The Aurora Club in Relleu started some six years ago prompted by a desire to explore the history and culture of our village. Talks, visiting lecturers and trips have taken place monthly – always followed by lunch often at our local Bar Cazador – where Luis and Paloma serve local cuisine and wines. It is worth visiting the website. We have full details of all the presentations to date. They explore to find out about the village’s 2000 year history, local agriculture (Olives, Citrus fruit, Almonds), local customs, nearby villages, bodegas, and ancient monuments. (Web site:  (www.aurorarelleu.es) Our next meeting on the 21st February,  a trip to Alicante for a guided tour of the extensive Civil War Air-raid  shelters recently recovered. Alicante was the last major city taken by Nationalists. There’s a museum of Civil war artifacts nearby. The visit will be followed by a local beer tasting and lunch in Alicante. Pictures below of a trip exploring the fascinating local geology, a walk to Relleu’s ancient dam, a cookery demonstration at an ancient valley farm-house and Tineke Vlijm introducing the Naturalist and Broadcaster Stephen Moss.

 

 

After the storms and cold of January, Spring very much underway here. Today stocked up on oranges and mandarins from our Valero grove. The January rain has brought the oranges on nicely – now need to organise clearing the dense wild flowers (some say weeds) from the orchards.

Beautiful balmy day – sunbathed for an hour after lunch.

We gathered  little later than usual this year – about half the trees were producing following the odd weather – but we harvested sufficient for 72 litres of extra virgin – a 80/20 mix of Manzanilla and Blanqueta olives. The oil smooth, tasty and easily enough for us and our friends this coming year.

We were ably helped in the field by visitors from England, Jane Sergeant, Joan Scot, Jonathan David Simons, Mary Costello, Tim Edwards, Jackie Story – and from New York, Rabab Fayad and Michael Kaftner.  We enjoyed tasting some other local oils. In making the judgement, ignore the colour or clarity of the oil (both irrelevant) but savour the taste and gentle sensation at the back of the throat you experience from a good extra virgin oil.  One oil we sampled was from the  ‘Señorios de Relleu’  (https://www.senoriosderelleu.com/) whose groves are spread around Masía de Teuladi on the opposite side of the ravine from us. They have been winning some international awards for the quality of their oil recently so we are in good company. So a reasonable  harvest – but we hope for 100 litres plus next year. We gained 200 litres plus in past years.