Braving the Cold for the Gold

Our olive harvest began on a frosty Wednesday morning. We hand-harvested our smaller trees, used what we fondly refer to as “the tickler” for the medium sized trees, and a shaker machine on our more mature ones (pictured left to right).



To make our oil, the olives are pressed locally in our shared processing facility, with a certified organic process. Here is a picture of the liquid joy! The pomace (olive pulp and crushed pits) will be recycled through our compost heaps.
We grow several Italian varieties of olives, including Leccino, Minerva, Frantoio, Pendolino and Maurino, which will be harvested over a period of several weeks. Our olive harvest will be finished by the winter solstice (June 21), which will also mark the conclusion of this growing season for our entire estate.