This year’s olive harvest is shaping up to be one for the books! With 80% of the harvest already done, we're experiencing the earliest harvest we’ve ever seen at Frog Hollow Farm, arriving nearly two weeks earlier than last year. And with beautiful weather on our side, both the trees and our harvest crew are thriving. But the timing isn’t the only thing making this season special. We’re also seeing some of the largest olives we’ve ever grown.
These plump olives have more flesh, which means more potential for oil. Their weight is so abundant that the branches bow gracefully beneath the fruit, sweeping toward the ground like the cascading boughs of willow trees. It’s a beautiful sight in the orchard and a promising sign for the season ahead.
Olive trees are known for alternate bearing, or a bi-annual crop, which is a natural cycle where a larger harvest one year is often followed by a lighter one the next. At Frog Hollow Farm, however, our olive trees consistently produce generous yields year after year. Last year, we harvested 1000 gallons of oil, and this year we anticipate harvesting 1100 gallons. Farmer Al credits this consistency to our commitment to applying compost and fostering resilient soil. By nourishing the soil with organic matter and supporting its biological life, we help create the conditions for healthy, productive trees.
Our olives will soon become our signature Tuscan blend, inspired by a memorable visit Farmer Al and Chef Becky made to an olive-growing family in Tuscany in 2001. The blend brings together four varieties: Frantoio, Leccino, Pendolino, and Maurino. Each contributes its own character, from Frantoio’s fruity, peppery notes to Leccino’s sweetness and spice, Pendolino’s gentle sweetness, and Maurino’s fresh, green qualities. Together, they create a beautifully balanced extra virgin olive oil.
Careful harvesting is just as important as growing exceptional olives. Our crew picks the fruit entirely by hand, using hand rakes or gloved hands to gently strip olives from the branches. We also plant our four varieties in a specific ratio throughout the orchard, allowing the olives to be harvested together in the proportions needed for our Tuscan blend. From there, we rush the fruit to McEvoy Ranch in Petaluma to be pressed the same day, preserving its freshness and vibrant flavor.
Even more exciting, we anticipate this year’s Olio Nuovo, or new-season olive oil, arriving in the second week of November, which is earlier than ever before! Freshly pressed and vibrant green, Olio Nuovo is a seasonal treat with fresh, grassy aromas and a rich flavor that builds to a peppery finish. This year, both Chef Becky and Farmer Al consider it to be some of the best tasting oil we have ever produced! This is a must have item for your Thanksgiving table to elevate your dishes and share the taste of the new harvest. It also makes a thoughtful hosting gift for the holiday season ahead.
We can’t wait to share this remarkable harvest with you. As Farmer Al says, "load up and get as much as you can while we have it!" And with that, here’s to another year of exceptional olive oil!