Coppetti Olive Oil started in 2006 as a simple hobby. For several years we made enough oil to satisfy our needs and share with our friends and family. After falling in love with the process, in 2010 we decided to expand our Manzanillo grove so we could function as a boutique producer.

Our trees are rooted on the outskirts of Oakdale, California between the Stanislaus River and the foothills of the Sierra Nevada Mountains. Located in the agriculturally rich Stanislaus County of California's Central Valley, our soil is an excellent mixture of sandy loam and river rock.  This type of soil provides aeration for root growth, is quite permeable and has a high water-holding capacity, which makes it ideal for growing quality extra virgin olive oil. 

We maintain a chemical-free farming process and personally supervise the harvest of our olives to minimize leaves, dirt and damage.  The trees are hand harvested in early November and cold pressed within 24 hours to ensure ultimate freshness.  Coppetti Olive Oil tests at an oleic acidity rate of .31% or less, which refers to it's "extra virgin" (<1.0% acidity) quality.  In general, the lower the acidity, the higher the quality of the olive oil. 

As our olive oil is processed unfiltered, it is not uncommon to find a small amount of sediment at the bottom of the bottle.  We bottle to order and in small quantities to maintain maximum freshness.  With each years harvest you'll discover unique qualities and distinctive flavors. We hope you enjoy the simplicity of a handcrafted product