The olive harvest is well and truly over, just about all the farmers have finished trimming the olive trees, getting them ready for the next season. Scattered around the open fields of Tuscany you will see stacks of sticks, twigs, branches and anything else that will burn. Burn off is an Italian tradition around this time of year which I personally love to hate (especially when I have just hung laundry on the line!) For the past few months there have been small smoke fires burning off all over the countryside and a week or so ago Roberto, our landlord finally got around to burning the massive pile of olive twigs and branches he has been collecting over the past few months…Alex was ecstatic!
In the beginning there was smoke…a lot of smoke, so Roberto went and did what any sane farmer would do and tipped a bottle of kerosene on top to really get the juices flowing, which of course did the trick to Alex’s delight.
When all the action was at it’s peak, Roberto’s wife came out with celebratory beverages. To salute the flames perhaps? I am not sure, but I wasn’t saying no to home-made crema di lemoncello that’s for sure…even if it was only 10-am.
I know they got rid of burn offs in Australia in the mid 80’s (something of a relief for my mum if I remember correctly) however, they are still going strong here today. While it is a pain with the washing and the air is polluted with smoke fumes, I can’t help but love a good bonfire. Alex and I might have to befriend an Australian olive grower just to experience it all over again.