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Photo article from the Greek Hovel- a day one job back in Wales

Tom Winnifrith
Wednesday 15 December 2021

Every year with every new olive harvester there is, what appears, a ritual. I say “don’t eat any of the small olives we are harvesting for oil.” They then bite into one and say “yuk, that’s revolting.” At which point I remind them of what I said. Another ritual is that I go pick around 45 edible olives and warn them again not to bite into one until they have cured them back in Airstrip One. This time they listen.

R&S fromthe 2021 harvest crew have one such pack and I am in no doubt that the admirable S has already started the four month process. Harvester B also has apack and says he is a great cook. We shall see. In that contest my money is on S. And I too brought home 88 olives to cure at the Welsh Hovel. As you can see they are bigger than an oil olive, mostly black but a few that are green and purple. 

I shall report back on my own progress just after Easter.

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About Tom Winnifrith
Tom Winnifrith is the editor of When he is not harvesting olives in Greece, he is (planning to) raise goats in Wales.
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