Due to abnormal weather patterns that heavily stressed olive trees last year, our company didn’t produce enough olive oil to last from one production
season to the next. The winter of 2014 was far too mild in Southern California, and the lack of “chill hours” was very hard on fruit trees. With Nature so far
out of balance, olive growers experienced the smallest harvest in 2 decades.
Responding to our customers’ request that we continue offering premium extra-virgin olive oils during the next seven months - from May-December, until the
2015 oils have been milled, bottled and readied for sale - we decided to take interim measures. Our Master Miller painstakingly researched and sourced
olive oils of exceptional quality, choosing them for their rich flavor, potent nutritional value and high smoke point. These sourced extra-virgin olive
oils were produced in Australia, Chile, Israel and Spain, and were blended by our Miller in our production facility. (NB: Both France and Italy lost 70% of
their 2014 harvest to a huge infestation of the olive fruit fly and whitefly caused by over-abundant cold rains.)
The blends our Miller created range from mild and fruity (PROVENÇALE), to fresh and grassy (TUSCAN), and robust and peppery (ANDALUCIAN). They have already
received rave reviews from visitors who come on Wednesdays (1-4 pm) and Saturdays (10 am-4 pm) to our free tours & tasting. Our ever-popular
“Signature” variety is not included for now but will be back for the 2015 Season.
For our 5 infused extra-virgin olive oils, the infusions were made into the Provençale for the LEMON and MANDARIN and into the Tuscan for the BASIL,
ROSEMARY and GARLIC. The infused oils have grown in popularity over the past few years for their versatility.
: In our grove located in the East end of the Ojai Valley, our olive trees began budding 6 weeks ahead of schedule this spring. During the past few days,
pin-size minuscule olives have been appearing – always a happy sight! Thanks to extensive pruning and much more rain than last year, the 2015 crop is
sturdy and promises to be abundant.
We anticipate releasing the 2015 Season extra-virgin olive oils by December 1, in good time for holiday gifting. To your health!
Ojai Olive Oil, Inc. was founded by Ronald H. Asquith (1932-2013) in 1999, a year after he acquired 35 acres of land in a the East end of the Ojai Valley. The land’s attraction was the heritage grove of over 100 olive trees that had been planted between 1860 and 1880 in a small a canyon nestled up against the foothills.
When the lab test results in Cordoba, Spain determined the trees to be a reputable Spanish variety called Lechin de Sevilla, Ron decided he would reclaim the olive grove and build an olive oil company. The same year he milled olive oil for the first time, in 2000, he began planting varieties of olive trees: 2 French cultivars that are mild in intensity of flavor (Columella and Picholine), 3 Italian cultivars, mild in intensity (Frantoio, Leccino, Pendolino), another Spanish (Hojiblanca), and a Sicilian (Noccelara del Belice), robust and medium-strong respectively. In 2011, the company acquired its organic certification.
The first competition in which our olive oils competed was organized in Germany by the gourmet magazine Der Feinschmecker, and they earned top awards! In 2013, our “Signature” EVOO was awarded “Best Of Show” by the California Olive Oil Council.” Nowadays, our company is known not only for the outstanding extra-virgin olive oils it produces, but also for the wide variety it offers.
Ojai Olive Oil is your Local Source for the Best Extra Virgin Olive Oil, Balsamic Vinegar, and All-Natural Cosmetics in California. Family Owned & Operated since 1998, our Permaculture Farm is 100% Organic.