Monthly Archives: November 2015

The Circle Grows and Anti Terrorism Acts.

The big upheaval of the Paris terror attacks (don’t worry its not one of those political posts) came to us with a twist.  It’s hard to find your head and tails in all the latest war in the middle east drama, the refugees coming into Europe seem to have given a whole lot of people something to concentrate on to make them feel like they are doing good.

The other week a friend of ours came around to visit, it was funny in a way because he works for the Associated press in Italy – ANSA, as a camera man, we were proud of the fact he still chose to stick to the plan and come around and spend the week end although he was due to go to Paris instead, he took some nice photos all over the site, down to the river, and back up.

It was hard on him to drive back to Rome and fly straight to Paris, a little soul churning.

joinus copy

Scorpio and Libra

The Zodiac Yurt circle has grown after the Yurt making event we did this autumn, we now have the third yurt in the making and the first two on the ground, so between fixing diggers, picking olives and the never ending amount of yurt orders, I’ve taken a moment to post some of these nice pics he took up here to take your mind off the terrorism.

zodiac tent

View to the Majella

Abruzzen shepherd

Abruzzan Shepherd  with yurts

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Yurts with tree line

by the river

Down by the river

Olive oil

We have had a busy season, the summer ebbed away into Autumn and it was a little hard to keep up with all the activity, always busy sewing and making yurts, balancing building our Italian centre, and now November has come its also olive picking time.

We have the fortune to have landed our site in an area full of wilderness: only the other day one of the locals was telling us to be careful that our dog does not get killed by the wolf they have seen the other morning.

But one of the best things about this area is that a lot of the old cultivation has been abandoned, it means there are scores of fruit trees for us!, this month we have spent a good two week picking olives of old olive groves, that have grown wild.

The Italian mountain weather was at its best, and so we picked some 500kilo of olives, all from wild uncultivated trees, organic and in the fresh mountain wilds, the Oil is simply Amazing.

There are three main olive varieties in our area, the big eating olive called olive grande, the small ones I can never recall, and the middle sized one that mature latest, called in dialect la gentile (the gentle one). traditionally olive groves are planted with some sort of a mix of varieties so to offer one the best of all worlds oil, and eating olives.

 

olivegrande

olivo grande

 

The olive trees we resurrected around Heartland  are of the eating variety around the area we are going to be putting all the yurts, and further up and down are mostly of the la gentile kind.

We use the old method of making green olives, so instead of chemicals we cure ours in water, but we also use ash from the fire,  placed in a sock inside the water with the olives, it makes them go “sweet” so after a week or so they can go into brine.

The black Olives are done under salt, simply put them in a sack with a load of salt and keep turning them.

This was the capping stone over a summer of fruit collection and gardening, having a site to manage travelling to our usual cover and yurt making, is overly demanding but it is rewarding, Sitting now by the oak fire, with a big pot of mushroom and nettle soup, knowing the olive oil in the bottle was picked by our hands from our own local olives is great, and the taste is superior to anything you have ever tasted.

olive press

Olives to oil

The local olive oil press works long hours for those two months, finishing some nights at 12pm, it takes about an hour from arrival to oil. Nice friendly locals all bringing their olives to be pressed its a real good way to get involved with the locals.

olive oil coming out of press

Mountain Olive Oil

Our second olive picking being little latish, got us 35litres out of 200kg, which is an impressive 18%. this is due to the fact that most of the olives we picked was of the la gentile type (they have more oil) and because the olives were little more mature, as we only got 15% a few weeks earlier, the earlier Olive oil is little less acidic which is a good thing too.