We harvested or olives Mid Nov,2012.We waited a long hard working year to finally decide when to harvest. Each year our olive oil is a little different. This year the weather man really got to us. The weather reports are very important to a farmer. This year was so different that a large storm was predicted and we decided to harvest one day before this happening, which never happened. So, we ended up with an early harvest. A few weeks later would have been fine but we did't want to lose our crop.An early crop has more nutrients ,polyphenols which are very healthy but the taste of the oil changes. a little tart and peppery is added to the grassy,fruity nutty buttery taste plus a few more attributes This makes for a great dipping oil with good bread an a fabulous finishing oil.As soon as our oil is milled we have it chemically tested for quality and to see if it is in an extra virgin category. It sure is. Acid level .03 peroxide 5, polyphenols 322 double the high required. The nose or aroma is strong and fresh.The oil has been milled two months ago and is settling in a barrel.Nature has a way of making things happen. To get a clear oil with almost no sediment, time is a factor. We need another month. The end of February will be our due date. We have customers waiting for the oil. At this time no product to sell. What a exciting wait. Settling time reduced our selling time for the year. But since our EVOO shelf life is 2 years and best used within 18 months we feel o.k. about the wait Keep up with our web site; smolivefarm.com and our you tube video watching olives dance and the story of the olive.March is competition month. This will be the beginning of the award season. Cross my fingers.
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