Olive trees have dotted the Scripps College landscape since its founding in 1926. This year, we’re planning to put these fruitful trees to use.
Food justice champion professor Nancy Neiman Auerbach has teamed with the Scripps grounds department to organize the first annual olive harvest celebration. Starting at 8:30am on Friday, November 9, dozens of students, staff, and faculty worked the perimeter of the Humanities Building, carefully searching branches trimmed from our olive trees for ripe olives. The end result is sustainable and delicious – olive oil pressed in nearby Ojai, California.
Food, drink, and prizes were available throughout the morning to commemorate an event meant to bring community members together and put valuable Scripps resources to use. Surely this will be the beginning of a long tradition here at Scripps!
