California Olive Ranch By California Olive Ranch

    Tasting Notes and Food Pairings:

    Everyday Fresh Extra Virgin Olive Oil

    Tasting Notes: Blended for Fresh Fruity Flavor, Aromatic Properties similar to a Freshly Crushed Olive, Buttery Rich with a Hint of Spice and Pepper.

    Current Paring: Everyday Cooking, Baking, or meal Preparations.

    This oil is perfect for: Favorite Dressings, Baking, Plate Toppers, Everyday Use.

    Goes Well With: Little Gem Caesar Salad:, Parsley Salad with Olive Oil Poached Tuna:

    Beverage Pairings: Crips, Clean Sauv. Blanc.

    Other Recommended Foods and Pairings: Slow Cooked Salmon, Roasted Chicken, Toasted Almond Cookies.

    Visit our online store at:

    Arbequina Extra Virgin Olive Oil

    Tasting Notes: Appealing Tropical Fruits, Garden Aromas, Rich Texture, and Smooth Warming Spice.

    Current Pairing: Salads, Salsa, Arbequina Icecream.

    This oil is perfect for: Slow Cooked, Simmering and Poaching, Dressings or Drizzles.

    Goes well with: Poached Chicken or Summer Tomatoes, Pesto, Dressed Salad Greens, Garden Pesto:,,

    Beverage Pairings: Chilled Rose

    Other Recommended Foods and Pairings: Toasted Almond Romesco:, Bruschetta with Prosciutto:

    Visit our online store at:

    Company History:

    A Difference You Can Taste

    We believe in making great olive oil and healthy food available to everyone. We’re so passionate about the quality of our olive oil, that we grow and harvest our olives with the same care that California wine makers apply to their grapes. We press our olives within hours of picking to seal in the fresh taste.

    We think you should know exactly where the olives in your olive oil come from. Our olive oil is traceable back to the California ranches where our olives are grown. We also believe that you should know how fresh your olive oil is, that’s why every bottle of our olive oil displays the harvest date.

    Our olive oil is certified pesticide-free at harvest. We invite you to taste the difference!

    Sustainable Olive Ranches

    We believe that taking care of the earth’s resources is the right thing to do…and it makes better olive oil. Our ranches use resources wisely and extend the water we use through recycling and drip irrigation. We mulch tree trimmings back into the field and allow other farms to use our leftover olive pits.

    Production Methods:

    Our methods are a fusion of winemaking techniques, technology, and passion for olives. We don’t have large, old trees like in Europe. Instead, we grow our olives on a trellis system similar to grapevines. We use drip irrigation, saving precious water, and employ sensors to monitor the quality of the olives as they grow. It also gives us 100% traceability over the entire growing, harvesting and milling process.

    Because we’re constantly monitoring the quality of the olives, we can harvest when they’re at their peak of flavor. We take incredible care during harvest. Just as a bruised peach tastes bad, bruised olives make bad oil. We use a modified grape harvester to ensure there’s no damage to the olives during harvest. We have a large, modern mill right on site, so we can go from branch to bottle in hours. This captures a fresh, fruity flavor in the oil. We package the oil in colored glass to protect it from light. We don’t bottle until we get an order so the oil is consistently monitored to keep it away from heath, light and other enemies of olive oil.

    Awards and accolades:

    Our mission at California Olive Ranch is to make the best tasting extra virgin olive oil by taking a fresh approach to every aspect of the way olives are grown, harvested, and the way olive oil is made. As a result of this approach, our family of extra virgin olive oils has won more than 38 awards in the past 7 years. Here is a look at some of our most recent awards:

    Bob Singletary receives COOC’s annual Pioneer Award, March 2011
    Bob Singletary, miller for California Olive Ranch, received the COOC’s annual Pioneer Award for his contribution to California’s olive oil industry. The award, selected by the COOC’s board, has been handed out since 1999.

    TerraOlivo, Israel 2011
    California Olive Oil Council 2010

    TerraOlivo, Israel 2011
    California Olive Oil Council 2010

    TerraOlivo, Israel 2011
    California Olive Oil Council 2011
    Best of Class
    Armonia, Italy 2011

    Striking oil. Nutritionists and foodies alike are sold on the brimming flavors, health benefits of olive oil, May 2011
    Olive oil is a key component of the Mediterranean diet, a centuries-old eating lifestyle widely recognized as one of the healthiest diets in the world. “A good source for California-grown olive oil is California Olive Ranch, which has three of its own ranches and contracts with a number of growers near the Sierra Nevada foothills of Northern California. California Olive Ranch olives go from branch to bottle in hours, compared with several days — or even longer — for traditional harvesting methods.” Read article

    Phil Lempert, Supermarket Guru, May 2011
    “This product is a HIT! If you are looking for what could be the freshest olive oil in a bottle, Miller’s Blend is for you. Pressed from 100% Californian grown Arbequina and Arbosana olives. This is one of the smoothest, most aromatic and tasty olive oils I have ever had.” Listen to the radio review

    Sunset Magazine Voted Top 100, February 2011
    “Olive oil is one of the top 100 cultural trends shaping the west: Really good extra-virgin olive oil has never been cheap. Now great, affordable olive oil is here. We love the buttery, faintly spicy blend from California Olive Ranch.” Read article

    Food and Wine Magazine Chef’s Pick, October 2010
    California Olive Ranch was a Chef’s Pick for Essentials at NYC’s Torrisi restaurant.

    Cook’s Illustrated Reviews California Olive Oils, September 2009
    California growers have spent the last two decades developing extra-virgin olive oils that might rival the best of Europe. Is it time to stop importing foreign oil? “This oil came in just a fraction of a point behind our imported favorite, winning out over other California oils with a similar profile.” Read article

    Read what chefs are saying about us:

    Sondra Bernstein, The Girl + The Fig, Sonoma, CA
    “We love the quality of California Olive Ranch olive oil and are proud to be using it.”

    Mark Peel, Campanile, Los Angeles, CA
    “At Campanile, I’m making a Giant Ravioli with Spinach, Ricotta and Egg Yolk. I finish it with a drizzle of the California Olive Ranch Limited Reserve. The Limited Reserve has an intense fruitiness and an intense bitterness which is the perfect balance.”

    Suzanne Goin, AOC, Lucques, Tavern, Los Angeles, CA
    James Beard Foundation winner
    “My favorite is California Olive Ranch’s Arbequina Extra Virgin Olive Oil.”
    “Arbequina’s fruitiness is the perfect olive oil to finish off a roasted pear and endive salad, or drizzle to enhance a seasonal gazpacho.”

    Dan Kluger, ABC Kitchen, New York, NY
    “Your olive oil really makes a difference in the dishes we create. It really pushes them over the edge, and the taste sells itself.”
    “California Olive Ranch oils are so good, they speak for themselves.”

    Dan Kluger of ABC Kitchen in NYC uses California Olive Ranch olive oil on the Martha Stewart Show Peekytoe Crab Toast, Roasted Beets with Yogurt, Shaved Raw Summer Squash

    Alice Medrich, James Beard award-winning chef and cookbook author, Berkeley, CA
    “Because of California Olive Ranch, I’ve stopped buying inexpensive imported olive oils in favor of California oil. I cook with it, drizzle it on all sorts of savory foods from asparagus and poached eggs to desserts such as vanilla ice cream or a slice of chocolate torte. It’s affordable, fresh, and delicious and I use it regularly to experiment with new desserts.”

    Marie Simmons, cookbook author and food writer, James Beard award-winning chef, Richmond, CA
    “California Olive Ranch oils are my go-to oils for all my cooking needs. I am drawn to the soft fruit and sweet buttery notes of the Everyday California extra virgin olive oil and the slightly more fruity Arbequina. For bigger flavored foods, I reach for Miller’s Blend, a more pungent oil.”

    Fran Costigan, cookbook author
    “I am very pleased with the California Olive Ranch Oils, and specify them in my classes and recipes.”

    Paula Wolfert, Julia Child/James Beard/M. F. K. Fisher award-winning cookbook author, food writer
    “In the past 4 years, I’ve switched to California Olive Ranch Arbequina exclusively in my cooking. In fact, all the recipes using olive oil in my new cookbook, “The Food of Morocco” due out this fall, all were created with your Arbequina.”

    Katie Button, Cúrate Tapas Bar, Asheville, NC
    “I am thrilled to be quoted in association with your excellent oil. As you know I am a big fan of California Olive Ranch.”
    “I absolutely love California Olive Ranch’s olive oils. We are currently using the Arbequina to finish just about every dish on our menu, in addition to making a mayonnaise based on this olive oil and an olive oil ice cream. It is a wonderful product.”

    Rich Torrisi and Mario Carbone, Torrisi Italian Specialties, New York, NY
    “California Olive Ranch olive oil, made in California, is lighter in flavor and perfect for fish and vegetables.”

    Where to buy:

    • Right now we’re primarily available in CA, New England, and in some Western grocers. You can buy us nationally online at or at Sur La Table. You can check our store locator to find retailers in your area.
    *All Information is provided by the producer.