“We grow a few different varieties of olives,” says Souichi Kanabe of the family business begun by his father shortly after World War II. “Arbequina are known for their well-charactered oil. Mission olives are firm with a slightly bitter taste. Manzanillo are good for eating; their skin is thick and flavorful. We also have self-pollinating Nevadillo Blanco trees. We harvest from September through late October.”
“My father wanted to try his hand at something new,” says Kanabe. “Olives were hardly known in Japan at the time, and that piqued his interest.” All harvesting is done by hand, and Kanabe produces just 2,000 50-milliliter bottles of oil annually. “The black salt-brined olives you see on the market have had iron added to them,” he offers. “Ours are brown because we want to keep things simple, with no additives.
◎Kanabe Olive Garden
1879-1 Tamashima Kashiwajima, Kurashiki-shi, Okayama
（The Cuisine Magazine /February 2018）