Growing up in Pennsylvania, I always loved the fall as the leaves changed and the air got crisper. But now that I live in Tuscany, fall has taken on an even bigger meaning. The leaves change here too, but not just the trees. The vineyards also burst into practical flames of color before losing their leaves. In a single stretch of vineyard, it’s possible to have a sea of vibrant colors; from orange to purple to yellow to red, all based on the type of grape that is planted.
And then there’s the beloved olive trees. Always green, with that slight tinge of silver to the leaves. Sturdy and tough, yet delicate and graceful at the same time. Olive trees never lose their leaves, even if they are pruned down ahead of the spring and summer months.
If you spend anytime in the countryside this time of year, the perfume of grape must wafts through the air like a gentle breeze reminding you that the harvest is upon us. The scent of the wine means that the olive harvest is also right around the corner. Soon it won’t be grape must, but the grassy, peppery scent of olive oil that floats through the air.
And that time is nearly upon us. The local frantoio, or olive mill, is slowly opening for the season, the usually quiet tuscan hills are abuzz with people, tractors, nets and crates. The olive harvest is beginning.
The frantoio runs nearly 24/7 and it is normal to see crowds of people late into the night, standing around waiting for their turn at the mill. But it is not all fun and games. The harvest season is hard, backbreaking work. As exciting as this bustling period is, the farmers are just as excited for it to be over.
And when it is all over, there will be (hopefully) a bounty of liquid gold that carries us all the way to next year. But olive oil isn’t just nourishment, it is a part of Tuscany’s soul. Every bottle reflects centuries of tradition and the commitment that the farmers have to their land. When you taste that first spicy drizzle of extra virgin olive oil each fall, you can’t help but marvel at all the hard work and centuries of history and tradition that have gone into making that one single bottle.
And so in honor of tradition, when you open your first bottle of Bellemille this harvest season, do as the Italians do: take a piece of crunchy toast, rub it with a quick swipe of garlic, pour a generous drizzle of Bellemille all over, and finish with a sprinkle of salt. It's the snack Italians enjoy for weeks after each harvest, wanting to savor as much as possible the peppery freshness of the new oil.
So as the Tuscan countryside hums with the excitement of the harvest, we invite you to bring a taste of this tradition into your home. Whether it's a drizzle over your favorite dish or that first bite of crunchy toast with fresh oil, we hope you savor every moment. From the groves of Tuscany to your table, thank you for being a part of this year's harvest and for supporting the centuries-old tradition that makes Bellemille truly special.
Fall in Tuscany
