RADICAL FAMILY FARMS OLIO NUOVO 2025
Estate Grown · Cold Pressed November 6, 2025 · Town of Sonoma, California
Field Blend of Mission · Manzanillo · Kalamata · Frantoio and more · 250ml

Olio Nuovo means new oil in Italian.

Within hours of hand harvesting our estate olives on November 6, 2025, they were on their way to a certified organic mill in Sonoma for same-day cold pressing. No waiting. No warehousing. No ocean crossing. From our grove to the press to your bottle, as fresh as olive oil can possibly be.

This is our 2025 vintage. This is what olive oil tastes like when nothing is compromised.

The Grove:

Our certified organic olive grove sits in the town of Sonoma at the heart of the Valley of the Moon — a landscape so perfectly suited to Mediterranean agriculture that Spanish missionaries planted olives here in the 1700s alongside their mission grapevines. The same warm dry summers, cool nights, and well-drained volcanic soils that produce some of California's most celebrated wines create conditions that serious olive growers recognize immediately.

Thirty-plus estate trees. Four+ varieties. All certified organic. Hand harvested every November.

The grove is surrounded by hedgerows and our certified organic no-spray vineyard to ensure zero pesticide or herbicide drift onto our olives. What goes into our oil is only what we put there: sun, soil, water, and time.

100% Estate Grown. Every olive in every bottle came from our trees.

The Four Varieties:

Mission. California's original olive, brought by Spanish missionaries to Sonoma in the 1700s and grown on this same land ever since. Fruity and mild with a distinctly buttery finish. The historic soul of California olive oil and the anchor of our blend.

Manzanillo. Spanish origin, thriving in Sonoma's Mediterranean summers. Rich and slightly peppery with high polyphenol content. Adds body, depth and warmth.

Kalamata. The iconic Greek variety, entirely at home in the Valley of the Moon's warm dry climate. Robust, deeply fruity, with the distinctly Mediterranean character that connects this oil to its ancient roots.

Frantoio. The backbone of great Tuscan olive oil, finding its finest California expression in Sonoma's volcanic soils. Intensely grassy and peppery with exceptional polyphenol levels. The variety that makes Italian olive growers argue passionately about harvest dates.

These four varieties are harvested together as a field blend — pressed at the moment that best honors each variety simultaneously.

The 2025 Harvest:

Hand harvested November 6, 2025. Our olives are picked at a precise moment of ripeness — 60% green, 40% purple-green. This careful balance is intentional. Green olives yield oil with higher polyphenols, more peppery character and greater longevity. Purple-green olives add fruitiness, roundness and body. The blend captures both.

Same-day transport to a certified organic mill in Sonoma. Same-day cold pressing. The olives never sat. The oil never waited.

Bottled unfiltered at 250ml. The beautiful cloudiness you see is not a flaw, it is microscopic olive particles that carry concentrated flavor and nutrition. Shake gently before pouring. The sediment at the bottom of the bottle is proof of what this is.

The flavor:

On first taste: bright green fruit, fresh cut grass, a distinct white pepper finish at the back of the throat that signals high polyphenol content and genuine freshness. As it opens: Mission's buttery softness, Kalamata's fruity roundness, Frantoio's lingering peppery length. Complex, layered, and alive in a way that oil shipped across oceans and sitting in warehouses for months cannot replicate.

Why this matters:

Most olive oil sold in the United States, including oil labeled Italian, Spanish or Greek, has been found by independent testing to be adulterated, diluted, or months past peak freshness before it reaches American kitchens. California producers operate under some of the strictest quality standards in the world.

We go further. One farm. Thirty-plus estate trees. One town. Same-day pressing. Certified organic grove and certified organic mill. You know exactly where it came from, exactly when it was pressed, exactly what varieties are in the bottle.

Harvest date: November 6, 2025.

How to use it:

Olio Nuovo is at its most alive when used raw:

• Drizzle over warm sourdough with flaky sea salt — let it pool and soak in

• Finish soups and stews at the table — never in the pot where heat destroys polyphenols

• Dress simple salads — EVOO, lemon, black pepper, nothing else needed

• Pour over burrata with your ripest summer tomatoes

• Drizzle over silken tofu with our Duo Jiao and a scatter of scallions

• Drink a small spoonful straight — the Italian tradition and the truest way to understand what honest olive oil tastes like

Use it generously. Use it daily. This is what the Mediterranean diet actually means.

The health story:

Frantoio and Manzanillo are among the highest polyphenol varieties grown anywhere in the world. Fresh Olio Nuovo — cold pressed same day, unfiltered, from a single estate — carries polyphenol levels that filtered, aged, and traveled commercial olive oil cannot match. Polyphenols raise HDL cholesterol, reduce arterial inflammation, support healthy blood pressure, and protect blood vessel walls.

The Mediterranean diet's extraordinary cardiovascular record traces largely back to daily consumption of oil exactly like this — fresh, single origin, genuinely extra virgin, from trees grown in Mediterranean soil. Sonoma is that soil.

Olive Fruit Fly Management:

Our Sonoma grove uses Surround WP kaolin clay and Macabee trap monitoring for organic olive fruit fly management — no synthetic pesticides. The clay creates a physical barrier that protects the fruit through harvest. Our certified organic mill washes it completely from the olives before pressing, leaving nothing but clean estate grown fruit in the press.

2025 Vintage. Cold pressed November 6, 2025. Estate grown, town of Sonoma, California. Certified organic grove and certified organic mill. Unfiltered. 100% Estate Grown. Mission · Manzanillo · Kalamata · Frantoio. 250ml — approximately 17 servings.