The method used is centuries-old. Once again, everyone turns out. Then they shake the branches and beat them with sticks until all the olives fall off. They take their olives to the cooperative, where they can sell them or take a percentage of the oil produced. The third traditional autumn crop is chestnuts.
Many farmers have a section of woodland with a preponderance of chestnut trees.
Not only do these give fruit, they are thinned from time to time to provide firewood which burns slow and hot, giving off a lovely smell. This month s recipes are very simple, and take advantage of the autumn crops. Allow about a dozen chestnuts per person as a snack. This makes them tasty and tender. They are ready when the shell and inner brown skin come away easily.