Dear CSA Members,
Yesterday, our crew began picking olives. We picked 5 1/2 bins—about 3,300lbs. It’s only October 15; that is a full 2 weeks earlier than when we picked last year, which was about 2 weeks earlier than the previous year. And while we have a big crop like last year, we are seeing some curious ripening patterns in olives planted in different soils.
When we first planted the 400 trees, (about 2 acres worth) in 2003, we didn’t have a block of bare ground to plant the trees in. So we planted them along property lines and in between blocks. In one area the olives are ripening about 1 week faster than the other olives on the trees in the other areas. These early olive trees are planted north to south, along the northern most area of the farm. They are on lower ground in compacted soil that has been subject to flooding in the winter months (when we used to have rain). The soil is less rich here and the trees show it; they are about half the size of the trees in other areas. But, even though they have poor growth, they have still managed to yield a decent crop.
We have had wonderful production on all our trees even as most Northern California olive growers, and even our neighbors in Brentwood, have seen slimmer yields. In fact, in recent years, our CCOF inspectors have expressed doubt at our olive oil production and questioned our yields since many others were having a “bad year.” Olives are alternate bearing — a high yield in one year, will be followed by a low yield in the subsequent year. This is especially true for older trees. This makes want to hypothesize that it may well be the relative youth of our trees that has resulted in a better crop compared to other growers. But why the early ripening? Is it because of our strange weather patterns and warm winters?
There are still so many things we don’t know—so many mysteries to be solved. But, here we are, picking some of the olives early because they are black and ripe and starting to fall. Normally this would not be a problem but, McEvoy Ranch who mills our olives, is unable to press them until the 25th. So, we will hold the olives from these trees in cold storage until they can be pressed and take them up when the mill opens. Because they are so ripe —riper than we would normally pick—this oil will be gold, not green and grassy and full of polyphenols and antioxidants. We will save this oil for cooking oil and it will be delicious. Even though it’s not the olio nuovo, I am still excited and can’t wait to taste it!
-Chef Becky
