Olivery News — telegraph hill

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.  

  Sorry last years olive oil has sold out, which means we will be filling orders in 6 weeks time once the new season oil has settled.   We have pressed 2013 olive oil but it is pungent with high astringency so needs some time to settle, level out, and balance.  Just as soon as this happens (6 weeks) we'll bottle it.  It will then be labelled fresh or 'olio nuevo' oil, it will taste absolutely delicious - fresh, crisp and a powerful aroma of herbs and grass.

 View this latest promotional DVD from Olives New Zealand the national body for growers in NZ. It gives a good background on growing olives and what it is that makes New Zealand olive oil so good.

You can clearly see the graft splicing into the existing trunk and branches.  It looks to be a good bond.  The bond will be tested in the years ahead as the branch gains weight and volume. This is year three for these Kalamata grafts.  It has been two and a half years since they were grafted, so this year is the first fruit. While its only a small quantity on this graft it is a promising start. Interestingly another graft tree has grown faster than this one it is three meters tall.  It has no fruit this year.  Our theory...