The olive fruit fly is a recent, unwelcome addition to the world of olive growers here in the US. It was first recorded in California, in October 1998, when a single female fly was captured in west Los Angeles. Currently,...
Happy Bees, Healthy Trees : ) The bees here are as busy as ever. With multiple ponds offering accessible water, and a diverse variety of cultivated groves and native landscapes, it’s a great place to be a bee. The most...
Composting “waste” produced by the farm is a key way to build the health of our soil. One of the things we have a lot of is the crushed olive paste that comes out of the mill. With the olive...
The remaining 2022/23 Season Community Milling Days will be Nov 7-9, and Nov 14-16. That means anyone can bring us their olives, and we will mill them into olive oil for you. Any amount of olives is alright, and the olives can be dropped off at our tasting room, at 1811 Ladera Road, anytime between 10am-4pm. In most cases, you can return to pick up your olive oil either later that day, or the following day.
Pruning our olive trees is a crucial part of the annual calendar. The practice of selecting which branches will form the mature olive tree for generations to come truly is an art form. We like to prune from the very inception of a grove, to slowly craft its shape, working each year to slowly build towards perfection.
This brings our total tally from the NYIOOC to over a dozen medals, cementing Ojai Olive Oil as one of the most award winning olive oils in the world : )
The deeper we get into the evolution of our farm, our business and our community, the more we appreciate the interdependence of plants, animals, and insects.
