News from the Mill 2017–2018

Not long ago we finished our milling season. As a colleague put it, it’s like ending a marathon. First of all, we’re happy with having endured many long, long days of hard work.

We’re happy with the outcome as well. This year we had more availability in terms of olive cultivars, resulting in very interesting, diverse olive oils. We worked with Leccino, Frantoio, Arbequina, Taggiasca, Picual, Ascolano, Mission and Coratina varieties. Continue reading News from the Mill 2017–2018

Posted on Categories Harvesting, Milling

Table Olive Recipes

At Pacific Sun Farms, along with olive oil, we produce a small amount of table olives. We use a traditional, artisanal method using brine (salt and water), that very slowly pulls the bitterness out of the olive through its pores. This process takes months, sometimes more than one year, depending on ripeness and cultivars. We cure mostly Kalamatas, Sevillanos, Manzanillos and Lucques too.
In the initial phase of the curing, sugars in the olive produce a lacto- fermentation that brings a nice flavor and great health benefits from the good bacteria (lactobacillus planctarum) that grows in it.

Nowadays, most commercial olives are cured with lye (caustic soda). This is a method favored by the industry (it takes only hours and a couple of days of rinsing) which can make good olives (basically non-bitter olives) though strips all the goodness out of the olives. Continue reading Table Olive Recipes

2016 – A Challenging Season

In November of 2014 we posted an entry with the same title as this one. Once again we face a similar situation that demands the use of all our talents and resources in order to meet our production needs.

Olive trees have a natural tendency to be bi-annual. If consistent and clever pruning does not take place, orchards over-produce one year and under-produce the next, as happened this time.

On top of that, the same factors we mentioned in 2014 keep defying the viability of the good value our olive oils have been known for. Climate change is one of those. Due to winters not as cold as before, trees don’t rest enough and thus became less productive. Continue reading 2016 – A Challenging Season

Posted on Categories General, Harvesting

Olive Harvest 2014: A Challenging Season

These days, when visiting with clients, chefs, and friends, the question of how the harvest season is going is frequently asked. The answer: We are already in full gear milling olives, and it’s always an exciting time, but this year we’re facing a very difficult scenario. There’s a scarcity of olives and the price per ton (both the cost of the fruit and harvest) has increased as I have never seen before.

Continue reading Olive Harvest 2014: A Challenging Season

Posted on Categories General, Harvesting

News from the Mill Fall 2012

We are half way through olive oil production this season. The weather patterns have kept the olives from ripening completely so we’ve seen lower yields and greener olive oils. But that hasn’t stopped us from making some wonderful products.

We are half way through olive oil production this season. The weather patterns have kept the olives from ripening completely so we’ve seen lower yields and greener olive oils. But that hasn’t stopped us from making some wonderful products. Continue reading News from the Mill Fall 2012

Pacific Sun Olive Oil’s Harvest 2012

Every fall we find ourselves enthusiastically facing the season’s challenge: during the last days of October we’ll be milling olives again!

October 19, 2012 | Harvesting |Comments (0 ) Pacific Sun Blog

When left alone, the olive tree has a tendency to alternate bearing. This means that one year the crop will be abundant, the next it will be scarce. In many villages throughout the Mediterranean, particularly in Greece, people still make olive oil every two years. By tending the olive tree with pruning, the tendency to alternate bearing is diminished if not prevented altogether. Continue reading Pacific Sun Olive Oil’s Harvest 2012

Posted on Categories General, Harvesting