In 1999, Monica and Michael Keller bought 10 acres in Loma Rica, California, and started Calolea Olive Oil. 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 hand crafted 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 hand picked, custom milled and cold pressed within 24 hours to create the highest quality olive oil possible. Calolea uses organic growing methods only and have grass and olive fed cattle that graze and sustain their orchards.
In 2008 Calolea received the BEST IN SHOW award at the Los Angeles International Olive Oil Competition, the highest award given at the competition. In 2004, 2005, and 2006, Calolea received the BEST IN CLASS award, and Calolea continues to rack up prestigious awards every year.