On Wednesday we finally picked our olives.
It was one of those icy-cold but brilliantly sunshiney winter days. We wore sunglasses for the glare and about six layers of clothing for the chill. We chatted and we laughed and we sang and we joked.
And over the course of the day we picked all the olives from our one hundred trees.
Some of us used little hand rakes to brush the olives off onto the white ground sheets (a small section at a time just like you do with your hair straightener, my farmer boy explained to his 12 year old). Some of us picked off each olive into picking bags clicked onto our waists.
And he made us pesto, cheese and last year's olives jaffles.
Everything tastes more delicious when cooked on a camp fire don't you think?!
And I love the olives. Big time!
There's been a lot of other stuff going on here on our farm in the last few weeks. A lot of other stuff that has taken our focus and attention and meant we left the olives a bit longer than we should have.
The birds got possibly more than their fair share and the frost damaged a few, but we got enough to press some for oil and enough to brine for eating and that makes me happy. Really happy.
I can't imagine how exciting it'll be to have bottles of our own Daylesford Organics olive oil.
We are trying to organise to get it pressed next week. I'll keep you posted.
I'm off now to cover the lettuces, there's going to be another frost in the morning I think.
Big love to you peeps.
May your days be brilliant and sunshiney and your olives and coffee plentiful.