Calolea Extra Virgin Olive Oil

Our journey began in 1999 when Monica and Michael Keller purchased 10 acres in Loma Rica, California, with the dream of creating premium extra virgin olive oil. We started modestly, producing just 80 gallons of oil in the first year. However, the timing was perfect as Californians were yearning for high-quality olive oil.

Our olive oil is meticulously handcrafted and has been certified as 'extra virgin' by the California Olive Oil Council, boasting a low acidity level of 0.13%. We carefully handpick olives from our 100-year-old Mission, Manzanillo, and newly planted Tuscan olive trees, which are cold-pressed within 24 hours to ensure top-notch quality. Adopting organic farming methods, our grass and olive-fed cattle help maintain our flourishing orchards. Recently, we expanded by adding a stunning tasting room surrounded by 20 acres of historical olive orchards.

In 2008, we received the BEST IN SHOW award at the Los Angeles International Olive Oil Competition, a prestigious accolade that we have continued to achieve year after year, most recently in 2018. Our commitment to excellence is reflected in the numerous awards we continue to garner annually.