From Orchard to Altar

Frate Sole Olive Oil is blessed by the Most Reverend Jaime Soto, Bishop of the Sacramento Diocese, in the Chrism Mass on March 21, 2013.  The Bishop blessed three vases - the Oil of Catechumens, the Oil of the Sick, and the Sacred Chrism used for baptisms.  The server on the right is holding the Sacred Chrism and the server on the left is holding a cruet of balsam, which is poured into the Chrism during the blessing.  For a further account, please click on the Grower's Journal.

It's about the Olives!!

The olive varieties we selected for Frate Sole Extra Virgin Olive Oil are predominantly Tuscan varieties - Frantoio, Leccino and Pendolino.  Our other plantings are also Italians --Taggiasca from Liguria and Coratinafrom Puglia -- as well as some olives of Spanish and French origin, including Arbequina, Boutellian, Aglandau and Grossane.

The fruit is hand-picked and cold-processed before the sun sets a second time to ensure fresh and flavorful oil.

The photo shows Frantoio blossoms in May 2012.

Our bottom line

At Frate Sole (aka Brother Sun), our business partners include Sister Rain and Mother Earth.

We do not use artificial chemicals or fertilizers.  We plant cover crops to naturally increase the fertility of the soil. And we judiciously irrigate with a drip system. Our orchard has been graded to restore seasonal wetlands. The captured winter runoff provides habitat and replenishes the aquifer; the edges are newly planted with native oaks and grasses.

It is a place where people – and coyotes and rabbits, hawks and even the occasional snake – are the way God made them.

Ready, Set, Pour

The 2012 harvest is now 2013 oil and is securely stored in our stainless steel tanks. We are only bottling to meet demand, to preserve the oil in its highest quality.

This was an abundant harvest, which yielded a very high quality that easily met the analytical thresholds for extra virgin olive oil.  The end product is a blend of our varieties that were harvested over the months of November and December, pcking different varieties as they reached their peak.

A few of our customers really like the oil as fresh and flavorful as they can get it -- with a warm pepper finish that Italians expect from Olio Nouvo or new oil.

Let us know if you want to try it.

Hi, Can we visit?

It is one of our favorite emails, especially among those that come from strangers.  They see a bottle of Frate Sole in a winery or restaurant; maybe they find us online -- and they take us up on the offer to see where the sun meets the tree. We always learn as much as they do, about growing sugar beets in South Dakota or life in New York City.  Every season offers something a little different, so if you plan to be in the neighborhood, feel free to drop us a line at jim@fratesole.net.  

 ..with tomorrow in mind

Our goal is to create a sustainable enterprise that yields healthy and world-class olive oil in a flourishing ecosystem that will be worked and enjoyed by our children's children.

If you want to follow a sesaonal summary of what this really means, go to the Grower's Journal to track our activities, including events and awards.

Coratina olives ripening in October sun.