No olive oil you can buy will ever be as good as one you produce yourself.
Until this autumn, I was an olive oil virgin. I had had the posh stuff on salads and bruschettas, I had even spent a Christmas holiday selling it at a deli. But I had no real idea what authentic extra-virgin olive oil was for one simple reason – I had never made it.
Now I have. I had one of the most uplifting days of my life, taking fresh juicy olives from tree to bottle.
My American friend Ceil invited me to help harvest. She and her husband Erminio Cordioli own a hectare (2.5 acres) of land on the lush hills which rise up above Verona.
Erminio and his father planted most of the 350 olive trees when they bought the plot, abandoned and overgrown, 15 years ago.
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