If theolive harvestmust be done carefully to avoid damage of the fruit, the more delicate process to obtain an extra-virgin olive oil quality is definitely working in the mill.
The olive harvest in Tuscany begins in late October and early November, just when the olives have reached their perfect stage of ripeness—actually a little under-ripe as they turn from green to black. It’s called invaiatura in Italian, veraison in English.
In Tuscany, the olive tree was considered sacred since Etruscan times, not only for religious reasons: the oil obtained was of great value and was exported throughout the Mediterranean basin.
Gabbianello Oasis on the Bilancino Lake is not the only oasis in Mugello. From this year there is a new protected area: the Oasis of Covigliaio, Firenzuola.
If the 
The olive harvest in Tuscany begins in late October and early November, just when the olives have reached their perfect stage of ripeness—actually a little under-ripe as they turn from green to black. It’s called invaiatura in Italian, veraison in English.
In Tuscany, the olive tree was considered sacred since Etruscan times, not only for religious reasons: the oil obtained was of great value and was exported throughout the Mediterranean basin.
If you like lamb, the recipe of October by Villa Campestri Olive Oil Resort is right for you: chef Jerry has choosen "Lamb Scottadito".
