Food in
Italy is still largely about seasonality, and never more so than in late fall when the new olive oil (‘olio nuovo’) begins to arrive in the shops. Take a drive into the Tuscan countryside anytime between late October and December and you will see olive groves with nets spread under the trees and pickers hard at work raking the fruit off the branches. Olio nuovo retains its peppery piquancy until the spring, so make sure you taste the ‘extra virgin’ gold while it’s still young. This photo was taken in our olive grove just outside
Florence during olive-picking season.