Located at the gateway of Sonoma Valley in California’s wine country, The Olive Press welcomes visitors and locals to enjoy the most highly awarded and acclaimed extra virgin olive oils made in the United States. We are a small company with a commitment to quality and flavor that guides every step in the crafting of our olive oils from orchard to bottle. We offer a rich array of selections from delicate to robust, perfect for every palate.
We are proud of our history and the legacy of Edward Stolman. The Olive Press was the first olive mill in Sonoma, founded by Edward (Ed) a brilliant and caring entrepreneur. He established the values of quality, care, and sustainability that continue to guide our every step. Fred and Nancy Cline purchased The Olive Press in April of 2013, at the behest of their dear friend Ed Stolman. He knew that the tradition of integrity, quality, and attention to detail would be carried on by the Clines, who have 30+ years of experience with Cline Cellars Winery, as well as Jacuzzi Family Vineyards, and The Mizpah Hotel. Today we continue in his footsteps, ever mindful to keep Ed’s integrity, quest for excellence and attention to detail thriving in the business that he loved so dearly.
We believe sustainable practices, carefully tended fruit and mindful farming builds the foundation for quality. Our mission is to always delight our customers with artisan foods and collectibles that they can enjoy and savor as part of their healthy and happy life. We insist on using only the best hand-harvested fruit, traditional milling, patient racking, taste evaluation and small lot bottling. We are proud and honored to help educate, share and sustain the rich tradition of making olive oil with our local community and our worldwide customers. Our mantra is to uphold Ed Stolman's vision and carry it forward from the sun, to the soil, to the branch, to the bottle, to the table.
Meet Our Millers
From left to right Paul, Teresa, Val and Sergio. We are proud of our hardworking team, led by our General Manager, Teresa Hernando. They work side-by-side during the busy harvest and milling season. They demonstrate day in and day out what it takes to be a great team.
Although they work long hours, they will also tell you it's the best time of year. They get to see the olives they tend all year pressed into heart-healthy olive oil. They are also the very to first taste our Olio Nuovo each year.
If you visit during October or November, we hope you'll get a chance to see the milling in action.