Calolea

Calolea Olive Oil began in 1999 when Monica and Michael Keller purchased 10 acres in Loma Rica, northern California, to craft high-quality extra virgin olive oil. They handpick olives from century-old Mission and Manzanillo trees, plus newer Tuscan varieties, milling and cold-pressing them within 24 hours using organic practices. Grass and olive-fed cattle graze the orchards to maintain the land naturally. Now on 20 acres with a tasting room, their certified extra virgin oils, have earned top awards like Best in Show.