One of the wildest facts about harvesting in sun-soaked climates is the need to harvest from dusk to dawn. Why do we do this? To ensure our olives and helping hands are protected! When working with metal containers, avoiding sun contact during harvest helps us avoid the olives from fermenting. (The photo above was taken at the very first light of morning while we scrambled to finish one of our night's haul.) 

This year found us harvesting both our Texas and Spain farms, yielding over 20 tons of Arbequina olives, and 2 tons of each of our reserve olives (Picual, Coratina and Koroneiki). 

After three days of harvesting with over a dozen hands, running our press 24/7 to keep up with the demand, and expertly avoiding over a dozen copper heads, we are happy to present to you our 2024 harvest. 

This year our Koroneiki olives took a turn in taste, and with almost two decades in our Texas soil, we're not surprised and boy are we delighted. We chose to create a new label for this latest batch to help you defer between the flavors. Our green label, exclusively online and at HEB, is best for salads and drizzling over grilled produce.