Making Olive Oil in Southern Italy

In southern Italy, many farms still use traditional methods for the olive harvest. Several thousand tonnes of olives are taken to the local processing plant to be pressed and turned into olive oil for exporting worldwide as well as for local consumption. Many landowners pair up to yield the olive crop together ensuring no pesticides, chemicals and herbicides are used so healthy finest quality organic extra virgin olive oil is assured in the natural way. Work in the area is scarce so vacancies are booked up for the following year really quickly even though it is very short seasonal work and the shifts are long. The pulp makes the amber nectar and the stones might make a viable heating source one day with a bit of help from technology. It’s expected to be a bumper crop but, it’s not the quantity but, the quality that counts.