About to pick the 2010 Harvest
It's about 2 weeks before we start picking - the calm before the storm - so I thought I would bring you up to date with Olivo news.
This is an 'on' year - that is, olives fruit better in alternate years and I estimate that we have got the second largest crop ever. The largest was in 2004 when we picked 23 tonnes! We always have a sweepstake amongst the pickers to estimate how much we manage to bring in. This year it could be up to 16 tonnes - I will let you know after picking.
The olives are just turning from grassy green to a delicate straw colour before they show tinges of purple and then on to black. We pick when they are a third green, a third changing colour and a third black. The green olives give the oil its pungency and the black olives give quantity of oil.
Taste is in the hands of the gods and usually depends on the preceding summer and autumn. We had a slow wet start in January but the autumn has been superb - warm and sunny which is now ripening the olives quickly. This should reflect in an oil that is very flavoursome. My next newsletter will tell you.
Superb Vanilla
Just before Christmas I tasted our 2009 extra virgin and decided that I could make a limited run of vanilla infused olive oil. I can only do this if the oil is mellowing or mild. As it takes months to make the vanilla, we are now just releasing this limited batch to our valued newsletter readers, our web site and at the grove. I think it's the best one I have made because the vanilla pods were juicy and plump and I used double the usual amount!
Think about the vanilla oil on scallops, roasted pears and the ultimate - drizzled over crayfish. The latest Cusine magazine has a recipe for salmon with vanilla oil and I can't wait to try it.
Order our vanilla oil directly from me at helen.meehan@xtra.co.nz before it reaches our web site.
Urban Harvest
Our latest venture is to be part of the new Urban Harvest website.
Urban Harvest is an online farmers market that brings the freshest produce directly to Central Wellington consumers.
It is the brainchild of Jo Freeman, lawyer and busy mum who became frustrated when she didn't have time to buy top quality produce for her family and decided to build a superb web site to save herself and others time.
She has convinced Al Brown to produce gorgeous weekly recipes using the ingredients on the web site. I outline one below.
Check it out at www.urbanharvest.co.nz
Carnevale - an Italian Extravaganza
If you fancy a visit to Martinborough, time it around our Italian Extravaganza which we are holding in conjunction with Vynfields Wines and the Village Cafe.
Chef Chris Petersen has created a 7 course degustation menu that showcases our extra virgin and infused oils perfectly matched with the organic, award winning Vynfields wines. As a teaser, the first course is vanilla seared scallops with caponata in a mini ciabatta and the final course is Valhrona chocolate tart with spice ice cream and a winter fruit compote. It couldn't get any better, could it!
The date is Saturday 24 July, location is The Village Cafe in Martinborough, cost is $165 per head (including wine) and a highlight of the evening will be a performance by artists from the NBR New Zealand Opera PwC Dame Malvina Major Emerging Artists who will sing a collection of arias and ensembles. At the very least, you should consider wearing a Venetian mask! For tickets, contact info@vynfields.com
2 Quick, Simple & Spectacular Food ideas
Al Brown's Smoked Fish Bruschetta
Bruschetta - sliced baguette brushed with our extra virgin olive oil and placed uner the grill until sizzling
Aioli - I used Wakelin House Traditional, spread on the bruschetta, lovely and garlicky
Smoked Fish - Splashzone's smoked trevally is sweet and moist, place on top of the aioli
Orange Infused olive oil - just drizzled over the top
It couldn't be simpler and is ideal for starters or nibbles with drinks.
My Latest idea for our Lemon Infused Olive oil - dessert for 10 in 5 minutes
A scoop of top quality vanilla ice cream - I use Rush Monro or Kapiti Vanilla Bean
One twist of your sea salt grinder over the top
Drizzle with our lemon infused olive oil
It gives a sweet, sour and salty taste that is unbelievably good.
Do continue to enjoy good food
Best regards
Helen and John Meehan
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