‘FRONN’ harvest May 2024 (Coming soon…)

The branches you see pointing up, in Italian are called ‘succhioni’, which can be translated as ‘suckers’, as they take nutrients off the tree without bringing any fruit.
Keeping the ‘succhioni’ on the trees doesn't really help us climbing with our ladders during the olive picking...so we prune it!
It's called ‘potatura verde’, translated as ‘green pruning’. Once on the floor, we collect the branches and then pluck the best leaves.
At this time the weather is perfect for air-drying. Crunchy and spiky straws is the result of the leaves rolling into themselves.

We soak and disinfect our leaves in cold water and bicarb soda, to than further rinse it in fresh water, washing and spinning away any dust, pollen or eventual impurities, to present you the highest quality olive leaf tea you will ever come across.
Unlikely many other producers, in order to benefit the taste profile, we prefer to keep the leaves intact instead of crushing them.
It doesn't save us space but it definitely preserves the essence of our trees.