Description
Ultra-Premium, Organic-Certified Extra Virgin Olive Oil
Grown, hand-harvested, and milled in the Santa Maria Valley, California
This is a micro-lot bottling created for collectors and serious culinary professionals. A medium-intensity Koroneiki with a perfectly judged balance of bitterness and astringency, it delivers a layered, long-lasting finish designed for finishing, not frying.
Why this bottle is rare
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Micro-terroir, coastal climate. The Santa Maria Valley’s cool marine layer and pronounced day-night temperature swings slow ripening and concentrate aromatic precursors. This is Koroneiki grown far from its native Mediterranean, expressing a distinct coastal California profile.
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Early-harvest selection. Picked at low maturity for peak phenolics and vivid green flavors. Early fruit typically yields far less oil than riper olives, which inherently limits volume.
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Hand harvest only. Olives are cut by hand to avoid bruising and oxidation. Anything with visible damage is rejected on the spot.
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Milled within hours. The fruit is crushed and cold-extracted the same day to preserve volatile aromatics and protect polyphenols.
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Gravity-clarified for months. The oil rests undisturbed, allowing particulates to fall naturally. No filtration media. Time does the polishing here.
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Organic-certified farming. No synthetic herbicides or pesticides. Soil health and fruit quality are prioritized over yield.
The cost, explained
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Scarcity by design. Early-harvest Koroneiki often requires roughly 1 to 1.5 kilograms of olives to net 100 ml of oil once strict selection and gravity clarification are complete. That is a deliberately inefficient way to make olive oil, chosen solely for flavor and stability.
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Best-barrel mentality. Only the top fraction of lots—those with exceptional chemistry and sensory scores—make the final blend. The rest is sold as standard premium oil. This bottle represents the narrowest cut.
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Time and labor intensive. Hand picking, same-day milling, and months of passive clarification tie up equipment, space, and capital for a very small outcome. The result is purity and precision in the glass.
Sensory profile
Green almond, artichoke, tomato leaf, and wild arugula on the nose. On the palate, a clean bitterness rises into a peppery, persistent finish characteristic of high-polyphenol Koroneiki. The texture is elegant rather than heavy, with remarkable clarity.
How to enjoy it
Use a few drops as a finishing oil where nuance matters: crudo, burrata, grilled white fish, heirloom tomatoes, bitter greens, dark chocolate, or vanilla gelato. Treat it like a grand cru; 2–3 ml per plate is enough.
Verified quality
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Lab-certified extra virgin. Independently analyzed by:
Baker Wine & Grape Analysis
825 Riverside Ave., Paso Robles, CA 93446
Certificate available upon request. -
Naturally rich in antioxidants and polyphenols. Our chemistry and gentle process preserve the compounds that support flavor, freshness, and shelf life.
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Low free acidity and impeccable freshness. Meets and exceeds international standards for extra virgin quality.
Farming and process notes
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Grown and harvested in the Santa Maria Valley
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Hand harvested to avoid bruising
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Milled within hours of harvest
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Stored undisturbed for months to allow natural gravity filtration
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Organic-certified
External Links regarding medicinal properties:
- The health benefits of olive oil are unrivaled
- Health Benefits of Olive Oil
- Olive oil nutrition facts
- Olive Oil: Health Benefits, Nutritional Information
- What’s New and Beneficial about Extra Virgin Olive Oil
- All About Olive Oil
Important note on wellness: Extra virgin olive oil is widely studied for its role in a balanced diet and for its antioxidant content. While many readers associate EVOO with benefits for heart health and inflammation markers, we encourage you to consult reputable medical sources for guidance and to treat this bottle first and foremost as a culinary luxury.
This Rare Edition is intentionally scarce and built for those who value provenance, process, and precision over volume. It is an experience measured in drops, not pours.

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