Harvest season is one of the most exciting times of year for agricultural California. While we do love our grapes, we also look forward to harvesting another tasty Mediterranean favorite – olives!

This season, Wine Sister Natalie Wassum’s family invited us to their ranch for a behind-the-scenes look into their yearly olive harvest. Watch the video above and learn about the process from Natalie’s parents, Mike and Lori Wassum.

Whether you’re looking for stocking stuffers or something to wow the hostess at your next party, estate-grown olive oil from California makes the perfect holiday gift. We’re thrilled to offer Wassum Ranch Olive Oil in our Wine Sisterhood Shop!

(Order by 12/31/14 and receive FREE standard ground shipping in the Wine Sisterhood Retail Shop. Sorry, offer does not apply to wine orders.)

If you’d like to learn more about Wassum Ranch Olive Oil, you may contact them at wassumranch@gmail.com or call 209-883-2886.

Want to try something different this holiday season? During family gatherings the Wassum’s use their fresh olive oil in a vanilla flavored ice cream. Check out the easy recipe below! (Recipe from The New American Olive Oil by Fran Gage)

Olive Oil Ice Cream

Ingredients:

• 1 ¼ C. (10 oz.) whole milk
• ⅔ C. (4 ⅔ oz. by weight) granulated cane sugar, divided
• ½ vanilla bean, split
• 3 extra-large egg yolks
• 1 ½ C. (12 oz.) heavy whipping cream
• 6 T. (3 oz.) robust extra-virgin olive oil at refrigerator temperature

1. Stir the milk and ⅓ C. of the sugar together in a saucepan. Scrape the seeds from the vanilla bean into the pan and then add the bean. Bring the milk to a boil.
2. Remove the pan from the heat, cover the top of the pan with plastic wrap and steep at room temperature for one hour.
3. Strain the milk through a sieve into a saucepan and bring it to a simmer.
4. While the milk is heating, in the bowl of a stand mixer fitted with the whisk attachment, beat the egg yolks and the remaining ⅓ C. sugar over medium speed until the mixture is pale and thick. Turn the machine to low speed and slowly pour the hot milk into the yolks and sugar.
5. Return the mixture to the saucepan and cook, stirring constantly, until the mixture thickens slightly and registers 160 degrees Fahrenheit on an instant-read thermometer. Strain into a bowl, stir in the cream, cover and refrigerate overnight.