About

Us

Turkey Cross Farms in De Leon Springs, Florida, operates year-round.

 

We observe three seasons.

 

Fall planting takes place in September.

 

Spring planting takes place in February.

 

Summer planting takes place in May.

Fall crops include basil, garlic, parsley, peppers, rosemary, and tomatoes.

 

Spring crops include basil, garlic, parsley, peppers, radishes, rosemary,

tomatoes, and zucchini.

 

Summer crops include garlic, peppers, and rosemary.

Olive trees are harvested annually in November.

Turkey Cross Farms, near the olive grove

Turkey Cross Farms in De Leon Springs, Florida, is situated in Central Florida, roughly 20 miles west of Daytona Beach. Inland and hilly, the rolling fields are ideal for olive and vegetable cultivation. Rich, conditioned soils are well-drained since the farm sits on a natural ridge. The farm and its various buildings are nestled between rich, wet cypress swamps to the west and cultivated land to the east.

 

Turkey Cross Farms has an abundance of wildlife. Rafters of turkeys cross the property. Deer, hawks, rabbits, squirrels, opossum, woodpeckers, and raccoons are a common sight. Lizards and snakes make daily appearances.

 

Seasons in Central Florida are distinctive. The early Fall brings morning fog; summers are hot and wet. Winters often have sweeping diurnal temperature changes from lows in the 40’s to highs in the 80’s.

Turkey Cross at night.

Nights are often cool. A homemade fire pit often removes the chill.

Artisan Alley

Culinary Olive Oil has become a fixture at Artisan Alley, a weekly Friday evening event that runs from 6:00-8:30 p.m. in DeLand. A collection of vendors representing local farm produce and specialty items, Artisan Alley operates rain or shine, offering locals and visitors the best of farm-to-table products for home use or as gifts.

Summer 2020 County Fairgrounds

The Volusia County Fairgrounds hosts a Wednesday morning Farmers’ Market. Culinary Olive Oil was well-represented in Summer 2020.

The Olive Grove

On a southern-facing parcel at Turkey Cross Farms, olive trees yearn for the sun.

Some Quick Facts

 

  • Florida olives are new to the agricultural mix in our state.

  • Our first fruit emerged five years after planting.

  • Extra virgin olive oil has a high fruitiness, balanced pungency, and a very pleasing clean taste.

  • U.S. Extra Virgin Olive Oil for oil has an excellent flavor and nose with a free fatty acid content of not more than 0.8g per 100g (0.8%).

  • Olive oil is a healthy alternative to saturated fats.

  • There are approximately 34 servings in a 17 oz. bottle; there are approximately 50 servings in a 25 oz. bottle.

A Brief Narrative

The word "olive" derives from the archaic Proto-Greek form *ἐλαίϝα (*elaíwa) (Classic Greek ἐλαία elaía, "olive fruit", "olive tree").

The word "oil" originally meant "olive oil", from ŏlĕum, ἔλαιον (élaion, "olive oil"). Also in multiple other languages the word for "oil" ultimately derives from the name of this tree and its fruit.

Our family has a long history with olive oil. For us, olive oil has been used for centuries in religious rites, festivals, and home cooking. Historically, olives are native to the coastal areas of the eastern Mediterranean Basin, the adjoining coastal areas of southeastern Europe, western Asia and northern Africa, as well as northern Iran at the south end of the Caspian Sea.

 

Our family tradition is Greek-- Samian Greek—from the island of Samos (Σάμος).

 

Ancient Greek myths addressing the practicality, versatility, and use of the olive tree and its oil date to stories of Athena and Poseidon. Athena’s practical gift of an olive tree—one that provides wood and for burning and oil for human consumption won the day—and the name of Greece’s capital city.

Athena and the Moria, a gift to Greece

Olive oil is ubiquitous in the Greek diet and in foods throughout the Mediterranean. The practicality of oil emerging organically from a fruit, as opposed to that which is churned from animal fat from cow, goat, or sheep’s milk led to widespread use. Olive oil is versatile. It has a long shelf life—many infused oils are able to maintain their vitality for 20-24 months if properly sealed and shelved at room temperature.

 

Infused olive oils are intended for use as a “finish” to most dishes. Although it is possible to cook with infused oil, the best use of the flavor enhancements is at the end of the dish or as a mix into dressings, sauces, or dips. Perfect for meats, fish, vegetables, breads, pastas, rice, and desserts, Culinary Olive Oil infusions will give your dish that amazing “extra.”

 

For millennia, olives have been a symbol of peace, prosperity, and victory. We anoint ourselves with olive oil. We cook with olive oil. Our trees provide us shade and wood. Our infused olive oils represent the next step in evolution for the olive—an enhancement of the perfect fruit.

Our Ancestors, the Moirai

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