Filigreen’s 7-acre olive grove follows the high-density growing system found throughout our orchards. Most of these are planted in the Spanish varieties of Arbequina and Arbosana, well-suited to Anderson Valley. Together, they produce a buttery, rich oil with just the right amount of bite.

Elsewhere on the farm, at vineyard row-ends and across a mixed hillside of vines and fruit trees, stand our Leccino and Frantoio olives of Tuscan origin. These are grown as standard trees and hand-harvested as late in the season as weather allows for maximum flavor development.

Our olives are milled at Olivino’s state-of-the-art, certified organic facility in Hopland, just over the hill from the farm. The oil is cold-pressed within hours of harvesting.

Both the fruit and the finished oil are handled with the same care and intention we bring to everything we grow, a product once described by a customer as “liquid alchemical gold.”

Organically grown olive oil is rich in antioxidants and polyphenols that support heart health, reduce inflammation, and protect cells from oxidative stress.

Our biodynamic farming practices foster a cleaner, more nutrient-dense oil that reflects the vitality of the soil at Filigreen Farm.