'Green-gold love juice!' - Iron Chef Mario Batali
Over two decades ago we imported trees to our farm in Sonoma's Dry Creek Valley from a 350-year-old Tuscan estate famous for its oil. Our goal was to produce a California olive oil that could stand with the world's best.
Our award-winning Dry Creek Estate oil is 'extra-virgin elixir' according to Appellation magazine, and star chef Mario Batali calls it 'spectacular' and uses it as the premier house oil at his legendary New York restaurant, Babbo. Consistently placed among the world's top olive oils, it is rich, fruity, peppery, and delicious. It's great with salads, pasta, soup, new potatoes, and grilled vegetables - or just for dipping bread.
The olives are hand-picked, then pressed the same day. The oil is unfiltered, first cold press, and is bottled in small batches throughout the year, with the unbottled oil stored under argon gas to keep it fresh.