Olive Picking

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Most of what I attempt to do is process driven. Which, though very engrossing, is long and drawn out and requires many layers and levels of time. It turns me into some kind of generalist but very bad at focusing at one thing.

I like to compare it to the levels of a garden. From the microorganisms in the soil, to the mycelium that connect them, to the function and aesthetic developments of plants, to the animals that regenerate them, and the human processes that re-energize them – everything in the world seems almost inextricably connected to something else.

 I was very excited to attend the Dorn/Kauffman olive picking party for the reason of adding another layer to a process I do very often, consuming olive oil. It also allowed the family to pick a motherload of olives while simultaneously educating everyone on “how your food gets to your plate” principles.

Picking olives is fairly straight-forward. One waits for the perfect window (which is rather short), they must be unbruised, and a balance of green and black, to create a balanced olive oil. Strip a tree branch, place into a portable receptacle, and then into a larger container, laugh and talk with others while doing so and then take the olives as soon as possible to nearest location where they may be crushed. (Unfortunately, I was not able to see this step but maybe someday).

Most olive oils are not this simple and uncomplicated by modern convenience, therefore it is important to check your sources to see if you are even getting something that is pure and made of olives. This is a good source if you are interested…http://www.truthinoliveoil.com.

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