2012 Olive Harvest

2012 Lynmar Estate Olive Harvest by the numbers

Total harvest quantity: 589 lbs.

  • From Tasting Room: 255 lbs.
  • From Winery: 80 lbs.
  • From Bliss House: 254 lbs.

Number of trees harvested: 34

Olive oil produced: 30 L (8.8 Gallons)

Quantity of olives for curing: 15 lbs.

olives2_02On Friday, December 7th, members of the garden and vineyard crews spent the day harvesting the Estate’s olives. At the end of the day, 589 lbs. worth of olives were harvested – the largest olive harvest at Lynmar to date!

These distinct trees can be found in three primary locations on the Estate – most recognizably along the perimeter of the Tasting Room lawns. These trees consist of Tuscan varieties including: Maurino, Frantoio, Pendolino, and Lecino. Olive trees can also be found by the winery and Bliss House.

The olives were stored in the temperature-controlled winery caves until Sunday morning when they were taken to McEvoy Ranch in Petaluma to participate in the Community Milling Day, bringing together people who have olives to press, combining them and dividing the oil amongst the participants depending on the quantity of olives provided. On the following Thursday, we received our allocation of oil: 30 liters, or just under 9 gallons.

After a quick taste upon delivery to the kitchen, Chef David concluded this freshly pressed olive oil would be perfect for dressing salads and other dishes to enhance the expression of their locally-grown flavors. In addition to the oil, the kitchen also received 15 pounds of larger, unpressed olives that Chef David has decided to cure in preparation for a signature dish of his, surely to appear on a Lynmar Estate menu in 2013!

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