Today, we started to pick. Our process is to cut the branches first which means we can pick from a sitting position (hopefully in the sunshine). We rotate the trees so that those we cut produce every second year. We don't have that many trees but using this system last year we picked 280 kgs of olives. We kept 10 kgs to eat and the remainder produced 29 litres of oil from the local press. Hoping for similar this year 🤔
Any tips from seasoned (no pun) olive pickers? Is this a good system and interested to hear any recommendations for the brining process.