The Harvest Period
The earliest evidence of grape harvesting dates back to 10,000 BC in the Fertile Crescent, where it took the form of a religious ceremony to give thanks to the gods.
In Ancient Rome, on 19 August, the “Vinalia Rustica” was celebrated, a festival in honour of Jupiter that marked the beginning of the grape harvest. The grapes were harvested by hand with knife-like tools and placed in small containers before being transferred to the “lacus vinaria” where they were pressed. During the harvest, all other activities were suspended and everyone gathered to pick grapes: the social and convivial nature of the event and the festive atmosphere were already evident at that time.
With the introduction of mechanical tools that facilitate and promote harvesting, the harvest has lost some of its festive and convivial value, although in Tuscany grapes continue to be harvested in accordance with this custom.
From the Etruscans to the present day
The olive tree originated in Asia Minor and spread from the Iranian plateau to the entire Mediterranean basin around 5,000 years ago. As early as the 7th century BC, the Etruscans were cultivating olives on a large scale in Tuscany.
With the decline of the Roman Empire and the barbarian invasions, olive cultivation disappeared. In Tuscany, however, it was maintained in convents, and it was from these that the cultivation of olive trees began to spread again, so much so that in the 12th century, Florence became an important centre for olive cultivation and issued specific laws for the protection of olive trees, the harvesting of olives, the pressing and the trade of oil. From the 12th century onwards, public land in Tuscany was leased at symbolic prices to those who undertook to transform the woods into olive groves and vineyards. In 1600/1700, Lucca awarded a prize for every olive tree planted in particularly rugged and steep areas. In order to cultivate this land, terraces were built, which still characterise much of the Tuscan landscape today.
Hand harvesting: an ancient ritual that continues today
Olive harvesting in Tuscany is a deeply felt collective moment. It is hard work, but it turns into a celebration. The countryside is full of farmers and volunteers climbing olive trees to harvest the olives by hand. Yes, because what makes olive harvesting a magical and fascinating moment in Tuscany is the fact that (almost everywhere) it still takes place using the same techniques and simplicity as in the past: it is done by hand. The plant does not suffer as it does with modern mechanical techniques, and the countryside is transformed into a celebration: baskets, harvesting sheets, wooden ladders, snacks and group lunches under the olive trees.
The main techniques for harvesting by hand are:
Picking: this involves harvesting by hand, which has the advantage of not damaging the olives and preventing them from fermenting; ideal for small trees.
Beating: using poles, the branches of the olive tree are beaten until the olives fall onto nets. This requires more experience to avoid damaging the branches.
Combing: the branches are literally combed with rakes until the olives fall.
Cold pressing as a tradition
The olives are immediately processed using special machinery: washing, cleaning, crushing the fruit, and finally extracting the oil.
Monitoring
This process is constantly monitored to ensure that the organoleptic qualities and the right levels of acidity and peroxides that determine the uniqueness of Tuscan oil are maintained. For this reason, the cold pressing technique, which has remained virtually unchanged for thousands of years, is by far the preferred method: large granite wheels crush the olives without raising their temperature.
The mills
Mills are located throughout Tuscany, where the best Tuscan EVO oils are produced thanks to skilled craftsmanship: a feast for the palate!
They have gained international fame from Tuscany and are found on tables (and bruschetta) all over the world.
