The Stone Edge Farm olive oil comes from Manzanillo trees. Like our grapevines, our olive trees are farmed organically—certified by CCOF and COOC in 2006.

---

We hand pick our olives and immediately press them, capturing an oil that is well balanced—pungent, fruity and complex—with medium intensity and viscosity. Subtle aromas of grass and green herbs blend with notes of toasted nuts and a distinct olive fruit character—an award-winning combination.

We use our olive oil as a complement for many appetizers, entrées, and even dessert dishes. A few of favorites include:

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

For recipes and ongoing vineyard news, click on our Blog.