Finally, olives are just beginning to turn half black here in Sabina, which is the right time for picking. At this stage, the olives are full of flavour and antioxidants and all this will be transfered into the olive oil. I do not own an olive grove myself (unfortuntely), but I would not miss the opportunity to go olive picking with my family at a friend's small olive grove near by. We went a few days ago and most of the work was done in the morning simply using plastic rakes, making sure all olives drop on geen nets layed on the ground. The children joined in as well, although sliding downhill on the nets at incredible speed proved to be a more tempting activity for them.
Anyway, lunchtime came so we cooked some simple pasta with tomatoes and herbs for everyone, accompanied by a glass of red wine (which is why most work needs to be done before lunch). In the early evening, crates were filled with olives, ready to be pressed the next day. Tired but happy to have spent a wanderful day out in the fresh air we were looking forward to taste a sample of the new olive oil of Sabina, with its fresh, complex yet light and peppery flavour.
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