The Harvest
The 2006 olive crop was the smallest of the past 40 years in California, a victim of erratic spring weather. Nevertheless, we were able to slightly exceed our previous year's production by harvesting trees that we had ignored in 2005. We began harvesting on November 16 and wrapped it up on December 19.
We mounted our Italian-made Verdegiglio harvester on a 90 horsepower John Deere tractor and spread large canvas tarps beneath the tree. Our equipment operator, Fernando Garcia, aimed the Verdegiglio at a sturdy scaffold branch, grabbed tightly, and gave a noisy shake for 10 seconds or so. Olives are quite reluctant to let go of the tree, but the shaker was effective in bringing down 60-75 percent of the crop. Our crew of five was able to harvest much of the remainder by using Campagnolo pneumatic rakes and regular garden rakes. We also employed a great deal of old-fashioned hand picking.
Once we had the tarps loaded, we sifted out most of the twigs and leaves and let the olives gently roll into half-ton bins. The bins, loaded with fragrant, colorful fruit, were transported the next morning to the small town of Palermo, in the Sierra Foothills of Butte County. The father and daughter team of Lewis and Chris Johnson of Butte View Olive Company immediately processed the olives in their state-of-the-art Pieralisi mill.
The oil was allowed to settle for two months in 55-gallon stainless steel barrels, which allows the sediment to fall and tames the "heat" that is somewhat comparable to that of raw garlic. The oil was then bottled unfiltered to retain the full flavor of fresh extra-virgin olive oil.