At Holman Ranch, we have a truly distinct olive grove, comprised of 100 trees. Located on a south facing hill in our lower vineyard, the grove contains six cultivars (or varietals of olives). This variety of mature trees allows for the production of a uniquely balanced olive oil, inspired by the traditional Tuscan style.
Our 100 tree olive grove consists several cultivars, including 25 Frantoio, 25 Leccino, 25 Coratina, 10 Mission, 10 Picholine, and 5 Pendolino plantings. These fully mature trees were originally planted at a Carmel Valley orchard in 1994. In 2007 they found their new home at Holman Ranch.
We chose to replant mature olive trees because it allowed us to produce olive oil immediately. We wanted to quickly develop and refine our style, so we could create the best possible oil.
Our trees are planted in shale, allowing for the highest quality production and harvesting results. We harvest our fruit by hand in December. Although the Olive Grove is not certified organic, we do employ organic practices when farming our trees. Our mill, on the other hand, is certified organic.
Unlike our wine production, we do not have an average production per year. This is because olive trees are alternate bearing, meaning they don’t abide by a typical annual growing season. One year they may produce 650, 375ml bottles bottles worth of oil, while another year they may produce only 50, 375ml bottles. It all depends on the year!
A fruity olive oil with an even balance of pepper and bitterness is produced from this varietal. It is predominantly grown in the Tuscan region of Italy.
This medium-sized, oval-shaped olive is typically a purple/black hue and produces a delicate oil with a mild, fruity flavor. Mainly cultivated in the Tuscan region of Italy, it can be found in many regions of the world because of its adaptability to different growing environments.
A unique varietal to the United States, the Mission Olive’s flavor varies depending on the time of year it is harvested. A November harvest yields an oil that has a greener flavor and aroma, while a January harvest produces a mild, smoother taste.
Originally from Puglia in Southern Italy, the oil from this olive has a strong, peppery flavor with a hint of sweetness.
This small-to-medium olive produces a mild, delicately flavored oil that is pleasing to the palate.
Originally from France, the Picholine Olive is likely the most famous of the bunch, as it is known as the “cocktail olive.” When picked early, it is green, soft, and perfect for a martini. When picked later, it produces a delicate, subtle oil that contains a touch of saltiness.