The mix of green and black in the olive berries confirms that it is time to start another harvest. It’s delicious to start a cold day in such a warm environment.

The most daring climbs the olive tree before the rest, and cuts the highest branches above the blankets. On the ground, some members of the older generations look on disapprovingly. It wasn’t like this in other times, when olive trees touched the sky. Today, safety is the most important thing.

The first olive trees have been harvested, and the call for “bucha” is heard. After the loofah, harvesting resumes, until we arrive at lunch time. The rush is over, there is a feeling of mission accomplished. Well-watered conversations, many stories and memories…those that are remembered and, above all, those that are created.

In the afternoon we didn’t escape cleaning the olives. At this point, the lunch feijoada “takes the stage” and is the main protagonist (and culprit) of the general laughter…

After being cleaned, the olive is transported to the mill, where the precious nectar is extracted using mechanical processes! The whole year comes down to this moment, and as soon as we taste it, we feel like we did an excellent job!