This Olive Oil is the stuff of legends.
It is grown and made by Philip Aquith, a fourth generation Olive farmer in Ojai, California, where thousands of gnarled, centuries-old trees grow. Here, the Olives are picked by hand and pressed immediately to ensure critical freshness and rich, 385 mg/kg polyphenol content. The fresh blend, milled this past November, includes tree varieties that are virtually impossible to find in the US — such as Frantoio, Leccino, Pendolino, and Arbequina. Resulting in a vivid green Oil with vibrant, peppery notes balanced by softer fruit, and a high smoke point that’s perfect for dipping, finishing, roasting, and baking.