Back in September, I read an interesting article from the Smithsonian on EVOO (extra virgin olive oil). The article featured Tonio, a sixth-generation olive oil producer in Altamura, Puglia, Italy. The traditional olive production and harvest require lots of hands (all the family and neighbours) and uncompromising dedication to quality. In the article, it featured that today, many work-away volunteers come to join the family harvest in November. It piqued my interest, and I decided to email Tonio and ask if I can be a part of the olive team.