About Us
Our Roots
In 2014, two engineers moved to an enchanting plot of land with 176 olive trees in the Livermore wine country. Later that year, in the spring of 2014, when the olive trees blossomed, we were officially olive farmers.
That first year was accompanied by an incredibly steep learning curve. Our orchard manager, Remily, had countless consultations with fellow Livermorian olive farmers and grape growers, all of whom were excited to help the newest addition to the Livermore farming community. Remily quizzed them on their expertise of everything from determining when the olives were ripe to how to prevent deer from eating the trees.
The ever enthusiastic help is just one of the reasons we are continually humbled by the amazing support from the local Livermore community. We hope that at some point, we'll have the chance to pay our knowledge forward.
The Art of the Harvest
Since the first harvest in 2014, we've focused on low production, high quality extra virgin olive oil that we're proud to share with our family, friends, and community. Quality starts in the orchard, where we begin each growing season by ensuring the trees are properly pruned to maximize sunlight and concentrate growth energy into the olives.
During harvest, every olive is hand-picked and individually sorted to remove every branch and leaf. The process concludes with the olives being cold-press milled locally in Livermore mere hours after the fruit is harvested.
This labor of love produces a well-rounded olive oil with a smooth start on the tongue, and a peppery finish as you swallow.