2024 harvest notes

The 2024 season brought early signs of life to the ridge. Blooms opened on June 8—slightly earlier than usual—and small pearls of fruit started showing up soon after. By late September, the olives started turning colors from green to purple, signaling it was time to prepare for harvest.

We picked the fruit on November 19. It was a crisp, sunlit day high above the Pacific fog line. Every olive was pulled by hand from the trees with a crew of 8 people, netting 652 lbs of olives! This was quickly delivered up north to Sonoma for cold-pressing at Oleascape. Frederic worked his magic, getting 16 gallons of fresh oil from the fruit. Over the next three months, particulates in the oil were allowed to settle naturally. We racked it gently each month, letting gravity do the work.

This year, we also reached a milestone: our oil was certified by the California Olive Oil Council (COOC) as extra virgin—a recognition of both quality and care.

The final oil is spicy, bright, and full of character. It speaks to the land, the season, and the slow, deliberate pace of hand-tended work.