November rain in Pistoia

If you had to choose the worst time of the year to visit Pistoia in north Tuscany, it would be a rainy day in mid November immediately after the weekly market, which you've just missed.

Still, if you want to experience the annual olive oil harvest you have to take your chances, and we wouldn't want it any other way.

After a series of hot chocolates in the historical centre, we took the road running west from Pistoia to reach Montecatini Terme at around 9pm.

In pitch blackness we eventually found the olive processing plant, a small factory in the suburbs of Monsummano Terme.   

It is important to realise that once picked the olives are pressed without delay and the 'frantoi' work continuously.

Typically, 2 weeks solid, 24 hours out of 24, before closing again until the following November.

But the result is stunning. Seeing the deep green olive oil emerging from a series of mechanical process, is a great thrill.

To finish, toasted bread, vino rosso and the fine company of the satisfied olive growers.