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Video Description for Screen Readers
Short video segments show how our olive oil is produced, starting from the gathering of olives at Showa Farm through olive cold pressing to become delicious organic, extra virgin olive oil (EVOO).
- Arbequina olives are grown organically on our olive ranch in Cloverdale, California.
- In Autumn, green olives are gathered by hand into buckets and then poured into large bins. In the segment shown here, the family German Shepherd watches the harvesters while goats graze nearby.
- Bins are loaded onto a trailer and driven to the processing warehouse.
- A specialized machine lifts each bin and dumps the olives inside into a large hopper.
- Olives flow out the hopper’s bottom and onto a conveyor belt.
- The conveyor belt feeds into equipment that washes the olives and separates them from stems and leaves.
- Olives travel next to a large cold-pressing machine that smashes the olives.
- Liquid from the olives flows through metal strainers and into huge vats.
- The resulting Arbequina oil is bottled and available for your salads and other tasty culinary purposes.
Description of Video for Screen Readers
The sun peaks over a hill at Showa Farm. The farm looks over Alexander Valley in northern Sonoma County.
Dew covers morning grass. Rows of olive trees are full of green olives in late summer.
Two sheep stand together. Donkeys graze nearby. Figs ripen. A pomegranate splits open.
Green olives hang from trees. Skilled hands pick the olives and fill a bucket with them. Olives are spread on a tarp and gloved hands discard any bad ones.
In the kitchen, we see someone’s hands cutting vegetables. A hand pours Showa Farm olive oil over the resulting salad.
The label, “100% Estate Produced, Sonoma County, Arbequina Olive Oil.”