Olivery News — olives

It has been two months since we picked the first green olive, so it is nice to move on to the next phase in the process.  This is when we nurture the olives in their barrels and vats so that we get the best natural fermentation starting.  Salt and pH levels are monitored and adjusted as necessary, but really we are just guiding the olives to do their own thing for the next 6-8 months. Here is a video of the mechanical harvester emptying into a bin.  

I was pleased to read today in the June 'Healthy Food Guide' that "A serving of five to 10 olives is a healthy addition to the diet.  The phenolic compounds in olives have been studied for their antioxidant properties."  We all know that extra virgin olive oil is a 'good oil' it follows that the olives have this goodness in them too. The magazine does mention that as olives are processed in salt brines there can be around 320 mg of sodium in 5 olives.  This made me think, does the salt in olives 'offset' the goodness in them?  The answer is NO it...

 First olives in this season were from the Olivewood grove in Esk Valley. Olivewood grove is hand picked by Julie and Zane due to the sloping hills the grove is placed on.  The planting format was in the old style of thinking of placing manzanillo trees as pollinators among the rows of other olive varieties. This means Julie and Zane first have to find the Manzanillo trees (about 1 in 20) dotted around the grove before harvesting!

Check out these olives!  This picture of the Manzanillo olives on the trees in the Villa grove.  They are huge! Its been a fantastic growing season this year.  We've had healthy trees and low rainfall - a drought in fact!   Looking to harvest in a week or so, around the 6th of May. Interesting how the olives are green and black right next to each other.