5 Great California Olive Oil Producers with Mills Onsite
Harvester Buckets. Photo Courtesy of Calivirgin
California’s finest olive oil is its freshest olive oil. It's not just the harvest date, but how quickly the olives are milled after being picked. Dedicated California olive oil producers grow, harvest, and some mill their own olives to optimize freshness. Estate-driven artisans such as Calivirgin, Frantoio Grove, Il Fiorello Olive Oil Company, Kiler Ridge Olive Farm, and Pasolivo stand out for their commitment to encompass the entire process, from tree to table. Growing their own fruit, milling on-site, and managing production, these producers deliver some of the best premium California olive oil, reflecting terroir, craftsmanship, and a commitment to quality that mass-produced brands cannot match.
A common theme among all five olive oil producers is a commitment to delivering their interpretation of freshness, flavor, and expression of place. Each producer does so in their own way. Let’s explore these five olive oil producers and what makes their olive oil distinctive.
Calivirgin Groves photo credit Cori Solomon
Lodi’s agricultural roots extend beyond its vineyards, and olive oil production complements the region’s wine culture. Just as grape growing defines much of Lodi’s landscape, olive trees thrive in the same climate, reinforcing the long-standing connection between wine and olive oil.
A leading example in Lodi is Calivirgin also known as Lodi Olive Oil Company and Coldani Olive Ranch. Fourth-generation farmer Mike Coldani and partner Nick Kerns have transformed row-crop land into 120 acres of olive groves. Their operation reflects a deep respect for the land, blending tradition with modern techniques to produce high-quality extra-virgin olive oil.
Calivirgin prides itself on its milling process, which preserves freshness and flavor. After harvest, the olives are immediately transported to the mill to prevent oxidation. They are mechanically crushed and cold-extracted within hours of picking, preserving vibrant aromatics and nutritional value. This process, certified by the California Olive Oil Council (COOC), ensures that no chemicals or excessive heat are used and that the oil maintains low acidity. By controlling every step from grove to mill, Calivirgin captures the distinct characteristics of its olive varieties, primarily Arbequina and Koroneiki. Calivirgin also produces other Italian cultivars, including Frantoio and Leccino.
Calivirgin’s milling approach also extends to flavored oils. In this process, fresh fruits, herbs, and peppers are crushed alongside the olives rather than infused later. They co-mill, a process that yields oils that capture the olive's purity and the brightness of the additional ingredients. Whether producing a classic extra virgin blend or a citrus- or herb-driven oil, Calivirgin’s commitment to immediate milling and cold extraction ensures that each bottle reflects the essence of Lodi’s agrarian culture.
In 2021, the family opened Calivines Winery and Olive Mill, which features a new tasting room offering comprehensive olive oil tastings and curated pairings.
Frantoio Grove photo credit Cori Solomon
In Morgan Hill, a city just south of San Jose, Frantoio Grove’s owner, Patrick Martin, a sixth-generation farmer, brings both heritage and innovation to olive oil production. After working in the coffee roasting industry, Martin returned to his family’s farm in 2020 with a deep appreciation for craft and process. That awareness is evident throughout the grove, where he approaches olive cultivation with a philosophy rooted in stewardship. He views the land, trees, and surrounding ecosystem as interconnected elements that must be nurtured together.
Patrick’s approach is similar to permaculture, a design concept some farmers use that promotes plant interactions through diversity, stability, and resilience. Ultimately, it creates balance in the ecosystem by nurturing surrounding plants.
Patrick Martin with Frantoio Olive Oil photo credit Cori Solomon
A distinguishing feature of Frantoio Grove is its commitment to regenerative and organic farming, along with its rare dual certification as both a regenerative and an organic-certified olive farm and mill. The farm comprises 97 acres, of which 30 are planted to Italian varieties, primarily Pendolino and Leccino. The grove focuses on producing oils that reflect varietal character and environmental responsibility. Pendolino contributes a delicate, fruity profile, while Leccino offers a softer, slightly sweet expression. Together, they create a balanced blend that reflects the grove’s Italian inspiration.
In addition to its signature extra-virgin olive oil, Frantoio Grove produces small-batch, estate-driven oils that emphasize seasonal variations and the purity of each harvest.
Another important aspect is Frantoio Grove’s intentional milling process. Olives are harvested at optimal ripeness and transported immediately to the on-site mill, minimizing the time between tree and crush. There, they undergo carefully controlled cold extraction, with temperature, oxygen exposure, and the slow churning of milled olives closely monitored to preserve aromatics and antioxidants. By milling in small batches and maintaining strict control over every stage, from harvest timing to extraction, Frantoio Grove ensures freshness, complexity, and a true expression of the fruit. This hands-on approach mirrors Martin’s background in coffee roasting, where attention to subtle nuances can transform the final product, yielding vibrant olive oils that reflect their terroir. Read more about Frantoio Grove .
Ann Fiorello Sievers photo credit Cori Solomon
Situated in the fertile Suisun Valley, Il Fiorello Olive Oil Company reflects both artisanal craftsmanship and agricultural heritage. Founded in 2005 by Ann Fiorello Sievers and her husband, Mark, the estate began modestly with a small grove and a hand press and has since grown into a certified organic operation with thousands of trees representing Mediterranean varieties. Today, they produce a diverse portfolio that includes award-winning extra-virgin olive oils, co-milled oils, where fresh fruits are crushed with olives, and crafted balsamic vinegar reductions, along with pantry items such as honey and preserves sourced from the farm.
Il Fiorello Entrance photo credit Cori Solomon
Il Fiorello’s production centers on its milling facility, designed to preserve the fruit’s integrity from harvest through bottling. Its custom-built Pieralisi mill operates as a continuous, closed system that limits oxygen exposure, a critical factor in preserving freshness, aroma, and polyphenol content. Using a two-phase extraction process with both a decanter and a separator, the mill produces exceptionally pure olive oil while maintaining efficiency and consistency. This state-of-the-art system, capable of processing large volumes quickly, allows the Sievers to mill their olives and those of others at peak freshness, ensuring the oils retain vibrant flavors and meet stringent extra-virgin standards.
Il Fiorello’s commitment to the community is evident in its annual Community Milling Day. This long-standing tradition brings small growers and those with a couple of olive trees to the mill, where their olives are blended into a shared Suisun Valley blend. The experience revolves around families gathering, sharing meals, and connecting over their shared appreciation for olive oil. This event, now an annual ritual, underscores Il Fiorello’s role not only as a producer of exceptional oils and vinegars but also as a place where the community comes together. It fulfills Siever’s commitment to the Suisun Valley community.
Kiler Ridge Mill photo credit Cori Solomon
Perched atop Kiler Canyon Road in the Willow Creek District AVA, west of Paso Robles, Kiler Ridge Olive Farm commands sweeping views of the surrounding valley. Founded in 2005 by Audrey Burnam and Gregg Bone, the 58-acre farm is home to more than 2,700 olive trees representing seven Italian cultivars: Frantoio, Leccino, Maurino, Pendolino, Coratina, Taggiasca, and Nocellara del Belice. Paso Robles' Mediterranean climate and chalk-rich soils provide ideal growing conditions for these varieties, enabling Kiler Ridge to produce oils that reflect both Italian heritage and California terroir.
It began with a trip to Tuscany, where they discovered the remarkable flavors of olive oil. Inspired by this experience, they felt there was a need for high-quality extra-virgin olive oil in California. Soon after, Audrey and Gregg moved to Paso Robles, setting out to create their own olive oil farm. They designed and built their straw-bale farm building, which houses their mill. They began producing and selling their estate-grown, certified extra-virgin olive oil in 2010.
Today, Kiler Ridge remains a hands-on operation, with the owners actively involved in every step of the process, from orchard management and harvesting to milling and educational tastings.
View at Kiler Ridge Olive Farm
Kiler Ridge believes each olive variety contributes its own distinctive character. Frantoio offers herbaceous, peppery, and fruity notes, while Leccino provides a mild, balanced profile. Maurino is aromatic and delicate; Pendolino adds complexity; Coratina delivers robust flavors and high polyphenol content; Taggiasca contributes buttery sweetness; and Nocellara del Belice brings grassy richness and fruit-forward flavors. Together, these cultivars form the foundation for both the farm's acclaimed single-varietal oils and its flagship Tuscan blend.
The olives are hand-harvested and cold-pressed within hours of picking to retain their freshness, flavor, and beneficial antioxidants. Certified by the California Olive Oil Council, Kiler Ridge produces oils known for their robust flavor, grassy notes, a peppery finish, and exceptional freshness. Through tastings and tours, the farm also educates visitors on the differences between authentic extra-virgin olive oil and mass-produced alternatives. The goal is to give the consumer a deeper appreciation for one of the world's most versatile culinary ingredients.
Pasolivo Tasting Room in Willow Creek District photo credit Cori Solomon
Nestled among the rolling hills of Paso Robles wine country, Pasolivo Olive Oil is an award-winning California extra virgin olive oil producer. The grove utilizes sustainably farmed practices. The company grows more than 7,000 olive trees on its ranch and oversees the entire process from orchard to bottle, including milling the olives on-site within hours of harvest to preserve freshness and flavor. Their single-origin oils range from buttery and mild to bold and peppery, reflecting the unique terroir of the Willow Creek District in Paso Robles.
In 2012, Pasolivo entered a new chapter when the Dirk family, led by Brian Dirk, president of the Troy Group in Costa Mesa, purchased the ranch. The family fell in love with the historic property, once owned by the legendary Hollywood director King Vidor, and committed to preserving its beauty while expanding the Pasolivo brand. Since the acquisition, the company has continued to invest in sustainable farming, harvesting, and milling practices that have helped elevate Pasolivo.
Pasolivo Olive Oil photo credit Cori Solomon
Unique to Pasolivo and enhancing the experience is its commitment to olive oil education. General Manager Marisa Bloch Gaytan is a certified Level 2 Olive Oil Sommelier who guides guests through tastings that highlight flavor profiles, food pairings, and the nuances of premium extra-virgin olive oil. Visitors can sample a wide range of oils alongside balsamic vinegars, salts, and spice blends while learning how factors such as harvest timing and milling techniques influence quality. The tasting experience has become a favorite stop for travelers exploring Paso Robles wine country.
Guests can enjoy Pasolivo at two distinct locations in Paso Robles. The lovely scenic ranch tasting room on Vineyard Drive offers orchard views and an immersive tasting experience set amid Coast Live Oaks, while Pasolivo Downtown on Park Street offers a convenient downtown setting for tastings and shopping. Each location has its own vibe.
From Grove to Bottle: California Olive Oil at Its Best
These five producers show us that the California olive oil industry is about more than growing olives. By cultivating their groves and controlling the milling process, they preserve the freshness and character of their oils from harvest to bottle. Whether situated among the vineyards of Lodi, the undulating hills of Paso Robles, the fertile lands of Suisun Valley, or the countryside of Morgan Hill, each producer highlights a distinct expression of place, craftsmanship, and innovation. They elevate California olive oil worldwide and help consumers appreciate the artistry behind each bottle of authentic extra-virgin olive oil.