Carlo's oils have a fruity taste on the front of the tongue and a
spicy feel on the back of the throat. Researchers now know that it's
the bite in the back of your throat that means the oil is full of
antioxidants and polyphenols that help keep the body healthy. Our
four Tuscan olive varieties, Frantoio, Leccino, Maurino and Pendolino,
provide a peppery green flavor good for meats, salads and most vegetables.
Top-grade extra virgin olive oils are perfect for finishing sauces,
drizzling on salads, vegetables, meats, chicken or fish and the pure
pleasure of dipping into with sourdough bread.
Our olives are picked mid November each year and within 24-36 hours our harvest is processed by Frantoio's in Mill Valley. See Frantoio's olive oil pressing process.
Some of our Olive devotees hard at work!
Marcia, the peony lady! Charles, the olive guy!