On a hill overlooking Livermore Valley, our olive trees grow, fed only by the rain and sun.
At the time of harvest, cows roamed in between the trees, keeping a safe but curious distance from the harvesters, coming only close enough to eat their snacks while they worked.
Stories and laughter passed over the harvest bin where many hands separated the olives from their branches, echoing an ancient and intimate tradition.
Seasoned by the sun, the olives were reddish-brown at the time of harvest, making their oil rich, smooth and buttery.
After we released our Olio Nuovo in late 2019, we left the remaining oil to settle before bottling it, giving it a clearer appearance and a longer shelf life. We sincerely hope you enjoy it.