Our house and first olive tree grove, where we start harvesting this week after five days hard work picking the olives at the family farm across town. The trees are strong and healthy, the grass is lush, and the autumn rains have threaded the soil with natrium from spring’s herbs and flowers.

We’re expecting a great crop this year, and the first oil from the farm is excellent. Each grove produces is own distinctive taste, aroma, and texture, and the first oil from the farm is fresh and smooth, with a slight delay before the spicy notes bloom in the palette.