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Here in the office we keep records of our correspondence with merchants and buyers. We also display some of the products made from the olives grown on the estates.
Our fine oils are quite famous in Rome. We have some jars with a souvenir label, if you would like to take one home.
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In addition to oil, we also make a variety of products from the bacca, the olive fruit itself. We do send some fresh olives to market in winter, when the fruit is picked. However, most of the olives are prepared to last longer and remove their bitter taste.
We make green olives preserved in brine, using Pausia olives. This is the way recommended by Cato, so you know it’s good!
We also take half-ripe olives, Pausia and Regia, and preserve them covered with fresh oleum. Other green olives are pulped and mixed with salt and spices, the preserved in vinegar, wine, or honey. They’re all delicious!
Ripened fruit, especially the Orchis variety, is salted and then dried to last through the year. We also pickle the black olives.
Last, but not least, we make Epityrum from an old local recipe -- pulped olives, mixed with vinegar, coriander seeds, cumin, fennel, rue, and mint, all covered in oil. It’s an excellent accompaniment to fresh cheese! Take some home for your table.
Some products from the olive tree are considered valuable cures for illnesses. The leaves and bark of the trees and gum collected from the branches are all used to treat various ailments and fever. We gather supplies of these items for doctors in Venafrum, Capua, and even Rome!
I hope you have enjoyed this tour of the estate. Please leave a comment for my employer, if you wish, on the message board at the entrance.
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Image Sources:
Antimenes painter, amphora from Vulci, c. 520 BC, in the British Museum; Wikipedia Commons image file.
Photo of green olives laid on tarps from Olio Extravergine.
Dishes of olives photo from Spanish real estate website.
Photo of dried olive leaves from Spiceworld UK.
Current Amount in My Cashbox:
6,253 strti.
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