Why Fresh, Estate-Grown Olive Oil Tastes Different
Most olive oil sold in the U.S. is imported, blended from many farms, and can sit for months before it reaches your kitchen. Ours comes from a single five-acre orchard in the Sierra Foothills. We hand-pick in November and December, keep the fruit temperature-controlled, and have it milled by Nick Sciabica & Sons within 48 hours, then bottle it unfiltered so you taste the whole fruit: fresh-cut grass, green herbs, and the peppery finish that tells you the oil is fresh.
Centenarian, dry-farmed trees
More than 100 years old, planted Old World style about 40 feet apart, and grown only on rainwater. No irrigation, no pesticides, no herbicides.
Lab-tested freshness
Independently lab tested every harvest. December 2025: 0.15% free fatty acids (California's limit is 0.5%) and 381 mg/kg polyphenols.
Unfiltered & cold-pressed
We leave in the fine olive particles for a fuller, fruitier flavor and a slightly cloudy look.
Small batch, family-run
Hand-picked by our family and milled by Nick Sciabica & Sons within 48 hours. About 150 gallons in a typical year.
See Our Lab Results