Welcome to the Central Coast Olive Company. We are a family-run boutique olive oil producer, located on California's Central Coast, where olives (and vineyards!) thrive. Our mission is to produce the freshest, highest quality, extra virgin olive oil and to provide YOU with the opportunity to enjoy and savor it! We also offer a Balsamic Vinegar from Modena, Italy that we personally blend and estate bottle that pairs perfectly with our oil.
The extra virgin olive oil is our pride and joy, and we are happy to add even more joy with our new large 700 ml (24 oz.) Basquaise bottles from France.
"EnJOY this great value!"
Our 400 Mission olive plants as they arrived on the farm in Paso Robles. They will be planted and carefully tended - pruning and harvesting by hand and applying organic pesticides only. The result? Our premium estate grown Extra Virgin Olive Oil!
The trees have matured and are bearing beautiful fruit. After harvest in November, the olives are rushed (within hours!) to our local mill for pressing into the luscious extra virgin love oil we love!.
We are proud to earn the EVOO certification from the California Olive Oil Council. Our oil has undergone rigorous chemical and sensory testing and is maintained in stainless steel containers until bottled and delivered to you. The finest, freshest olive oil possible!
A GOLD medal at the NYIOOC World Olive Oil Competition! This is the world’s largest and most prestigious olive oil contest and its annual listing of award winners is considered the authoritative guide to the year’s best extra virgin olive oils.
A SILVER medal at the Los Angeles International Extra Virgin Olive Oil Competition! This is one of the top ranking Olive Oil competitions in the United States and fifth world-wide - we are thrilled with the honor!
A SILVER medal from the premier organization committed to encouraging the production of high quality California EVOO.
Information About Olive Oil
What does Extra Virgin mean?
Pure healthful olive oil to the highest of standards set by the California Olive Oil Council (certified sensory and chemistry values).
What should I be looking for when I taste olive oil?
Pleasing aroma, buttery, grassy, lingering bitterness, intense flavor with a peppery finish.
What causes olive oil to go bad?
Heat and light. Always buy EVOO in a dark colored bottle.
How long does olive oil keep and how should it be stored?
A high polyphenol EVOO can last 40 months or better, if stored properly. Pantry storage is fine.
Why are some oils cloudy, and some have sediment on the bottom?
Sediment might occur from not letting the oil settle long enough. Sometimes the olive oil might have been kept cold, and a wax like sediment settles on the bottom of the bottle. Heating the bottle for a few minutes will dissolve the substance at approximately 105 degrees. If there is actual sediment in the bottle there is a possibility the oil can become rancid in just a short period of time.
Is extra virgin olive oil better than other grades of olive oil?
EVOO is the best olive oil in the world, milled to the highest standard. Other oils may not be healthful.
Why do some olive oils cost more than others?
High quality EVOO requires more intense labor and handling from the tree to the mill. These costs must be passed on to the consumer.
How can I be sure that the oil I'm buying is actually extra virgin?
Sometimes it is impossible to know. In California, look for the COOC (California Olive Oil Council) certification seal on the front of the bottle for sensory and chemistry certification. You MUST read olive oil labels.