Order before our inventory is gone, and we’ll store it for you!

As our inventory begins to wind down while our grove is leased, I want you to be able to stock up on D’Oliva before we run out. I am now taking orders for future deliveries. Secure your order and we will ship it to you when you’re ready!

The advantage is your oil will be stored in our temperature controlled room until you want it delivered or picked up.  We will do this through June 2018, with delivery options early each month.

Here are a few details:

*Place an order on our website specifying pick-up location or shipment option.

*Under Order Notes, indicate which month you’d like to pick up or have the oil shipped to you.

*If you would like more than one pick up or ship date, each order should be placed separately.

We will pull your order out of inventory immediately and prepare it for your requested date. And you are always welcome to customize your request by contacting us.

Let me know if you have any questions.

I am grateful for the support and encouragement we receive from folks who love our olive oil! It’s rewarding when hard work results in a great product that people enjoy and appreciate.

Gold Medals, Updates, and Festivals

Hopefully by now you have heard about our Gold Medal!  Yes, we won one of the Gold Medals of all Gold Medals from the Los Angeles International Olive Oil Competition!! Feeling pretty excited about that one!

And you have hopefully heard about the big changes at D’Oliva (as in the grove is leased out to some really special folks for the next two years). So why should these two big news happenings matter right now?

Because the gold medal made D’Oliva Olive Oil that much more popular, and leasing the olive grove means our inventory is going to be much smaller for the next two years (pretty much nothing being sold to the public). You should order your supply of oil before we run out!

Also, the Mission San Jose Olive Festival is coming up on October 7-8, and this is our strongest festival of the year. If you live in the Bay Area, please come out to see us! It’s a fun festival and we would love to say hello. 

If you live locally and need a last minute gift, Gourmet Works in downtown Pleasanton is now carrying our 250 ML bottle. Drop by and let them know we sent you! 

Remember, you can order your D’Oliva Olive Oil here! We have pick-ups in Pleasanton (at the Hopyard Village) or Livermore (near Campo d’Bocce), or we ship anywhere in the US.

Thanks for your support!

Big Changes for D’Oliva

Change has come for D’Oliva Olive Oil, and I wanted our loyal customers to hear the news.

Eight years ago we planted the first olive trees in the D’Oliva grove. They were tiny one-gallon specimens that have grown fast and today are 8-10 feet tall with trunks at least six inches thick. They have produced a delicious olive oil, as evidenced by multiple gold and silver medals!

This success is the result of a lot of hard work. Long summer days fighting the olive fruit fly, dusty days mowing the weeds, and some new challenge always around the corner. In other words, real farming!  It is the honest effort of working the soil and producing a great product.

And I have loved it! I’m a gardener at heart and a lover of fresh food, so the whole experience has been incredible.

Still, the time has come for a break. Not a complete exit from the business, I’m not ready for that! The physical challenge of farming does take a toll.  Plus, the need to always be present creates conflicts when married to a husband who loves to travel!

In late 2016 I hired an olive oil consultant, Kathryn Tomajan, for a few hours to continue the improvement of our oil. In the course of our meeting we established a friendship, and I found out Kathryn had a strong interest in someday having her own small olive grove.

One thing led to another, and now Kathryn leases the grove! She and her partner Robin Sloan plan to continue the same hands on care of the trees with the same goal of producing the best extra virgin olive oil possible. Her background in the business will be a huge benefit, and I fully expect the awards to keep coming to our little grove.

D’Oliva will continue to operate as usual this year. We have a large inventory from our 2016 harvest, and we will get a small amount of the 2017 and 2018 harvests from Kathryn.

But here’s the thing – our inventory is now quite limited and will sell out fast. If you want the original D’Oliva, hand grown by me, I hope you will place an order before it’s gone. This is your chance to have our most highly honored oil ever on your kitchen shelf!

Thank you for being a loyal customer. Many of you are dear friends who helped plant, weed, harvest, sort, and bottle! These two years will go by fast, so I’m hoping for your continued support.

Thank you for everything.  With my love and gratitude,


Back when the trees were just being planted!


Me and Kathryn.


The trees today.

How D’Oliva Makes Great Olive Oil

Our customers love to know about the olive oil process and ask great questions. So we thought you might like to know what steps D’Oliva takes to make sure our oil is fresh when it arrives on your table. Here are just a few things we do to deliver the best oil possible.

Several weeks before harvest, we shut off the irrigation. Excessive water in the olives can cause increased oxidation in the fruit. Oxidation is an enemy to fruit and especially olives.

Prevention of pests throughout the season (our nemesis…the olive fruit fly!) makes a huge difference in the quality of fruit. And harvesting by hand results in minimal damage to the skin of the olive. We take this beautiful fruit to the olive mill, getting it there as soon as possible, before it has time to start breaking down.

Once the oil is milled, it racks for a few months, allowing the sediment to settle out of the oil. Racking allows for a clean oil before bottling, which will store much longer on your shelf.

We store our oil in stainless steel Fustis before bottling into dark amber bottles. In addition to oxidation, light can quickly break down oil quality.

Lastly, our oil stays in a temperature controlled storage room until you pick it up or it is boxed and shipped. This makes a huge difference in how long our oil will stay fresh.
Our next blog post will share best practices in storing and using your olive oil at home.

This year we’re offering our bulk sale earlier than ever! Take advantage while we still have an abundant supply by ordering here.

Warm regards,

PS Below you’ll find pictures of our newest orchard addition Sammie during harvest! Plus fresh oil pouring into a Fusti, and the first shipments of oil ready to go!

Goble Ranch Honey

IMG_2901About a year ago, a bee keeper approached us about keeping their bees at our Ranch. These are traveling bees that have quite an annual schedule. They go from North Dakota during late summer to pollinate clover fields, to our place in Sunol during the winter, to the Fresno area where they pollinate almond trees, then back to Sunol in late spring where they feed on the eucalyptus trees, olive trees and wildflowers.

We just received our first batch of Goble Ranch produced honey and it is absolutely yummy! I am not an expert on honey, but never expected Eucalyptus/Olive/Wildflower honey to be so flavorful yet mild. After several days of sticky bottling, we have bottles all ready to go!
For a limited time, purchase two 500 ML bottles of olive oil and we will include a free 12 oz jar of Goble Ranch Honey PLUS a free bar of our Lavender Olive Oil Soap!! If you prefer to order our oil in different sized bottles, just order $50 or more of D’Oliva oil and you’ll receive the same great bonus.

To get this great deal, on the checkout page enter SWEETDEAL in the Order Notes box.


California Grown!

D’Oliva Olive Oil recently joined California Grown, which connects Californians with the farmers who grow and produce their food. We have always loved connecting with the people who use our oil because it allows us to share the value of extra virgin olive oil. Farmers have a lot of stories to tell and want to share them so you can really understand where your food comes from.

It goes beyond telling stories, though. We love hearing from people who use our olive oil! It’s great to learn about new recipes, hear reactions to the taste, or find out how much somebody enjoyed receiving D’Oliva as a gift. Those stories help us create a better oil.

If you have a suggestion for D’Oliva, or maybe a story to share, please let us know! We’d love to hear from you and find out what makes our oil special to you.

Spring in the Olive Grove

Spring is always my favorite time of year in the olive grove! After some great soaking rains this past winter, it’s my chance to get out there, clean up the grounds, and get an idea of what to expect for the coming harvest season.

Lots of blooms on the trees!

This past week I had a Killdeer Plover trying to distract me away from her eggs (never could find them), did another mowing of the entire field, found an empty nest that had fallen out of one of our trees, and checked for bloom on the trees. Based on what I could see, if most of these blooms set we will have another great harvest this Fall.

It takes a year of careful management to achieve our goal of beautiful ripe olives in the Fall. Assessing water needs, keeping weeds under control, fertilizing, doing soils and leaf tissue analysis…..these are just a sample of what we can do to help the end result.

We tend our trees and make our olive oil with great care. If you don’t have plenty in your cupboard to get through a bountiful summer, be sure to order yours now.

You can order here on our website and have the oil shipped, or you can pick it up at one of our two locations in Pleasanton (upstairs in the Hopyard Village) or Livermore (near Campo di Bocce).

Thank you for supporting us!

Mother’s Day Gift Specials

Mother’s Day is May 8th and we have some great gift ideas for that special Mom in your life! Forgo the typical flowers and candy and give her something thoughtful and original this year.

We have several new Italian made olive wood pieces that pair nicely with our award winning Olive Oil and (now two!) olive oil soaps. Add in a pack of our very own sunflower seeds, and your gift giving is complete!

Choose from three Gift Set options (pictures and links below). Each has a special Mother’s Day price.

Place your order before the end of Monday, May 2nd for this special pricing and Mother’s Day delivery.

Order early because quantities of each set are limited.

We can ship your gift, or we have pick up locations in Pleasanton and Livermore.

Thank you, and Happy Mother’s Day to all the wonderful moms out there!



Small Olive Wood Bowl Gift Set


Medium Olive Wood Cutting Board Gift Set


Olive Wood Spatula Gift Set

Olive Oil Prices in Europe Rose 20% in 2015

A long drought combined with disease has had a big impact on the olive harvests in Europe, and prices of olive oil rose 20% in 2015. The International Olive Council said production dropped by one third!

While we sympathize with our friends in Europe, we’re glad to say that D’Oliva has been able to reduce our prices this year! Our last harvest was by far our largest yet, and the quality remains excellent. 

That’s good news for you! Our signature 500 ML bottle is priced at $25 (down from $29 last year). Plus we have several more affordable options if you want to buy a smaller amount.

You can order here on our website and have the oil shipped, or you can pick it up at one of our two locations in Pleasanton (upstairs in the Hopyard Village) or Livermore (near Campo di Bocce).


How To Taste Olive Oil

We’re always being asked great questions from people wanting to learn more about Extra Virgin Olive Oil. The California Olive Oil Council released a great (short) video series about olive oil. I’ve attached a link to one about sensory evaluation you might find helpful as you taste olive oil.

If your stock of D’Oliva is getting low, haven’t tried our oil yet, or want to give a great gift, you can order here on our website. You can have the oil shipped, or you can pick it up at one of our two locations in Pleasanton (upstairs in the Hopyard Village) or Livermore (near Campo di Bocce).


California Olive Oil Council

Roy and I spent last weekend in Monterey at the California Olive Oil Council annual meeting. As a small grower we sometimes felt overwhelmed by the huge operators, but it didn’t matter if you had 100 trees or 100,000 trees because all in the industry want to see great things happen with locally grown olive oil.

12670627_10154040417892359_8182975830600442628_nThe panel discussions were led by a wide range of growers, marketing people, judges, retailers, and trade association leaders. Even the exhibitors offered a wealth of information. One sold hand held harvesting devices, which we bought and will try next harvest!

Perhaps the best thing about events like this is simply meeting people. We had conversations with a UC Davis professor, a professional olive oil taster from Italy, a journalist from Modern Farmer Magazine, the executive director of California Grown, and the VP of the Speciality Food Association. It’s encouraging and fun to meet people who are passionate about quality food and great olive oil.

D’Oliva is going to be an even better oil because of the things we learned. Of course it’s already GREAT and we continue to rack up awards despite our small production and limited history as producers.

If you’d like to order oil, remember our signature 500 ML bottle is now priced at $25. You can order here and have the oil shipped, or you can pick it up at one of our two locations in Pleasanton (upstairs in the Hopyard Village) or Livermore (near Campo di Bocce).

Thank you!


Olive Harvest Diary

My husband Roy wrote this “daily diary” of harvest day for his own blog, and I thought it would be fun to share here. He captures both the beauty of the day and the hard work involved. Hope you enjoy the story!

It was dark and quiet when I arrived at the Goble Ranch on Sunday morning. Not yet even a glimpse of the coming sunrise, only the owls in the eucalyptus grove calling “hoo hoo” as they wrapped up a night of hunting. It was eerie in some ways, beautiful in others.

Empty bins waiting for harvest.

Empty bins waiting for harvest.

I opened the D’Oliva shed doors, flipped on a few lights, and started setting up for the days olive harvest. Yellow lugs were placed at the end of each row, a cooler of drinks set out, the ATV gassed and ready. Soon the crew began arriving, a parade of vehicles streaming in with headlight beams bouncing off the old sheds. Then Jose, our caretaker, came over to help.

The sun was just beginning to show signs of rising when D’Aun arrived, followed quickly by our friend Paul. A few minutes past seven and the crew put on belly buckets. The crew chief, Matt, asked D’Aun for instructions on where to start, and then they were off and working. It was still chilly so they were wrapped in an odd assortment of jackets, scarves and hoodies.

The boss hard at work.

The boss hard at work.

D’Aun identified one tree she wanted to do by herself. This would give an idea of how long each tree would take and how many pounds each would produce. Two months earlier an olive consultant, Guillermo, had looked at the D’Oliva grove and predicted 25 pounds a tree (around 8100 pounds total). So D’Aun was eager to benchmark one tree. Two hours later she gave in and asked for help, but she had most of it done by then. It had 56 pounds of olives — which meant, if it was the average, we would get a whopping 18,000 pounds of olives! That was great, but how would we get everything harvested in one day?

Sadie the olive grove dog.

Sadie the olive grove dog.

By mid-morning our friends and family began arriving. It was a family affair, with kids and dogs running around. All the workers, amateurs or professionals, would focus on one row at at time and bring their hand harvested olives to the end of the row to pour into the yellow lugs. Paul and I collected the lugs, weighed them to record the total from the row, then poured them into larger bins already strapped to a trailer.

By noon it was clear we would have a great harvest, our best ever, but it wasn’t going to be the 9 tons the one test tree indicated. In hindsight it seems D’Aun chose one of the fruit richest trees to measure, which explains why it took so long! We were averaging about 25 pounds a tree, for a more realistic 4 ton harvest. It was still going to be close to see if we could finish by sunset.

2015 D'Oliva Harvest-39

Walking the long rows.

The day moved on and the afternoon warmed up. Friends and family came and went according to their personal schedules, the professionals kept at it with an occasional break, and Paul and I continued to lift, weigh, and lift again all those olives. Prosecco was served to the friends and family, which raised spirits (whether it increased performance is debatable). We were growing weary but the olive grove was slowly being conquered by the diligence of the harvesters.

In the late afternoon the friends and family crew retired into the shed, happy to have completed four rows (in the time it took the professionals to do nineteen). They ate cheese, salami and crackers, sipped prosecco, and asked D’Aun for the recipe to her amazing rosemary olive oil cake.

Filling the yellow lugs with hand harvested olives.

Filling the yellow lugs with hand harvested olives.

The professionals worked on and by 5 pm we knew we had the harvest nearly done. The crew slipped into overtime pay and kept going for another hour. Costly, but they worked diligently, and we got it all done. Even had extra time to pull a few overlooked olives off the nearly bare trees.

By 6:30 pm we could see the sun starting to set. The friends and family were long gone, the professionals were enjoying the cookies D’Aun shared with them, and the belly buckets were being put back in place. Paul and Jose put tarps over the bins, which were brimming with olives, and loaded 37 more yellow lugs into the back of the truck because we had run out of bins. Our initial estimate, using the little scale we had, was over 7600 pounds.

By 8 pm D’Aun and I were home, exhausted. My FitBit read 35,000 steps that day. But we knew the job wasn’t done quite yet. The next morning we met Paul and together we drove the olives to a nearby mill. They weighed the bins and came up with 7796 pounds. Thus 24 pounds a tree, very close to Guillermo’s prediction.

The olives were put into the mill, and an hour or so later the first oil was beginning to pour. It had the rich, buttery taste D’Oliva is known for. Will it be another medal winner? Too early to tell, but no doubt the olives looked great and the oil tasted wonderful.

The fruits of the harvest -- D'Oliva Olive Oil.

The fruits of the harvest — D’Oliva Olive Oil.

Next the oil is racked, which simply means put into storage so the sediment can settle. In a few months it is bottled, labeled, and ready for consumption.

And then, and only then, you get a chance to enjoy it!

See you at the Fair!

In case you missed the news, D’Oliva recently won a Gold Medal from the California State Fair! We have been invited to serve and sell our award winning olive oil at the Fair this Sunday, July 12th, 2015.
We will be at Cal-Expo in Sacramento from 10 am to 4 pm and would love to see any of you who can make it out. Our booth is in Building B – California’s Kitchen at the Extra Virgin Olive Oil exhibit and tasting bar.

Special for this event we will be giving away our incredible Lavender Olive Oil Soap with every purchase! This is an $8 value that has become a favorite with our customers. It’s our way of celebrating our inaugural visit to the California State Fair!

If you can’t make it to the Fair, you can always place your order online at our store where you can choose to have it shipped, or pick it up at our Pleasanton or Livermore locations.

We will be at Cal-Expo in Sacramento in Building B – California’s Kitchen at the Extra Virgin Olive Oil exhibit and tasting bar. See you there!

We hope to see you soon! And we thank you for your support.

Hoping for a big crop this year

It’s always fun to watch the olive trees change through the seasons. This is the time of year when the fruit sets on the tree and we get our first inkling of the harvest size. The picture below shows how the buds have just recently turned into tiny little olives. From the looks of things it should be a great harvest.

No guarantees just yet though! The recent California drought, a surprise storm, even those pesky gophers can all have an impact. The most important factor is definitely the olive fruit fly, which has destroyed many olive crops around CA and the world in the past several years. We’re working hard to keep any damage to a minimum.

Olives are alternate bearing, which means a heavy yield is usually followed by a weak yield. Last year we had a small crop so we have high hopes for this November.

Our inventory is unusually small due to the small harvest last year. If you want to make sure you get a bottle (or two) then order now before it’s all gone!


We Won ANOTHER Gold Medal!

We won another one!

D’Oliva Olive Oil was just awarded our second GOLD Medal this year! We entered the California State Fair’s inaugural olive oil competition and were honored to receive one of their top awards. It continues to surprise us that our young grove produces such high quality oil, which translates into excellence and honesty in our product. This medium robust, wonderfully buttery oil is getting some nice attention from the olive oil world.

Our award winning harvest was excellent, but quite small this year. We moved into a new larger 500 ML bottle, and only 18 cases remain. Order yours now through our online store and choose to ship, or a pick-up location in Pleasanton or Livermore. We will contact you once your order is placed and any special accommodations can be worked out at that time.

And while you are in our Store, check out the Lavender Olive Oil Soap. It is fast becoming a customer favorite! Lightly fragrant and wonderfully long lasting, we think you will love it.

Special while they last….all orders will include a package of sunflower seeds we harvested from my 8-foot sunflowers last summer! I planted mine just a few weeks ago and they are already growing fast!

2015 Gold Medal Second

We Won a Gold Medal!


Can we shout that again? Our very first gold medal and we could not be prouder!
2015 Gold Medal
Last year we submitted a bottle of D’Oliva to the California Olive Oil Council and we won a Silver Medal. This year we entered the process again. The olives were beautiful during harvest, but we still didn’t want to let our dreams get too big. Along with many other producers, we were judged for quality, taste, and overall excellence.

And let’s say it again: WE WON A GOLD MEDAL!

There were endless smiles and shouts of joy when we received the email notification. It’s so great to know our hard work is being recognized by outside experts. And the folks at the COOC are truly the top experts. We always knew the oil was good, but we’re thrilled to see others agree!

Now is a good time to stock up. The oil is in short supply due to a small harvest, and with this recognition it is going to go fast.

You can place your order at our online store.

Looking forward to hearing from you.




Our New Olive Oil is Here!

2015 D'Oliva-7830
Our latest extra virgin olive oil is now available!

Harvested in late October, the oil has been “racking” since milling. Racking allows for a natural filtration so our oil retains the highest level of quality and a longer shelf life.

The oil is now bottled and ready in our new, larger 500 ML bottles with our new label. And notice the bottle cap – we’re really excited about it because it doubles as a pour spout.
2015 D'Oliva-7821
This year’s blend has a medium robust, buttery taste profile making it perfect for salads, roasted vegetables and grilled meats. It is ready to be the final touch on your favorite foods.

We are excited once again to share with you the fruit (juice) of our labor! Order yours today!

Harvest Update and Photos

Harvest Day 2014 is complete! With a labor crew of 45 plus 15 friends and family we completed the harvest quickly. We started in the fog before sunrise and almost all the olives were off the trees by noon! Sadly this is because the harvest yield was especially low this year.
People often ask why a harvest is big or small, and the answer is usually “that’s farming.” But there were some good reasons why 2014 was a low yield year. One reason is olive trees are alternate bearing, meaning they have some seasons when they produce abundant fruit and others when they invest their energy into deeper roots. Another is the continued drought in California. Still another might be the impact of the olive fruit fly.

Whatever the reason, our harvest of less than one ton was about a third of what we had hoped for, and less than 40% of what we had last year. The good news is the olives looked fantastic. Honestly, they were nearly perfect!


Maria was the winner of our “guess the harvest” contest.

Though it was a hard half-days work, we had a lot of fun! Friends, family, and the cutest kids ever all helped. The labor crew was amazing as always, and our foreman Maria won the prize for most accurate guess of the total harvest.

The next morning Roy and I took the olives to Sciabica’s in Modesto for processing. We had a chance to taste the oil as fresh as it will ever be when it came straight out of the mill. The quality we saw in the olives on harvest day was obvious in the taste on milling day!

The 2014 harvest oil will be available in a few months, but unfortunately it will be in limited supply this year. We still have our awarding winning 2013 Estate Olive Oil available and there are even a few bottles left of the 2013 Late Harvest Oil. Now is the time to visit our new online store and stock up.

A foggy morning soon became a beautiful clear day.

A foggy morning soon became a beautiful clear day.



Friends and family helping with the harvest.

Friends and family helping with the harvest.

One of the cutest harvesters!

One of the cutest harvesters!

Our friend Paul was a huge help. Thanks Paul!

Our friend Paul was a huge help. Thanks Paul!

Roy was responsible for the weighing and loading of the olives.

Roy was responsible for the weighing and loading of the olives.


Who knew babies fit perfectly into belly buckets?!?

Who knew babies fit perfectly into belly buckets?!?


Olives weighed and loaded, ready for transport to the mill.

Olives weighed and loaded, ready for transport to the mill.

Time to celebrate with our work crew.

Time to celebrate with our work crew.

A toast to Harvest 2014!

A toast to Harvest 2014!

An Interview With D’Oliva’s Founder

We sat down with D’Aun Goble, the founder of D’Oliva, to hear a bit more about the brains (and beauty!) behind this delicious olive oil.
What was your inspiration to start a boutique Olive Oil brand?
“I wanted to do a ‘reinvent’ once my kids were grown.  We had the land available at our family ranch, and I love things that bring together hard work, friends, and good food.  After several years of weekend study at the Mondavi Institute’s UC Davis Olive Center, it was time to just take the plunge.”
Ranch Finals-7061
Why did you choose to plant the varietals that you did?

“There are six Tuscan varietals planted at D’Oliva. We intentionally chose these six because of the flavor profile they would create when blended together, resulting in an intense yet balanced olive oil. With the goal of pairing great olive oil with great food, D’Oliva has succeeded beautifully and I’m really pleased.”

Ranch Finals-7227

Tell us a little about the Goble Ranch, where D’Oliva Olive Oil is grown. 

“The D’Oliva Olive Oil orchard is situated on a family ranch in the small community of Sunol in Northern California. The 120-acre property has most recently been used for cattle and horses, though there are signs that it was terraced and farmed for grapes in the 19th Century.

The climate is much like Tuscany, with warm summers and cool winters, and the property is just far enough from the ocean to avoid consistent fog. The trees are planted on generous 18 foot centers to allow maximum lateral growth in the years ahead. Drip irrigation is used in the dry months of summer and fall and about 14” of rain falls in the winter (when it’s not a drought year!). Weeds are hand pulled, mowed or plowed in the spring. An 8 foot fence keeps the deer from munching on the trees, barn owls are beginning to occupy our beautiful owl boxes, and Killdeer Plover love to lay their eggs at the base of our trees in the spring. It’s a nice community of critters sharing in our land.”

What sets D’Oliva Olive Oil apart from other EVOO oils?
“We are fortunate to have wonderful quality olive oils in California. Unfortunately there are also many oils that claim quality, both in California and around the world, that just aren’t. We take a different approach and share the entire experience so you know exactly how the olives were grown, harvested, milled into oil, then bottled. Our aim is to have integrity in the entire process, and we share a little bit of ourselves in every bottle we make.”
What are some of the hardships you face during the year?
“The olive fruit fly is one of the worst problems and olive groves around the world are dealing with this pest. We are being vigilant to make sure they don’t destroy this year’s crop by monitoring the influx and spraying (with a pretty affective organic product) weekly.  Other than that, critters like gophers, squirrels and moles are determined to dig as many tunnels as they possibly can. Our ranch is often windy (which makes for a nice breeze when working), so keeping the trees staked well and maintaining a balanced canopy can be a challenge.”
Product Shots-8250
Will D’Oliva ever lose it’s boutique feel?
“Not a chance! With only 325 trees we are one of the smallest growers in California.  Our young trees have been great producers, but we will never have a warehouse full of oil.  And because the trees were planted on 18′ centers, hand harvesting will always be our only option (which also makes for a great harvest party!).”
What are your favorite recipe’s to use with D’Oliva Olive Oil?
“My go-to will always be as a salad dressing.  My favorite dressing includes D’Oliva Olive Oil, a quality flavored vinegar (pear chardonnay, fig balsamic, pomegranate vinegar…whatever works with my ingredients) and a good French sea salt. I also love using D’Oliva as a finish on a good steak, with garden fresh tomatoes and basil, with grilled vegetables, or in a savory cake.”
To order D’Oliva Olive Oil please check out our online order form. An online store is in the works and will be released later this year. Make sure to get the delicious 2013 harvest before it runs out!

Our Biggest Order Ever!

Summer has kicked in with high heat and clear skies, and the trees are responding!  The orchard looks good, and the fruit is setting right on schedule.
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Last month D’Oliva received its largest order ever with over 20% of our 2013 production going into some very lucky hands!  With our next harvest not available until the spring of 2015, we begin this summer with a much leaner inventory.
If you’d like to purchase the 2013 Estate or Late Harvest oils, place your order soon to assure you don’t miss out.  We also have a few half-gallon bottles of Estate oil, and our wonderful lavender soap is still available.

You can place your order here.
Time will tell what the yield will be for 2014, but we hope for another solid harvest.  If we keep getting orders like this, we’ll need all the oil we can get!

We hope your summer is filled with friends and family, great food and warm summer evenings.