All of Calolea olive oils have been awarded the "Seal of Quality" from the California Olive Oil Council since 1999 and numerous awards from all over the world!
The small family farm attributes it's superior tasting oils to their unique growing terroir. Calolea's olive trees were planted over 100 years ago in the same way the Spanish Missionaries planted their orchards.
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 COOC and has an acidity level of 0.13%. The olives on the Keller’s 100 year old Mission and Manzanillo trees are hand-picked, custom-milled, and cold-pressed within 24 hours to create the highest quality oil possible.
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.