Tuscan Olive Oil: A Family Affair

In Tuscany, the olive harvest is above all a family affair, an ancient ritual renewed year after year. It has nothing to do, naturally, with industrial scales, endless plantations, or giant machinery: here, we are talking about what happens around our countryside homes, in the small plots of land cared for with genuine love.

With its sense of anticipation, togetherness, and pure joy of gathering, it is very much like our second Christmas.

Every year, the harvest season is a bit of a gamble. In the past, harvesting took place in January; later, it moved up to November. Today, we know there is no single fixed date, but rather a perfect window that guarantees extraordinary quality, giving the new oil its signature fruity aroma and peppery kick.

This shift is also due to changing weather patterns: with milder early-autumn temperatures, the olives detach more easily, slipping off the branches at the gentlest touch. So, as early as late August, we start watching the sky with a touch of anxiety. A single strong gust of wind or a sudden thunderstorm can wipe out half a year’s work in minutes.

A time to harvest...

As the date approaches, the same organizational machinery as the Christmas holidays kicks into gear. We inspect the branches to check ripeness, call the local olive mill to book a pressing slot, and call friends and relatives to assemble our harvest crew. Finding a date that works for everyone is an art in itself, but once locked in, the celebration begins.

Preparing the land is the first step: the grass is freshly mowed, and nets are carefully spread under the trees just the day before picking. Some nets are small, tailored for a single tree, while others stretch out like endless bridal veils fluttering across the grass between ancient trunks.

Once under the trees, everyone instinctively finds their place. Lower down, some prefer the slow, methodical pace of picking at head height: using plastic combs or bare hands, they strip the olives one by one, letting them drop into plastic buckets with a rhythmic "toc."

Nearby, you hear the dull thud of wooden poles or the gentle hum of mechanical harvesters: the most energetic workers tackle the high canopy, sending a green and purple rain cascading down onto elevated nets designed to protect the fruit.

Then there is always someone moving from tree to tree with a wooden ladder. That job goes to the most experienced gatherer—the one who isn’t afraid of heights and knows how to look the olive tree straight in the eye. From up high, they pick the last hidden olives among the leaves while taking the opportunity to prune stray branches or clear dead wood.

In abundant years when branches bend under the weight of the fruit, hours fly by in a blur of shared chatter and satisfying work, and time never seems to be enough.

...and a time to be together

There is no harvest without someone dedicated to the kitchen every single day. They plan the menu, prepare a full homemade meal, judge the timing, and patiently wait for the entire crew to come to the table.

If the autumn sun smiles upon us, long outdoor tables are laid out for a hearty, unpretentious meal smelling of freshly baked focaccia, comforting pasta dishes, and a homemade dessert to wrap things up in style. Everyone sits together to eat, share a glass of wine, and laugh, watching the crates fill up one by one. "How much oil will we make this year? Will it be as good as last year’s?" these are the questions that accompany these quiet moments before heading back out into the field.

When the harvest days are over, the nets are folded, and excitement builds for the most thrilling stage. Stainless steel containers are scrubbed clean, crates are counted, and cars are packed to the brim.

At the mill, the atmosphere is magical. If the yield has been good, we reserve an exclusive press run just for our batch. We wait eagerly, following every step of the process until the final moment: when the first stream of thick, bright green, incredibly fragrant olive oil begins to flow. The feeling is simply indescribable.

Freshly pressed olive oil technically needs a brief resting period before tasting. But curiosity always wins, and the harvest season ends just as it started: around the dining table.

Everyone who lent a hand is invited to the tasting dinner. At the center of the table sits the new oil in small clear carafes revealing its vibrant color. Very little is needed to highlight its flavor: warm toasted bread for classic "fettunta", fresh seasonal raw vegetables for pinzimonio, and a warm traditional soup. A good glass of Tuscan red wine and plenty of laughter do the rest.

Now do you see why olive harvesting feels a bit like Christmas to us?

It is far more than farm work: it is the warmth of family, the joy of sharing, and the authentic taste of our land renewed every autumn.

Experience the harvest like a Tuscan

Many of our homes are surrounded by an olive grove. If you want to experience the magic of the harvest firsthand, book your home between October and November: you’ll discover the authentic rhythm of the countryside and what life during one of the most special times of the year in Tuscany is really like.

Villa dell'Angelo - Lucca - 14 sleeps

Villa dell'Angelo - Lucca - 8 sleeps

Casa  degli Olivi - Pisa - 5 sleeps

Villa dei Fiori - Pistoia - 14 sleeps