Well, it’s Sunday, and day 4 of olive picking! Once again, we woke up before sunrise, to get an early start on the day. Bacon sandwiches and some good, strong coffee helped to get the blood flowing!
Out and at it asap, otherwise it’s easy to procrastinate!
The dogs are a bit sick of the whole thing right now, so they start their work day by annoying us immediately! The usual tactic is to sit or lie down on the nets. This may sound helpful, but it’s not. If you’re shaking, it means the olives roll gently off the net where the dogs weigh it down, rather than rolling to the middle. If it’s time to move the nets to the next tree, it is a huge pain in the neck to move them with an extra 90 kilos of canine flesh sitting on them!
We’re probably a bit sick of the whole thing right now, too. Each day is a little harder. Each day you feel a bit more tired and the muscles a bit more sore.
But what a reward – 650 kilos picked by just us 2, over 4 days. We took the sacks of olives to the traditional press today, where they are stored in mesh bins until there are enough to press. Then, they’ll be pressed slowly, slowly, slowly. Using no heat, only pressure to gently squeeze the oil out of the olives. It’s an art!
Then, after 4 or so hours, voila! Ummmm….Yunquera Gold olive oil.