From Our Fields: The Olive Harvest
We grow our own olives. Here is what that means for what ends up in your kitchen.
## We Grow Our Own Olives
Most produce sellers buy from a market and resell. We do that too — but olives are different. These come from our own trees.
Olive season runs through the autumn. The fruit is picked as it turns from green to deep purple-black, the point where the oil content peaks. Timing is everything: a week too early and the yield drops; a week too late and the fruit bruises.
## From Tree to Press
Once picked, olives do not wait. The longer they sit, the more the quality falls. Ours move from the grove to the press while they are still firm — that is how you keep the oil low in acidity and clean on the palate.
We grow both table varieties — the olives you cure and eat — and pressing varieties for oil. Curing is its own craft: brine, patient water changes, and time that turns a bitter raw olive into something worth putting on your table.
## Why It Matters
When we say we grow it, we mean it literally. We control the tree, the timing, and the press. No middleman decides when to pick or how long the fruit sits in storage. That control is the whole point.