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. Their first year they produced just 80 gallons of oil, but their timing was perfect as Californians were hungry for quality 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. Their oils are certified "extra virgin" by the California Olive Oil Council with an acidity level of just 0.13%. Grass and olive-fed cattle graze the orchards to maintain the land naturally. Now spanning 20 acres with a tasting room at 68 Tennessee Lane in Bangor, California, their certified extra virgin oils have earned top awards. In 2008, Calolea received the BEST IN SHOW award at the Los Angeles International Olive Oil Competition, the highest award given at the competition. They have also received a BEST IN CLASS award multiple times, most recently in 2018, and continue to rack up prestigious awards every year. Their product range includes Arbosana, Arbequina, Tuscan, and Mandarin Orange olive oils.