|Olive milling / pressing services to the public...
Regalo is pleased to offer olive milling / pressing services to the public at Omaggio Farm.
We are the southern-most public olive mill in California and have years
of experience making premium extra virgin olive oil and pressing and
bottling custom orders of premium extra virgin olive oil for families,
estates, resorts, chefs, colleges and universities, and even other
premium olive oil companies.
is important to ensure you receive the highest quality extra virgin
olive oil possible. The most important determinant of the quality of
your oil will be how quickly we are able to press your olives once they
have been harvested. The sooner, the better. We make the following
1. Contact us via
email to arrange and reserve a pressing date. Reservations are critical
as the fall pressing season becomes very busy very quickly. We will not
be able to press your olives without a reservation. We will need all of
your contact information including name, address, phone, and email
2. Let us know how many
trees you will be harvesting or give us an estimate of the tonnage you
expect to deliver. Let us know how you will contain your olives. (For
smaller lots, we suggest large plastic trash cans such as are available
at Target or Home Depot.)
3. Send us your pressing deposit of $250. Make checks payable to Regalo Extra Virgin Olive Oil, Inc. and mail to:
Regalo Extra Virgin Olive Oil
283 Carne Rd.
Ojai, CA 93023
reservation is not confirmed until receipt of your deposit. Due to
staffing and preparation requirements for pressing, your pressing
deposit is non-refundable if pressing is cancelled within one week of
the reserved date.
4. Let us know if
you will be providing containers for your extra virgin olive oil, or
you would like us to provide containers. Advance notice is required so
that we can have what you need available when it is needed. Gallon jugs
($2.50 per), 5 gallon food-grade buckets ($15 per) and larger
containers (price variable). We are also happy to bottle, cork, seal
and label your special extra virgin olive oil (see below for details).
Plan on harvesting your olives entirely on the day before pressing.
Olive harvesting is a very labor-intensive activity. Make sure you have
enough labor to ensure harvesting all of your fruit quickly so that it
can be pressed promptly, all at once.
Arrange to have your olives shipped to us immediately after picking, or
early the next morning. This will allow us to press your olives the
morning after harvest in the most timely fashion for public milling,
ensuring you the highest quality extra virgin olive oil possible. (The
free acid content– a prime indicator of freshness and pressing quality
- of our production last year was 0.03%, far below the industry
standard for “extra virgin” olive oil of 0.5%). Please make sure you
have identifying information on your olive containers.
On receipt of your olives they will be weighed. Pressing prices are
based on the weight of delivered olives. Our standard charge is $450 /
ton. Payment is due at the time of delivery, and a pressing agreement
will be provided for your signature.
We are able to press smaller lots of olives (less than 1,000 lbs) at a
significant discount of $250 per lot, provided they can be combined
with other small lots to achieve sufficient volume to run our imported
Italian Pieralisi press. For combined lots, the oil produced will be a
blend of the combined olives and the oil will be divided between the
clients based of the weight of olives they contributed to the combined
run. Early scheduling and confirmed reservations are essential as
coordination of a number of clients is necessary.
Your fresh premium extra virgin olive oil will be available to pick up
the day following pressing. Same day, late pick up, and custom bottling
orders must be arranged in advance.
|How much extra virgin olive oil should I expect to get?
modern pressing will usually produce between 24 and 40 gallons of extra
virgin olive oil per ton of olives, depending on the variety. A mature
olive tree will produce about 40 lbs of olives, and about 1 gallon of
oil. The color of your olive oil – whether clear, golden or green, will
depend on the variety of your olives. Because of the efficiency of our
modern centrifugal Italian Pieralisi press, essentially all of the oil
from your olives will be extracted as “extra virgin”, provided it is
harvested and delivered to us promptly.
|When should I harvest my olives?
are harvested once a year, in the fall to early winter. Olives
harvested early in the season will generally be green and have a high
polyphenol content (important to the health benefits of extra virgin
olive oil). This improves the shelf-life and will help achieve a lower
acid content in your oil. However, early harvest extra virgin olive oil
may be very harsh and caustic, necessitating allowing it to rest for
months to mellow. Harvesting late, when the olives are generally dark
purple, will generally produce a milder, fruitier oil with a lower
polyphenol content. We like to have the best of both, and recommend
harvesting when about 1/3 to ½ of the olives on your trees have begun
to take on a purplish hue, while the others are still green. Every year
is different, but in Southern California, this is usually in
mid-October to November.
|What kind of olives to I have?
an expert can tell by looking at the fruit or olives, and I haven’t met
one yet who can do it. Some olive trees have a characteristic
appearance, but for the most part they’re very hard to distinguish from
one another. Olive varieties from Europe imported especially for making
olive oil are fairly new to the US (meaning the west coast). Therefore,
if your trees are very big and old, they are probably from the Spanish
era. Most of these older California olive trees are Mission, which make
decent extra virgin olive oil, and Manzanillo, which don’t (they are
very pulpy, watery and messy with little oil). We do not recommend
going to the time and expense of harvesting and pressing Manzanillo
|Regalo Milling Agreement Form
Click here to download the agreement form...