As Canada’s only olive oil, it is such a pleasure to review The Olive Farm, olive oil and enjoy this juice! Only 45 litres were created from this harvest. That’s only a few drops when compared to many commercial productions. To get a chance to taste this oil is so special. I’m crossing my fingers and toes that this year’s 2022 harvest is a bumper crop. A beautiful field blend of the classic Tuscan trio – Frantoio, Leccino and Maurino, as well as some Pendolino and Ascolano. George and Sheri Braun are passionate about growing olives and doing it here in Canada. No small feat. Olives like hot and dry. Canada’s west coast is cool and wet. The barriers abound, yet despite these odds, this oil is a delight, and I commend their tenacity, passion and love of olive.
The Reality of a Newly Planted Grove
The majority of the trees on the farm are approaching 10 years old, so now will produce consistently. It takes a long time for olive trees to establish themselves. It’s a common saying, that if a family purchases land to farm in the Mediterranean, they plant crops for living off now, plant the vineyard for the children, and the olive grove for the grandchildren. Olive trees are known to consistently produce for many hundreds of years yet take many years to properly establish themselves.
West Coast Climate and Olives
The west coast climate is no exception. In our cool wet winters and long springs, the trees blossom in late June and it’s often well into November when the olives are ready for picking. As George reinforced to me, there is little ripening happening in October and November on the farm. The cool rains typically start in early October. This reality of the cool fall allows the oil to feel and taste like an early harvest, yet also a fully matured olive oil. It’s fascinating and incredibly unique, and an honour to enjoy.
Having such a vibrancy, this oil is delightful to enjoy in salmon tacos, made with fish fresh from the dock or added to salmon cakes, for a perfect brunch recipe to share with friends.
