5 Sonoma Wineries That Make Extra Virgin Olive Oil
Harvesting olives. Photo credit Jordan Vineyard & Winery
Sonoma County's Mediterranean climate, characterized by golden summers and moody winters, is more than just a postcard — it is an environmental sweet spot that nurtures two of the world's most storied crops: wine grapes and olives.
While the region’s global reputation was built on everything from bold Cabernet Sauvignon to cool-climate Pinot Noir and Chardonnay, the olive tree has always been the quiet, silver-leafed neighbor in the background. Interest in olive oil production expanded notably in the 1990s, as artisanal food practices gained traction, and vintners began to explore the potential of Sonoma terroir for olive oil.
Today, you'll find an increasing number of Sonoma vintners pressing estate-grown extra virgin olive oil alongside their flagship bottles. The ethos is identical across both crafts: low-intervention, small-batch, and deeply rooted in the dirt. It's the kind of artisan production — often sustainable or biodynamic — that values quality over volume.
Here are five Sonoma standouts: four wineries that turn out exceptional oil, and one legendary ranch that started with the olive and invited the grape to the party later.
The Tuscan Blend olive oil. Photo credit Gloria Ferrer
Gloria Ferrer isn't just a staple of the Carneros landscape; it was one of the earliest sparkling wine houses in the region, founded by the Ferrer family as a nod to their Spanish roots. Today, the estate farms 335 acres of vineyards alongside several hundred olive trees that produce a limited, highly sought-after olive oil each year.
The winery produces two distinct estate oils. The 2024 Tuscan Blend Extra Virgin Olive Oil is a cold-pressed blend of five Italian varietals: Frantoio, Leccino, Coratina, Maurino, and Pendolino. It's robust and peppery, the kind of finishing oil that invites a crusty loaf of bread or a grilled steak. For something more delicate, the Arbequina is a buttery, elegant option and a hat tip to the family's heritage in Spain. Both are available at the winery shop and online, though they tend to disappear quickly.
23555 Arnold Drive, Sonoma, 707-933-1986, gloriaferrer.com
Olio Nuovo from The Olive Press, which is now on the Jacuzzi Family Vineyards estate. Photo credit The Olive Press
Founded in 1995 by the late, legendary Ed Stolman, The Olive Press was among the first commercial olive mills in Sonoma County, and it has become a fixture in the state’s olive oil landscape. In 2013, the legacy passed to the Cline family, who moved the operation to their Jacuzzi Family Vineyards estate without missing a beat on quality.
The heart of the operation is a 40-acre organic grove at Catapult Estate, where olives are handpicked and quickly milled at a state-of-the-art Pieralisi facility to retain their character. The range is extensive, spanning robust single-varietal oils to olive oil–based apothecary goods. It’s a worthwhile stop for those interested in the craft, with tastings available daily at the Sonoma showroom and Napa’s Oxbow Market.
24724 Arnold Drive, Sonoma, 707-931-7516, theolivepress.com and jacuzziwines.com
Olive oil from Jordan. Photo credit Jordan Vineyard & Winery
Jordan Vineyard & Winery has long been recognized for European-style Cabernet and Chardonnay, but the estate’s attention to detail extends beyond the cellar. On Jordan’s Alexander Valley property, the olive groves are managed with the same careful planning and precision applied to the vineyards.
The 2024 Jordan Estate Extra Virgin Olive Oil is notable for its balance and clarity. Tasting notes include bright lemon peel, subtle pine nut, and a faint white pepper, culminating in a smooth, buttery finish. It pairs naturally with fresh pasta or grilled vegetables, and it can also be used creatively in dishes such as vanilla ice cream with a small pinch of salt, where the interplay of sweet and savory highlights the oil’s nuanced flavors.
1474 Alexander Valley Road, Healdsburg, 707-431-5250, jordanwinery.com
McEvoy Ranch olive oil flavors include garlic, basil, and lemon. Photo credit McEvoy Ranch
McEvoy Ranch occupies a distinctive place among Sonoma producers. Unlike the others, it began as an olive operation before expanding into wine. Founded in 1990 by Nan McEvoy, the ranch started with roughly 1,000 imported Italian seedlings and a commitment to careful cultivation.
Today, McEvoy Ranch operates as an organic, self-sustaining estate. Even the spent olive pomace is returned to the soil as compost, supporting the farm’s closed-loop practices. The estate is particularly known for its Olio Nuovo, a fresh-press oil released shortly after harvest with pronounced green and peppery notes, and its Agrumato oils, in which citrus is milled together with the olives to produce an integrated, layered flavor profile. While the estate also produces small-lot wines, olive oil remains the primary focus.
5935 Red Hill Road, Petaluma, 707-778-2307, mcevoyranch.com
Benziger’s olive oil collection. Photo credit Benziger Family Winery
Benziger is the soul of Sonoma's biodynamic movement, treating their 85-acre estate on Sonoma Mountain as one giant, living organism. While their wines are legendary, their olive groves are some of the most historically significant in the county, with heritage trees dating back to the 1860s.
The estate’s Biodynamic Estate Olive Oil is a field blend of Leccino and Maurino olives, hand-harvested from approximately 900 trees. The resulting oil is mild and fruity, with a measured peppery note that provides balance. Because the estate prioritizes biodiversity over volume, production is limited, and the oil is generally available only at the Glen Ellen tasting room.
1883 London Ranch Road, Glen Ellen, 707-935-3000, benziger.com