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Would you like to try Ancient Olive Trees Olive Oil?

$25

bottle

Our Olive Oil


In California, a majestic century-old olive tree orchard lives and inspires. As caretakers of these ancient trees, we know that growing exceptional olive trees is an elegant dance between nature and nurture.

Ancient Olive Trees Olive Oil is made with this same sensibility – we harvest our olives when they are green to create a richer, more fruit-forward tasting olive oil. Within hours of picking, we press our 100% California grown olives to capture a freshness that is distinctively ours.

A harmonious blend of early harvest Arbequina and Arbosana olives, our olive oil awakens the palate. Experience the tree-to-table flavor of Ancient Olive Trees Olive Oil.

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Olive Oil

FAQ


Early harvest Arbequina and Arbosana Olives are picked green and pressed within hours to seal in freshness. Ancient Olive Trees Olive Oil retains its grassy green hue from its source, freshly picked green olives. To ensure our olive oil yields tree-to-table flavor and exceptional quality, each varietal is taste-tested by millers. The silhouetted bottle design enhances any countertop and maintains superior freshness by filtering exposure to sunlight. Each bottle is proudly dated to guarantee a freshness that is uniquely California, distinctively ours.


Fresh Pressed

Early harvest Arbequina and Arbosana Olives are picked green and pressed within hours to seal in freshness.

Taste Tested

To ensure our olive oil yields tree-to-table flavor and exceptional quality, each varietal is taste-tested by millers.

Unique Bottle Design

This silhouetted bottle design enhances any countertop and maintains superior freshness by filtering exposure to sunlight.

Individually Dated

Each bottle is proudly dated to guarantee a freshness that is uniquely Californian, distinctively ours.


Tips


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Olive oil is technically a type of fruit juice. To maintain maximum freshness over a long period of time, store in a cool dark place.

Olive oil is ideal for high heat cooking like sautéing or deep-frying because it has a high smoke point. That means it can be heated at a high temperature (between 365ºF and 400ºF) before it starts to smoke or burn, giving food an unpleasant flavor.

Unlike wine, extra-virgin olive oil does not improve with age. Like all natural fruit juices, olive oil is seasonal and perishable. For the most vibrant flavor and greatest health benefits, check harvest or bottling dates.


Discriminating palates can taste the wide range of flavors that shine through in extra virgin olive oil. Flavor is indicated by type of olives, blends, growing regions and storage. Indulge your senses and become an olive oil aficionado by following these tasting recommendation:

See: Pour Olive Oil into a small plastic cup. Look at the color. Is it green? Gold? Take note of the natural color of the olive oil. If it’s cloudy, it’s likely unfiltered.

Swirl the olive oil for about 20 seconds. This will warm the olive oil and release the flavor. When tasting olive oil, it’s best to taste it at around 85ºF.

Scent: Put your nose to the cup and inhale deeply to get the aroma of the olive oil. Your nose can detect up to 10,000 different scents so you should have a lot of descriptors – herbal, floral, grassy…

Sip: Put a few drops of olive oil on the tip of your tongue.

Slurp: Literally, slurp by breathing in air. By adding air and slurping, you’ll get the olive oil in the back of your palate and expose more flavor. Notice the flavors – apple, artichoke, almond, pepper?

Swallow: Feel a tingle? The gentle stinging in your throat is a sign of freshness created by the polyphenols that make olive oil so healthy.

Recipes


Excerped from the book, “This is the title of the book” by Firstname Lastname.

recipe-aioli
Aioli is mayonnaise made with fresh garlic, and this addition gives the spread more backbone, It is traditionally served with Provencal fish stews but is equally good on potatoes, especially French Fries, and grilled vegetables.

AIOLI

About 1 1/4 cups


2 garlic cloves, peeled and minced
2 extra-large egg yolks, at room temperature
1 tablespoon (1/2 ounce) lemon juice, more to taste
1/4 teaspoon fine sea salt and freshly ground pepper
1 cup (8 ounces) medium extra-virgin olive oil
1 tablespoon (1/2 ounce) cool water

  1. Put the garlic, egg yolks, lemon juice, salt, and 4 grindings of pepper in a small bowl of a food processor.
  2. With the machine running, drizzle the extra-virgin olive oil through the feed tube, starting with a few drops at a time and gradually increasing to a thin stream. Make sure all the oil is emulsified, not floating on top, before adding more. The sound will change to a splat as the mayonnaise thickens. After adding about a third of the oil, stop the processor and scrape down the sides to make sure that the garlic is being incorporated. Add the remaining oil, then the water. Stop the machine and taste for acidity and salt, adding more if necessary.
  3. If you are not using the aioli immediately, transfer it to a small covered container. It will keep for 3 days in the refrigerator.

recipe-ice-cream
Pizzeria Pico in Larkspur, California, has a special machine that makes soft ice cream. The restaurant serves swirls of the ice cream.with a ‘generous topping of extra-virgin olive oil and a sprinkling of salt. Its a taste revelation. After sampling it, I began thinking about making ice cream with olive oil in it instead of on it and came up with this recipe. A robust extra-virgin olive oil replaces some of the. egg yolks, lending its special flavor. If you want to accentuate. the olive oil’s savory notes, sprinkle a little fleur de sel or even a grinding of fresh black pepper over each serving.

EXTRA-VIRGIN OLIVE OIL ICE CREAM WITH VANILLA BEAN

1 Quart


1 1/4 cups (10 ounces) whole milk
2/3 cup (4 2/3 ounces by weight) granulated cane sugar, divided
1/2 vanilla bean, split
3 extra-large egg yolks
1 1/2 cups (12 ounces) heavy whipping cream
6 tablespoons (3 ounces) robust extra-virgin olive oil at refrigerator temperature

The custard needs to be refrigerated overnight before churning, so make it a day ahead.

  1. Stir the milk and 1/3 cup of the sugar together in a saucepan. Scrape the seeds from the vanilla bean into the pan and then add the bean Bring the milk to a boil.
  2. Remove the pan from the heat, cover the top of the pan with plastic wrap, and steep at room temperature for one hour.
  3. Strain the milk through a sieve into a saucepan and bring it to a simmer,
  4. While the milk is heating, in the bowl of a stand mixer fitted with the whisk attachment, beat the egg yolks and the remaining 1/3 cup sugar over medium speed until the mixture is pale and thick. Turn the machine to low speed and slowly pour the hot milk into the yolks and sugar.
  5. Return the mixture to the saucepan and cook, stirring constantly, until the mixture thickens slightly and registers 160 degrees fahrenheit on an instant-read thermometer. Strain it into a bowl, stir in the cream, cover, and refrigerate overnight. 6. The next day, stir the olive oil into the custard and churn in an ice cream maker according to the manufacturer’s instructions.

recipe-guacamole
Persian limes, also called Tahitian limes, are larger than Key limes. They are virtually seedless, juicy, and vibrantly flavored. Many people use Persian lime olive oil but are unsure how to pair it with food., It is, a natural match with avocado and is the secret ingredient in the recipe, adding smoothness as well as flavor. (Persian lime olive oil also goes well on a beet salad.)

GUACAMOLE WITH PERSIAN LIME OLIVE OIL

1 1/2 CUPS


  1. Peel the avocados and discard the pits. Put them in a medium bowl and sprinkle them with salt, a few grindings of black pepper, and cayenne pepper. Work them with a potato masher until they are smooth but still contain a few lumps. Add the onion, cilantro, olive oil, and lime juice and mix using a stirring motion with The potato masher.
  2. If you will not be serving the guacamole immediately, put it in bowl, cover with plastic wrap directly in contact with the guacamole, and refrigerate. It is best served the day it is made.
  3. Bring the guacamole to room temperature before serving.

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Would you like to try Ancient Olive Trees Olive Oil?



$25

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Returns & Exchanges


What is your return policy?

We guarantee the quality of the oil we sell on our website. If you are not satisfied with your purchase, please return it within 30 days for a full refund in the form of the original payment, provided you have proof of purchase consisting of a receipt indicating the purchase of Ancient Olive Trees olive oil.

How can I return merchandise?

If you are dissatisfied with your purchase of Ancient Olive Trees olive oil, you may return it to us via US Mail. Before mailing your return, please write the words “Return for Refund” on the front of your receipt included with your original package you received from us. Please also include a complete description or reason why you are dissatisfied with your purchase. Then repack the product in the original packing materials used for shipping, and enclose your modified receipt. If you do not have your receipt please include a note letting us know why you are returning your purchase and how you would like us to proceed with your return, exchange, or refund. We recommend that you send your package by a traceable method and you are responsible for any return packaging and/or related shipping costs.

How long does it take for a refund?

After your returned purchase has been received by us, we will issue you a refund to your credit card account within 10 business days. Or, if you prefer, a refund by check will take up to 14 business days. Be advised that credit card refunds may not appear on your credit card billing statement for up to 2 billing cycles.