On the Farm
The days are still warm but we’ve had several welcome rains to wash the dust off and freshen up. Looking ahead to harvest, we are cleaning out tanks, repairing nets and shining up our tractors. At Flatlands, we mill our olives on-site, immediately after harvest, to ensure the freshest possible oil made from the highest quality olives; this means olives without damage from transportation, which can result in heat build-up and even fermentation. This year, we will be testing out a new centrifuge. After the olives have been crushed and malaxed (amazing word describing the gentle turning of the paste to facilitate oil release), the paste is pumped into a centrifuge which separates the oil from the water and olive waste. Our former centrifuge was damaged last year and the newer one has slightly higher capacity - spinning at around 5,000 rpm! We’ve got our fingers crossed it’s going to run like a dream and improve the efficiency of our small operation.
(left) Valves and other fittings for our stainless steel tanks, clean and ready for new oil. (right) We were only half kidding about shining up our tractors. Who doesn't love a shiny tractor?
Olive This, Olive That
Despite 100 degree days last week, it feels like fall and the grove looks great. After taking a year off, the trees have a heavy crop, which can mean late ripening. Unlike many fruit trees, olives have a long harvest window, allowing us some flexibility. A mix of green and dark fruit, harvested at a couple different points in the season make for a balanced oil.
Our Oils
In addition to the varieties that make up our core oils (Frantoio, Leccino, Taggiasca and Moraiolo), this year we will be harvesting two newly planted varieties - Aglandau, of French origin, and Coratina, from Italy. The trees are still small, planted in 2016, but have a nice crop. We should have a small and delicious batch to share with our club members.
As a reminder, Flatlands markets its oils primarily by way of an Olive Oil Club. Subscribe now and you will receive a year’s worth of fantastic and unique oils in four annual distributions. Visit our website to learn more and contact us with any questions. Refer a new member and receive a bonus bottle! The next distribution will be in early December, featuring Olio Nuovo.
For those who don’t live near a distribution site, Flatlands now offers Club Memberships by mail.
(left) Cypress, our official olive ripeness tester. We keep reminding him they don't taste good. (right) Olives experience "veraison", the slow change from green to black, just like grapes.
In the Kitchen
Eggplant season is winding down and pomegranate season is winding up. This recipe by Yotam Ottolenghi is one of our favorites, though we often do the eggplants on a grill - sliced, cross-hatched, and painted with oil until it stops absorbing. Oakland club member, Emily, also sent us this pic of slow roasted tomatoes (one of our favorites too!), and raved about roasted potatoes with the yuzu-bergamot. Put that on a notecard for next year!
(left) Slow-roasted cherry tomatoes and garlic with Bergamot-Yuzu oil. (right) Single, Family and Oil Lover memberships now available by mail order.
Farm Day and More
More than one of our savvy club members shared this recent NY Times article with us. Take a gander when you have a moment. The big take-homes that we couldn’t agree with more: drink olive oil early and often - it doesn’t improve with age. Also, as with most product labeling, fraud is rampant. That’s why we feel it’s so important to know your farmer.
Speaking of knowing your farmer, we will again be inviting our members and friends to join us on the farm on Saturday, Nov. 16 to help with harvest and learn a bit more about Flatlands. Please contact us directly if you are interested in attending - flatlandsoliveoil@gmail.com. We have a limited number of spots open to non-members. Members will receive an update with more details soon.
Enjoy the shorter days and falling leaves,
Susan, Colin, Cypress and Tanager
