California Extra Virgin Olive Oil

Every bottle on this page comes from one place: our family's five-acre orchard of centenarian olive trees (more than 100 years old) in Valley Springs, California. The olives are hand-picked in November and December and milled by Nick Sciabica & Sons within 48 hours of picking. The oil is cold-pressed, unfiltered, and independently lab tested every harvest (December 2025: 0.15% free fatty acids and 381 mg/kg polyphenols). Choose a 250 ml bottle to try it or give it, a 500 ml for everyday cooking, or a gallon if you go through olive oil the way we do.

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How to Choose the Right Size

  • 250 ml (8.5 oz): About 17 tablespoons. Great for gifts and first-time tasters.
  • 500 ml (16.9 oz): Our most popular size; about a month of daily cooking for most households (estimate).
  • Cases of 12 × 250 ml or 12 × 500 ml: The best per-bottle price for stocking up or gifting.
  • 1 gallon (128 oz): For big home cooks, restaurants, and caterers. Decant into a smaller bottle and keep the rest cool and dark.
  • 5 gallon: For restaurants and food businesses. Wholesale pricing is available on request through our wholesale inquiry form.

What Makes Our Olive Oil Different

Unlike big-brand blends, our oil comes from a single estate in the Sierra Foothills. We grow without pesticides or herbicides, dry-farm on rainwater only, and have our olives milled within 48 hours of picking. Because it's unfiltered, you may see a little natural sediment settle at the bottom. That's normal and a sign of minimal processing.

Shipping

We ship from Valley Springs to all 50 states, with shipping calculated at checkout, and offer $1 local delivery in Valley Springs and San Andreas. See Shipping & Delivery.