Moulds family Olive Groves

 

When we designed our landscape, we wanted to use some ancient olive trees as a sculptural highlight around our farm home.  We have several varieties to add character to the olive oil, California Mission, Spanish Manzanillo, and Italian Sevillano, classic, 125 year old trees, and French Picholine are major producers of oil. The olive oil from this original grove we call our Mediterranean Blend.  We have been harvesting this grove for 19 years and have shared the wonderful oil with family and friends.

In 2015 we were cutting back blackberry vines in a very overgrown corner of the Ranch, when we came upon an old hand-dug, brick lined well. Roberto’s young daughter was so taken with the well and the bucolic location, that she asked her Dad if she could be married right there.  When Steve heard that, it touched his heart, leading us to restore the well and develop an olive tree lined path from the vineyard to this beautiful gathering spot.

This second grove of olive trees along the path to the Wishing Well is made up of mostly Italian varietals, the classic prolific producers Leccino, Frantoio, and the pollinator, Pendolino, plus the little Spanish olive that provides lots of oil, Arbequina.  The olive oil from this grove we call our Italian Blend.  

 Olive Oil

As we walk through the olive groves in the fall, we observe the olives turning color, ripening and becoming full of rich deep flavors.  This maturation creates creamier flavors in the black olives that we think blends so well with the  picante flavors of the green olives.  When the balance between the black and the green is just right, we will harvest.

Upon harvesting, the olives are immediately delivered to the mill and, in a few hours, we are rewarded with an olive oil that is bright green and opaque called “Olio Nuovo.”  We are intrigued by this most fresh olive oil that is bursting with peppery, fruity and slightly herbaceous flavor.  This intensity of flavor comes from the high concentration of nutrient-rich phenols present in Olio Nuovo – the healthiest of olive oils.

After bottling some olio nuovo for our fall release, we allow the remaining oil to rest in fusti. Samples of the oil are sent out for testing to receive Extra Virgin designation. The resting oil is racked monthly, two times, then bottled for our spring release of Extra Virgin Olive Oil.

Testimonials

“Paul and I are flipping out over your fantastic olive oil! I used it last night on a salad with fig vinegar and blueberries and avocado and pickled onions and blue cheese crumbles and Paul said it is THE best olive oil he’s ever tasted. Thank you both so much for waking us up to what olive oil is supposed to taste like….we have arrived!” 
– Gail 
“WOW.  That’s the best I’ve ever had.  I liked it even better than the gallon I brought back from Italy fresh from the mill. I took it to my sister’s in Redding and we first had it with bread and salt.  The next day we graduated to bread, garlic, olive oil, prosciutto and shaved parma with cabernet salt.  I thought I was sitting on a hillside in Tuscany.”
– Wendy