Oregon Olive Oil

David@OregonOliveTrees.com

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Oregon Olives 

Think global - buy local.

Oregon Olives

Oregon Olive Oil

Oregon Olive Trees

The April 2009 olive seminar went well!  Everybody I have talked to afterwards was impressed; especially by the varied olive oil tastings which Ms Devarenne gave us - who knew there was such difference in extra virgin olive oil taste!  Although she didn’t mention it, she is available for consultations.  I would especially recommend this to all growers who have put in large plantings, especially as your first millable harvest approaches.  I personally think there is no one better to consult with as you harvest, mill your first crop, and produce your own very first olive oil!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Download the flyer (much more readable!): Oregon Olive Oil Seminar

 

To request more information on future seminars and happenings in the California olive oil world, please contact her directly:

 

Alexandra Kicenik Devarenne

Olive Oil Consultant

P.O. Box 751431 Petaluma, CA 94975-1431

adevarenne@yahoo.com

Office 707-981-7723

Growing, Evaluating & Blending

Marketing, Writing & Design Classes in Olive Oil Appreciation

 

For more background information on Alexandra, follow the link:

 

                                       Alexandra Kicenik Devarenne

 

2009

 

Well, not much to say in the way of making olive oil in Oregon from Oregon grown olives this year.  Nobody that I am aware of has the olives to do that!  One or several people have brought up a truckload of olives from California to run their mill(s), but for me that doesn't really qualify for making Oregon olive oil.  A locavore certainly wouldn't think so either, I think...

 

However, the year is not a total waste: there are several more cultivars of olives that we now have that look promising for olive oil (and one of which is a dual use cultivar, capable of making outstanding olive oil as well as some of the best table olives in the world).  Here is a line up of olives, from left to right: two Arbequina, three Koroneiki, two Boutellian, and two Nocellara del Belice.  All are ripe enough to make olive oil, and all of them are traditional olive oil cultivars (12/04/09):

Ah, the best laid plans of mice and men… What to do when Mother Nature blasts your olive trees, cuts your 2010 harvest way back, and trashes your plans for making olive oil?  Go with the flow, and buy a small[er] mill!

 

So, since we are reasonable people and are not going to argue with the weather, that is exactly what we did.  What we didn't realize, just being small time country farmers, is that the selling company and the freight company assumed we had a fork lift to remove the mill from the delivery truck (are farmers supposed to have fork lifts these days?).  So, off we caravanned with the delivery truck to a friendly business in nearby McMinnville that did have a forklift and was kind enough to shift the mill from the delivery truck to my small pickup.

This didn't solve the problem of how to unload it, but at least the mill was now lower to the ground!  And every farm does have a tractor, right?  And a half crazy guy who likes to use it, yes?

The damage to the crating was caused by the freighting company, not our illustrious tractor driver!  Now that the mill is on the ground, time to lift it up again!

Uncrating by our skilled shop gang of one.

We here at Oregon Olives are again trialing some new cultivars, several of which show excellent promise in our plan of the growing of olive trees and the making olive oil here on The Edge of the Olive World.

After letting it settle for a bit (just to see what will happen), it's time to bottle and get it out as holiday gifts.  After considering bottle sizes ranging from one liter to 65 mL (shown here: 1000 mL, 500 mL, 250 mL and 100 mL), we decided on 250 mL.  And as a brand name: "45 North" (shown here as a "concept model"):

There was some sort of precipitate on the storage jar, so just for the heck of it I decided to do an experiment filtering half of the oil.  Hanna, the best cook and probably the best taster of us all, said she could definitely tell a difference in the fruitiness of the oil (reduced in the filtered oil)

As a comparison, here is our oil compared to a Costco house brand "Tuscan" (far right) and a ripe style Australian extra virgin olive oil (second from right):

Greener than green!  That's what you get with a real 100% Oregon grown and processed olive oil in 2010!

 

Full disclaimer: when I first tasted the oil on milling day, it was too intense for me.  But with the short tank time between milling and today (Dec 07, 2010), I can now say it's pretty good!

Filtering using an ordinary coffee filter.  Oil doesn't filter very fast, it took about four hours to get the job done.  I am sure purists shudder at the whole concept of filtering...

                                  Olive Milling 2010 (continued)