Makela’s family has roots in Santa Barbara dating back to 1778 when his ancestor, Luis Quintero, arrived as part of the ADA expedition. Quintero was a soldier who helped build the Presidio in Santa Barbara.

The olive-growing legacy began in 1851 when Craig’s great-great-grandfather, John Emile Goux, arrived from Lyon, France. Goux brought with him cuttings of grapes, mulberry, and olive trees. He fell in love with a local woman, Maria Canedo, and decided to stay in Santa Barbara, where he planted the first commercial olive trees in California.

Craig and Cindy founded the Santa Barbara Olive Company, influencing the U.S. food industry by promoting olive oil and olives in everyday cooking. Their work with chefs like Wolfgang Puck, Roy Yamaguchi, and Julia Childs helped elevate olives and olive oil in American cuisine during the rise of fine dining. They later sold the Santa Barbara Olive Company in 2009.

The Makela's have been involved in olive farming for 10+ generations, with a strong emphasis on horticulture. This tradition has been passed down through the family, with Craig's son Chad continuing the legacy at California Coast Naturals.