Our First Olive Harvest in Portugal – Picking Olives for Oil and Brining Olives for Eating – Ep 047


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In this Episode
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October and early November is olive season and our olives ripened in particular early this yr. As there may be simply two people and we now have fairly a couple of bushes that experience now not been pruned correctly for a couple of years, we made up our minds to name in some lend a hand. We requested our neighbours if selecting used to be a group factor the place everybody is helping every different however it seems it is most commonly a circle of relatives affair. So we made up our minds to carry in some exterior help. An area chap known as Paul and a crew of ten volunteers grew to become up one Monday morning to select as many olives as imaginable.

Kylie and I have been busy with different initiatives however controlled to movie one of the most revel in to proportion with you. We even discovered a bit of of time to select a couple of olives ourselves so shall we do a take a look at batch for consuming.

So, sign up for us down at the farm for a few days of fine fair amusing and know about the entire olive factor works.

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My identify’s Guy. My spouse Kylie and I purchased an deserted stone farmhouse and virtually an acre of land in the fall of 2020 and had been slowly (however definitely) restoring it and bringing it again to its former glory. We’re renovating the home (doing lots of the paintings ourselves) and rejuvenating the land and we are residing off grid in a big bell tent whilst we whole the works with a objective of establishing a semi-self-enough home.

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26 thoughts on “Our First Olive Harvest in Portugal – Picking Olives for Oil and Brining Olives for Eating – Ep 047”

  1. Fun at the end, I think the Portuguese have the right idea keep it local. Don’t take EU money like Ireland did coz they buy the soul of the country. Ireland is wrecked now with our eu roads and closed churches. So no just stay poor and happy Portugal

  2. Hi there. I brined some olives for the first time this year. They must be soaked in water for a few weeks before brining. Change the water every day. Otherwise they will be bitter. I found it very interesting. There's not a great deal of info really but Don Burke has a good recipe. Kylie you may remember the gardener from here in Australia.

  3. When I heard you talking in Portuguese I thought it was someone Portuguese talking, then I realized it was you, great accent ,congratulations.

    I’m from Coimbra but I’m working in Dubai at the moment. I’ve been following your channel for a while, it’s great to see the progress you’ve done since last year.

  4. That info about the Olive Oil and the the stuff about the Extra Virgin is so interesting. I've been wanting to learn more about olive oil and how the free bottles I keep getting gifted differs from the expensive extra virgin I'm used to buying. Thanks for filming this 😊

  5. …But we want to know if there were any maggots in 'em! Don't make me wait too long!

    It's great what Dave and his crew are doing, and kind of ironic that seasonal pickers are migrating from northern Europe to Portugal for the harvest. It'd be really interesting to know older Portuguese people's reaction to that. I know a lot of younger ones continue to have to migrate because the salaries are too low for the cost of living, but I expect some of your older neighbours might have a chuckle to see Danes coming to pick Portuguese olives. Or maybe they're just like yourselves, and happy to see the trees being cared for and the olives not going to waste, as well as some life in the countryside.

  6. What a deal!! May I suggest that if you come to prune them yourself that you buy a silky saw for the larger wood and a set of felco no 2 secateurs. Fiskars loppers are pretty good too.

  7. Another interesting episode, and it's revealed that there are clearly a lot of olive aficionados following along. For whom I have a question – does Portugal have an export market of brining olives, as opposed to oil/EVOO? And if so, how does it work – cooperatives, big wholesalers? It does sometimes feel like Portugal hides its light under a bushel. ("Esconder a luz debaixo do alqueire"). Any brand/outlets you could recommend? – and specifically any who export to the UK? Thanks in advance.

  8. Hello, I just wanted to say your right, some people that are bored do like to watch the simple things. Like you and your wife talking about brining the olives, liquid quantity and so on.

  9. Here in Alentejo we are just in the beginning of the picking season which it can last until December, we have won worlwide prizes for World Best Extra Virgin Olive Oil (Moura) and that has little to do with the variety and rip of the olive itself, as mentioned before. My own Olival dictates when it's ready to be picked, we feel-touch the olives and watch it's color which can be late or early but never starting before the 15th of October . the weather, heat and rain set the right time for the Azeitona getting fat and matured.

  10. Hello both. I've remember my grandparents when they picked the olive tree for doing the olive oil.
    To prepare the olive for eating you need to put the olives with wate and some numbers of oranges or lemons for a couple of weeks. One thing important, you'll need to cut olive by olive, like a single and simple cutting. I think my grandparents also put a few hands of salt just for anticipation.
    When you've taste the olive and it was good is time to take it from the water and orange preparation…
    If you like you also can give to the olive the old taste with olive oil, salt and 🧄🧄. Just trying this solution's. Regards

  11. Don’t be so squeamish. The maggots die in th3 brine and they aren’t noticeable when you eat them. It isn’t just about 5he brine getting IN to the olive flesh, it’s about allowing the bitter tannins out! Do the Greek method of brining. One lot of brine with a little vinegar. Recipes online. No changes of brine, but leave in a cold dark place for a month.

  12. Hey… I'm from a cypriot family and we burn the a hand full of leaves from olive trees in fire (after a barbecue generally, or an open fire) which has an amazing aroma. It's a cypriot tradition which we always do. It has a lovely smell which as a family we love to do. Give it a go! Enjoying your channel and learning lots. Take care guys. 🤗

  13. I DREAM of having a home like you guys have bought! I don't really want to leave the US, but, Portugal looks like an AWESOME country to live in, as well. Since we live in the state of Georgia, I imagine the climate is similar? IF you ever feel a NEED to get out of "Dodge," (aka Portugal) just let us know, we would be more than happy to help you two find a place to Re-furb, here in Georgia. You guys have a similar sense of humor and similar interests to ours. Only 1 big difference… lol You seem to collect animals-we collect children. One day, IF you ever do even just want a vacation in the Georgia (Florida is nearby as well-a few hours drive) area, please dont hesitate to send a reply to this note & we will find a way to email back and forth and then get in touch. We would be more than happy to show you around and/or help you make arrangements in the area. My husband used to live in the Pan handle area of Florida, and we are pretty familiar with several areas in Florida. We "retired" (you know, RE-TIRED, as in TIRED AGAIN LOL) here, after 20+ years in the US AIRFORCE, but since he enlisted at 17, he was way too young to Actually retire. LOL. We Do love it here, for the most part. We both were originally from Wisconsin and Minnesota, we have lived & traveled all over the world. I have lived in several states here in the US (Minnesota, Wisconsin, California, Arizona, and of course, here in Georgia). I have also lived in Germany, and Guam. My husband has lived in Wisconsin, California, Arizona, Florida and Georgia as well, of course. He has lived in & been sent on Temporary Duty (TDY) to several more European Countries than I have. He has lived in Germany, Twice. (Once in the Metter area, in the 80's, And We lived in the Frankfurt area in the early to mid 90's). He has also lived short term (several months in each country) in Spain, Italy & England. With his present job, he travels all over the world, but that's not living there, which is very different. I so wish there were more realistic, down to earth, salt of the earth people like you 2 are, living here, in Georgia. You guys are most likely a few years younger than we are, but I have a funny feeling that "IF" we lived near each other or got a chance to meet, it would feel like we had all been friends forever. I am sure you two have run into people whom you have experienced this situation with. We look forward to your new videos coming out each time you put out a new one. We enjoy watching your new home and farm being updated and upgraded to suit your wants, needs and desires. (I'm using the word "farm" to describe your outside and out buildings area of your homestead. Since I am not certain of how you would prefer us to refer to your farm/ranch/homestead/etcetera. LOL) Each new video makes me smile watching you work to improve the home and the grounds. Your videos make me laugh, smile and feel proud of you two for all of the hard work and confidence you have in your abilities to do the things you have been. I am in awe of you guys. And when you come up against something you need to figure out, you get the information you are in need of from a professional & then get the tools and supplies you need to complete the job and get to it. Keep up the AWESOME WORK you two are doing, and thank you for sharing with ALL of US along the way!!

  14. In my home, we preserve the black olives only with Salt. We put them in a potatoes bag, 10kg of olives with 4kg of sat. After 1 month , olives are ready to eat.

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