The Farms Behind Our Real and Fresh Olive
Oil
The artisans behind the extra virgin olive oil and barrel-aged vinegars
we offer are small—in some cases, tiny—family-owned farms in the coastal hills and the Sierra foothills of
California.
Their
expertise, craftmanship, and passion produce some of the world's truly wonderful extra virgin olive oil. To learn more about them, check out
their farms below.
|
| Keith and Deborah Rogers of The Olive Press |
Apollo Olive Oil
Oregon House, CA
After traveling extensively around the Mediterranean, founder Steven Dambeck
developed a passion for olives and olive oil and trained as a miller in Provence. He has been farming organically in the Sierra
Foothills since the late 1970's and likes to tell and to hear everything about olive varieties, agricultural practices, pressing
and storing and enjoying olive oil. Friends and family, who have known each other for decades, make up the backbone of Apollo
Olive Oil. It is exceedingly fortunate that they have complementary skills, for no one person could master all the facets
of the business, from grove to customer. And it is equally fortunate that so many friends and family members lean in to help:
the harvest season is so intense that loving support is an absolute necessity.
Bava Family Grove
Escalon, CA
Operated by his family's 3rd and 4th generation, Phil Bava's farm is in
California's central valley. Phil's estate olive grove consists of 509 organically farmed trees of 18 Mediterranean
varieties. All are hand harvested and pressed on the same day at a certified organic mill to produce our Gold Medal blend.
They use no chemical pesticides or fertilizers. Weed control is by mechanical means. Phil's mission is to
sell out early each year in order to provide his merchants and customers with wonderful FRESH extra virgin olive oil
each January.
Berkeley Olive Grove 1913
Oroville, CA
The area around Oroville, California, attracted the attention of several faculty members of the University
of California when reports were published between 1900 and 1904 regarding the region's exemplary olive-growing climate. In
1913, as many as 15 professors individually invested in some land and, within the course of their lifetime, managed the largest
planting of Mission olive trees in the world. Today, nearly a century later, Darro and Olivia Grieco have begun bringing
the historic orchard back to its full potential. Certified organic, the Berkeley Olive Grove continues with most current sustainable
practices supporting both orchard and wildlife.
CALOLEA
Loma Rica, CA
In 1999, Monica and Michael Keller bought 10 acres in the Northern Sierra Foothills
town of Loma Rica. This new property was covered in 100-year old olive trees that hadn't been tended since the 1960's.
Armed with a mower and pruning shears, the ambitious Kellers moved in, cleared the brush and blackberries, and brought the
trees back to life, and Calolea Olive Oil was born. They attribute their superior tasting oils to their unique
growing terroir. Their groves are maintained with organic methods only and their cattle graze the groves,
they are happy cows! The Kellers gently harvest their olives and rush them from the field to the mill, ensuring
the most flavorful olive oil possible.
Chacewater Winery &
Olive Mill
Kelseville,
CA
Chacewater Winery
& Olive Mill is family-owned and operated. They are located in Kelseyville, a town tucked away in Lake County, California.
They take pride in producing wines, extra virgin olive oils and soaps of the highest quality, sourced from select vineyards
and estate-grown olive trees. By producing only small lots and using only the finest natural ingredients they are able to
produce artisanal products of distinction. The name Chacewater honors their ancestral family in Cornwall, England. Because
of their adventurous and hardworking nature, they are able to fulfill their passions today.
Frantoio Grove
San Martin, CA
Jeff Martin waited six long years to taste the fruits of
his labor. It
was green. And it was good. Of the 3,500 trees carpeting
his land, Martin incorporated three rows of Pand in my mind, more interesting. It was suggested that I consider growing
a grove using a single variety. After much research and tasting, we decided on the Frantoio variety, and then planted
the Frantoio Grove in 2005. endolino olives and two
rows are Leccino olives for pollinating purposes. The rest are Frantoio. The most interesting oil on the market to me
were the Tuscan blends. These oils tend to be more pungent and peppery,
Figueroa Farms
Santa Ynez, CA
Shawn and Antoinette Addison operate Figueroa Farms in the picturesque Santa
Ynez Valley in Santa Barbara County, California, at the foot of Figueroa Mountain. The rolling hills of Santa Ynez Valley
share the same latitude, climate, and conditions as the renowned olive regions of Italy and Spain. Olive groves thrive here,
and their mission is that one day Santa Ynez Valley will rival the world's prime olive oil-producing regions. Figueroa Farms
is a true family business. They run all the day-to-day operations. Erin Addison, Shawn's sister does all
the design work. Shawn's parents help for special occasions and during milling season, anytime there is a crunch. Everything
is done at the farm, from milling the oil to bottling and labeling, even the printing of their marketing materials.
Grumpy Goats Farm
Capay, CA
Stuart Littell and Pamela Marvel are partners in life and in business. When Pamela prepared to make good on a life-long dream - to live in the country
as she had growing up on a dairy farm in Wisconsin - Stuart was a full backer and supporter. After some deliberation, they
decided to look for the ideal place to locate a small olive orchard, where they could produce their own olive oil. In early
2008 they bought a 20 acre farm in Capay Valley, about 35 miles west of Sacramento. It was just an alfalfa field. Together
they have made good progress on the farm: there are 1400 olive trees on 8 acres. Coratina, Picual, Pendalino, Itrana, Barnea
and Nocellera varietals have been planted.
