Tagged Fresh olive oil

Healthy goodness – we are shipping again right now

Our May shipment is in England, ready for distribution next week – world-class, award-winning arbequina extra virgin olive oil from our valley, appreciated by more and more people. Just get in touch if you would like to try some.
Why should you? Premium olive oil is not only delicious but exceptionally good for you. Here is a guide – http://www.oliveoiltimes.com/olive-oil-health-benefits. But if you have any questions please ask us via our contacts page.
Remember, too, that if you just want to try a 500ml bottle we have deli and farm shop outlets in Norfolk, Kent, Hampshire, Staffordshire, Derbyshire and Devon. Just ask.

And please keep track of the nature and life down on the farm with our monthly Mother’s Garden posts and photographs at https://www.facebook.com/mothersgardenoliveoil/. The olives are in flower now and we have cirl buntings hopping from branch to branch.

The cottage is booked now through to the end of September, but we would be delighted to welcome you if you want to consider an autumn break.

Keep well, and if you want to join the growing number of customers appreciating our fresh EV olive oil please GET IN TOUCH.

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Mother’s Garden 2016

We hope you are well and have had a peaceful Christmas.
Some important news…

The price of our award-winning extra virgin olive oil will have to rise a little in the New Year due to increased transport and handling costs.

But we will delay these increases until 1st of February so everyone who has yet to order the delicious new harvest can do so at 2015 prices.
From February the new prices will be
5 litre container – £39 (formerly £38.50)
2 litre container – £18.50 (formerly £18)
Case of 6x500ml bottles – £40.50 (formerly £40)
Also, our delivery charge for orders under £100 will be £10.50 (formerly £10).


We are grateful to you all for your Ongoing interest and support – and for the first reviewers to post comments about our olive oil on our improved online shop.
Have a read, and please consider posting your thoughts too. The reviews are so valuable to us as we seek to find new customers, sustain Mother’s Garden and widen knowledge and appreciation of fresh, premium extra virgin olive oil.
To post a comment just click here to go to the online shop. Click on the photograph of a 2 litre, 5 litre or case of glass bottles and this will take you to the product page. Scroll down and you will see the reviews link.

Thank you so much for being a Mother’s Garden customer, and for all the messages I have received through this challenging year. I am feeling better by the day and looking forward with gratitude and hope. Mother’s Garden in all that it encompasses means so much to me – family, nature, goodness and positive challenge – and we will, with the support of a great many people, sustain and grow.
We wish you health, peace, fulfilment and joy in the year ahead, our sixteenth on the farm.
Maybe you would like to come and stay in the farm cottage?


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500ml 2015 bThere is nothing tastier or healthier than the freshest, finest food is there? But have you ever tried this?
Order yours today (for mainland UK deliveries early December).
Choice of 5 litre, 2 litre or case of 6x500ml bottles.

Our new harvest arbequina extra virgin olive oil, being pressed as I write, zinging with flavour and goodness and exceptionally low in acidity, can be on your table in time for Christmas.
We at multi-award winning Mother’s Garden are pulling out all the stops once again to make this available in the UK for the festive season. A rare treat. All you have to do is get in touch or go to our shop to order.
If you have never tried our UK Great Taste Gold Star olive oil, this is the perfect time. Drizzle it on steamed vegetables, on baked fish, onto fresh bread or winter salads. Taste the difference.
And our 500ml bottles (available in cases of 6) make excellent presents for family and friends or to take to dinner parties.

Meanwhile the shadows lengthen as the farm eases towards winter. Our olives are all in but the other village families are still harvesting and the cooperative mill is a hive of activity, blooming with the scent of fresh olive juice.
A burst of rain has brought the usual enchantments, not least wild mushrooms. People are wandering the valley with baskets under their arms, including our friend Enric who gifted us four different kinds.
The talk is of a hard winter ahead, but for now everything seems to be holding its breath. We shall see, and I will tell you.
Keep well. And get in touch if you ever want to know more about Mother’s Garden, or to visit.

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That February warming feeling

Feb 18 compilation

I turn off the chainsaw to rest my arms and free my hot ears from the muffs. The air still rattles with engine noise. Two powered para-gliders, the sharp colour of grapefruit, are edging along the valley, riding the cloudless sky. If I hadn’t looked up I wouldn’t have seen the peregrine.
There is now more room among the pines for the old olive trees to breathe. And there is room on the terrace wall to perch. A chicken idles past the ankles of the pony and out of the corral. Ah-Ah. I wander over and check the hay store. I haven’t looked for days. Five eggs.
La Petita is dozing, resting one hoof. She is rarely alone, especially at night. The plough work of the wild boar is everywhere.
Through the new pools of light in the wood the initial flecks of almond pink. The last of Joe’s giant snowman has gone. No frost for three mornings.
A carpenter bee, the first, gently writes its name in the air. My gaze slides to Maggie clearing around and feeding the olives. Water from the spring is running between the broad beans.
We must press on with pruning. Maggie has begun in the vineyard, but the olives await and we are too late to finish the almond grove.
I must soon nurse Nell the 51 year-old tractor out of hibernation. It is good to harrow when the earth is amenable.
The Mother’s Garden year is ticking on. How we love the promises of these awakening days. Perhaps I love February most of all.
Now back inside, Martin. Leave the beauty of the woodpile with the robin on top, the happy sense of progress, the sun on our shoulders, and write about this feeling. Then get on with the latest screenplay, maybe checking first if, like the eggs, we have some more orders for fresh olive oil. Oh yes.

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Premium extra virgin olive oil available despite shortage

The UK and world media is full of stories – like this one – about a disastrous olive harvest in some countries. Some people are taking this to mean they cannot source the finest olive oil. THEY CAN. YOU CAN.
Some small, high quality producers and village cooperatives, like us, are managing to supply. You can have your new harvest olive oil by the end of this week, and if you order with us today you can it at 2014 prices.
The crisis has affected prices, but even with our small price increase tomorrow we are still able to supply our premium arbequina olive oil, just bottled, for under £10 a litre delivered to your home if you buy a 5 litre. Buy more and the price drops. Share a delivery with family/friends/colleagues and it will drop some more.
Support the small producers and the fine food outlets. The finest olive oil is still available at a sensible price.
Get in touch – any questions we will do all we can to help.

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Time for the claw

DSCF3356October clouds have been as sporadic as political apologies. The snakes are still in the long grass and the eagles have been picking them off. Nispera scent gilds air rusty with pig odours and rotten bureaucratic nonsense.
Juan, the tireless giant of a farmer who doesn’t let darkness stop him, has been pressing on transforming the scrubby folds and ribbons of abandoned land near the ruined convent. The brief pong is a price worth paying.
The biggest man in the village has the biggest tractor, and the broad beam from the rank of lights on his green machine searches the valley as he weaves between the sporadic olive trees, muck spreading and then harrowing in before he sows his winter barley.  We shall have the pleasing lushness soon enough, then the swaying sea of ears in May, the bales and wavy lines of stubble between the timeless olive trees.
Ready to flyWinter. Hardly. It seems an age away, yet Joe returns from high school with talk of a brutal season in store. We have had no snow to speak of for two years so we are due, yet October has surpassed September for warmth and our swallows have only just preened, flexed and flown.
We sleep with the window open. The duvet has not been unpacked.

Back in pulsing July, from a French cheese-making family who wanted to come down from their Brittany farm for some October sunshine. We looked at each other and crossed our fingers.  On a blustery, damp September morning they emailed us again to ask if they needed to bring sheets and towels. No we replied. Great, they said, adding that the children couldn’t wait to enjoy the swimming pool.
Nobody has ever dipped a toe this late in the year, so it is indicative of the Indian summer that the lovely Bretons have been taking the plunge day and night, incessantly.  My much-rehearsed apology (in floppy French) about the weather and water temperature went by the board.
In a couple of weeks I will be in a Barcelona television studio trying not to make an arse of myself as we (the freelance writers on the magazine Catalonia Today) grin inanely into the camera and try and string a sentence together without sounding like we are breaking some teeth in for a friend. The Catalan newspaper I write for has launched a television company and seems to think we might pull in the crowds, so to speak. Mmm. I promise to send you the online link when we have managed to record something.

Meanwhile, the impending UK ban on the sale of “on tap” olive oil continues to foster outrage and incredulity. I think we should challenge the legality of it as it discriminates and is unfounded, so if there are any trade lawyers out there willing to join the fray please get in touch.
Here is some more startling information.
In our Mother’s Garden campaign to shed some light on Government thinking I asked the Rural Payments Agency (which has made the pronouncement) why didn’t civil servants talk to people before they weighed in?
Oh but we did, they told me. There was a “public consultation” with stakeholders. That’s news to me and obviously 99.9 per cent of the UK population. Here is a link to the report on the four week “consultation”, on an issue affecting hundreds of businesses and thousands of customers.  Have a read of the summary of responses.
Bottom line – the 10-questions online survey and report is based on responses from a total of…. seven people. That’s three bottlers, one local authority representative, one retailer, one customer and one person who did not say who they were.
I then asked why didn’t the RPA tell anyone about the impending December ban? Oh but we did, came the reply again. The RPA’s answer….
” Details of olive oil requirements are at the following link on gov.uk  as last updated on 20 August 2014. This was also publicised through social media via the RPA twitter account”.  The RPA Twitter account!
I am sorry, but as a published author of fiction and a screenwriter even I could not have made that up. Juan’s muck spreading smells sweeter.
Please do me and other small producers and fine food outlets a huge favour and share this blog – we have to spread the word, counter and hopefully stop such awful governance.
We are 3 gold star winners in the Great Taste Awards (2011). We know our stuff and a great many people trust us and rely on us. We are olive oil experts and we deal with small fine food expert outlets, never supermarkets. Our fully-labelled bag-in-box approach, killed off in one bureaucratic brush stroke, most certainly is the answer for quality, provenance, freshness and waste reduction for people who want the best for less.
Yet the civil service simply does not have any understanding. Olive oil is not a luxury but an essential food that can and should be affordable.
We will seek to challenge this somehow, small though we are. Help us if you can, even with a word. We have also spoken out on our Mother’s Garden Facebook page too, so please share that if you can.
And keep well.
PS We have to sell 60×5 litres, 20x 2litres and seven cases of 6x500ml bottles during November. The perfect solution, may I humbly suggest, for gifts this Christmas or for dinner parties with friends and family feasting. Just get in touch.

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Extra virgin olive oil for wonderful winter feasts

Untitled-3WE ONLY HAVE VERY LIMITED STOCK LEFT of the delicious, award-winning last harvest.
Do you need some? Have you enough for the next three months, for autumn and winter feasting? Never tried our delicious Mother’s Garden fresh extra virgin olive oil?
Don’t run out – get in touch or order online. And please share this news with everyone you know who appreciates wonderful food. THANK YOU!
Are you new to Mother’s Garden? Please see how we are different, how to cut the cost of the finest olive oil and why freshness is as important as provenance and quality.
This is all that is left at 2014 prices (not including £10 delivery charge. Share a delivery and cut the cost. No delivery charge for orders of more than £100).
5 litre containers (£37.50) – 80
2 litre containers (£17.50) – 30
Case of 6x500ml bottles (£39 IDEAL CHRISTMAS GIFTS) – 18
20 litre bag in box with integral tap (£150) – 5.
We would love to hear from you.

Martin and Maggie
PS – standby for another Mother’s Garden farm chronicle in the next few days………..

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Fresh olive oil for summer – taking orders

STOCK UP FOR SUMMER FEASTS AND SNACKS – we have a new supply of fresh, award-winning extra virgin olive oil from our village mill in Britain now for immediately delivery.Our new labels1
More and for foodies who want the finest, freshest cold pressed arbequina extra virgin olive oil at a sensible price, bursting with goodness and flavour and with exceptionally low acidity, are joining our customer list.
Try it for yourself.
And for orders over £100 (why not share a delivery with family or friends?) we will refund you the delivery cost, meaning you can get our fresh oil for as little as £7.50 a litre.
Provenance, quality and freshness – trust the tree that is Mother’s Garden.

If you just have a question and not an order that’s great too. Just ask.
Or come and see us here in The Priorat, Catalonia and experience Mother’s Garden. We have a few holiday cottage weeks left unbooked in May, June and July.
Keep well. Eat well.

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How good to touch the earth

Olive tree prunings roll like tumbleweed on windy days. Everywhere the eye lingers on blossom, be it the snow of almond or the candyfloss of cherry and peach.
We rise with the dawn frosts and drink in the champagne air as we race to prepare the groves for the growing and ripening seasons, mulching or burning the cuttings, sometimes baking potatoes in the hot ash. Two hours out on the land sets us up for breakfast and all the broad challenges of Mother’s Garden.
In recent days we have started to find the first wild asparagus; delicious sautéed in fresh olive oil (want some?) and served with our hens’ eggs.
Maggie working on the quince treesTime presses. Maggie polished off the vineyard pruning single-handedly a month ago, but we still have 20 or so of the 200 fruit trees to do. You sense the surge in life gathering pace every day. It pays not to dwell on the detail of the challenges, particularly in our neglected vegetable garden, but we will get to that this weekend.
There has been little time to hang about, but I have been, tackling rock climbing for the first time.
We live in arguably the most significant climbing area in the world, and anyone serious about the sport will have heard of Siurana which is 20 minutes from us. Nearer to home there is a beautiful hermitage on a red rock outcrop overlooking the sea, and behind it you will find several knee-knocking ascents that a 55-year-old novice would be an arse to attempt.
“No dramas.” With Maggie watching, wincing, I and Joe were pinched into some excruciatingly tight climbing shoes, given a safety briefing, harnessed to a rope and then prodded upwards by two Australians who love nothing better than figuring out how to defy gravity.
David and Melissa, geologist and lawyer from Brisbane, have been with us for three months and we wave them off tomorrow. Fantastic folk. They have worked so hard for us and we have loved their company. Recently married, they have been on a year-long European adventure, weaving across the continent from one climbing site to another.
On a rare day off the farm, they thought I and 13 year-old Joe could handle a cliff ranked a “5”, whatever that means. We did, Lord knows how. Then they lured me to attempt a “6”, which was going reasonably well until, 30 feet up, the vertical face became an overhang.  I dangled, twisted, gritted then gave up and abseiled back down. The annoying thing is, the whole business is weirdly addictive.
Have you see Jupiter, king of the planets and currently the brightest gem in the night sky?  We have had mixed fortunes. One night we stood in the cold waiting in vain for gaps in the scurrying clouds but were treated instead to the calls of nightjars. The scops owls are back too. The birding is, of course, a major treat at the awakening of the year. The woodpeckers are setting the tempo and the surround-sound cacophony of song is delicious.
On Monday we were called to advise some investors who were acquiring a vast olive grove close to the Montsant, the Holy Mountain. This vast limestone ridge, rising to 3000 metres, dominates our tiny county.  When the work was done we didn’t turn for home but continued to beyond the ridge, to the peaceful valley beyond it. There, high above us, six griffon vultures rode the sky.
Talking of olives and the wonderful fresh juice of the fruit, we have just shipped a supply to England, so if you would like some, please get in touch or visit our online shop.
Oh, and bear us in mind if you would like to get away for a few days, to walk these mountains, sit under an olive tree and listen to the birds. The holiday cottage is available.
Keep well.




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Does cold affect olive oil?

Does cold affect olive oil? No.Cold does not harm your olive oil
At this time of year lots of customers order new harvest olive oil from us for winter feasts – for dipping bread, drizzling onto steamed vegetables or fish, onto poached eggs, there are so many lovely ways to use it, enjoying the flavour and goodness.
But because of the colder temperatures in the UK and northern Europe your new harvest olive oil may have formed into white clouds or clumps in transit. This is absolutely normal.
This does not, we stress, affect the quality of your olive oil at all and it will clear at normal room temperature.
Ideally, buy fresh olive oil in a larger container, keep this in a cool place out of direct sunlight, and decant what you need into a 250ml or 500ml dispenser to place at the heart of your table for every meal.
We happily leave our oil on the cold pantry floor until we are ready to enjoy it.
A new shipment is now on the way, so why not try some?