Olive trees are among the oldest cultivated trees in the world, flourishing in and around vineyards for thousands of years. We have planted more than 200 olive trees thus far and craft estate virgin olive oil in the Old World spirit of Italy and Spain. Our grove includes Leccino (leh-CHEE-no), Frantoio (fran-TOY-oh), and Pendolino’s (pen-DOUGH-leen-oh) varieties from Italy as well as Arbequina’s (ar-beh-KEY-nuh) from Spain. The Sonoma County climate is similar to that of the Mediterranean, with warm, sunny days and cool, crisp nights—optimal for growing both grapes and olives.
Harvesting & Making Oil
Once the optimal ripeness is achieved—typically after the wine harvest, in November or December—the olives are handpicked into bins. The fruit is then transported to Olivino, a local mill in Hopland. There, the olives are processed in a certified organic facility, cold-pressed within 12 hours of when they were harvested. The oil is never heated or filtered during the milling process. Extra Virgin Olive Oil is the only cooking oil crafted without the use of chemicals and industrial refining. After the oil rests for a month or so, it is bottled and labeled by hand in small batches.