As you may know, last year was especially tough. Pretty much everything that could go wrong, did. The whole growing region suffered from a severe frost right at bud-set, which killed many of the tender olive flowers, and in the case of some of our neighboring farms, whole groves of trees. This meant a huge overall reduction in yields, and challenges sourcing additional oil. Plus we had no water for our main grove and it was a hot, hot, HOT summer. There was nothing we could do: the lake that feeds the creek that waters our grove was below the threshold where water can be released. This was onl ..read more

Because Olio Nuovo is bottled right after harvest with no filtering and minimal racking, the oil still naturally contains a lot of delicious olive particulates that slowly settle out to the bottom or stick to the sides of the glass over time. If left for too long, they can impart a doughy or flat flavor to the oil, so when you see that, it's best to decant - to pour off the clearer oil on top into a clean empty bottle. You can still use the cloudier oil from the bottom for cooking (just best not to splash it directly into a hot pan, as it can sputter). If you purchased Olio Nuovo in November ..read more

Olio Nuovo means "new oil" in Italian -- the first pressing of the harvest -- bottled immediately, and available for just a few months. A celebration of a year's work! This year we will have Coratina, Leccino, Taggiasca, Maurino, Arbosana & Arbequina to choose from, as the trees we planted 3-4 years ago have reached their 1st harvest! We have been planning for this moment for at least 7 years so we are beyond excited at the prospect. As we have been making EVOO for 25 years now, these varietals represent what we think will be the best types for our soils and locations, and we look forward ..read more

Baking with olive oil – instead of butter, margarine or vegetable oils like canola – dramatically improves the quality of fats you're consuming! Most oils and butter go through extensive processing before they reach your kitchen; using extra virgin olive oil cuts saturated fat and promotes good cholesterol, while adding depth of flavor and moistness to baked goods. Feel free to swap in olive oil in recipes that call for melted butter or vegetable oil. These baked goods are typically more moist and a bit dense, such as firmer cakes, muffins, quick breads, brownies, and granola. We suggest ..read more

 We've switched our super popular 10 Liter bag-in-a-box bulk oil to a 9L! Why the change? The bag fits better in the box & makes the math on how much you're save easier. Win-win. All of our 10Ls will switch to 9Ls in time, but as of July '21 we are excited to launch: 1) House Blend EVOO: Our most popular, classic go-to everything olive oil. Cook, sauté, dip, dress & finish, our House Blend does it all!  $200 for 9L -- Compare to:       18 x 500ml bottles (save 35%)       12 x 750ml bottles (save 20%)      ..read more