Picking olives with Vita, who has worked in the fields since she was 12, alongside several other jobs she does to feed her family and send her older daughter to university. At this time of the year she organizes teams to harvest olives all across the Valle d’Itria, drawing on her extensive contacts, most of whom are women in a similar situation.
The “future” of olive oil. Super intensive olive harvest open-day at the University of Bari experimental field in Valenzano. Marked by almost complete mechanization and the use of fast-growth varieties (such as Arbequina), super-intensive olive farming is widespread in Spain, the world’s main olive oil producer and Italy’s main competitor.
Lecce, Italy – 1st of May, 2016: A orthodox priest blesses the faithful during the Orthodox Eastern celebrations at the church of San Niccolò dei Greci, in the Apulian city of Lecce.
Like every year, people all across the Mediterranean sea embarked upon harvesting olives, as it has been for more than 7,000 years. Among the hills of the Valle d’Itria, in south Italy, most families have their own olives and pick them around November, before they fall off the branches. Usually by time people get around to do it, summer is long gone, turning the harvest in a cold race against the coming rain.
One of hundreds of boats used by migrants to cross the Mediterranean sea lies abandoned in the harbour of Portopalo di Capo Passero, Sicily’s southernmost community. The stretch of sea between the island and north-Africa, known in Arabic as Madiq Qilibiyah (strait of Kelibia), is crossed every year by thousands of migrants on their way to Europe.