Arbequina is an olive tree originally from the Catalonia region of Spain. Arbequina olives produce oil that is the most balanced of the three with a sweet, fruity, nutty and buttery taste. They are the first of the three varietals to ripen into the colors of cherry, gold, and purple. This is the predominant olive in our unique blend of extra virgin olive oil.
Koroneiki is a Greek olive tree, originally from Crete and grown there for around 3000 years. Koroneiki olives make an intense green oil that can create sensations on the palate like hot, bitter, astringent, and sweet. This olive adds the extra peppery tickle at the back of your throat, which is its high level of polyphenols. The higher levels of oleic acid and polyphenols in this olive oil increase shelf life.
Arbosana is a late harvest variety from the Alt Penedes' region of northeast Catalonia in Spain. It gives more of a green grassy, herbaceous flavor. The oil from this olive produces an intense green fruited oil with a balance of sweet, spicy, and grassy, with a strong astringency (a slight acidity or bitterness of taste).
We humbly believe that the care put into our olives year round makes it the best olive oil in the world. Fresh! Buttery! Peppery!
Our quest is to make the world's best premium extra virgin olive oil from our estate grown olives. We are located in the Sierra Nevada Foothills in the original Squaw Valley, California.
Adrian Joseph’s extra virgin olive oil is the naturally extracted juice from our fresh olives. Olives are hand-picked and field blended. At the mill, the olives are crushed into a paste, and the oil is physically extracted from this paste without the use of chemicals, solvents or heat. There are no additives.
Call, email or text for delivery for or pick up at reduced prices for olive oil and balsamic vinegar.
This 2021 video shows how our olives are made into oil. Take a look