The Olive Oil in De Agricultura

Marco Porcio Catone

When olives are ripe, they should be gathered as early as possible, and stand as little as possible on the ground or in the loft.

On the ground and in the loft they deteriorate.

The gatherers want there to be as many windfalls as possible, so that they gather more.

The press workers want them to be in the loft as long as possible, to soften, which makes their work easier.

Do not accept that oil yield increases with storage.

The more quickly you make it, the better the work willgo, and the higher will be the quantity and quality of oil from the same amount harvested.

Olives that stay on the ground or in the loft will make less and poorer oil.

If possible, draw off the oil twice a day, because oil will be poorest if it remains too long with the amurca and the residue.

De agri cultura,  Catone il Censore (234-149 b. C.); 

What a surprise!

We participated at the olive harvest with the Pinelli family. I must say that the atmosphere that was breathed was magical. Then we attended their oil festival, along with a hundred other people. Fantastic experience that we will take with us. Grazie mille!

Endless flavour

Every time we come to Paciano meeting Lucia, we are amazed at how the simplest things can be the most wonderful.

Martin Moore