We've combed the West for the very best flavor experiences, all worthy of a culinary pilgrimage
Some of the best olive oil in the world is made in California, which has the kind of Mediterranean climate that olives (and grapes) love. The first trees planted in the state were brought by Spanish missionaries in the late 1700s, and it’s an enduring legacy: One of the most common varieties is still the Mission olive, descended from those original trees. California now has more than 200 producers, plus dozens of tasting rooms and shops with well-edited selections of certified extra-virgin olive oils.
- St. Helena Olive Oil Company in Napa Valley offers tastings and private sensory evaluation classes.
- The Olive Press in Sonoma allows you to make your own estate olive oil with fruit from your own trees on Community Days.
In the grocery store, look for a seal from the California Olive Oil Council, which guarantees that the oil is indeed extra-virgin. One of our widely available favorites: