Beautiful Olives May 26, 2015 16:15
All in a years work...
Pick an Olive Tree in 45 seconds May 21, 2015 09:28
Here you can see how the Olive Harvester picks the trees at Telegraph Hill. This variety is South Australian Verdale. Approx 25kg per tree.
NZ's best Artisan Producers March 16, 2015 13:51
Recently launched Dish Pantry has recommendations of New Zealand's best Artisan stockists, producers and products. Telegraph Hill is of course on their list with featured products Burnt Orange & Fennel Olives and Balsamic Drizzle.
Dish Pantry is part of the Dish Magazine publication, NZ's best food magazine!
It links back into their Dish Magazine site with fantastic recipes and photography.
How To Prune An Olive Tree video 2 January 22, 2015 16:48Video 2. Finishing off the olive tree. It is now looking lighter, ready to grow large fruit this year. We are following the theory of less fruit hanging on the tree = larger individual fruit size
How to Prune an Olive Tree video 1 January 22, 2015 16:43Video 1. How to prune an Olive tree with a chain saw. Aston making it look easy.
Rabbit View From My Office Window January 22, 2015 10:55
On the Olive Grove November 25, 2014 17:13
On the grove flowering has finally started. This year we are running two weeks behind last year. This is due to the cold spring where the weather was all stop start. The Olive trees listened to the cooler temperatures and delayed spring growth cycles.
I hadn't realised this was happening which resulted in me forecasting a light cropping year, because I couldn't see many flower follicles in September. I've now changed my mind, we are in for another good year! Plenty of flowers on all the trees.
Spring pruning was delayed as we waited for the flowers to come. I wanted to see what the flowers would be so we could then decide how much to prune. I didn't want to take off all my potential harvest. If my early forecast was correct then we were going to prune lightly. Thankfully I was wrong and we can now prune with regular gusto!
Roll on for a nice hot summer.
Best Olives in New Zealand September 25, 2014 16:49
Telegraph Hill awarded Champion Olives in the 2014 Royal Easter Show Olive Oil awards. This is the third year running we have received this award, a great reward for the team here.
The award winning olives were our Traditional Olives. One assumes the judges liked the classic taste of these where we keep the salt low so that the olive flavour shines.
Happenings on the Grove September 23, 2014 20:22Under-grounding irrigation, flowering heads up and pruning....
Olive Oil on my Porridge September 19, 2014 13:15This article Cereal for Breakfast? Pass the EVOO got me thinking why not? I already use olive oil at every other meal time so lets not hold back from breakfast. I recommend using a fruity or delicate oil so that the pepperyness or pungency doesn't influence your porridge too much. I enjoyed it but did hold off on the sliced garlic!
Cancer fighting compound isolated in olive oil September 19, 2014 13:05
Amazing scientific research undertaken by a student in isolating the natural compounds in olive oil.
Inside a centrifugal olive oil press July 29, 2014 16:39This is the inside of the centrifugal olive oil press. This simple yet complex machinery separates the oil from the water and other solids. It is fed the mushed up olives slowly through the center, while it spins at around 3000rpm. Olive Oil comes out one exit and the waste another.
Kalamata Olive Tree Transplant July 29, 2014 16:29
October 2013 we moved 31 Kalamata trees. They had a good growing season over the summer resulting in a good amount of foliage. They then have 'sat around' for the winter with no growth at all. The tallest trees are now around 2 meters and the smallest only up to my knees.
Creating Robust and Medium Oils July 29, 2014 15:58
A change from our current offerings this year. Instead of creating a traditional varietal or grove blend of oils we have elected to blend together our oils to meet flavour profiles.
Robust; a strong oil showing characteristics of pepperyness, pungency and full mouth feel. To be used with stronger flavour foods like tomato sauces, game meats, mushroom risottos, & roast vegetables.
Medium: an oil of middling pungency, with good balance of fruityness bitterness and astringency. To be used liberally on vegetables, salads, pasta and dishes with a 'medium flavour'.
Available from September.
The Food Show Auckland May 27, 2014 12:33
Night Harvest May 16, 2014 11:36
Olives picked today are processed tonight. Here is some pictures from last nights processing.
I find the olives always look better at night, I think it is 'selective seeing' in the low light...certainly the spills look smaller until the next day.
I use this equipment to deleaf and size out the small olives. The large olives go into barrels and vats for fermentation in brine and the smalls get pressed for oil within 24 hours..
Harvesting 2014 May 15, 2014 16:37
Have had a lot of inquiries for Fresh Olives for home curing, so have made these available on the website. Check them out.
Some pictures from this years harvest .
Harvest Highlights May 07, 2014 16:30
Sensory Evaluation Evening May 07, 2014 13:13
Do you want to taste more in your meals?
This fun evening will help you evaluate flavours in food. You can apply this knowledge to olives and olive oil at the evening, and every time you eat or drink afterwards.
Recognise what part of your mouth tastes
Test your nose, can you pick a scent?
If you have ever wondered what it is in a good olive or good oil you are supposed to recognise then this is for you.
Join us for a relaxed evening, where you will get the chance to educate your palate and apply these learnings to olives and olive oil (& life of course!).
Date : Thursday 26th June 7.30pm
Location: Common Room, 227 Heretaunga st East, Hastings, Hawke's Bay
The fine print. We recommend you eat dinner prior to coming. As part of the evening you will be required to taste and smell liquid and solid samples. Cash bar operating, you can sup while evaluating!
Harvesting Green Olives May 07, 2014 11:54
Visit to the Spanish Olive Library March 10, 2014 09:33
In January I had the opportunity to visit the Spanish Institute of Agriculture, in Cordoba, Spain. This is a government organisation of scientists who investigate olives. They are experts in growing olives and specialise in DNA coding olives to ensure varieties are pure. As you could imagine an amazing amount of knowledge held be this organisation and the people who work in it. Our Hosts Angela and Jarvier led us on a walk through the 'Olive Library'. A grove with 800 different varieties. I was like a kid in a toy shop as we browsed the different shapes and colours of olives. We've started investigating how to bring in some of these varieties for us to grow & produce different tasting olives. It is a long and expensive process just to get them into the country. Bio security is a serious threat to horticulture. The Olive Fly is one we know about, we do not have it in NZ, and do not want it! The Olive Fly is a bug that can devastate crops. It is a small larvae that eats into the fruit as it ripens. You can see olive fly larvae eating through the olive in this picture.
I will keep you posted on developments!
H4 - Heddie the Olive Tree in March March 03, 2014 11:11
Here is a picture from today of Kalamata Olive tree 'H4' or 'Heddie' as Eddie its owner likes to call it. We are pleased to report that this tree is flourishing. You can see the new growth rising 600mm above the stump.
Eddie has chosen well!
The next picture is of F8, our 'slow starter'. Transplanted in October at the same time as the rest of the trees, this tree is the last to sprout. You can just see on the right hand side of the tree a small shoot - approx 20mm long.
This is especially pleasing as it means we had a 100% success rate with the transplanted trees.
Grove Update - So How Big Are Those Olives? March 03, 2014 10:48
With Harvest fast approaching (May) we are starting to asses how the olives are doing. Big change this year, I am measuring the olives and recording their size. This is to give a benchmark for future years as to where the olives are at. I hope to make better growing and harvest decisions as a result. The ultimate objective is to grow larger olives by changing the variables on the grove.
This picture show the Manzanillo tree at the Olivery. At 19mm it is a big fruit for this time of year. The average width is around 16mm.
Good tree health and a continuation of the good summer weather will help these olives size up in the next 8 weeks.
Grove update Eddie checks his tree February 10, 2014 16:07
Eddie is our youngest olive tree adopter. His recent visit (Oct 2013) was soon after our transplanting of the Kalamata Olives. We tracked his tree from its old location to new. It has a new number (H4) and Eddie has appropriately named it 'Heddie'.
We gave Eddie the choice of new tree but he chose to stay with this one. Well done Eddie we like your loyalty!
We are pleased to report that 33 of the 34 transplanted trees are growing well with plenty of new growth. One has not sprouted yet, but we are remaining positive!
'Heddie' at 31 December 2014, some sprouts coming....
If your tree has moved we will let you know your new number with March packages.
Remember we have a product guarantee - we guarantee your products even in a bad year (and this will be a bad year for 'Heddie' & other transplanted olive trees)
All march packages will contain 6 pouches of yummy olives.
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