This year’s olive harvest is almost complete. As mentioned in an earlier post, the October fires did not affect our olive orchards. We officially started on November 19th after the rain subsided as harvesting on our steep orchards in the mud can be slow and difficult. The extra days of sunshine allowed us to proceed at a quicker pace and ensure that the fruit was drier when it came to our mill.
The dry fruit improves the overall quality as the horizon for water and oil separate during the production process.
Tailored irrigation during the summer heat spikes helped develop higher intensity, flavorful fruit.
The first offering produced from our estate olive oil collection is Olio Nuovo. This very fresh, unfiltered oil is only available for a few short months following autumn’s harvest. It has a distinctive taste profile and is very traditional in Tuscany. We encourage you to try it and see for yourself. For a delicious recipe, try Chef Gerard Gass’ Olio Nuovo Peppered Cookies.