Here at Keller Estate, November means olive harvest. While everyone focuses on grapes in the fall, our Italian and Spanish olive trees are reaching perfect ripeness, that crucial moment when oil content peaks and flavors develop their complexity.
Olive oil production goes back over 6,000 years to the Mediterranean, where our varieties originated. The Romans called it "liquid gold," and after tasting our estate EVOO each season, I get it. These trees are incredibly resilient, some live over a thousand years, continuing their annual cycle while civilizations change around them.
The process follows ancient principles with modern precision. Hand-picking prevents bruising, then the fruit must get to the mill quickly. Delays cause enzyme breakdown and off-flavors. Olives get crushed into paste, then undergo malaxation, slow mixing that lets tiny oil droplets combine for easier extraction.
Modern mills use centrifugal force instead of traditional pressing, spinning the paste at high speeds to separate oil from water and solids. Cold extraction keeps temperatures under 80°F, preserving the flavor compounds and antioxidants that make true extra virgin oil.
As an organic estate, our olive oil aligns with our farming philosophy. The process uses no chemicals, no excessive heat, no refinement, just mechanical extraction. Our Italian Frantoio olives deliver grassy, peppery notes, while our Spanish varieties bring robust, fruity profiles. Our Petaluma terroir adds the same distinctive character we see in our wines.
November timing is crucial. We harvest when each variety reaches peak ripeness while also being flavorful, maximum oil content with full flavor development. Our Italian and Spanish olives ripen at slightly different times, so we pick strategically to capture each at its best moment.
For true extra virgin quality, the oil must meet strict standards: under 0.8% free fatty acids and pass sensory evaluation for defects. Proper storage in stainless steel under nitrogen prevents oxidation and maintains quality.
This tradition connects us to thousands of years of agricultural wisdom while producing something uniquely ours. Our November harvest captures both ancient craft and Sonoma character in every bottle.
Taste the distinction of our olive oils, made from Spanish and Italian olive varieties, to elevate your next salad, soup, or simply dip your favorite baguette into the liquid gold.
