As the summer shadows lengthen and tomatoes ripen on the vine, there are lots of exciting goings on around the farm. Perhaps due to the olive trees' tendency to alternate bare (a heavy year followed by a light one), or to the giant dose of winter rain, our trees are loaded with fruit. Given their Mediterranean origins, the trees take a siesta this time of year while the fruit slowly sizes up. This is also the time for stocking up on summer blends and our Mission Lemon oil before its all gone. See details below to order or come visit us at the Laurel Evening Market this Thursday, 8/17 from 4-8pm.
And of course, it’s time for us to start remembering everything we need to know for the rush of fall harvest. In June, Susan attended a full day oil tasting class to help build her sensory chops. Imagine 40 shots of olive oil - you wouldn’t believe how different they all can be. Ripe banana, green almond, artichoke, cinnamon, and grass, as well as less desirable attributes that point to problems with fruit quality, processing or storage. Also, in October, Flatlands will be a featured stop on the UC Davis Master Miller’s course, where we get to show off the mill and talk about our unique operation before a knowledgeable crowd.
Flatlands Olive Oil featured at the Fareground
On July 15, Flatlands was the featured “maker” at The Fareground. We had the opportunity to provide a tasting of our oil to a bevvy of lucky guests, while enjoying a beautiful five course meal hosted by Lauren Butterwick. Check out the The Fareground if you’re in the Bay Area, as it’s the deal of the century for spectacular food, wine and company. The next dinner, Sept 9, will feature Leaves & Flowers.
Summer Oils
It’s the dog days of summer, when we all start anticipating cooler weather and December’s Olio Nuovo. In the meantime, we still have a limited inventory of some wonderful oils (all Organic EVOO), so now’s the time to grab those extra bottles! We currently have:
Mission-Eureka Lemon oil. Produced by milling organic Eureka lemons directly with Mission olives, this oil is bright and citrusy with a subtle anise note. The Mission lends a piney, resinous undertone. A great finishing oil, try it on grain salads, lightly dressed pasta with fresh grated cheese or drizzled over ice-cream
Grove Blend, 50% Frantoio and 50% Leccino, is bright and bold, perfect for drizzling over the freshest vegetables (and fruit) that summer has to offer. The Frantoio brings quite a bit of green fruit, artichoke and green almond, while the Leccino adds cinnamon and potpourri. This oil has medium pungency and bitterness, both positive attributes in a fresh EVOO, when balanced with robust fruitiness.
Harvest Blend: 70% Frantoio and 30% Moraiolo, this oil is heavy on the fruit with a floral backdrop, reminiscent of white tea. Quite robust, this oil is packed with polyphenols. Dip fresh grilled bread or use this to transform a good ole fashioned primavera.
500 ml bottles are available for $20, $18 for 4 or more. We’ll bill you and figure out other hand-off details once you’ve placed your order. Please let us know if you questions or special requests.
Giving the grove a deep soak.
Other Goings On
In other preparations for fall, we’re making sure the mill is in proper working order. It was quite a project hoisting the two ton centrifuge onto a trailer for a journey to the machine shop in Lodi. We’re quite looking forward to a re-balanced and beautifully spinning beast.
This is also the time for baby praying mantises - which thrive in the safety of the grove - as well as for some deep irrigations. Check out our solar powered furrow irrigation. We tried and tried to get this working last year to no avail. A higher water table after the wet winter means we can finally give the trees a deep drink.
Happy summer all - soak it up as the days are already getting shorter!
Susan, Colin and Cypress
p.s. don't forget to follow us at instagram.com/flatlandsoliveoil
Baby praying mantis.
The centrifuge on it’s way to the doctor.