Watch Our Olive Oil Process

We are the only restaurant in the U.S. with an in-house state of the art Certified Organic olive oil production facility.

Frantoio produces and bottles one kind of California Certified Extra Virgin Olive Oil. Our olive oil is made with only one ingredient: California grown freshest olives! For your convenience our olive oil is available through our on line ordering or you can pick it up at the restaurant.

Frantoio Restaurant patrons, during the crushing season (November and December), can watch the entire olive oil making process while enjoying an authentic contemporary Italian meal.

Award Winning Extra Virgin Olive Oils

FRANTOIO OLIO NOVELLO 2011  375 ml bottle $18.00

Award winning Frantoio Proprietor Select: This oil is a blend of 100% Tuscan varietals grown in California. With a lively aroma rich with green Pippin apples and herbs, the taste is medium-bodied with light, spicy overtones of almonds. The finish has a mild pungency that one would expect from a fresh oil.   With near perfect balance, this oil is an ideal all-purpose condiment, bold enough for drizzling over grilled vegetables, meats and poultry, yet light enough for a piquant salad dressing. In a handsome 375 ml bottle, the Proprietor Select is spectacular value!

We crush our own olives as well as olives for clients!

How the process works…

If you would like to come to us with your olives we will crush for you with our state of the art PIERALISI two phase machine. The process begins with a pre-crush in our granite Frantoio to facilitate the aroma. We then re-crush with the hammer mill to improve the poly phenols content. Next, we Molex at room temperature to avoid any heating to the paste, followed by centrifuge in our two phase separator. This process does not require added water and therefore produces the best Extra Virgin Olive Oil possible with your olives.
For more detailed information on the oil extraction process of olives using the traditional hand crafted two phase Pieralisi machine, hand made in Italy, this is a great article…

Answers to common questions (generally speaking):
• Most trees begin producing at year 4, about one handful per tree. They progress in quantity until about age 12 at which point, hopefully, the tree has reached %80-90 production level
• Olive quantity and quality directly impacted by yearly variances such as weather conditions and annual rain fall
• We are an organic certified facility so if you bring us organic olives w/ organic certificate we can produce your own organic olive oil
• We wash the equipment thoroughly every night with hot water to sterilize the machinery before the next days production
• Ideal delivery time is same day of harvest anytime before 8 pm. Call to arrange earliest possible delivery (for quality proposes)
• If you have only a few hundred pounds pickling may be a better option, although we do occasionally take clients with small quantities on a case by case basis, please call for inquiries
• WE RESERVE THE RIGHT TO REJECT depending olive quality, see attached contract, we accept only the finest
Now taking bookings for crushing.

Call event manager Bianca Valenti at 415 289 5777