Meet the Farmer

After years of farming lavender in Northern California's Capay Valley, Sherri Wood planted olives and began producing extra virgin olive oil from the farm's groves.

Today, Capay Valley Olive reflects the same commitment to quality, transparency, and hands-on farming that has guided the farm from the beginning. From harvest timing to milling decisions, every step is focused on producing oils that express both the fruit and the growing season.

In 2026, Capay Valley Olive earned Best of Show for its French Blend and Best of Class for its Coratina olive oil at the California State Fair Olive Oil Competition.

How We Produce Our Oil

Olive oil quality is determined by timing and care.

Our olives are hand-harvested at peak ripeness from our Capay Valley farm and transported promptly to Chacewater Winery & Olive Mill. Milling within hours of harvest helps preserve freshness, flavor, and balance while minimizing bruising or damage to the fruit.

Extraction is carefully managed, and the oil is handled and stored to protect its integrity from mill to bottle. We focus on straightforward production practices that allow the fruit and the growing season to define the oil.