This time of year, after we’ve tucked all the wines in, we start to get all fired up about vacation (these plans can include, but are not limited to, trips to Mexico, salmon fishing trips up north, trip to Argentina and just kicking it around beautiful Sonoma County). That is until we remember that we still need to harvest and press the estate olives. The second harvest here at Michel-Schlumberger! For any of you that have enjoyed the Estate grown and bottled olive oil, you know how exciting this can be. This year is no different. The crop load looks to be a little light. I’ve got to point out, that it was hard to determine quantities when there was 
so much fruit on one tree and no fruit on the tree right next it. Hmmmm…well, we started olive harvest a couple of weeks ago. It took two or three days with our crew “combing” the olives onto a tarp. After the olives are on the tarps, the crew goes through and sorts the olives (just like with wine grapes) to remove MOO…Material Other than Olives. This can be everything from smashed olives, to leaves, to tiny pieces of wood that fall off while “combing.” For the record, this year’s olive harvest looks to be glorious quality-wise.
It’s obvious that the olive oil is good for cooking, but what other things can you use olive oil for? My 91 year old grandmother uses it as face lotion. It’s great as a food-grade lubricant. I’ve heard that winemakers used to use it to seal off carboys from air. You pour it in the top of the container, it floats and seals the surface of the wine. I’ve never tried it though. Hmmmm…
By the way, we have a bit of our Estate Olive Oil available up at the winery. C’mon up for a visit and pick some up – it is really the only place to find it. Let us know what you think and share your favorite use of our second harvest.
