DOP - Denominazione di Origine Protetta

Our grove here at Casa Margherita is situated in a DOP area and we have registered it. On Saturday we will have our annual inspection.

Whilst our grove is DOP, as is all of Umbria co-incidentally, the oil that we produce is not certificated as DOP as this is a different and much more costly produce that we have yet to decide to go through.

Some might think that given the grove is DOP then the oil we produce is DOP. Alas were it to be so simple.

Post harvest

Well we have finished picking and so its now time to package up some lovely oil for all those who have adopted a tree from Casa Margherita.

Adopting a tree makes for a wonderful gift so if you are looking for something different to give this Christmas then why not aodpt an olive tree from the Casa Margherita grove. All details are at http://www.casa-margherita.com/adopt-tree/index.html

Dodgy geezers

The life of the olive mill owner is one which is cast in shadow as they is invariably cast as an untrustful character.

They will 'cook' your olives so as to extract more oil in which case they get paid more for the milling. They have a secret pipe that siphons off your oil during the process or they are just don't pay you. These are amoung the kinder ones.

This is an oft repeated conversation between olive growers this time of year as one of the stock conversation pieces is "and what mill did you use"?

It's done

We picked the final few trees today so we have finished the 2010 harvest.

The trees are now bereft of their fruit and so the grove after having been full of trees laden with fruit only a month ago now looks bare with the trees somewhat bedraggled after having their fruit stripped from them.

What type are they?

Here we have the three different types of olive that we are picking from the Casa Margherita grove. From the top we have frantoio, moraiolo and leccino and the picture does reflect their different sizes.

These are the traditional Umbrian varietals and our grove is 95% moraiolo with the rest made up of the other two.

We are getting itchingly close to finishing picking - we only need another days picking but the weather is poor with lots of rain.

What to wear!

What to wear for the market this weekend. My lucky yellow olive oil selling trousers are finally hors de combat and so I have to find something to replace them with.

I have recently bought a red lumberjack shirt - my mother said I could carry a check - and rather thought this would replace my trousers but it did not cover itself itself in glory last weekend. Maybe I should give it second chance..

La resa

One of the key moments when you are having your olives pressed at the Frantoio is when they tell what your resa is. This is the yield of oil in kilos compared to the weight of olives you have had pressed. This can be a matter of pride or of quiet reflection if it is low.

I have had yields from 13 to 18% which reflects the different times of picking and pressing. The higher yields are from the most recent pressing when the fruit was all ripe.

Other regions will have very different yield levels. I was speaking to someone from Tuscany the other day and he spoke of yields around 24% being more the norm.