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About Our Products
Click the image below to learn more about our nutritious, heart-healthy, certified extra virgin olive oil (EVOO).
Category Archives: Frequently asked Questions
A Look Back At Our 2011 Harvest and the Robust Olive Oil It Produced
Our fall olive harvest was filled with sunshine and long working hours, Adam Englehardt tells us. Adam heads our farming operations. He and his harvest team worked two 12-hour shifts every day, seven days a week, during the harvest. It … Continue reading
Baking a Better Holiday: a Primer On Baking w/ Olive Oil – Part 2
Like wine, different extra virgin olive oils deliver different flavor profiles, including when you use the oil in baking a cake or cookie. Olive oil can make other contributions to baked goods, too, such as helping ensure a dish is … Continue reading
Baking a Better Holiday: a Primer On Baking w/ Olive Oil – and Skipping Butter
A topic we find gets lots of interest: how to use extra virgin olive oil in baking, including how to substitute it for butter in a recipe. Olive oil is lower in saturated fat than butter. Plus, it adds a … Continue reading
Our Limited Reserve Extra Virgin Olive Olive Oil is Now Available!
We’ve been fielding dozens of calls in recent days from people asking when our Limited Reserve extra virgin olive oil will be available to order. We’ll, it’s now available! Our milling team fired up the bottling line last Thursday and … Continue reading
Fresh Off the Press: Our Limited Reserve Extra Virgin Olive Oil
Our harvest and milling crews are working day and night picking olives and crushing them into extra virgin olive oil. Soon, a select batch of that oil will be used to make a special oil: our Limited Reserve extra virgin … Continue reading
Our 2011 Harvest: A More Robust Olive Oil & Good Weather (So Far)
It’s harvest time. So we visited our Artois ranch in northern California. There, we climbed aboard one of our olive harvesters to hitch a ride with Adam Englehardt. Adam heads our farming operations. As we rumbled through the olive groves, … Continue reading
Our Miller Bob Talks About Sorting & Tasting Oil From 800 Truckloads of Olives
Our head miller Bob Singletary is a pioneering figure in California’s extra virgin olive oil industry. Bob has been crushing olives and making olive oil for more than three decades. We asked Bob about his job and our fall harvest, … Continue reading
The Harvest: A Look at How Our Olives Move from Branch to Bottle
We plan to begin our harvest next week. Our teams will begin picking olives and trucking them to our northern California mill where they’re crushed into extra virgin olive oil. Speed is key. We need to move the picked olives … Continue reading
Does an Olive Oil’s Color Tell You Quality? No. But It May Tell You Other Things
Harvest time begins within just a few weeks. We plan to begin picking our olives next month and pressing them into extra virgin olive oil. It reminds us of a question we hear about olive oil: Is the color of … Continue reading
Fresh Creations: Expert Tips for Making Your Own Salads & Dressings
Salads are a great way to enjoy a good meal without heating up the kitchen, particularly during summer. They’re easy to make. And salads are a great vehicle for letting your creative energies run wild. To help you create your … Continue reading
