70% Frantoio and 30% Moraiolo, this extra virgin olive oil is heavy on the fruit with a floral backdrop, reminiscent of white tea. Quite robust, this oil is packed with polyphenols. Dip fresh grilled bread or use this to transform a good ole fashioned primavera. Not certified organic.
Every now and then we come across a farm product that is true to the old-school philosophy of producing slow food; where variety, taste and quality outweigh quantity and convenience - we love that! Meet Susan Ellsworth and Colin Dixon of Flatlands Oil & Mill, a husband and wife duo that are bucking the agricultural trend to go big on acreage and small on olive varieties. In fact, they are going in the complete opposite direction. Dixon and Ellsworth are located in Winters, CA, where they are continuing the tradition of organically farming and milling their olive oil alongside their mentors and friends, Mike and Dianne of Yolo Press. Their grove includes sixteen varieties of olives, a wide range of perennial and annual crops, hedgerows and an active habitat that help to promote a healthy and diverse ecosystem for their orchard. These trees require few fertilizers and minimal pest management, which make them an ideal crop for sustainable farming. Flatlands believes in getting oil to their customers that is as fresh as it can be. That's why each bottle is marked with the date harvested.
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