Each year from November and into December on the hills around Barga it time to harvest the olives.
The olives are hand picked or shaken into nets and then taken to the Frantoio, the olive press, and depending on quantity are pressed in individual batches or in combination with others olives to make up a minimum and then bottled.
After processing into oil it is then stored in a cool place and kept out of the light and will be enjoyed by family and friends for the year to come.
A process which has basically remained unchanged for centuries.
From the barganews archives – olive picking during 2004
