Olives

Our recent harvest, completed during the second week of January, was the largest one we’ve ever had. We processed more than 50 tons different olive varieties between December and January. The harvest occurred later than usual, as the olives ripened later due to the milder summer weather in 2010. We now have ample amounts of extra virgin olive oils from Frantoio, Leccino, Columella, Lechin de Sevilla olives, as well as olives from our certified organic grove. The organic oil is a blend of Columella, Leccino and Pendolino olives.

The quality of these new oils is excellent. This, in part, is demonstrated by the highest level of free acidity among them being 0.05% and the lowest 0.03%. This is far below the maximum allowable level of 0.8% to be considered Extra Virgin Olive Oil, and indicates exceptional taste. The quality is also evident in the peroxide values of this year’s oils, which are in the 2-4 range. To be considered extra virgin, olive oil must have a peroxide value measurement of less than 20. The world’s best olive oils tend to have peroxide value levels of less than 10. The best indicator of the quality of this year’s harvest is of course the taste, and we encourage you to find out for yourself!

Golden extra-virgin olive oil straight from the press

2011 is shaping up very nicely as well. Normally, we are concerned about receiving enough rainfall. However, this year, we have been blessed by above average rainfall. On March 20, there was heavy rain during the night and day with a total of approx. 6 inches. (This represents about 25% of the normal annual rainfall for this area.) The road to our olive grove and tasting room was temporarily closed as water roared over the creek crossing.

More people have been coming on Saturdays to visit our olive grove, olive mill and tasting room. We
talk about the history of the olive in California and the Ojai Valley. More than 100 years ago, olives were an important crop here. The production cycle of the olive tree is explained, as well as the method of harvesting. There is a discussion of the importance of different varieties of olives and how this influences the taste of the oil. We then examine the olive mill, talking about each piece of equipment. We look at the crusher, malaxer, centrifuge and filter. We also discuss the meaning of “extra virgin” from a practical point of view and under California state law. Then, of course, visitors go into our tasting room where the real fun begins.

Come and visit us anytime, and feel free to call us with any thoughts or questions. We are open at the ranch on Saturdays from 10am to 3pm, and we are always at the Ojai Farmers’ Market on Sundays from 9am-1pm.

Ron Asquith
(805) 701-3825