Our Story

In 1999, Monica and Michael Keller bought 10 acres in Loma Rica, California, and started Calolea Olive Oil with a pure dream to produce quality extra virgin olive oil in California. The first year they produced just 80 gallons of oil, but their timing was perfect as Californians were hungry for quality olive oil.

Calolea’s handcrafted olive oil has been certified “extra virgin” by the California Olive Oil Council and has an acidity level of 0.13%. The olives on the Keller’s 100-year-old Mission, Manzanillo, and newly planted Tuscan olive trees are handpicked, custom milled and cold-pressed within 24 hours to create the highest quality olive oil possible. Calolea uses organic growing methods only and has grass and olive fed cattle that graze and sustain their orchards. They recently expanded with a beautiful tasting room on 20 gorgeous acres of historical olives.

In 2008 Calolea received the BEST IN SHOW award at the Los Angeles International Olive Oil Competition, the highest award given at the competition. Calolea has received a BEST IN CLASS award at the same competition over many years, most recently in 2018. Calolea continues to rack up prestigious awards every year.