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Olivas de Oro Olive Company


Dedicated to producing only the finest extra virgin olive oil, Frank Menacho personally manages every detail that goes into creating this distinctive California extra virgin olive oil. Our oils are all estate and sustainably grown. Our extra virgin olive oils are certified "extra virgin" by the California Olive Oil Council (COOC). Ideal Growing Conditions The oil begins with olives organically grown on the Menacho's Olivas de Oro 160-acre estate situated in the Northern California Sierra Nevada foothills. High above the frost line and well below the snow line, the long hot days and cool nights provide the perfect Mediterranean climate for the 93-year-old trees. Cold Pressing Process Mission, Manzanillo and Sevillano olive cultivars are harvested early in the season. This is when olives have the maximum aroma and minimum acidity. They are immediately pressed under traditional granite millstones. The Mission Blend Extra Virgin Olive Oil is hand blended by the Menachos from the Mission, Manzanillo and Sevillano cultivars resulting in a full-bodied unfiltered oil with an olive fruity aroma, herbaceous tones, tomato leaf and a peppery finish. This oil won a Gold medal in the 2005 Olive Oils of the World Competition. The Sevillano Extra Virgin Olive Oil is a well balanced unfiltered single cultivar oil that is fruity and buttery wtih a subtle peppery finish. This oil won a Silver medal in the 2005 Olive Oils of the World Competition. We also produce a superior Meyer Lemon Olive Oil, Basil Olive Oil and Garlic Olive Oil. Our flavored oils are not infused; they are produced by cold pressing the herb or citrus with the olives during the first press. Our Basil Olive Oil was a Silver medal winner and our Meyer Lemon Olive Oil was a Bronze medal winner in the 2005 Olive Oils of the World Competition.

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