Farm to Fork Olive Oil

FARMS Leadership | Sacramento Valley | October 26, 2021

Location of Field Day:
Cobram Estate – Woodland, CA

Field Day Host and Mentors:
Cobram Estate – Ciriaco Chavez and Mikayla Gnoss

Theme:
Olive Oil & Sustainable Ag

The Sacramento Valley FARMS Leadership crew kicked off our first field day of the season at Cobram Estate, a leading CA producer of olive oil. After students chowed down some healthy breakfast burritos, we hopped back in our vehicles to venture out to two of Cobram’s olive tree orchards. Strolling through the orchards with Cobram’s Ciraco Chavez and Mikayla Gnoss, we learned all about olive varieties, Cobram’s unique style of planting olive trees (quite different from the iconic olive tree orchards you might see across Europe), and Cobram’s efforts at sustainable growing practices (including a state of the art drip irrigation system and equipment that tracks daily moisture levels to determine the exact amount of water needed by trees, no more, no less. Before heading back, students each harvested olives by hand.

From the orchards, we moved into some mill exploration. Ciriaco and Mikayla led us through olive oil processing from beginning to end: 1) trucks dump loads of harvested olives into an underground collector, 2) olives travel upward again on automated belts which transport them through high-tech machinery that separates good from bad olives, 3) olives are crushed and sent through several centrifuges that separate out the oil, 4) oil is stored in massive vats that can hold up to tens of thousands of gallons, and finally 5) oil is bottled and labeled by automated machines. Our last stop on the tour was Modern Olives: an independent olive oil research laboratory housed within Cobram Estate. We discussed ag careers at every stop, from orchard management to engineering and building mill machinery to laboratory research within Modern Olives.

After students sat down for a fantastic olive oil tasting led by Modern Olive’s head researcher, students made their own olive oil-based (using Cobram Estate oil of course!) salad dressings which they enjoyed on salads for lunch. We ended the day with the olives the students harvested that morning: utilizing observation skills, math skills, and scales, students each calculated the average ripeness level of each tree they harvested from. As Cobram approaches their harvest season, our partners were happy to have our students do some of their olive sampling for them!

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