Oregon Olives

Think global - buy local.

Oregon Olives

Oregon Olive Oil

Oregon Olive Trees

2015 @ Oregon Olives

Jan 1, 2015


First farmers in the field!


Although of course for us olive growers this is just a continuation of the 2014 harvest, none the less it is the new year and we are still at it! Starting to run out of olives though, which is why this is a sort of an unplanned mish mash of olive cultivars. In fact, we are calling it quits as to picking last year's crop, as it is time to move on. The olives are still holding up fairly well, but starting to show wrinkling again (particularly on the Hoji Blanca) as the result of the recent cold spell. Very little cold damage induced rot, and the oil yield is holding up at about 10.5% w/w. As always, these are 100% Oregon grown olives, and as is usually the case, picked and milled the same day (today).


01/01/15 a multi estate blend of Frantoio, Leccino, Hoji Blanca and Picual olives:


To contact us:

Jan 9, 2015


The Alpha and the Omega


We started the 2014 harvest season on Oct 5, 2014, picking Amfissa to make green ripe style table olives. And then made a whole lot of olive oil, 14 separate milling lots, from the beginning of November to the beginning of January 2015. We pretty much cleaned out the grove doing that, but I left the Kalamata and a couple of Amfissa and a couple of Picholine trees for harvesting for naturally dark ripe / salt cured dry olives. The Kalamata were harvested in December, before they got fully ripe. The Picholine olives are even less ripe, but the Amfissa are ripe through and through, with the purple color permeating the flesh all the way to the pit. So, we harvested them today to make more salt cured dry olives.


I think I may leave the Picholine hanging on the trees, just to see how long they will last (stay tuned, I am sure to report their demise as the official end of the 2014 olive season).


So, that leaves Amfissa as the first and the last olives picked in the 2014 season.


01/09/15 a cluster of dead ripe Amfissa, picked today for more salt cured dry olives:

Jan 11, 2015


Winter Avocado and Citrus Harvest


With the olive season effectively over (the groves have been gleaned of most all olives), I decided to pick the winter citrus and avocados.


Not much, but hey, quantity is not where it is at for the pot farmer! You do understand that means the farmer who has his trees potted, in pots, right? Speaking of which, I guess that Oregon in some sense legalized the growing and use of marijuana. I need to learn more, but I bet marijuana infused olive oil might well have a nice market segment, eh?!


Anyways, today's harvest is: two Lamb Hass (the bigger ones) and one unidentified avocado, a Meyer Lemon and a Minneola Tangelo, and four Kishu Mandarins.


01/11/15 Avocado and Citrus Platter, picked today; and a gallon of my signature home made Kim Chee. We eat lots of kim chee around here - can't afford to buy it, for sure!

Jan 24, 2015


Still hanging in there...


I guess we missed picking a few more olive trees than I had thought. Bad farming, as leaving olives on the tree will negatively effect this years crop. So they say.


01/24/15 The Reken Estate. Picual, still hanging good and looking pretty!

Jan 20, 2015


2014 Second Warmest Year for Oregon


Last year was the world's warmest year on the modern record book; as it was for the Western United States as a whole and for the states of California, Nevada and Arizona individually, according to the Oregon Climate Change Research Institute. However it was only the second warmest year for Oregon. As you can see from this NOAA map:

Oregon is warming up faster than the global average. In fact, although last year was not the hottest on record for Oregon (the Dustbowl year of 1933 holds that claim), it was 3.0 degrees warmer as a statewide average, as compared to all of the 20th Century.


All three of the major organizations tracking global temperatures agree the world was the warmest last year, of any year in the modern era. Here is the data from the Japan Meteorological Agency :

From my perspective out here in the country, it appears sort of trendy politically correct to ignore or deny global warming. Well and fine, but, dang, it shore is nice to walk out and see them thar olives hangin on Oregon trees!


Remember: climate change is not a problem, it is an opportunity!


This Oregon grown avocado is fully the equivalent of super-market avocados, in fact I think it tasted better! And the Oregon grown Minneola Tangelo was as sweet and juicy as you could want! While the trees are not hardy enough to fully take our winter cold, I have only had to shelter them one week so far this winter...

Feb 15, 2015


Still hanging in there II


A very mild winter so far. What fruit we left on the trees is mostly still there. The olives are now about true physiologically ripe, and are beginning to naturally abscise and drop from the trees.


02/15/15 The Reken Estate. Picual, still hanging good and looking pretty, Mt Hood in background!

Toreturm to the most recent post in 2015, click on this link:

Oregon Olives 2015