The Olive Oil from your tree delivered in the Spring. Olives from your tree will be pressed, along with olives from neighboring trees (it's a family affair). Because some trees produce more oil and some produce less, we share the wealth.
This olive grove is operated by the Lembo family, which has been growing olives and producing olive oil here for over 50 years. Produced only in limited amounts, the olive trees are hand harvested and pressed on the same day following a proud artisanal tradition.
This grove sits on the bank of the Celone River in northern Puglia. This territory has been home to olive groves and vineyards tracing back to the 3rd century BC, when the ancient Romans farmed the land.
To truly open up the amazing world of olive oil to you I have set my sights to create what I have been looking for all these years : one place devoted to olive oil from every country that produces it .
As promised, in April of that following spring, I received three more tins of olive oil that had been handpicked, pressed, and produced by my tree. Months later, I am still working my way through those tins when I craft my own culinary dishes at home. I plan to renew my tree adoption in November with hopes of visiting it when I return to Italy next year.
Now is the perfect time to adopt an olive tree as they prepare for their fall harvest. Spoil a friend or family member with this unique gift, or perhaps keep it for yourself as a token of true Italian culture.
For smaller trees you can just put a couple of nets under the tree and handpick the whole tree in one go. By combing your fingers through the soft branches the olives will drop easily. Most people use a plastic hand rake. You can even attach them to a wooden pole or extendable paint roller pole to reach high branches. A ladder is also useful for high trees. When the tree is done just drag the two nets across to the next tree and repeat. Handpicked olives taken to the press on the same day as picking produce a superior oil and will earn you more money at the press.
The amount of olives the trees produce can vary greatly year to year and from tree to tree. Local Italians forecast that they will get an extra good harvest about every five years, timing their pruning around this. Despite an expected 30 percent drop in production this season, Italy is still the second largest producer of olive oil in the world with estimates of 300,000 tonnes this year. The region of Puglia produces the most oil in Italy, followed by Calabria.
We have no heating bills because we use wood from our trees in a log burner. There are two water tanks on the stove: one for the radiators and one for hot water. We also have a small stove in the lounge fireplace which is lovely on a cold evening. If you want to use your prunings in a wood burner it is best to leave it to dry for a year. Olive wood burns well and slower than pine.
You will often see very elderly Italians pottering around in their groves. It is their passion, and the fresh air and exercise is obviously doing them good. Although their families do come and help with picking, the younger generation are becoming less interested, resulting in more olive groves coming up for sale, and at great prices.
The land that comes with your olives trees is also a great bonus as it provides space, privacy and a distance between you and your neighbours. You can comfortably sit outside on warm Italian evenings and take walks around your land, spotting the wild flowers and birds. Your pets will love it too.
A deadly bacterium, xylella fastidiosa, has killed millions of olive trees in southern Italy. One of the hardest-hit areas is Lecce province in the Puglia region (pictured here). Xylella, which has no cure, \"is almost like the coronavirus of olive trees,\" says Maria Saponari, a plant virologist at the Institute for Sustainable Plant Protection in Italy. Courtesy of Maria Saponari hide caption
\"These olive trees survived wars and bad weather. They almost gave us a sense of immortality,\" Enzo says. \"Now I hold back my tears when I see these extraordinary beauties replaced by lifeless trunks.\"
The tree-killer is a bacterium called xylella fastidiosa. Since 2013, it has killed millions of olive trees in Italy and is now threatening those in Spain and Greece. Together, these countries produce 95% of Europe's olive oil. A recent study projects that southern Europe, already crushed by the coronavirus pandemic, could lose at least $22 billion over the next 50 years, if xylella spreads.
Saponari, who has studied xylella for years, says the bacterium came to Italy from the Americas, where it ravaged citrus trees and vineyards. She says Italy likely imported ornamental coffee plants infected with xylella. Because it flourishes in warm weather, \"unfortunately it found a very suitable condition to establish here,\" she says.
The pathogen is spread by sap-sucking insects like the spittlebug. Because there's no cure, Saponari says farmers must focus on prevention, which includes keeping spittlebugs away from trees. One method involves weeding and tilling olive groves to kill insect larvae. Scientists have also suggested trying insect-repelling clays.
Olive farmers in Puglia have tried it all. They have cleaned infected branches with copper sulphate and fertilized the soil with cow manure. They have quarantined sick trees and uprooted healthy ones nearby.
In Spain, xylella has mainly affected almond trees and vineyards. But Blanca Landa, a plant pathologist at the Spanish National Research Council's Institute for Sustainable Agriculture, warns Spain's olive farmers to stay vigilant.
Easily Grow Your Own OlivesAdd a taste of the Mediterranean to your favorite dishes with this Italian Olive Tree. Plump purple-green olives are delicious when cured and eaten as table olives, but there are several ways to get the most out of the delicious fruit. They add a special touch to salads and pasta dishes. You can enjoy them year-round by canning them or making your own olive oil. Expect to get anywhere from 1 to 5 lbs. of olive oil each year per tree, once mature. (That's huge savings when you compare the cost of store-bought oil.)
Picturesque TreeThe Italian Olive has dark gray-green leaves and grows in a semi-pendulous form. During the spring, the tree produces small white, fragrant flowers which gradually set into plump, juicy fruit that are oval and medium-sized. Olives ripen gradually and the tree will keep producing so that you will have olives that are ready for harvesting from late September to late December. Italian olives are easily harvested by placing a sheet beneath the branches and shaking each bough, or the whole tree if potted.
Grow Anywhere in the USThis Italian Olive tree is a hardy tree. It will thrive outdoors in Zones 8-11. If you reside in Zones 4-11, you can place them in a container to enjoy inside during the winter. They prefer full to partial sunlight, in soil with good drainage. This tree is self-fertile, which means that it does not require an accompanying tree to set fruit, although, you'll get a much bigger harvest with more than one tree for cross-pollination.
Order NowWe run out of stock often and constantly groom new trees. If they're in stock, don't delay to place your order. We'll ship it out to you the very next business day.
Adopt an olive tree from the Puro Carmignano grove for one year. In return, we will send you some of the purest extra virgin olive oil with a distinctive and superb taste that has been grown, pruned, harvested and pressed following only the best methods.
The Olive Oil from your tree is delivered after the month of December; we collect olives during the months of November and December, so our oil will be ready at the end of the year. Olives from your tree will be pressed, along with olives from neighbouring trees (it's a family affair). Because some trees produce more oil and some produce less, we share the wealth.
After harvest, we immediately press the fruits in the lowest possible temperature to assure and maintain the highest quality. Finally, we pack the olive oil into tin containers. We press and extract olive oil per individual grove, without mixing with other groves. The olive oil has nothing added, nothing subtracted, no processing and no chemicals. You know exactly where your olive oil has been - from the grove to your dinner table.
All of our olive oil is from our firm in Carmignano. This place is on the hills near Florence, and adopted an olive tree could be a chance, for you, to visit our place. if you like, during the harvest period (November) or even you prefer, you can spend your time with us , so you can live your experience and share it with your friends during a dinner with your olive oil.
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