FAQs

We specialize in four premium California estate products: extra virgin olive oil (EVOO), table olives, vinegar, and tapenade. Our EVOO and olives are our flagship products, both produced from the same estate-grown olives that deliver exceptionally high polyphenol levels (400-600 ppm). Every product reflects our 10th generation family farming expertise and commitment to soil-to-table quality.

Our California estate olives are harvested at optimal ripeness and cured using traditional Mediterranean methods that preserve their natural polyphenol content. Unlike mass-produced olives that are often picked unripe and chemically processed, our olives retain their beneficial compounds and authentic flavor. We control the entire process from tree to table on our family estate.

Polyphenols are powerful antioxidant compounds naturally found in fresh olives and olive oil. The most important is oleocanthal, which provides anti-inflammatory support. Whether you consume our EVOO or eat our whole olives, you're getting these same beneficial compounds that are responsible for Mediterranean diet health benefits, including cardiovascular support and healthy aging.

EVOO: At least 2 ounces daily - as a morning shot, drizzled on foods, or one tablespoon morning and evening Olives: A handful (8-10 olives) daily as a snack or with meals Vinegar: Use in salad dressings or take a tablespoon for digestive support Tapenade: Spread on bread or use as a condiment - rich in concentrated olive polyphenols

Yes! Both our premium table olives and EVOO come from the same California estate olives, grown on land our family has farmed for 10 generations. We harvest different varieties at optimal times - some for pressing into oil, others for curing as table olives. This ensures both products deliver the same exceptional polyphenol levels and estate quality.

Independent lab testing shows our estate products contain 400-600 parts per million of polyphenols - both in our EVOO and reflected in our olives. Most grocery store olive oils contain much lower polyphenol levels, and commercial olives lose polyphenols through harsh processing. Our Mediterranean-level concentrations come from optimal harvest timing and traditional processing methods.

Our California estate primarily grows Arbequina olives, with a small percentage of Arbasana variety. Arbequina is prized for its delicate, fruity flavor and exceptionally high polyphenol content - perfect for both premium EVOO and table olives. The small addition of Arbasana adds complexity and depth to our blend. This careful varietal selection, developed over 10 generations, delivers our signature 400-600 ppm polyphenol levels.

Our table olives are cured using traditional Mediterranean methods that preserve beneficial compounds. We avoid harsh chemical processing that strips polyphenols. Instead, we use time-honored salt brining and natural fermentation techniques that our family has refined over 10 generations, maintaining both flavor and health benefits.

Our Estate Collection features our two flagship products:

• 3x 500ml Premium EVOO bottles with 400-600 ppm polyphenols
• Certificate of authenticity with harvest date and analysis
• Premium 10th-generation history packaging suitable for gifts or personal enjoyment

Absolutely! Our EVOO is excellent for cooking, though using it raw preserves maximum polyphenols. Our olives are perfect for cooking - add them to pasta, pizza, salads, or Mediterranean dishes. For maximum health benefits, enjoy both products raw or as finishing touches to cooked dishes.

EVOO: 18-24 months when stored properly, with harvest date on each bottle Olives: 2-3 years unopened, 2-3 months refrigerated after opening Vinegar: Virtually indefinite when stored properly Tapenade: 1 year unopened, refrigerate after opening and use within 3 months

Yes, all our products are grown on an organic certified ranch. Our estate practices exceed normal organic standards with traditional, sustainable farming methods. All products are:

• Naturally gluten-free and dairy-free
• No artificial preservatives or additives
• Single-estate production eliminates cross-contamination
• Only natural ingredients in our tapenade and vinegar

That intensity comes from high polyphenol and oleocanthal content! The "throat burn" in our EVOO and the robust flavor in our olives indicate authentic, high-polyphenol products. This is exactly what Mediterranean populations consume - the stronger the flavor, the higher the beneficial compound concentration.

EVOO & Vinegar: Cool, dark place away from heat and light Olives: Refrigerate after opening, keep submerged in brine Tapenade: Refrigerate after opening, use clean utensils to prevent contamination. All products should be kept tightly sealed when not in use to maintain freshness and polyphenol levels.

We harvest once annually during California's optimal season (October-November) when both oil and table olive varieties reach peak polyphenol content. This limited harvest approach ensures maximum quality but naturally restricts quantities. When Estate Collection products sell out, customers must wait for the next harvest - true seasonal, artisanal production.