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Blog Sustainability Part 2

What we do with and for the land at IL Fiorello

We compost on site and that includes all the olive tree pruning, the material other than oil after milling olives, kitchen byproducts, and manure from local horse farms. The mass is composted all year long and then put on the Grove just after harvest and before the rain begins. The trees respond immediately with solid growth.compost copy

The bees on site belong to our beekeeper, Brittany Dye, Ms. Honey Bees, and her boss, Rick Schubert. They are using our land for queen bee propagation from April until June. The queens are sold to start new hives. We have assisted them by planting wildflowers for bee food. Bees can fly over 3 miles to forage and right now there is lots of food for them. They seem to like our olive blossoms, but do not participate in pollinating the olives. Olives are pollinated by wind. bee

About 85% of incoming olives become a usable by-product once the oil is extracted.  Only 15% of the mass produces olive oil. The material other than olives- the water, the skins, the tissue, and the pits are all used. Everything but the pits go into compost. The pits are placed around the new little olives trees for weed prevention. We distribute the pits around the organic garden as walkways. The pits can also be used in bio fuel generation to produce energy. More on this very exciting topic in future blogs.

Rodents are an issue on a farm and we have four owl boxes on site. Last year they hatched three baby Barn Owls, Olive, Olivia, and Oliver. They were huge and probably ate lots of gophers, moles and voles. This year there is another hatching, but we have not seen them yet. You can hear them hissing and screeching at night. Quite the sound. Looking at their owl pellets they too are eating the moles and voles.  We do plan to help bats by placing bat boxes on property. It is on the long list of very important things to do.

Sustainability and bio-diversity drive our Farm and our farming practices. Come talk with us about this wonderful process.

Sustainability Blog Part 1

Il Fiorello is working hard to be sustainable.  We believe that good stewardship of our land and our trees is very important. Although we have just submitted paperwork for the formal organic license, we have been growing organically and sustainably for the past four years. Our Mill has been certified to mill organic olives for over 5 years. In our tours we always discuss how important it is to be good to the land and then reap the benefits in great fruit and healthy trees. We also discuss how we grow and care for the trees.  Biodiversity on our property gives us a balance. Biodiversity is critical in a balanced farm and we grow olives, citrus, tend an organic culinary garden, figs, lavender, and plant flowers for the bees. All these plants encourage wildlife.

So what makes us say we are sustainable? First, sustainable agriculture is defined as environmental health, economic profitability, and social and economic equity. These are also the goals of Slow Food International: Good, Clean and Fair. The UC Sustainable Agriculture Research and Education Program at UC Davis has an excellent position statement on the concept of sustainable agriculture.

Let me take you on a tour of our beliefs.photo 2 copy

Last year we made a significant commitment to solar energy production. Our home, the Visitor Center, and our milling barn all are solar supported. We are thankful to be able to use this fabulous source of energy. The solar savings are significant. Watching the Visitor Center solar counter run gives all of us great satisfaction. Our Milling Barn is also very well insulated to protect the oils and the machines. Our eight stainless steel oil storage tanks are well insulated and cooled.

Water management in this drought is so extremely important. We use only drip irrigation, from April to October, then we pray for rain. We have an onsite monitoring system that measures depth of soil moisture content at one, two, three, and four feet. This corresponds to olive root depth. We also take into account temperature, evapotranspiration, and wind effect. Olives close the pores of their leaves in high temperatures and hot winds, a lifesaving characteristic. They are drought tolerant but our little trees need some help. During milling water conservation is important and our centrifuges operate with little water in a very efficient manner. We actually may use more water for cleaning the mill than in the process of making oil.

To feed the trees we use a technique called fertigation, irrigate and feed at the same time. Dual purpose and efficient. We use an organic kelp fertilizer and do tissue, leaf, and soil samples to guide our applications.

Our commercial water treatment plant converts available waste water from milling and from the Visitors Center to usable water that is shifted to the groves.

At Il Fiorello we actively practice sustainable agriculture. Stewardship of our land and trees is very important to us and will remain a central theme of our business.

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Custom Milling

Bring us your olives to be crushed in our state of the art Italian mill.

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Tastings

Taste extra virgin and co-milled flavored olive oils.

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Il Fiorello Blog

Keeping you up to date on all things olive and olive oil.

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Custom Milling

Bring us your olives to be crushed in our state of the art Italian mill.

read more...

Tastings

Taste extra virgin and co-milled flavored olive oils.

read more...

Il Fiorello Blog

Keeping you up to date on all things olive and olive oil.

read more...