A distinctive blend of Mission, Manzanillo, and Picholine olives yields this complex olive oil with fresh floral and woody notes, and a buttery smooth finish.

The olives are hand-picked and pressed within twenty-four hours of harvest using a state of the art cold extraction method.

The olive grove is terraced on a hillside 1,400 feet above the Pacific, adjacent to the Fontanella family home in the Santa Ynez Canyon of Pacific Palisades, Southern California.