It’s raining olives. At first only a few fly through the air, shiny aubergine colored. Then more and more fruits fall onto the ground, delicate green, violet-brown, deep black, accompanied by silvery-green leaves and gnarled sticks.
It’s almost like a small earthquake when the tree is shaken for around 15-20 seconds, then the horror is over and the shaking machine – a tractor equipped with huge red grippers – hums loudly and drives on to the next tree, followed by a handful Men in yellow safety vests who hit the branches with sticks until the tree releases the last fruits. Everyday life during the olive harvest in Castile-La Mancha in the heart of Spain.
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