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The Olive Telegraph
Issue 1: 2012 February
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Hi $FIRSTNAME$
I began 2012 with a leap backwards into the history of olives. I always knew olives were old but I never thought they were 8,000 years old.
Here is a little of what I found out: It was 6,000 BC when Olive cultivation first appeared in Syria, and in  2,000BC Ancient Israelites use precious olive oil for anointing priests and kings, and to burn in temple lamps. I had fun making this olive oil lamp in the picture, you can make your own olive oil lamp in five minutes here.
In 1,780BC The Code of Hammurabi stated that, under penalty of death, no one can prune an olive tree more than two feet per year. Thankfully this no longer applies as they would prosecute me 287 times for doing this to 287 of my olive trees. Then 1,000 years later the death penalty was still active in 'Solons Olive Protection Law' declaring that any one found guilty of uprooting or destroying an olive tree would be sentenced to death.
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Featured Focus
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I like what these people are doing with their Olives
 Ruth Pretty: Antonio's Insalata Caponatamuddled ingredients, tuna, tomatoes, new potatoes olives and olive oil. In this recipe I reccommend using Telegraph Hill 'Sicilian Style Semi Dried Olives' and 'Leccino' Extra Virgin Olive Oil where you have the choice.
I made this One Pot Chicken and Cous Cous from 'Everyday Dish'. Everyday Dish is a magazine with from the creators of 'Dish' magazine full of easy recipes. It has stunning photos and I love how olives are used in many of the recipes. One pot cooking is so easy for busy people!
 "Penguin Olives" this image is from 'Once upon a Plate' catering company. These Penguins are made from olives, cream cheese and carrot, with a toothpick through the centre. They are easy to make and a real conversation starter for dinner parties!
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 Adopt an Olive Tree Update
 In January Mindi & Mark visited their tree. During a quick visit they paused for this photo and gave the tree a hug. They will be getting their first package of olives from "Flossie" (yes they have named it) in March. Mindi and Mark adopted a tree for themselves, or trees can be given as a gift.... We can get adoption certificates delivered in time for Valentines Day (14th of Feb, hint hint)
 This photo shows "Flossies" olives beginning to grow. Right now the fruit is still very small, the fruit will grow for the next three and a half months before harvest in May. We will be doing our best to size these olives up before harvest. The main controllable things that will impact on how large these olives will grow is tree health, water availability, and number of fruit per tree. Generally speaking less fruit on a tree means the olives will grow larger.
You can find out more about adoption online.
Book review
Extra Virginity - The sublime and scandalous world of olive oil. - Tom Mueller
An insightful and thought provoking book on the excellence of and adulteration of olive oil in recent and BC times. It is well researched and pits the good guys vs bad guys in international olive oil trade.
It is reviewed by the Guardian here and foodnews.co.nz say its a must read for foodies in 2012. Available online and good bookstores.
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Chefs Corner
Staff recommendations
- Geoff loves Cabernet Drizzle on fresh berries at this time of year
- Chantel uses Extra Virgin Olive Oil on sweet corn.
- Vinnie always warms his olives prior to serving on platters.
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From the Olivery Visitor Book
"Will bring back memories when I drizzle the oil" Trish Gregg, Vancouver, Canada
"Wow, love the Cabernet Drizzle" Josh Yates, Chicago, USA
"A lovely experience, great products" Graham & Susan Dean, Pontefract, UK
A six year old visitor who had just been to Disneyland said the Olivery was more exciting to be at. She loved the oils and chose a bottle as her 'present' from Mum.
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Sent with best regards from
Geoff Crawford and the team at Telegraph Hill -Chantel, Vinnie, Gaye, Morag, & Adie
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