Territorial Taste

Here in Northern California there is a diverse range of micro-climates that lends itself to a wonderful array of flavors.  From region-to-region, tree-to-tree, and season-to-season, the character of the olive is shaped.  The olives of our groves have each proven to have their own remarkable character worthy of bottling separately. 

Organically Grown

We are California natives who take pride in farming organically for over 30 years.  We support local organic olive growers in our region.  We also work with farmers and help them to become certified organic. 

Captured at Maturity

Once harvested, the fruit must be processed within 48 hours to retain all of its nutritional qualities.  Having a large supply of olives in our immediate geographic region means we don't subject the olives to the detriment of long distance travel in the rush to processing.  We can afford to wait to select only mature fruit for optimum whole food value, because our processing equipment is always close-at-hand.

Nutritionally Superior

Our product and market is firmly based on the inherent nutritional qualities of olive oil, with nothing added.  Our equipment extracts oil with higher total polyphenol and o-diphenol content, thus retaining it's high nutrient value and also making it more stable during storage.  To be labeled "extra virgin", olive oil has to have an acidity level of less than 1%, the very best is less than 0.05%.  Our extra virgin olive oil is often 0.04% or less!

State of the Art

Olive oils come in various grades and intensities.  To acheive the finest grade olive oil, the processing must NOT involve any excessive heat or addition of warm water, which has the effect of dissolving and washing away vitamins and antioxidants. "The fact that the olive paste has to be thinned with warm water in the centrifugal system inevitably lowers the level of natural antioxidants in the oil produced because they are more soluble in water." 1 Our Italian designed Pieralisi machinery creates no heat and uses only cold water in the olive mash.  It uses a dual-phase and a tri-phase decanter for extracting olive oil without the addition of warm water, as the older centrifugal system requires.

Award Winning

1 Olivac / No. 50 Feb. 1994