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.
Video 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
Video 1. How to prune an Olive tree with a chain saw. Aston making it look easy.
As I locked up last night I saw this very cute rabbit grazing under the olives. How lucky we are to work in a place like this!
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.
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.