Titi’s Extra Virgin Olive Oil, named in memory of Lee’s mother, reflects years of careful tending to the trees and fruit before bottling. The olive trees are spread throughout the ranch, providing soft borders around vineyards. Olives are handpicked in the cool of November, a fitting ending to the bustling vineyard season. The olives are locally pressed in Sonoma, unfiltered and bottled by our friends and family.
Due to June rains during bloom, 2011 marked our lowest yield of olives in 10 years. The resulting, limited availability oil is vibrant and green, with strong notes of crushed green herbs and a spicy finish. We recommend using this oil to create lively salad dressings, to roast summer vegetables with, or to add as a final topping to almost any meal.