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| September & the olives are looking good |
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| In October the nets go out |
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| The olives are ripening beautifully |
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| Time to begin harvesting |
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| Sacked up ready for the oleificio |
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| Oleificio San Francesco |
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| The process begins with sifting prior to being washed |
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| Washed, ready for pressing |
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| These are OUR olives being pressed! |
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| And the 2013 vintage comes out of the press |
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| Transfer to our oil can begins the old fashioned way |
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| But hubby prefers this way |
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| 35 litres of extra virgin olive oil now rest in our kitchen |
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| And our final bottle of 2011's oil is waiting to be started at lunchtime |
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