Page 19 - Italian-American Herald - December 2023

produce specific types of olives and olive oil.
In Abruzzo there are no “water” machines, only tractors. In 2023 the European Union started certifying the land was not treated with chemicals. However, these countrymen have never treated the trees, olives or grounds with chemicals. Old limbs that break off, or old tree roots, are left where they drop because they are natural nourishment for the soil.
Through the winter, November 2022 to March 2023, the olive trees sleep. In March and April the branches get cut and the limbs are dropped nearby. Everything is recycled by mother nature. On this farm, trees 500 years old have rows of their offspring. The
pounds of olives.
trees need the winter cold, even the snow, little as it is, when it lands on the trees, the snow helps expand the branches making for more and better fruit. Then balanced with the summer heat to be strong tree trunks and branches. This dance among the olive trees every year determines the size of the olives, large or small.
In April and May, my visit includes the growth of the precious fruit. An olive is a fruit. The beautiful white buds that sprout in April then become tiny olives in May. In the hot summer months, grass is cut for fear of fires. Mother nature has to be respected.
along and shakes the tree trunk, sending the olives to the ground.
ITALIAN-AMERICAN HERALD
DECEMBER2023 | ITALIANAMERICANHERALD.COM 19
Pierluigi knows from years of experience which of his trees In a typical harvest, Pierluigi’s trees produce more than 30,000 A green net is spread under the trees before a powerful machine comes
There are no fire houses nearby. And the grounds become shaded animal refuges. Spring brings babies from farm animals and wild hedgehogs. August through September the roots for trimming start to be identified.
My final visit during the fall harvest October 2023 was amazing. Walking through the fields during harvesting, the excitement and sexiness of what the movies are made of, think “Under the Tuscan Sun,” among hundreds of olive trees with massive centuries-old trunks, finding random trees of pomegranates from handsome farm hands. Processing and milling is again done with
100 percent recycling of all waste and even selling back energy during the Cooperative’s off months.
Pierluigi and Gianna have become dear friends this past year during my Adventures in Abruzzo and perhaps you can add their Olive Oil Tasting Room to your travel itinerary. Now I know why it’s called “Liquid Gold.” IAH
To see an expanded photo gallery and video shot at Olio Pretole Olive Grove, visit www.italianamericanherald.com
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