IT’S BEEN 10 months—though it seems like 10 years—since I stood under an olive tree outside Altamura, in the Puglia region of southeastern Italy, and was instructed by Tonio Creanza on how, literally, to get the low-hanging fruit.
The tree was one of 700 that Tonio’s family owns on seven separate plots, and, for six generations, have harvested to produce olive oil. It was mid-November, right in the middle of the short but intense harvest season. Nonstop running, Tonio calls it. The operation is too big for his family to...
Need it.
Oh, fun idea, put little masks on the end of each olive branch. Its contemporary and symbolic
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