Our Farm’s olive oil comes from our Manzanillo trees; we bottle it unfiltered to preserve its robust flavor and retain antioxidants. Like our grapevines, our olive trees are farmed organically—certified organic in 2006 by California Certified Organic Farmers (CCOF) and certified “extra virgin” by the California Olive Oil Council (COOC).

We hand pick our olives and immediately press them, capturing an oil that is especially well balanced—pungent, fruity and complex—with medium intensity and viscosity. Clean aromas of grass and green herbs blend with notes of slightly toasted nuts, a distinct olive fruit character, and a restrained pepper finish. Subtly layered in flavor, our organic olive oil is the perfect complement for many appetizers, entrées, and even dessert dishes. A few of our favorites:

• Sauteed green beans, toasted almonds, and Parmesan
• Chicken breast with caramelized shallots and lemons
• Pumpkin fritters with olive oil, lemon, and orange peel

Only a small batch of Stone Edge Farm Olive Oil is crafted each year. You can order by clicking Wine Cellar.