Every year up until 2017, we’ve had friends and family gatherings to harvest our crop. After a couple of mornings of handpicking olives into our harvest buckets, we were done and ready for celebration with food and drink.
This year, our trees have matured to the point where the harvest was more than our friendly, communal gathering could handle. Enter Milagros Castro and her harvest crew. After a long day of work on a chilly November 18th we drove our nearly two tons of olives to the Chacewater Olive Mill, where the olives were milled into oil that night.