The wilderness in Campo above the Oze is incredibly romantic. Making this wilderness urready again will be our next project, which will probably occupy us all year round.
Our next project
Olive tree leaves for healthy tea
The leaves from the tree cut are excellent for healthy tea. The tea is recommended against high blood pressure.
Tree cutting in fog
Early in the morning we go to the Campo to cut to the trees in the spring. I look after the Campo in 3 sectors, each of which is cut every three years. This involves about 10kg of leaves and 10kg of wood per tree.
Orchid splendour in Campo
The Campo has a healthy soil, rich in a lush variety of flowers and grasses that we would like to preserve.
Rosemary blossom
We are back at Lake Garda. At home, the flowering rosemary hedge welcomes us. In autumn, we want to produce seasoning oil with rosemary.
Time to walk
We've had two exciting weeks. Only a very small harvest because of the many destroyed flowers. But so it's better for me as this is the first crop and I still have a lot to learn. We were able to gain a lot of experience, e.g. How best to get the olives down from the trees. Next year I expect a bigger harvest, so it's important to know how to harvest the olives efficiently.
It also has a kaki tree here
There is also a kaki tree in the grove. Now the first fruits are ripe, but not yet soft. I harvested them and we want to let them ripen together with apples for a few days. So they become soft and sweet.
Distant traps
We collected the traps from the trees and cleaned them for next year. Because we don't use poison for the traps, the dead flies, the fishmeal and DAP can be used as the perfect winter fertiliser for the olive grove. I only applied four bottles per tree = 160gr, equivalent to 5gr/m2. The amount received is 40-230gr/m2. (Paul Vossen UCANR, 363-909lbs per acre/150 trees)
Paul's etiquette
My son Paul designed a first version of etiquette. I want to use them for the late olive oil next year.
First bottles bottled for personal use
I bottled the first few bottles for our own use with my son.
Certificate Piccoli Produttori 2017
This is the certificate of Oleificio Piccoli Produttori 2017. My subjective taste has perceived less bitterness and less almond flavor. That may be right, as we started harvesting two weeks later. With less green olives than in the material for the certificate. I don't see the almond flavour as a sign of high quality.
Prima quality
Gorgeous color, refreshing fragrance, a sharp point in the finish. I am excited! I didn't expect such good taste.
The first oil container
On 8. In November November we were able to pick up our first oil container at the Oleificio in Castelletto (Brenzone sul Garda).
Go to Oleificio
After the first few days we brought the harvest to Oleificio dei Piccoli Produttori. The roads are very narrow and only two car types with 4×4 fit through: The old Suzuki Jimny and the old Fiat Panda model 141A. Look how he gets through: https://youtu.be/ShpAwpGEDs4
The first basket is filled
Now after a year of care in the olive grove, we were able to harvest our first basket. The basket weighs approx. 25kg, which gives 5l of olive oil. At more than 20%, the yield is exceptionally high this year.
First stripping off of the olives
When we arrived on Friday, we got the first batch of olives from the trees.
First cut
In May we planned three cuts of the grass during growing season. We assigned the task to Valentino as he has lots of experience.
The Good Old Panda 4×4
The Fiat Panda 4×4 model 141A with its huge trunk is more of a kind of pick-up. Just like he is an excellent climber. Here is a video as he climbs up the donkey path at 23 ° incline which equates to 45%. https://youtu.be/VM199_bzdz0
Remove broken branches
We cut the damaged branches from the trees and cleared them away for firewood.
Second cut of grass
Valentino cuts the grass in our campo.