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.
Under-grounding irrigation, flowering heads up and pruning....
This 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!
Amazing scientific research undertaken by a student in isolating the natural compounds in olive oil.
This 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.
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.
Some of the tender shoots have been slightly frosted, which will slow down the spring growth. This morning we had a minus 4 degree frost in parts of Hawke's Bay, a chilly start. You can see the damage here. Sigh!
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.
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..
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 .