Olio Nuevo is artisan crafted and produced using sustainable practices. Our farm employs solar photovoltaics for nearly 100% of our power needs. We shred rather than burn all pruning, do not till to minimize wind erosion, use drip irrigation to all trees, and apply only organics to our fruit. We hand pick our olives and under-load our bins to minimize bruising. All fruit is milled within hours of picking to mitigate oxidation, using state-of-the-art Pieralisi equipment, a continuous, four-stage centrifuge process.

We also believe is sustaining our community. We employ disadvantaged adults to label and decorate our olive oil bottles, and pay above the minimum hourly wage to harvest our olives. This slows down the frenetic pace of “piece rates”, provides greater care of the fruit during harvest, and sustains a high-quality, local, farm labor team.

In limited quantities, we handcraft two distinctively different olive oils – our Olio Nuevo Spanish Arbequina and our Olio Nuevo Arbequina Blend.

Our Spanish Arbequina is an early harvest extra virgin using dominantly green arbequina fruit to capture the essence of its fresh, grassy taste. It features a fruity bouquet, most often associated with the aroma of wheat grass. It has a highly flavorful taste and distinctive peppery finish that surprises most people. Although quite flavorful, Olio Nuevo arbequina compliments rather than over-powers the foods it is served with, whether they are fresh or cooked vegetables, fishes, poultries, and even meats.

Our Arbequina Blend is created to offer a distinctly contrasting alternative to the intensity of our Spanish Arbequina. It is a late harvest equivalent, using relatively riper arbequina fruit, field blended with our estate-grown mission and manzinillo fruit. Our Arbequina Blend is softer, smoother, less bitter, and features a buttery viscosity with subtle flavors interacting from the blend of different olives. The Olio Nuevo blend is favored by those desiring less intensity in their selection.