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Almond · Blackberry · Olive
🗓 Season: July · August · September · October · November · December
🔍 When is it ripe?
Almond: The green outer hull splits and pulls back, revealing the hard shell. Harvest when at least 75% of hulls have split. Spread in sun to dry for 1–2 weeks, turning daily, until kernels rattle inside. Eat immediately or store in shells.
Blackberry: Fully black (not red or dark red) and comes off the stem with no resistance — zero pull. Dull rather than shiny; a shiny black berry is still slightly underripe and tart. Eat the same day for best flavour.
Olive: Harvest time depends on intended use: green olives (October, firm, very bitter — require curing); turning olives (November, red-purple, half-ripe — for oil or eating); black olives (December, fully ripe, shrivelling — sweeter, for oil). All must be cured before eating — never eat straight from the tree.
A very large number of Almond and Olive trees all over disused farmland stretching between Cami Sant Gervasi and Raco Santa Lucia. In winter, the paths are lined by Blackberry bushes which is not a popular local fruit. The woods and scrubland are also home to a lot of wild asparagus and herbs such as Rosemary.
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