About Our Award Winning California Olive Oil
Our award winning Italian Tuscan oils are made from green early harvest olives, producing high polyphenol extra virgin olive oil (EVOO). The oils are delicate, light, buttery, with a mild bitterness and crescendo of a peppery finish. The olives are a blend of: Frantoio, Leccino, Maurino, Pendolino, Taggiasca varietals.
We are organic but not certified. All harvesting is done by hand, first press, cold pressed and UNFILTERED for maximum flavor. We are certified by the California Olive Oil Council (COOC). California EVOO are some of the finest oils in the world. LA International and NY International Olive Oil Competitions 2011, 2012, 2013, 2015, 2016, 2017, 2018, 2019 and 2020 awards are listed on our site under AWARDS. Many other competitions are included, with more coming. We are always in the top three. Gold, Silver, Bronze including Best in Class, Best of Show.
Drizzle our nutritious, healthful Mediterranean diet EVOO after roasting, grilling and steaming. Perfect for dressings, dips, baked goods, salads and fun foods. Replacing butter with EVOO in recipes is flavorful and more healthful. Pairing our high quality extra virgin olive oil with Balsamic or other flavored vinegars is delicious.
FDA approves scientific evidence suggesting that daily consumption of about 1.5 tablespoons of oils containing high levels of oleic acid may reduce the risk of cardiovascular disease. As they replace fats and oils higher in saturated fat, total daily calories do not increase. A long time goal of San Miguel Olive Farm is producing high oleic EVOO. Our labels offer helpful information for the caring consumer.
Reasons to use high polyphenol olive oil: skin care, hair infusion, stretch marks, relief while nursing. Massaging with this oil is non greasy and dissolves in the skin. Olive oil has been used for thousands of years as a healing agent. The medical profession is using our high polyphenol olive oil. It is soothing to the brain for children with autism.