Olivery News

Awesome NZ Artisan Food App August 25, 2017 12:45

Amanda and Shelly have created this fantastic app showcasing NZ Food.  This is a must for tourists and locals wanting to see the best of NZ.

Its called the FoodPath NZ - www.thefoodpathnz.com - They shout out and thank people along the way who make a big effort to grow, raise and make lovely and real New Zealand food.  Because these producers work super hard doing something pretty special.

It covers daytime cafes, artisans, specialty grocers and markets. 

In an unfamiliar NZ region, it can be tricky to find the classic, and best, daytime food experiences, and often times to understand their special NZ relevance. 

The FoodPath NZ has created an app to help with that.   Well done Amanda and Shelly!

Telegraph Hill Olivery Shop


Whats Geoff (the owner) of Telegraph Hill look like? August 24, 2017 13:00

Adam and Eve from The Adam and Eve Show on TV2 visited Telegraph Hill.  They didn’t know what they were going to be doing at the Olivery.

They made a show of us all picking and spitting olives.  It was a fun time, excuse my nervous start, we got into the swing of things eventually!

Geoff


Coconut oil is bad for your heart July 14, 2017 16:22

Telegraph Hill Extra Virgin Olive Oil

I’ve watched the ‘clever marketing’ for coconut oil, it's shown me if you say something enough times it becomes a truth. Despite the science.

Here’s an article from the American Heart Association stating its as bad for your heart as any other saturated fat.  A full circle back to ‘old school’ thinking.  Saturated fats are bad for your heart health.  Saturated fats have always been bad for you, but somehow coconut oil (which is 82% saturated fat) wasn’t.  Thumbs up for the marketing people, job well done, nailed the sales targets. 

Of course plenty of science has shown that coconut oil "healthy" claims are unsubstantiated.  But facts and science are so boring! President Trump has shown us that.

Dr Laurence Eyres, a New Zealand specialist in oils and fats says  "Traditionally, coconut oil hasn't been recommended because it is extremely high in saturated fat. This advice remains, despite the large number of marketing claims to the contrary". 

Consumer Magazine had a go too.

And for me? The only oil we use in our house is Extra Virgin Olive Oil, and my cholesterol level is the best in my family.  Proves EVOO is good for everyone eh?

 

 

 

Get your Extra Virgin Olive Oil and happy heart here.

Geoff


Olives and Pigs June 19, 2017 16:46

Pig Telegraph Hill Olive Grove

 

Pigs.  The wild pigs at the Mohaka grove are the bain of Brad. When I visit the grove to look at the trees, the first thing I have to do is look at the photos of Brads close encounters with the natural wild life.

And it is wild. 

If he spots one without his gun he’s not getting out of the tractor cab.  ‘They’ll go ya’ he says.  He has photos of the pigs alive and dead, taken from the cab and standing in the rows, and of course great stories about the ones that got away.

He likes to hunt, but his point is this: One pig makes a lot of damage.  They root amongst the trees and destroy the ground, making unseen ruts and bumps that the tractor and gear crashes and bangs through.  This slows down the speed of grove spraying and mowing and can damage the gear. “They’re costing us Geoff” he says (and they taste good)


Extra Virgin Olive Oil. Have you really got it? June 09, 2017 16:35

Telegraph Hill Extra Virgin Olive Oil

I gave a large bottle of our Extra Virgin Olive Oil to a foodie friend, who immediately made all the right noises (oohed and aahed special thanks etc), then implied they would use it sparingly. I had a Stop The Bus moment.

I asked my friend to use it on everything, every time the family sat down to a meal  I asked that she had the oil bottle out and dressed her food with it. Every time I said. Put it on everything.  It will enrich and enhance your food. Enjoy all of it, in a short space of time.

Two weeks later I got a message from my friend, we’ve run out, she said. We did what you said, it was amazing, and we now need some more, our food is not as good without Extra Virgin Olive Oil!

This made me think, wow, I have huge respect for this friend and her food skills, I’ve known her for 15 years, I’ve had this business 13 of those years, shes been a constant customer, yet she didn’t get extra virgin olive oil until now.  Have you got it?

Geoff


Harvest 2017 May 22, 2017 12:02

The 2017 Olive harvest is now complete! Starting in mid-April, and running for a solid month it has been a busy but successful harvest.  Interestingly this year started two weeks earlier than ever before.
From year to year there is always some variance on quantity and quality of the olives coming off our groves. Weather plays a significant factor and this year it was heavy rain in February & March which came just at the right time to plump the olives up! We could tell early on that this years olives were going to be larger in size but lighter in volume - 25 tonne compared to 50 last year.
This year Manzanillo, Kalamata and Uovo di Piccione varieties were harvested. The olives are washed and graded, which is when the smaller olives are separated for Olive Oil.
The fermentation process is now underway and you can expect to taste this years harvest in February 2018.

Time to celebrate! Gold for Telegraph Hill on the world stage. April 26, 2017 21:48

Telegraph Hill has had yet another successful year at the Olive Japan 2017 Extra Virgin Olive Oil awards announced on 24th April  2017. 

GOLD - Roast Garlic Infused Olive Oil 
GOLD - Lemongrass, Kaffir Lime & Chilli Infused Olive Oil
SILVER - Thyme, Sage and Rosemary Olive Oil

OLIVE JAPAN International Extra Virgin Olive Oil Competition is one of the premier olive oil competitions in the world. Last years competition had over 600 entries! We are delighted 3 of our products have been recognised at this level against such tough competition from around the globe.

These awards are also a huge help in cementing our steadily growing niche in the Japanese market.

To find out more about the Olive Japan 2017 competition here


Olive Harvest 2017 - Tips for you at home! March 24, 2017 11:30

The olive harvest at Telegraph Hill is almost underway and this year it is running to schedule - bang on time with a medium sized olive crop. 

The first variety of olives harvested are an Italian variety called Ouvo D'Piccione, known for their large green fruit. These are ready to be harvested now at two of our groves.

Manzanillo Olives are next - this is the main crop which is harvested from 8 groves dotted around Hawkes Bay. 

Kalamata Olives are the final variety harvested around mid May - see these trees next time you visit The Olivery.

Here are some tips on harvesting your own crop!

- Sun ripened olives should have some variation in their colour. This is called quid pro quo and allows for not only colour variation but better flavours that only tree-ripened olives can produce.

- Once harvested make sure you use Olives swiftly - once picked the quality and flavour can deteriorate quickly. 

- To cure your own olives follow this method

- If you are interested in having your crop pressed into Olive Oil contact these Hawkes Bay based businesses

Olivewood Farm Partnership - Julie and Zane / 0272784947 / 06 8367923

Ken Mark / 06 8749455

Happy harvesting!


Our Latest Silverware! October 31, 2016 17:00

Our Kalamata Extra Virgin Olive Oil (bottled as Medium Intensity Extra Virgin Olive Oil) has won a SILVER medal at this year's New Zealand Extra Virgin Olive Oil Awards earlier this month.

This consistent all-rounder is smooth - not too strong or peppery! and can be used liberally on all dishes to enhance and enrich.  A delicious, nutritious, guilt-free superfood!

 


Our Latest Silverware! October 31, 2016 17:00

Our Kalamata Extra Virgin Olive Oil (bottled as Medium Intensity Extra Virgin Olive Oil) has won a SILVER medal at this year's New Zealand Extra Virgin Olive Oil Awards earlier this month.

This consistent all-rounder is smooth - not too strong or peppery! and can be used liberally on all dishes to enhance and enrich.  A delicious, nutritious, guilt-free superfood!

 


Art In The Olives Festival Prep: Olive Wood Hangi Trial 1 September 29, 2016 14:34

Trial 1.  Olive wood fired Hangi.  Art in the Olives Festival is 10 weeks away.

Objective:  Trial the Olive Wood and recipes.

Timeline is important… we plan to eat a 5.30pm, so working back from then, we pull the hangi up at 5pm, food in at 1pm, start the burn at 10am, dig the hole the day before.

It’s a Saturday so we’ve got to weave in attending and coaching our children’s sports games into the day’s events as well.

Hangi Master Shayne said the woods good.  Nice hot burn, no sparks, and the smoke smells nice.  Perhaps we should leave some embers in the hangi to see if the smoke adds some nice smokey taste to the kai?

We hit the times and the hangi gets packed at 1pm.  Plenty of people to help put the cloths over the food, and cover the Hangi with dirt.  We stand by and check for steam escaping for another hour or so.

We pull the hangi up at 5, we now have three families all helping, what fun, and sense of community just from doing this.  Now the fun part, back to the house and taste the trials.

Chicken Marbella, Beef shins in Apricot & Olive Tagine, Lamb Puttanesca, Goat curry, Curried Eel, Pork Belly, Chicken Chorizo bake, Sticky Drunken Prune Pudding ,all delicious, olives held up well in all dishes,  definitely a success. 

Round two trials will refine the recipes, and set the menu.  Should we do a pudding?


Art In The Olives Festival Prep: Olive Wood Hangi Trial 1 September 29, 2016 14:34

Trial 1.  Olive wood fired Hangi.  Art in the Olives Festival is 10 weeks away.

Objective:  Trial the Olive Wood and recipes.

Timeline is important… we plan to eat a 5.30pm, so working back from then, we pull the hangi up at 5pm, food in at 1pm, start the burn at 10am, dig the hole the day before.

It’s a Saturday so we’ve got to weave in attending and coaching our children’s sports games into the day’s events as well.

Hangi Master Shayne said the woods good.  Nice hot burn, no sparks, and the smoke smells nice.  Perhaps we should leave some embers in the hangi to see if the smoke adds some nice smokey taste to the kai?

We hit the times and the hangi gets packed at 1pm.  Plenty of people to help put the cloths over the food, and cover the Hangi with dirt.  We stand by and check for steam escaping for another hour or so.

We pull the hangi up at 5, we now have three families all helping, what fun, and sense of community just from doing this.  Now the fun part, back to the house and taste the trials.

Chicken Marbella, Beef shins in Apricot & Olive Tagine, Lamb Puttanesca, Goat curry, Curried Eel, Pork Belly, Chicken Chorizo bake, Sticky Drunken Prune Pudding ,all delicious, olives held up well in all dishes,  definitely a success. 

Round two trials will refine the recipes, and set the menu.  Should we do a pudding?


Art In The Olives Festival Prep: Olive Wood Hangi Trial 1 September 29, 2016 14:34

Trial 1.  Olive wood fired Hangi.  Art in the Olives Festival is 10 weeks away.

Objective:  Trial the Olive Wood and recipes.

Timeline is important… we plan to eat a 5.30pm, so working back from then, we pull the hangi up at 5pm, food in at 1pm, start the burn at 10am, dig the hole the day before.

It’s a Saturday so we’ve got to weave in attending and coaching our children’s sports games into the day’s events as well.

Hangi Master Shayne said the woods good.  Nice hot burn, no sparks, and the smoke smells nice.  Perhaps we should leave some embers in the hangi to see if the smoke adds some nice smokey taste to the kai?

We hit the times and the hangi gets packed at 1pm.  Plenty of people to help put the cloths over the food, and cover the Hangi with dirt.  We stand by and check for steam escaping for another hour or so.

We pull the hangi up at 5, we now have three families all helping, what fun, and sense of community just from doing this.  Now the fun part, back to the house and taste the trials.

Chicken Marbella, Beef shins in Apricot & Olive Tagine, Lamb Puttanesca, Goat curry, Curried Eel, Pork Belly, Chicken Chorizo bake, Sticky Drunken Prune Pudding ,all delicious, olives held up well in all dishes,  definitely a success. 

Round two trials will refine the recipes, and set the menu.  Should we do a pudding?


Art In The Olives Festival Prep: Olive Wood Hangi Trial 1 September 29, 2016 14:34

Trial 1.  Olive wood fired Hangi.  Art in the Olives Festival is 10 weeks away.

Objective:  Trial the Olive Wood and recipes.

Timeline is important… we plan to eat a 5.30pm, so working back from then, we pull the hangi up at 5pm, food in at 1pm, start the burn at 10am, dig the hole the day before.

It’s a Saturday so we’ve got to weave in attending and coaching our children’s sports games into the day’s events as well.

Hangi Master Shayne said the woods good.  Nice hot burn, no sparks, and the smoke smells nice.  Perhaps we should leave some embers in the hangi to see if the smoke adds some nice smokey taste to the kai?

We hit the times and the hangi gets packed at 1pm.  Plenty of people to help put the cloths over the food, and cover the Hangi with dirt.  We stand by and check for steam escaping for another hour or so.

We pull the hangi up at 5, we now have three families all helping, what fun, and sense of community just from doing this.  Now the fun part, back to the house and taste the trials.

Chicken Marbella, Beef shins in Apricot & Olive Tagine, Lamb Puttanesca, Goat curry, Curried Eel, Pork Belly, Chicken Chorizo bake, Sticky Drunken Prune Pudding ,all delicious, olives held up well in all dishes,  definitely a success. 

Round two trials will refine the recipes, and set the menu.  Should we do a pudding?


Day 14 Update: Havelock North town water supply Campylobacter infection.  August 26, 2016 16:57

 

Whats still happening?

The boil water notice remains in place.  This infection has had a massive impact on a small community.  There are many emergency organisations involved in helping the public to get and stay healthy. Red Cross, Rapid Disaster Relief and Age Concern are all visible in our community.  Water has become the new currency

Ongoing preventative measures:

We are still taking prudent steps to ensure product safety. We can confirm that our products are safe to eat.

  1. We are a separate water system to the affected Havelock North supply.
  2. This separate system is a bore water, from our own well.  We are regularly testing this water, and will continue to regularly test until we know more information.  Tests so far have all been clear. 
  3. To make sure our products are safe, we keep all manufactured product on hold in our warehouse until the clear result is received.
  4. We will continue this cycle of holding product, testing the water, and releasing it, until we have clarity from the Hastings District Council on the healthiness of every bore in Hastings.

What can you do?

Don’t let this happen in your area.  Be mindful of this event where we humans have poisoned ourselves by keeping our head in the sand and ignoring the environment. 

I encourage you to go a little green, take one small step (Neil Armstrong!) to care more for your environment, and keep what we have for years to come.  We certainly will be in Hawke’s Bay.

And to help struggling families in Hawke’s Bay?  Right now the sickness levels are declining, people are back at work, and businesses need income.  You can support these people by purchasing  products made in Hawke’s Bay, they are safe to eat.  All food manufacturing businesses are all going though extra costs to ensure their product safety.

I hope this doesn’t come to a town near you.

Geoff Crawford

Owner Telegraph Hill


Enjoy daffodils at home and help a family affected by Cancer August 25, 2016 11:25

Telegraph Hill Daffodils for Cancer Society

Telegraph hill planted 1100 daffodil bulbs in the Autumn, with the idea that it would look fantastic to have the daffodils blooming under the rows of Olive trees.  These are now blooming and it does look amazing. Over the next three weeks they will be enjoying the bulbs as they come out.

“It feels a bit selfish to keep these all to ourselves, so we would like to donate these to the community. We invite the people of Hawkes Bay to pick as many as you like and donate in the Olivery shop to the Cancer Society” says Geoff Crawford, owner Telegraph Hill.

All donations will be gratefully passed onto Trudy Kirk, Hawke’s Bay Centre Manager, Cancer Society.

“We are grateful of all donations in support of our fundraising, especially when we do not have to provide staff or put time into initiatives such as what Telegraph Hill are doing this year” says Ms Kirk

Geoff Crawford: “This is the first year we have started helping the Cancer Society, the great thing is we can do this fundraising every year.  These daffodils will keep producing more flowers every year so we can keep raising more money every year”  

All 1100 daffodils are the ‘Carlton’ variety a two-tone yellow daffodil with soft yellow petals encircle a large, frilly, golden yellow cup. 

Telegraph Hill Olivery Daffodills


Day 10 Update: Havelock North town water supply campylobacter infection August 22, 2016 17:02

Telegraph Hill product safety:

We are lucky at Telegraph Hill to be on a separate supply to the Havelock North town supply.

This means we have not been using the infected water in our production.

We can confirm that our products are safe to eat.

Ongoing preventative measures:

We have taken some prudent steps to ensure product safety.

  1. We are a separate water system to the affected Havelock North supply.
  2. This separate system is a bore water, from our own well.  We are regularly testing this water, and will continue to regularly test until we know more information.  Tests so far have all been clear. 
  3. To make sure our products are safe, we keep all manufactured product on hold in our warehouse until the clear result is received.
  4. We will continue this cycle of holding product, testing the water, and releasing it, until we have clarity from the Hastings District Council on the healthiness of every bore in Hastings.

My research to date tells me that our bore water is an independent aquifer from the aquifer that supplies the water for the Havelock North Town supply.  We are separated by 3km, and we are uphill and to the west from it.  Aquifers do have a flow from hills (in the west) to the sea (in the east), and this is in our favour (water doesn’t flow uphill).

I do expect that once the source of the infection for the Havelock North Town Supply is found, we will be able to evaluate predict the future health of our bore.  Until then we will continue these preventative steps to ensure we sell safe product.

Geoff Crawford

Owner / / Managing Director

 


Grading Olives - The next step from tree to table July 27, 2016 15:08

Every step of the olive production process is completed by hand and onsite at Telegraph Hill Olivery. The processing of table olives requires practice and patience! 

This week we are grading olives which requires all hands on deck a couple of times a month. The olives are graded for the first time at harvest and then again once we are satisfied they have reached optimal flavour through processing. They are hand graded for size and quality before they reach our production kitchen, ensuring only the largest olives of our harvest reach our table olive products.

Olives are taken straight from the barrel and tipped into a large hopper and then fed out along a conveyor belt which gives us time to inspect each olive as it rolls past. Then they run through a sizer which separates small, medium and large olives.

 

 

Most mass-produced olives are ripened using ripening/chemical agents which gives them a even black colour. You might notice Telegraph Hill olives have some variation in their colour. This is the quid pro quo for better flavours that only tree-ripened olives can produce. 


Harvest 2016 Update June 29, 2016 13:31

This years Olive Harvest was a great success. A large crop and excellent weather meant we could harvest a total of 50 tonne, 15,000,000 olives in total. This year Manzanillo, Kalamata and Uovo di Piccione varieties were harvested. 

What happens now.....

Once the olives are harvested (watch here) they then go through the grader to be sized. Smaller Olives are pressed to make oil and larger olives are kept for our table olives. The large olives are then washed, and placed in 2000L vats or 200L barrels in brine (salt and water). Over the first 3 weeks, rapid fermentation begins using the wild yeast and spores within the olives. This produces carbon dioxide and acid and smells delicious like making bread at home. It is this yeast which gives Telegraph Hill Olives their distinctive flavour.

Over the next 6 months the sugars in the olives will ferment and the bitterness contained in the olives will be converted until they become edible. Then the olives continue to ferment their sugar. If you are interested in fermenting your own olives give this recipe a go!

 

 


International Gold awards for Olive Oil April 28, 2016 16:42

This week the winners of the Olive Japan International Extra Virgin Olive Oil Competition were announced. Telegraph Hill won two Gold medals and one Silver Medal for their three flavour infused Extra Virgin Olive Oils.

This is a stunning result in what was a competitive international competition. Only two thirds of the 600 entries from around the world got awards. 

We’ve recently started exporting to Japan, these awards will certainly help our sales and market growth. It’s a fantastic endorsement for our flavoured oil range.

This continues another good year with awards, having won best olives in NZ for the fourth year in a row at the annual NZ olive completion in September last year.

Oils and Awards below:

2016 OLIVE JAPAN International Extra Virgin Olive Oil Competition APRIL 2016 

Competition website: http://olivejapan.com/en/category/news_en

 


Picking Olives...again March 31, 2016 15:21

This year I had some help from my family. Was it #childlabour or #familybusiness....?  An ice cream reward certainly helped their enthusiasm!

We picked two trees, it took 3 hours and we got 58kg the best yield yet from these trees. 

These are the two big green olive trees that we grow at the Olivery and use just for certain customers, and at home.

Picking Olives Telegraph HillPicking Olives Telegraph HillPicking Olives Telegraph HillPicking Olives Telegraph Hill

These will be delicious!

Picking Olives Telegraph Hill

Gotta get this last olive!


Spain and Japan in Pictures February 03, 2016 11:21

Geoff went to Spain (for research) and Japan (for customer visit) in January 2016.  

A summary in pictures below.

Olive & Salt Shop Tokyo Japan

Mr Nagagawa, Ayumi Kudo & Geoff in Mr Nagakawa's shop Olive & Salt, Tokyo.

Japanese Temple Tokyo Japan Telegraph Hill

Plenty of beautiful temples in Tokyo

Japanese Green Tea Ceremony Telegraph Hill

Best Green Tea I've ever had with these three #GreenTeaCeremony

Olive Trees in Spain Telegraph Hill

Ahh Spanish Olive trees - its a man made forest

Olive Press Telegraph Hill

This museum had an old press on display.  A donkey to crush the olives and a Matt press at the back.

Graffiti Spain Telegraph Hill

We need order, humanity, more lego...

Olive Grove Spain Telegraph Hill

Not a blade of grass on the ground.....

Suerte Alta Olive Grove Spain Telegraph Hill

....and 100,000 trees at Suerte Alta

Olive Trees and Castle Zuheros Spain Telegraph Hill

This 800 year old castle is in the way of the Olive trees....

Old Olive Tree Telegraph Hill

100 year old Olive tree

Olive Trees and Processing Mill Zuheros Spain Telegraph Hill

Olive trees surround the olive Mill bottom right.

Traditional Olive Tree Farming Spain Telegraph Hill

Traditional Olive farming practice.  No grass, earth or stones in a circle around the tree to collect rain water, up to three trees planted in the same hole.

Olive Trees forever Spain Telegraph Hill

These were being picked by hand, one tree at a time....


Telegraph Hill - Villas Grove September 30, 2015 13:47

Telegraph HillTelegraph HillTelegraph HillTelegraph HillTelegraph Hill

Beautiful Olives May 26, 2015 16:15

All in a years work...


Pick an Olive Tree in 45 seconds May 21, 2015 09:28

#Viewfrommyofficewindow

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

NZ best Artisan Producers Dish Pantry Telegraph HillRecently 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 16:48

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

How to Prune an Olive Tree video 1 January 22, 2015 16:43

Video 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

Telegraph Hill Olive Tree Rabbit
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!
Telegraph Hill rabbit

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 20:22

Under-grounding irrigation, flowering heads up and pruning....

Olive Oil on my Porridge September 19, 2014 13:15

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!

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 16:39

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.


Kalamata Olive Tree Transplant July 29, 2014 16:29

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!