CAMILLA NICHOLS, M. S. NUTRITION

CAMILLA NICHOLS, M. S. NUTRITIONCAMILLA NICHOLS, M. S. NUTRITIONCAMILLA NICHOLS, M. S. NUTRITION

CAMILLA NICHOLS, M. S. NUTRITION

CAMILLA NICHOLS, M. S. NUTRITIONCAMILLA NICHOLS, M. S. NUTRITIONCAMILLA NICHOLS, M. S. NUTRITION
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MY OLIVE OIL ADVENTURE

On January 1, 2015 I decided I wanted to make organic, extra virgin olive oil.  I was living in the country and leased a 13 acre, 3,000 tree orchard with several varietals: pendolino, frantoio, leccino (Italian) and koroneiki (Greek). The orchard had not been pruned for several years. I hired a crew and went to work. Over the course of a year I watched as those trees brought forth little flowers that became baby olives that I tended for the next eleven months. Each Season had its own purpose and beauty. I learned how to fix an irrigation line, work a chipper and prune olive trees, among other things. I was certified organic. My varietals were hand harvested, on-site, and milled within hours of harvest. I did not blend them as people recommended as I wanted to see taste and experience the personality of each type - they were all my children. My oil exceeded both the USDA and California Olive Oil Council's standards for extra virgin.  I also made champagne and red wine vinegar. Then, I bottled, sold and moved on to my next adventure. Let me tell you, that year was one of the most magical of my life. 

Olive Oil From Start to Finish

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