So, I should preface the 2012 olive harvest with a word of caution. Don't get too excited. But you'd have to understand the sheer joy of finding these two pepper corn sized leccino olives in a state of ripeness(?). And I should further caution the harvest to say that I accidentally harvested one olive.
But accident or no accident. Ripe or not. Olive harvest officially began today. And amidst the cold and rain that threatens to cause great amounts of emotional trauma, I found the idealic act of growing olives and the fall olive harvest something to celebrate. To think that somewhere in the much warmer hillsides of Tuscany, olive farmers will be soon beginning their harvest brought feelings of warmth and happiness to my heart.
The tender green foliage reminded me of the emerald treasure that is fresh olive oil from the press.
And for a moment in time, the world felt much warmer - a very brief moment.
I've sung the praise of my Leccino olive for a while now. And to be completely honest, I approach this olive tree with feelings of nervousness. I am attached. You know those zonal denial plants that just have to make it?
I have actually questioned not planting the arbequina olive instead of leccino. My reasoning is that arbequina seems to have slowed down on tender new growth. That and the arbequina is loaded with fruit - mostly pepper corn sized but with the odd legitimate olives. But I wonder if this early hardening off of arbequina makes it a superior performer, or if leccino is just more vigorous under cooler growing conditions?
I guess that is all apart of the experimental process. "It's all for the cause," I say. And as I dream of hillsides with olive groves and the excitement of the 2012 PNW olive harvest, I find joy.
And it is with that sense of joy that I am happy to announce OLIVE SEASON! (it sounds warm!)
But accident or no accident. Ripe or not. Olive harvest officially began today. And amidst the cold and rain that threatens to cause great amounts of emotional trauma, I found the idealic act of growing olives and the fall olive harvest something to celebrate. To think that somewhere in the much warmer hillsides of Tuscany, olive farmers will be soon beginning their harvest brought feelings of warmth and happiness to my heart.
The tender green foliage reminded me of the emerald treasure that is fresh olive oil from the press.
And for a moment in time, the world felt much warmer - a very brief moment.
I've sung the praise of my Leccino olive for a while now. And to be completely honest, I approach this olive tree with feelings of nervousness. I am attached. You know those zonal denial plants that just have to make it?
I have actually questioned not planting the arbequina olive instead of leccino. My reasoning is that arbequina seems to have slowed down on tender new growth. That and the arbequina is loaded with fruit - mostly pepper corn sized but with the odd legitimate olives. But I wonder if this early hardening off of arbequina makes it a superior performer, or if leccino is just more vigorous under cooler growing conditions?
I guess that is all apart of the experimental process. "It's all for the cause," I say. And as I dream of hillsides with olive groves and the excitement of the 2012 PNW olive harvest, I find joy.
And it is with that sense of joy that I am happy to announce OLIVE SEASON! (it sounds warm!)
They are an amazingly tough plant and can hold up to extremes very well. Richard Halsey of the Chaparral Institute had a photo of an Olive Orchard in northern Italy when they visited this past summer. Incredibly when I first saw it I thought they were Oaks from northern California because they had moss all over the north side of the trunks. No but they were just olive trees in a more northern and colder climate than what you are use to imagine them to be in.
ReplyDeleteThat's re assuring. I'm hoping we don't have too many extremes while my leccino gets established.
DeleteHah! Do you actually grow them in the ground? I didn't think they were hardy here. Are you growing avocados up there in the Vancouver area too?
ReplyDeleteThe leccino olive is in the ground. There are actual groves planted in the gulf islands and nice specimens can be found around metro Vancouver gardens. So it's not completely a lost cause, but out where I am you have to have a perfectly sheltered spot or it wouldn't work.
DeleteAt the worst, you might have a good foliage plant. Anything good in that olive you accidentally harvested? I wonder how far north in the PNW olives are leaf hardy, versus consistently ripen their fruit?
ReplyDelete2012 - year of summer, now PNW olive harvest. I have hope for a more typical, milder winter even down in Abq!
I am just fine with it as a foliage plant. The little olive was nothing of any significance but if in the years to come it had some nice olives that would be way cool!!
DeleteI will wish mild winter weather on you guys too!!!!
MMMMMmmmmmm olives!
ReplyDeleteI know!!! And the foliage is a delight too!!!
DeleteOlive season suits me to a T!! I have a lot of full-size olives on my tiny Arbequina, but they are still completely green. I don't even know if I should let them darken or harvest them green...i better find out soon!
ReplyDeleteI know, eh?! "Olives, olives, olives!!"
DeleteI think they can darken on the tree. In Tuscany they harvest in late November/December from what I understand. And they can get some pretty chilly weather out that way.
Good to know, Louis. Maybe I'll start researching brines!
DeleteI was doing some more reading and apparently the Tuscan olive harvest can begin as early as September! Yikes. I guess some of the valleys start getting frosts in September. From what I understand this early pick is what makes the oil peppery - characteristic of Tuscan oil. I doubt either of us will ever have enough for making our own oil, but researching brines sounds fun!!! Here's to hoping for further olive ripening!
DeleteOh gosh...I never considered an olive before...I mean I love them, you know from the olive bar at the grocery store and in Italy. But damn! You're making me want one in my garden!!!
ReplyDeleteDanger! I could see a nice olive tree in the danger garden just fine!! Olives and agaves are a great match. Throw some wispy grasses in the mix and you'll have a little piece of the mediterranean in your own backyard!!!
DeleteSo, will the olive oil pressing season commence soon? I'll keep an eye out for extra virgins for you.
ReplyDeleteOlive pressing season would be epic! We could have a community press! Imagine all of the zone pushing olive growers coming together to celebrate olive season at the community press!!
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