Extra Virgin Olive Oil
Extra Virgin Olive Oil
We grow twelve acres of olive trees in the Dunnigan hills of Yolo County, California. The high temperatures and red, rocky soil contributes to the intense flavors of our oils. We harvest by hand in November when only around 30% of the fruit has turned color and the rest is still green. This results in sharper, more flavorful oils. We produce three different 100% extra virgin olive oils, a garlic infused oil and a lemon blend.
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Arbequina is a Spanish variety of olive originally grown in Catalonia that produces oil with a fresh, sweet, grassy taste. It is our most popular and best “all-around” oil. Arbequina olives are small and turn dark purple to black when ripe.
Koroneiki is a Greek variety of olive from the Peloponnese Islands that yields a robust, fruity oil with a strong, peppery finish. Koroneiki olive oil can be extremely pungent and grassy right after pressing. It mellows as it ages and hints of banana and pineapple begin to emerge. Koroneiki has an extremely high level of polyphenols, an antioxident with human health benefits. Polyphenols also give olive oil its pungency and prevent oxidation and rancidity. As a result, if stored properly, Koroneiki can have a shelf life of two to three years. Koroneiki olives are very small and turn red to purple when ripe.
FRANTOIO, LECCINO, AND PENDOLINO
Frantoio, Leccino, and Pendolino are Tuscan varieties of olive that we blend together to produce a more mild, pleasant, green, fruity oil—the typical “Italian” flavor that many people are accustomed to. The olives are medium to small in size and turn purple to black when ripe. We have a limited quantity of this oil available.
Lemon: We take a blend of our Arbequina and Koroneiki oil and press it along with whole Meyer lemons for a zesty hit of citrus. This oil is very flavorful and is great on salads or fish or for dipping bread. It can also be used in baking when a lemon flavor is desired.
Arbequina and Frantoio, Leccino, and Pendolino are also excellent right out of the press. Known in Italian as “olio nuovo,” this fresh oil has an intense, grassy, herbaceous flavor and is only available for a few weeks each year.
We grow our olives sustainably, without the use of pesticides or synthetic fertilizers. We control weeds in the spring by grazing sheep in the orchard and we fertilize with compost and raw milk. Irrigation is done through a drip system, which saves water and electricity. The electricity we do use is offset by our solar array, located right in the middle of the orchard.