledestinations.com
