What sets our olive oil apart is not just where it's grown—but how. Nestled on 135 acres in Pope Valley, California, our olive trees are direct descendants of Tuscan imports, producing a traditional Italian blend of Leccino, Frantoio, Maurino, and Pendolino olives. These varieties are known for their balance, depth, and complexity—traits that shine through in every bottle.

Our trees thrive in a unique microclimate of hot, dry days and cool nights—ideal conditions that concentrate flavor and preserve the delicate balance of antioxidants. The hillside terrain, with its strong, well-drained soil, forces the trees to work a little harder, receiving just enough water to survive comfortably but not excessively—resulting in smaller, more intense fruit.

Every tree is meticulously pruned for optimal airflow and exposure to sunlight, enhancing both the health of the orchard and the richness of the oil. From harvest to bottle, the process is entirely hands-on: olives are hand-picked at optimal ripeness, cold stored in small bins, transported to a state of the art mill, hand-bottled, and argon gassed to preserve freshness.

Our oil not only honors traditional methods but consistently exceeds California’s strictest extra virgin olive oil standards—with test results that far surpass industry norms.