We planted our olive grove in 2014 in the fertile soil near Winters, California. The sun, wind and water in this region along with the time of harvest gives our oil its unique flavor.

The olives are washed, crushed, and enter the malaxer, massaging the paste to ready the oil for extraction. The horizontal decanter separates out the oil, and the vertical centrifuge spins out moisture and sediment before the final filter. The olive oil is cold extracted enhancing the flavor and quality.

The oil is taken to a local bottler where the oil is packaged, labeled, and readied for sale.