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We expect to release our 2026 Olio Nuovo in November. We are aiming to open preorders in early November and begin shipping around the middle of the month.

Olio Nuovo is olive oil at its youngest, bottled shortly after milling and before filtration. Harvest is agriculture, so an exact date can move around a little depending on the fruit, weather, and how the season unfolds. We announce the release through our newsletter as soon as we know exactly where we stand.

Our regular filtered 2026 extra virgin olive oil will follow after harvest, usually early in the new year.

Our current filtered Frantoio Extra Virgin Olive Oil is from the 2025 harvest.

We harvest once a year in the fall. During harvest we also release a small amount of the new crop immediately as Olio Nuovo. The rest of the oil settles, is filtered, and goes into temperature controlled storage before release.

We put the harvest year and lot information on the product page whenever it matters. If you are looking at something older on our site or in a blog post, keep an eye on the date. Olive oil changes every year, and so do the lab numbers.

Our Frantoio EVOO is made from Frantoio olives grown here on our farm in San Martin, California. We harvest the fruit and mill it here in our own olive mill.

We also make a few limited oils from other cultivars grown by farmers we work closely with. When the fruit comes from another farm, we say so. We would rather tell you exactly where something came from than turn estate grown into a vague quality claim.

The farm and mill are USDA Organic and Regenerative Organic Certified.

Our 2025 Frantoio EVOO tested at 417.8 ppm total polyphenols.

That number changes with the cultivar, crop, harvest timing, and year, so an older number you find in a blog post may belong to a different harvest. We update the current number when we have new lab results.

We care about polyphenols, but we do not think they are a score for olive oil. A great oil should also smell good, taste alive, and make food better. Bitterness and pepperiness are part of that picture, not the whole show.

We ship orders from San Martin, California. Standard retail shipping is $8 to the West, $9 to the Central states, and $10 to the East and remaining states, with free standard shipping on orders of $100 or more.

Most orders leave the mill the next business day. If you need an order by a particular date, especially for a gift or event, send us a note and we can tell you what is realistic.

You can find rates, timing, weather notes, and order help on our Shipping & Ordering page.

Yes. For personal orders, our volume discounts start at five larger units. We also have separate pricing for wholesale and resale accounts, restaurants, corporate gifts, and bulk olive oil.

If your order is unusual, send us a note. Weddings, restaurant projects, and large gifts rarely fit neatly into a dropdown menu.

Olive oil is seasonal. Once we sell through a crop or a limited lot, it may genuinely be gone until the next harvest.

Our new harvest begins in the fall, Olio Nuovo usually appears in November, and the filtered new crop oil follows after harvest. Other products come and go on different schedules.

If there is something specific you are waiting for, our newsletter is the easiest way to hear when the new crop is released.

Yes. Choose Local Pickup instead of delivery when you check out. We will send you another email when your order is ready.

Pickup is at our mill at 11811 Monterey Highway in San Martin. We are normally here Monday through Friday from 10:00 AM to 5:30 PM, and we can often arrange another time if you contact us ahead of time.

We do not have a formal tour program or a farm store right now.

That said, we like having people who are genuinely interested in olive oil come by. If you let us know ahead of time, we can usually find a time to taste some oils, show you the mill, and take a look around the farm. Harvest is a different animal, so availability can be limited in the fall.

Keep it somewhere cool and dark, with the container closed when you are not using it. Heat, light, and oxygen are what age olive oil fastest.

For an oil like our Frantoio, the best quality window is generally around 18 to 24 months from harvest when it has been stored well. Higher polyphenol oils tend to be quite stable, but olive oil is still food, not a bottle of wine you are trying to save forever. Buy good oil and cook with it.

Our 3 liter pouches are particularly good for longer use because the bag collapses as oil is dispensed, so you are not replacing the oil you pour out with a big headspace of air.