Field Report: Regenerative Agriculture, How We Got Here
Harvest is just getting going this year, and it sure has been a heck of a month getting up and running. Our major equipment upgrade - a new decanter that would allow us to nearly double our daily production - had multiple issues upon startup, requiring a last minute scramble to get our old decanter re-installed.
As soon as we were ready to harvest, the atmospheric river came and rained us out of our field for another week. these delays, however, seem to have been a blessing in disguise!
Our fruit - the Frantoio variety - is characteristically bright and spicy with strong flavors of green fruit and fresh cut grass. Having delayed our harvest a bit, we have been rewarded with an oil that remains robust and spicy, but is tremendously balanced, layered with both green and ripe fruit flavors.
As our pickers move through the field, we're seeing variations in ripeness (which is typical) and our oil is delighting us with notes of artichoke, green banana, and pink pepper on the green side, and persimmon, almond, and banana on the riper side.
Check back for chemical analysis.