Agriculture

Work is an integral part of every monastic life, and the constitutions reiterate the fact that monks “should earn their living by the work of their hands”. Work is a brotherly service undertaken in order to achieve a common interest, and without opposing to the blossoming of every brother on his own.

In the regards, the agricultural dimension and the farming capacities have naturally found their place in the majority of monasteries, and the lands located around every monastery constitute a proof of the hard and meticulous work of the monks who transformed rocky and arid lots into fertile and productive lands.

With time, economy progressed and agriculture was not enough anymore to face the daily necessities of life and the mission of the Order. Therefore, monks were obliged to diversify their manual works while preserving, at least in an important number of monasteries, the traditional agriculture especially of fruits, olive derivatives, milk products, wine and spirits.