Olive Oil Orchard
Coming soon!
50 acres of land will be dedicated to growing and packaging olives and olive oils. The olive varieties that will be grown are Nocellara del Belice, Coratina, and Picual. Check back for more details.
Coratina
These olives are large and oval with no nipple and many small lenticels. The fruit ripens evenly and late in the season.
Coratina olives produce very high quality oil with high levels of polyphenols making it very stable and is intensely fruity and pungent. |
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Picual
The Picual olive has a distinctive shape, with a marked point at the end of the fruit. Picual ripens from mid-November through late December and yields around 26% olive oil by weight. Picual is one of the most stable olive oils in the world due to a very high polyphenol count and it also stands up well to high heat during cooking. The flavor is very powerful and flavorful causing a noticeable "bite" in the back of the throat. |
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Nocellara del Belice
These are large, plump olives that make both good table olives and good olive oil. When being used for oil, the olives are harvested early to get a light, fruity oil.
For table olives, they are harvested when they reach a brownish-green. |
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