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Certified Extra Virgin Olive Oils




We partner with a small group group of family farms in Northern California, from Carmel Valley, up through the Sacramento valley, and along the Sierra Nevada foothills near Lake Tahoe.  

Our producers grow and hand harvest a wide variety of olives.  These estate-grown, cold-pressed olives produce oils in a range of flavors and intensities, from delicate-and-buttery all the way up to leafy-green-and-grassy. 

Importantly, because each farm has been certified extra virgin by the California Olive Oil Council, you know you're getting all the healthful benefits that only true, cold pressed extra virgin olive oil can give.

Delicate & Buttery
Olives pressed late in the harvest season, when they range in color from dark red, purple, all the way to black, produce a much more delicate and buttery oil. We love these oils over milder dishes, such as eggs, toast and bagels, and fresh peas.
Fragrant & Fruity
Some olives, including arbequina, ascolano, manzanillo, and sevillano, naturally produce a more fragrant and fruit-forward tasting olive oil. Ideal for green salads, steamed vegetables, and sliced tomatoes.
Leafy Green & Grassy
The boldest, most robust category of extra virgin olive oil. It's pressed from olives when they're young and green—early in the harvest season. Leafy green and grassy olive oils go well with heartier dishes such as salmon, tuna, or hummus.
Olive-y & Peppery
Olives pressed when they're still somewhat green, retain a higher percentage of polyphenols (antioxidants). This gives them a peppery after taste, which perks up bread, pasta, and adds some zing to grilled vegetables.