Estate Extra Virgin Olive Oil

Bricoleur Vineyards strives to craft the best, extra virgin olive oil in Sonoma County, California, that honors the extra virgin olive oil making traditions of Italy and Spain.

Olive trees are among the oldest cultivated trees in the world, flourishing in and around vineyards for thousands of years. We have planted more than 200 olive trees thus far and craft estate virgin olive oil in the Old World spirit of Italy and Spain. Our grove includes Leccino (leh-CHEE-no), Frantoio (fran-TOY-oh), and Pendolino’s (pen-DOUGH-leen-oh) varieties from Italy as well as Arbequina’s (ar-beh-KEY-nuh) from Spain. The Sonoma County climate is similar to that of the Mediterranean, with warm, sunny days and cool, crisp nights—optimal for growing both grapes and olives.

Once the optimal ripeness is achieved—typically after the wine harvest, in November or December—the olives are handpicked into bins. The fruit is then transported to Olivino, a local mill in Hopland. There, the olives are processed in a certified organic facility, cold-pressed within 12 hours of when they were harvested. The oil is never heated or filtered during the milling process. Extra Virgin Olive Oil is the only cooking oil crafted without the use of chemicals and industrial refining. After the oil rests for two months, it is bottled and labeled by hand in small batches.

Our Estate Extra Virgin Olive Oil has a deep, golden hue and rich texture, thanks to the full ripeness achieved from a later harvest. Pretty aromas of butter and dried grass lead to a round, buttery palate with notes of dried grass and marcona almonds. The finish is smooth with lingering hints of white pepper.