The vineyard turns to autumn as the grapevine leaves turning yellow and the vines prepare for their winter rest. Meanwhile the olive trees are laden with fruit ready for harvesting. We become part of a tradition that has been occurring in communities for millennia where folks gather around the olive trees to bring in the harvest and then feast together. Condor’s Hope’s olive harvest happens on Veteran’s Day Weekend. This year our community gathered for 4 days connecting with old friends and meeting new. Together we harvested almost 3 tons of olives which was milled into 115 gallons of olive oil. And we feasted on the wonderful food prepared by Brendan MacCorgarry and Garrett Morris. Thank you harvesters and the Condor’s Hope team. Get a ‘taste’ of the harvest in the photos below.
Our harvest season begins in early September with the grapes and ends In November with the olive harvest. Thus, the olive harvest closes the cycle when we bring together community to join in Condor’s Hope’s harvests. Folks gather around a tree and harvest together, some high on a ladder, some sitting under a tree. Many wear belly buckets to hand-pick the olives into, others rake the olives onto tarps. Our 6 varietals are milled together to produce a high quality olive oil that we are known for. It’s zesty with a grassy finish that captures the essence of dry-farming. The dry farm practices we use are the same ways olives have been grown for centuries. We like to use the oil fresh on salads, as toppings on cooked vegetables and soups, in marinades and of course for dipping bread.
This year we harvested over a long Veteran’s Day Weekend continuing the tradition of community harvests that has been going on for millennia. The weather was mild, the trees laden with fruit. Multiple generations joined together releasing the trees of their bounty. Folks came from throughout California and as far away as Pennsylvania and France. The harvesters were kept nourished by two amazing chefs over the 4-day harvest. Brendan MacCorgarry from Quail Springs Permaculture Center treated us to some of Condor’s Hope classics including butternut squash chili with cornbread and our dutch oven feast. Garrett Morris from Sichuan Kitchen brought an Asian component to our harvest with classic dishes from the Sichuan province of China. Dinners included a Condor’s Hope wine tasting followed by relaxing around the campfire.
Our total harvest was just under 6 tons which yielded 116 gallons of olive oil. (Yes, it’s precious!) Thank you, harvesters! We watched the bins fill from your hard work and delightful chatter.
