Extra Virgin Olive Oil (EVOO) has been revered and savored since the first harvest in Crete circa 2500 B.C. To be called extra virgin an oil must be mechanically pressed without the addition of heat or chemicals to extract or extend the oil. It must have a free fatty acid level less than 1%. It must pass an evaluation by a certified tasting panel and have no sensory defects. To be labeled as Estate Bottled oil, 95% of the fruit must come from the same property or groves. The color of extra virgin olive oil can vary from intense green to bright yellow, depending on the variety and time of harvest.
Grove 45 trees were imported from Tuscany in 1994. In 2004 Sicilian varieties were planted in a second grove. Grove 45 is organically hand farmed and harvested. Other than harvest and bottling all work is done by the founders, including hand labeling. Harvest is usually mid-November, and the fruit is generally 60% green to 40% black.
Grove 45 Extra Virgin Olive Oil has an intense green color and a robust, fruity, spicy flavor. It is the proud recipient of the California Olive Oil Council Seal of Excellence.