Our oil is truly estate grown on our residential property in the sierra foothills.
The trees number about 300 composed of Tuscan varieties. Our trees are primarily Frantoio noted for its buttery fruit flavor and peppery finish.
We do not add additional flavors or other oils for “enhancement purposes”. Good fruit produces good oil.
Our oil is unfiltered to maximize flavor.
We hand harvest our olives in late fall using nets and handheld harvesting equipment (friends and family all).This traditional picking minimizes bruising which mechanical harvesting can cause.
We bottle our oil in dark bottles to ensure minimal oxidation resulting from exposure to light. The oil is privately milled by Nick Sciabica & Sons at their plant in Modesto.
Our oil has obtained extra virgin certification from the California Olive Oil Council for all of our eight producing years. This is the leading association of olive growers and oil producers in America. This certification assures extra virgin quality through both chemical analysis and tasting panel evaluation. Visit www.cooc.com/producers for more information
We sell within one year to give our friends and customers the best possible flavor. Unlike fine wine, oil is best used within the first 24 months following harvest.