In 2004 the Talcotts planted on two rolling hills overlooking the San Francisco Bay. It was Napa county's first large olive grove in the Carneros region. From this grove the Talcotts have produced their third harvest of some of the finest olive oil available. The cool growing conditions of the Carneros region have tamed the harshness of the Tuscan oils, yet still allow the desired “peppery” character of a classic Tuscan olive oil. This olive oil will delight the palate, encourage savoring, and impress the most savvy of foodies.

The three thousand trees planted on the Talcott Carneros Estate are organically farmed and include only the richest, most delightful Tuscan varietals: Frantoio, Leccino, Coratina Taggiasca, Moraiolo, Casaliva, and Pendolino.

With just the right amount of cool breezes, Napa Valley sunshine, California rain, and James’ and Patricia’s passion, this year’s harvest has been recognized as one of the finest olive oils available. Talcott Extra Virgin Olive Oil  earned a Gold Medal at the prestigious California Olive Oil Council tasting, a Gold Medal at the 2008 International Restaurant Show, and just for fun, it took the Blue Ribbon at the Napa County Fair!  

Talcott Extra Virgin Olive Oil is a delicate olive oil which has a foundation of fruit flavors, but a definite robust, peppery finish. Due to the subtle nature and rich flavors of our olive oil, it is best used as an enhancement of fine cuisine rather than for cooking. You’ll find no finer dressing for your gourmet salads, a terrific and healthful substitute for butter or mayonnaise, and with the addition of your favorite spices, will make a delectable dipping oil or dressing for your best cuts of meat and poultry.