Each year's oils are a little different - products of weather, water, tree maturity and productivity. We take each variety's profile into account and create blended or single variety oils that highlight unique flavors while maintaining balance. All our oils are of the highest Extra Virgin quality. Click here for an interactive lesson in olive oil fraud.
Olive Varieties
Frantoio
Frantoio produces a very fruity oil, with notes of almond and green apple, among others. Its strong fruitiness is balanced with robust bitterness and pungency for a peppery finish. This Tuscan cultivar is one of the most acclaimed oil varieties in the world for its excellent flavor and production characteristics.
Leccino
This Italian cultivar is typically mild, pleasantly fruity - even sweet - with low bitterness and pungency. Given its more delicate flavor, Leccino is often sold as Olio Nuovo, unfiltered “new” oil, which packs a bit of a punch, or blended with other stronger oils.
Moraiolo
Moraiolo is considered to be a stronger oil with robust fruit flavor and high polyphenol content. Though it stands on its own, particularly with stronger flavored dishes, Maraiolo is great for blending with more delicate and less pungent or fruity varieties such as Taggiasca or Leccino.
Taggiasca
Another Tuscan cultivar, oil from the Taggiasca olive is more mild, floral, and herbaceous than some. With lower polyphenols, this oil will be less pungent and bitter and more buttery. It pairs beautifully with delicate dishes such as seafood, salads or light pastas.
Mission
The first oil to be brought to California, this oil can be quite piney when pressed green, but becomes less bitter and pungent when processed ripe. Some say hints of tropical fruits can be noted.
Aglandau
Planted in 2015 along with Coratina, these young trees are just coming into production and adding some wonderful new oils to our production. Aglandau is a French cultivar, known for its fruitiness. Given a particular sensitivity to frost, this fruit is harvested early and green.
Coratina
Hailing from Puglia - the heel of the Italian boot - Coratina is known for its very high polyphenols and corresponding punch. It’s a powerhouse of an oil and one of the favorite oils in Italy.
Other cultivars
Our grove also contains a smattering of Koroneiki, Pendolino and other cultivars that lend a wonderful complexity and unique flavor profile to many of our blends.
Harvest notes: A light crop year: almost zero fruit on our Moraiolo trees, but with decent crop of Taggiasca and Frantoio. Very little autumn rain, which meant for lovely harvest days but smaller than average fruit. An early hard freeze took a bite out of a promising crop on the young Coratina & Aglandau trees, but enough was unscathed for a small run. Organic extra virgin olive oil from olives harvested from mid-October to early-December 2020.
2021 EVOO
Winter (Harvest)
Nuovo - Leccino & Frantoio
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Spring
coming soon
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Harvest notes: A heavy crop year, with phenolics moderated a little by heavier irrigation on part of the grove. Organic extra virgin olive oil from olives harvested from mid-October to early-December 2019.
2020 EVOO
Winter - Harvest Distribution
Nuovo - Leccino & Frantoio
Spring
Moraiolo (single varietal) & Grove Blend (Taggiasca/Frantoio)
Summer
Yuzu-Mission & Taggiasca (single varietal)
Fall
Coratina-Aglandau & Harvest Blend (Frantoio/Moraiolo)
Harvest notes: A historically small crop - for us as well as many of the other producers we spoke with. Early warm weather, followed by long, late spring rains may have been the culprit, worsening what was already set to be the light side of our grove's cycle of light and heavy crop years. Organic extra virgin olive oil from olives harvested from mid-October to early-December 2018.
2019 EVOO
Winter - Harvest Distribution
Nuovo - Leccino
Spring
Raccolto Blend (Moraiolo/Frantoio) & Taggiasca (single variety)
Summer
Taggiasca (single variety) & Mission with Bergamot & Yuzu
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Fall
Frantoio (single variety) & Grove Blend (Taggiasca/Frantoio)
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Organic extra virgin olive oil from olives harvested from mid-October to early-December 2017.
2018 EVOO
Winter - Harvest Distribution
Nuovo - Leccino
Spring
Taggiasca (single varietal) & El Nino Blend (Leccino/Moraiolo/Taggiasca)
Summer
Frantoio (single varietal) & Mission with Yuzu
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Fall
Moraiolo (single varietal) & Grove Blend (Taggiasca/Frantoio)
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Organic extra virgin olive oil from olives harvested from mid-October to early-December 2016.
2017 EVOO
Winter - Harvest Distribution
Nuovo - Leccino & Taggiasca
Spring
Moraiolo (single varietal) & Tempest Blend (Taggiasca/Frantoio)
Summer
Frantoio (single varietal) & Fuori Blend (Leccino/Taggiasca/Moraiolo)
Fall
Mission with Lemon & Grove Blend (Taggiasca/Frantoio)
Harvest notes: Our 2015 oils included several blends and single varietals drawn from the 4 blocks of trees (Frantoio, Leccino, Moriaolo, Taggiasca), harvested at the end of a dry summer and through the beginning of a wet (but not wet enough!) December. The precise blends reflected the final nature of each varietal once it has had time to settle. Blending balances the strengths of these various oils to create something more unique and complex than the single varietal on its own.
2015 EVOO
Olio Nuovo (Winter distribution)
Olio nuovo, or "new oil", is only available during November and December. This bright, strong, unfiltered oil is coveted by oil connoisseurs and should be used within several months to ensure maximum freshness.
Taggiasca (winter)
El Nino - blend of Moraiolo, Taggiasca, Leccino (spring)
Frantoio - single varietal (spring)
Tramontana - blend of Leccino, Moraiolo (summer)
Yuzu - milled with citrus (summer)
Leccino - single varietal (summer distribution)
2014 EVOO
Olio Nuovo - Winter
Leccino - Spring
Tuscan Blend - Summer
Flatlands Blend - Fall