While in Provence, Larry and I loved seeing the cute little baby olives on all the olive trees. Traditionally, olive harvesting time is in November and December, so we’re in Tuscany just in time to catch the harvest (and take home some fresh olive oil!). Recently we were on our way out shopping when we spotted some locals harvesting their olive trees. The harvesting process is extremely manual and difficult. They essentially need to be harvested by hand, then gently placed in crates where they won’t crush or bruise, before being taken to the local mill to be pressed into pulp, to harvest that beautiful liquid gold. Only the olives harvested in this manner will be turned into extra virgin olive oil. They lay nets out around the bottom of the trees to catch any olives that may fall – these olives will be damaged and therefore are not good enough to go into the best oil, so they will be used for soap or other secondary items. In order to produce the best, most pure, and least acidic olive oil, the olives must be pressed within 24 hours of picking, preferably in an oxygen-free environment (oxygen ruins the taste). I’ll bet you had no idea so much work went into that bottle, did you?