Olivos Del Mar


The Makelas’ trees produced their first crop of fruit in 1984. They drove the olives to Porterville, where a mill owner showed the Makelas the process of turning olives into oil: washing the fruit, pouring it into the grinder, turning the mix into a porridge, centrifuging the sludge to separate the oil from the water and waste, and finally racking the oil in barrels to allow sediments to settle out during weeks of idle storage.
Today, with fruit grown along the Gaviota coast north of Santa Barbara, Chad Makela prepares a number of boutique olives and related products.

Featured In

         

Savory Box                Cal-Italia Box         

Featured Products

    

Organic Olives