The Olive Oil Season Begins

As the heat of summer begins to soften and the golden light of late June blankets the San Joaquin Valley, something special begins stirring at Suntarra Farms. The hum of bees grows quieter, the lavender fields ease into their last fragrant burst, and all eyes turn toward the ancient groves of olive trees—some standing tall for over 100 years, their gnarled trunks telling stories older than most of us can imagine.

For Harry, the heart and hands behind Suntarra Farms, this time of year marks the beginning of something sacred: olive oil season.

A Morning Walk Through the Groves

Each morning, before the sun climbs too high, Harry and his team of trusted farmers walk the groves. It’s not just a stroll—it’s a ritual passed down through generations. Armed with notes, weather logs, and a deep understanding of the land, they inspect every tree, both the proud elders and the promising newcomers planted in recent years.

They pause often, crouching near roots, testing soil texture between their fingers. Has it retained enough moisture from spring? Is there evidence of stress from the valley’s intense sun? Above, they examine the olives themselves—small, firm, and still green this early in the season. It’s a delicate balance: too much heat or water can compromise the oil’s flavor; too little, and yields will suffer.

“The trees speak if you know how to listen,” Harry says. “The leaves, the soil, even the way the branches stretch—all of it tells us how the oil will taste come harvest.”

Timing is Everything

Olive oil season typically kicks off in late summer to early fall, with harvesting happening as the olives change from green to purple-black. But the preparation begins now. Decisions made in June and July—irrigation schedules, trimming branches for optimal sunlight, keeping weeds and pests at bay—directly affect the quality and quantity of the cold-pressed gold that will eventually fill their signature bottles.

Trees That Tell Stories

Suntarra Farms is home to olive trees that have stood the test of time. Some were planted over a century ago, their twisted limbs shaped by drought, floods, and generations of farmers. These older trees produce olives with a richer, more robust flavor, often yielding oil with peppery notes and a smooth, earthy finish.

But Suntarra is also a farm that believes in the future. In the last few years, Harry has planted several new groves using climate-resilient varietals chosen for both their flavor profiles and sustainability. These younger trees represent Suntarra’s commitment to stewardship and growth.

Fun Facts About Olive Oil

• Extra Virgin Olive Oil (EVOO) is made by pressing olives without heat or chemicals—just pure, cold-pressed magic.
• Olive oil is rich in antioxidants and heart-healthy fats, making it one of the healthiest oils you can cook with.
• It takes about 40 pounds of olives to make one gallon of olive oil!
• Some olive trees can live for over 1,000 years—and while Suntarra’s haven’t quite hit that milestone, they’re well on their way.

A Season of Anticipation

As Harry and his team wrap up their morning inspections, the sun now higher in the sky, there’s a quiet excitement in the air. Soon, the trees will be heavy with fruit, and the gentle hum of harvest will echo through the groves. But for now, they wait, prepare, and nurture.

At Suntarra Farms, olive oil season isn’t just about the product—it’s about honoring the past, cultivating the present, and preparing for a flavorful future.

Stay tuned for our first press of the season—coming soon to your table, straight from our trees.