Ingredienti

The best things come from the best ingredients. And the secret ingredient is passion.

Since 1990 we've been creating ingredients with passion. From our Dry Creek Estate extra virgin olive oil, for which we imported trees from Tuscany and planted them on our Sonoma County farm, to our Pollo Rosso red wine, which we created after tasting over 300 samples, to our True Castille Soap, which is completely handmade with over 85% olive oil - each is a product we created for ourselves first.

We hope you'll enjoy them as much as we do.

Please take your time and explore our website. We think you'll find a lot of useful information here. Be sure to check out the Recipes page, where you can also sign up for Colleen's Kitchen Table - a unique program where you'll receive a recipe from a top restaurant chef every month, along with special discounts on the ingredients!

We've been incredibly fortunate in the praise we've received from around the world. DaVero was the first American olive oil to win a blind tasting in Italy (Imperia - 1997), was chosen as the Top Tuscan Oil of the Year (Gambero Rosso - 1998), and received the Gold medal at the Olive Oils of the World Competition in both 2002 and 2003.

We're particularly proud, though, of the reception that our oils have received from top chefs across the country, from Mario Batali of Babbo, Lupa, and Otto (who calls our estate oil "golden green elixir" and uses it in his restaurants as well as on his FoodTV shows) and David Silverman of Tao in the east to Loretta Keller of Coco500 and Charlie Palmer of Dry Creek Kitchen in the west, you'll find our products in nearly 100 of the nation's best restaurants.

This is a family business, committed to great quality. We grow slowly, only adding a new product when we know that it is really terrific. Today, we proudly offer more than a dozen artisan products.

We've also been fortunate to attract the support of some of the very best restaurants in the US and Canada. To find one near you, click here; you can also order online through our secure server.

Visit Our Retail Store

For details, visit www.PlazaFarms.com or call them at 707-433-2345.

Colleen is an accomplished chef and restaurateur. Originally from a dairy farm in rural Wisconsin, Colleen learned to cook in France and Germany before settling in the Bay Area. She spent five years as a chef at Star's in San Francisco, then came to Healdsburg where she and two friends opened Samba Java, a spot that quickly became the center of the town. She now splits her time between the olive oil business and catering. (Click here for recipes from Colleen and some of her friends.)

In 1995, she married Ridgely Evers, who originally had bought the farm in 1982. He has been involved in a wide range of businesses over the years, including five years at Intuit, where he led the creation of QuickBooks, the leading accounting system for small businesses. In recent years, he's been CEO of a number of Internet-related technology companies in the Bay Area. Today, he's CEO and Founder of NetBooks, an exciting new company that is revolutionizing small-business management.