“From start to finish, making olive oil is labor intensive, and picking each tree requires many hands. One full tree will yield only a few gallons of precious oil.” — John McReynolds
Manzanillo is the variety of olive that we use to make our Stone Edge Farm extra-virgin olive oil. Manzanillo trees were first brought to Alta California in the 1760s by Franciscan missionaries. Like our grapevines, our olive trees are farmed organically. They were certified in 2006 by the California Certified Organic Farmers (CCOF) and California Olive Oil Council (COOC).
We hand-pick and press our olives immediately to capture oil that is well-balanced — meaning pungent, fruity, and complex — with medium intensity and viscosity. Our oil is almost buttery, with subtle aromas of grass and green herbs blended with notes of toasted nuts and a distinctive olive fruit character. We use olive oil as a complement for many appetizers and entrées, and even as an ingredient in desserts.
While our olive oil is usually available for purchase, we regret that we are currently sold out.