Morgenster recently sent out the March edition of their newsletter, The Morgenster Minute. It included a comment on the 2016 olive harvest which we thought we would share with you.
Olive harvest has started on Morgenster and the first olives are being picked and processed into oil which will stay in the settling tanks until bottling later in the year. Giulio Bertrand tells us that in Italy it is a very exciting and sociable time as smaller producers bring their olives to their local mill. They usually stay until their oil is produced, often sleeping there. This is partly out of eagerness to see the result of their oil and partly to ensure that the oil they are given is from their own olives. Perhaps that is why he put his olive production facility in the old Morgenster wine cellar; it is only a few metres down the gravel driveway from his house and his bedroom.
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