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The story of the olive harvest -- the olive’s journey from tree to your table -- is a delicious tale of talent, experience, luck, persistence, speed, and most of all, a dedication to flavor. In most countries, olives are harvested from November to January, but in Tuscany, the olive harvest can begin as early as late September, because the region’s cooler climate brings on frosts that can wipe out an entire olive crop.
Harvesting olives is hard, often tedious work. Usually, the olives are picked by hand while they are still green and not quite ripe using the traditional method called brucatura, in which olives are "combed" from the branches with a scissors-shaped instrument. Learn more about the art of the olive harvest >>
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Celebrate the taste of Tuscany with these authentic Italian pasta recipes made with olives.
- Castellane with Spring Vegetables and Black Olives (Castellane con Verdure Primaverili ed Olive Nere)
- Cellentani with Sea Bass, Cherry Tomatoes and Black Olives (Cellentani con Branzino, Pomodorini ed Olive)
- Farfalle Salad with Black Olives, Fresh Tomatoes and Shrimp (Insalata di Farfalle con Olive Nere, Pomodora Fresco e Gamberi)
- Fettuccine Rigate with Ricotta Cheese and Black Olives (Fettuccine Rigate con Ricotta e Olive Nere)
- Gemelli with Peppers and Olives (Gemelli Con Pepperoni ed Olive)
- Rotini with Artichokes and Olives (Rotini con Carciofi ed Olive)
- Rotini with Black Olives, Eggplant, Cherry Tomatoes and Ricotta Cheese (Rotini con Olive Nere, Melanzane, Pomodorini e Ricotta)
- Spaghetti with Black Olives, Oil & Aromatic Herbs (Spaghetti con Olive Nere, Aglio ed Erbe Aromatiche)
- Penne with Italian Sausage (Penne con Salsiccia)
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Traditionally, the olive growers of Tuscany reward family and friends who help out with the harvest with an al fresco picnic lunch right there in the olive grove: a bottle of good wine, some Tuscan bread and cheese, perhaps a mixed grill of meats or Tuscan white beans with rosemary.
Celebrity Event Planner and President of Francesca Events in New York, Francesca Abbracciamento, helped us put together a casual, family-style, ‘al fresco’ dinner party idea based on some of her own experiences. Get tips on how to set the scene and plan il menu |
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With its graceful, ridged shell shape, Castellane ("castle dwellers") adds a touch of elegance to any pasta dish, while its sturdy character and rich, nutty taste stand up to hearty, full-flavored sauces. Try these Castellane recipes today:
Castellane con Crema al Prosciutto Profumata al Rosmarino (Castellane with Prosciutto Cream & Rosemary)
Castellane con Salsa al Vino Rosso, Scalogno e Zucchine (Castellane with Red Wine, Shallots and Zucchini)
Castellane with Scallops, Belgium Endive, Chives and Pine Nuts (Castellane con Capesante, Indivia, Erba cipollina e Pinoli)
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