In the world of perfect pairs, who would imagine lavender and... olives? For this northern California FarmHer, that actually makes total sense. It was Fall 2020 when a savvy neighbor suggested that Capay Valley Lavender needed olive trees - and I discovered just how perfect that idea was.
Both crops need little water and a "Mediterranean" climate, and each is harvested at a different time. After conducting my research, I said, " Yes, definitely yes!" And here we are - growing 2,500 gorgeous trees and completing our very first commercial harvest! (This is so exciting!)
It takes some coordination to "pull off" an olive harvest (pun intended). We need a crew that will pull the olives off by hand (trees are too young for rakes), a truck and trailer to deliver to the mill, and an open slot at the mill to accept our olives. I was checking my list over the weekend -- truck and trailer, check; confirm the crew, check; oh no!, no trailer hitch! Once again, I can report that a helpful neighbor came to our rescue. (Whew!)
Yesterday, we successfully harvested our Picual Spanish olives, known for their high polyphenol levels. There will be quite a peppery flavor as we dip our breads and whip up our savory sauces.
On the harvesting horizon: Our "French blend" of Boutellian, Picholine and Aglandau olives. Lastly, we will pick our Italian Coratina olives and gather to celebrate a job well done.
Yes, my friends, "o-live" being a FarmHer, learning how to use this small plot of land wisely and well, caring for my plants, and working with the best neighbors anyone could ask for.
