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


Chef Parke Ulrich_75

Parke UlrichWaterbar, San Francisco, CA
“The versatility of California Olive Ranch extra virgin olive oil is what I love about it. Butter is one dimensional, whereas olive oil can take on many different flavors and be used in many different preparations."


Perry HendrixAvec, Chicago, IL
California Olive Ranch extra virgin olive oil has an interesting depth and range of taste, which can add layers of flavor to my food. I also like its versatility. We use it in everything at Avec, from deep frying to finishing a dish."


Anthony Coffey, Torrisi Italian Specialties, New York, NY
“I love using California Olive Ranch extra virgin olive oil because of the soul and harmony it brings to the simplest of ingredients. A fresh quality oil does not overpower but carries and elevates whatever product you are using it with, creating a simple yet complex flavor profile."

 

John AdlerFranny's, Brooklyn, NY
“I love California Olive Ranch extra virgin olive oil because it is luxurious without being overwhelming.  It transforms food from delicious to extraordinary without overwhelming the components of the original ingredients."


Ryan PollnowCentral Kitchen, San Francisco, CA
“I love California Olive Ranch extra virgin olive oil because of its complexity and variety.  Whether you're after a peppery finish to a vegetable dish, a grassy component on a raw fish application, or even a buttery characteristic in a dessert, extra virgin olive oil can do all that and so much more."


Brad Farmerie, PUBLIC, New York, NY
“I like to use California Olive Ranch in a variety of ways as a cooking medium - marinating meat before cooking, using it for sautéing and shallow frying, all the way to confit and deep frying.  We also use it for a wide variety of finishing with extra virgin olive oil as a drizzle, a dressing, an infused oil or a powder.”


Alejandro Rodriguez
NOPA, San Francisco, CA
“I love California Olive Ranch because it is natural, more nutritious and tastes delicious.”

 

Tony Ferrari, Hillside Supper Club, San Francisco, CA
"We love California Olive Ranch extra virgin olive oil because of its light texture but what healthy richness it adds to food. The sheen it gives to salads and crudos is like nothing else.”

Johnathan Sutton, Hillside Supper Club, San Francisco, CA
"Our approach to olive oil is simple find an amazing producer like California Olive Ranch that takes pride in their product from the soil, to harvest, and the first press into the bottle."

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.”

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.”

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