Olivery News

This is a quick video of Andrew machine harvesting olives on the Telegraph Hill Villas grove.  You can see a fair amount of olives falling outside the net, unfortunately a cost of harvesting!  I have been known to get on my knees and pick these up, but its really not worth the time!

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...

  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.