For Foodservice Chefs

 

From our California ranches to your professional kitchens, we’re committed to providing you the highest quality extra virgin olive oil freshly created right here in the US.  We believe that in every delicious plate you serve, every ingredient matters, and it all comes together with our award-winning fresh flavor that matches no other.  We are proud that some of America’s leading restaurants, chefs, and culinary institutions are naming California Olive Ranch as their selected provider of quality olive oil. 

Foodservice packaging available to our professional kitchen partners. Email us for more information.

 

Read what chefs are saying about us


Dan Kluger

Dan Kluger, ABC Kitchen, New York, NY
“Your olive oil really makes a difference in the dishes we create. It really pushes them over the edge, and the taste sells itself. California Olive Ranch oils are so good, they speak for themselves.”

Mark Peel

Mark Peel, Campanile, Los Angeles, CA
“At Campanile, I’m making a Giant Ravioli with Spinach, Ricotta and Egg Yolk. I finish it with a drizzle of the California Olive Ranch Limited Reserve. The Limited Reserve has an intense fruitiness and an intense bitterness which is the perfect balance.”

Suzanne Goin

Suzanne Goin, AOC, Lucques, Tavern, Los Angeles, CA
James Beard Foundation winner
"My favorite is California Olive Ranch's Arbequina Extra Virgin Olive Oil. Arbequina’s fruitiness is the perfect olive oil to finish off a roasted pear and endive salad, or drizzle to enhance a seasonal gazpacho.”

Alice Medrich

Alice Medrich, James Beard award-winning chef and cookbook author, Berkeley, CA
"Because of California Olive Ranch, I've stopped buying inexpensive imported olive oils in favor of California oil. I cook with it, drizzle it on all sorts of savory foods from asparagus and poached eggs to desserts such as vanilla ice cream or a slice of chocolate torte. It's affordable, fresh, and delicious and I use it regularly to experiment with new desserts.”

Marie Simmons

Marie Simmons, cookbook author and food writer, James Beard award-winning chef, Richmond, CA
"California Olive Ranch oils are my go-to oils for all my cooking needs. I am drawn to the soft fruit and sweet buttery notes of the Everyday California extra virgin olive oil and the slightly more fruity Arbequina. For bigger flavored foods, I reach for Miller’s Blend, a more pungent oil.”

Fran Costigan, cookbook author
“I am very pleased with the California Olive Ranch Oils, and specify them in my classes and recipes.”

Paula Wolfert

Paula Wolfert, Julia Child/James Beard/M. F. K. Fisher award-winning cookbook author, food writer
“In the past 4 years, I've switched to California Olive Ranch Arbequina exclusively in my cooking. In fact, all the recipes using olive oil in my new cookbook, “The Food of Morocco” due out this fall, all were created with your Arbequina.”

Katie Button, Cúrate Tapas Bar, Asheville, NC
“I am thrilled to be quoted in association with your excellent oil. As you know I am a big fan of California Olive Ranch. I absolutely love California Olive Ranch's olive oils. We are currently using the Arbequina to finish just about every dish on our menu, in addition to making a mayonnaise based on this olive oil and an olive oil ice cream. It is a wonderful product.”

Rich Torrisi and Mario Carbone, Torrisi Italian Specialties, New York, NY
“California Olive Ranch olive oil, made in California, is lighter in flavor and perfect for fish and vegetables.”