And we want to share that passion with you. The delicate, fruity taste of Frantoio, the light body of the Spanish Arbequina, or the full-flavored complexity of the oil from our 100 year old Mission trees. We simply enjoy the tasting delights that olive oil provides.

Location – Our trees bask in an ideal climate for olives. Warm, dry summers and temperate winters, make the Livermore Valley the perfect locale for producing olives that yield great tasting oil. In fact, long known to be a wine producing region, Livermore is quickly gaining a reputation for delivering some of California’s best olive oil.

Harvest – We pick the fruit by hand. It’s time consuming but it’s the best way to keep the flavor intact. The modern method of mechanically beating trees can bruise the fruit and negatively affect the flavor of the oil.

Extraction – Every bit of our milling process is meant to keep the flavor of the fruit intact. Harvested olives are immediately washed and crushed. We crush the olives with the pits to enhance the flavor. The resulting paste is then cold pressed to extract the oils. It is this first and single press only that can be called 100% extra virgin. This is the real stuff and retains all the natural flavor and goodness of the original olive.

Unfiltered – We do not filter our olive oils. It is the best way to hold onto that true olive oil taste.

Bottle – Olive oil is not fond of light. Sunlight and unnatural light can both oxidize the oil, changing its flavor. Our dark glass bottles protect the oils, and the taste, from the damaging effects of light.

Fresh – We waste no time in getting the oil in the bottle and then to you. Unlike wine, olive oil does not age well, so fresh to you is important to us.

It’s all about the flavor, growing it, preserving it, and delivering the flavor fresh. it’s our passion. Let us share it with you.