In 1999, Monica and Michael Keller bought 10 acres in Loma Rica, California, and started Calolea Olive Oil. Their sole purpose was to produce the highest quality California extra virgin olive oil on the market. Calolea’s handcrafted olive oil has been certified "extra virgin" by the California Olive Oil Council and has an acidity level of 0.13%.
The olives on the Keller’s 100-year-old Mission, Manzanillo, and newly planted Tuscan olive trees are handpicked, custom milled and cold-pressed within 24 hours to create the finest olive oil possible. Calolea uses organic growing methods only and has grass and olive fed cattle that graze and sustain their orchards.
Calolea’s olive oils have always received award recognition, and they earn California Olive Oil Council’s Seal of Authenticity for "Certified Extra Virgin" every year. Calolea continues to rack up prestigious awards for their olive oils, including BEST IN CLASS and BEST IN SHOW, the highest award given at the competition, at the Los Angeles International Olive Oil Competition. They simply grow and produce some of the best olive oils in the world.