The olive season in northern California is running about two-weeks later than usual— this is mostly because of the beautiful cool weather during September and October. This has led to much lower yields this year— about a third less oil per ton this year from much smaller, intense, olives.

I went to Fairfield on Monday the 24th to pick up the Sierra Olio Nuovo that I had sourced for us and saw this beautiful delivery of still very green olives.

I was a little surprised to see that the mill was still receiving olives, but then I pondered the weather and the yields and was less surprised. These would be the next olives to be milled later that day. 

When I complimented the woman making the delivery on her beautiful fruit, she said, "Do you want to buy some?" I was stupefied. We negotiated a price and I needed to pay her at the moment. The Olio Nuovo business is fierce. I calculated what I could afford and bought 27 liters of oil and waited an hour or so for it to be milled.