Nearly 20 years ago, the idea of Rancho El Molino Olive Oil was just a dream. In fact, it was not the original dream. The Gonzalez family had always talked about having a family winery. And so, courses were taken at the University of California at Davis and ultimately it was concluded that a winery was not financially feasible. And so the dream was put on hold for time.
But oldest daughter, Marisol, told her dad, “Don’t worry dad. Something else will come along.” A few months later, the family received a brochure for a course at UC Davis entitled Sensory Evaluation of Olive Oil.
Following completion of the course, Rancho El Molino was born. Not only was the founder to become a member of the California Olive Oil Council Taste Panel certifying California olive oil as extra virgin, but he was fortunate enough to be trained in Italy along with several members of the COOC taste panel to become a taste panel supervisor.
And the Rancho El Molino brand was born and along with it, the family dream became a reality.
Today, Rancho El Molino Olive Oil produces an award-winning extra virgin olive oil blended from Northern California-grown Arbequina and Ascolano olives. We strive to capture the herbaceous green flavors of sun-kissed olives along with an aromatic hint of grass, flavors of green almonds, green bananas, green olives and tomato leaf with a slight nutty flavored finish. All this signifies the freshest of California olive oil.
Whether you are a food novice, foodies like us or just like really good food, Rancho El Molino works very hard to produce the best California extra virgin olive oil available.
Let us know what you think! We know you will savor every drop of this fresh oil from California. As we say at our table: Buen Provecho!