Tour an Olive Farm During Harvest
October 19 @ 9:30 am - 11:00 am$10
Join us for a tour of Showa Farm in Cloverdale while the olives are being harvested!
Tickets are $10 for Slow Food members, $20 for non-members.
Geoff Peters, Showa’s owner, has offered us this special opportunity to observe the harvest and learn about the farm and the olive trees. Geoff will begin the morning with information about how the trees were planted and the biodynamic and organic practices used on the farm. We’ll walk through the orchard to observe the harvested trees and unpicked fruit, and taste the oil.
If anyone is interested in actually picking olives, Geoff will provide goggles, gloves and baskets! This will be good practice for anyone with a few olive trees who want to learn best-picking practices.
Located in the Alexander Valley, Showa Farm is family-owned. We use best practices based on biodynamic and organic farming principles. The olive orchards are 90% Arbequina olive trees with the remaining trees being pollinators.
Our estate-grown organic extra virgin olive oil is made solely from hand-picked Arbequina olives. Using well water, drip irrigation, low-density no-till farming, we organically press each small batch to create this flavorful and super high-quality EVOO.
100-percent of our electric usage comes from our solar panels and our water is all-natural aquifer well water administered to the orchard using drip irrigation. We raise goats, chickens, a burro, a horse and dogs. We grow fruits and nuts as well as vegetables to add to the diversity.
Of the 30 acres on the farm, only 8 are devoted to olive trees with another 2 acres devoted to other non-commercial organic gardens, trees, and food production. Even the 8 acres of olive trees are planted 16-18 feet center on center allowing very large areas for air circulation and lots of sunlight. This low-density approach has allowed us to be disease and pest free and has improved the quality of our olive oil.
Showa was selected as one of the top 100 olive oils in the world three times at the New York International Olive Oil Competition.