The olives on the Keller's 100 year old Manzanillo trees are hand picked, stone crushed and cold pressed within 24 hours to create the highest quality oil possible.  This year, 2008, Calolea received the BEST IN SHOW award at the Los Angeles International Olive Oil Competition, the highest award given at the competition. And, in previous years, 2004, 2005, and 2006, Calolea received the BEST IN CLASS award.