OLIVE OIL MAKING
Crafting our award-winning organic olive oil at Wolfe Heights is an art. Precisely picked from late October to mid-November, our olives undergo delicate handpicking and prompt cold pressing, resulting in top-tier Extra Virgin Olive Oil. The photo on the left reveals the secret to our success—the multiple color variations in olives. The purple ones impart a buttery flavor, while the green ones bring the peppery polyphenol sensation.
Wolfe Heights’ owner, Felipe Martin, a UC Davis Master Miller Certificate graduate, cherishes the rich, peppery, and deeply herbaceous taste with a soft buttery finish. Join us in savoring this exceptional flavor, straight from our kitchen to your table!
OLIVE ORCHARDS
Immerse yourself in the symphony of flavors within our Wolfe Heights Extra Virgin Olive Oil, expertly crafted from a blend of Mission, Manzanillo, Gaeta, Pendolino, Barnea, Greek Green, and Nicoise olives. Our orchard, proudly certified organic by the California Certified Organic Farmers and USDA, is meticulously nurtured, sustained, pruned, and tended by hand.
Harvesting commences in late October, concluding in mid-November, ensuring the optimal development of flavor. Nestled in the heart of our estate, situated in the Sacramento Valley, our olive trees thrive in the ideal conditions of hot, dry summers and cool winters, with temperatures above 25 degrees. This meticulous care and perfect climate contribute to the exceptional quality you taste in every drop.
