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.