Telegraph Hill

Inside a centrifugal olive oil press

Telegraph Hill olive oil pressThis 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.

Written by Geoff Crawford — July 29, 2014

Kalamata Olive Tree Transplant

Telegraph Hill Kalamata Olives

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.
Telegraph Hill Kalamata OlivesSome 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!

Written by Geoff Crawford — July 29, 2014

Creating Robust and Medium Oils

 

Telegraph Hill olive oil

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.

Written by Geoff Crawford — July 29, 2014

Night Harvest

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..

Written by Geoff Crawford — May 16, 2014

Harvesting 2014

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 .  

Written by Geoff Crawford — May 15, 2014

Harvest Highlights

Telegraph Hill Olives
This shows the matrix we use to identify the quality of the olives after harvest as they come in from the grove.  This lot is from our Haumoana contract grower.
Harvest notes from the log:
Manzanillo Olives
Good colour range
A little disease (see the two green olives five rows down position three & four have brown spots).  These will need hand grading out.
Not many stalks attached (makes for happy hand graders)
Good size olives
No wrinkle
No frost damage
Acceptable leaf and sticks quantity

Written by Geoff Crawford — May 07, 2014

Sensory Evaluation Evening

Olive and Oil tasting at Telegraph HillDo 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

  • sweet
  • bitter
  • sour
  • salt
  • astringency 
  • umami.

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

Cost: $20

 

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!

Written by Geoff Crawford — May 07, 2014

Harvesting Green Olives

Hand picking olives at Telegraph Hill
Here I am picking green olives on the 31st March at the Olivery.  This is an Ouvo D'Piccione tree, its olives a variety known for their large green fruit.  This tree had 35kg of olives on it, a fantastic yield!  I immediately thought I know how to grow olives.... until the next two trees had zero olives, sigh... such is horticulture.  This precious crop will be sold through the Olivery tasting room and to local restaurants.  When its gone its gone!

Written by Geoff Crawford — May 07, 2014

Visit to the Spanish Olive Library

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!

Written by Geoff Crawford — March 10, 2014

Free 300g Olives

Free 300g Olives with every internet order placed today! (NZ delivery only).

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