We source our olives from various locations in California, always prioritizing quality above all else. This means that from year to year we may change olive varieties and where we source our olives. For our 2020 harvest, we sourced our ENHANCE olives from a single estate in California’s Central Valley. Meanwhile, our TRANSFORM olives came from two different California estates, one in the Bay Area and the other in Central Valley.
We also heavily prioritize milling because it can completely make or break an oil. As a result many of our decisions revolve around the mill and the miller. This year we worked with our dear friend Kathryn Tomajan (founder of Fat Gold), a miller who’s generously consulted with us on our milling and olive sourcing so that high quality has never been a roll of the dice.
Our Olive Varietals
Our goal with ENHANCE and TRANSFORM is to always offer medium and robust intensity oils that can, well, enhance or transform dishes! While we may change the varieties we use each harvest, we will always let you know here, on our site, what you'll be receiving in your bottle.
Currently, ENHANCE features a medium intensity, filtered olive oil made with California-grown Picual. This Spanish olive is the world's most-planted variety, and when picked early it produces extra virgins high in phenols (spicy antioxidants, that is). Our ENHANCE has notes of fig tree, tomato leaves, green almond and banana, and is reminiscent of a crisp spring morning in southern Spain.
TRANSFORM is a robust intensity, filtered olive oil made with a blend of California-grown Frantoio olives. One of Italy’s most popular olive varieties, Frantoio typically yields bold, herbaceous extra virgins. Ours is beautifully balanced, with notes of dried Italian herbs and dusty rose -- it will transport you to a hot summer afternoon in Tuscany.