Extra virgin that’s extra good for the earth.

Founder Lee Hudson named this olive oil after his mother, a loving tribute that reflects the years of careful tending to the olive trees and fruit before bottling. Hudson grows Tuscan varietals around the sustainably grown vineyards, harvests in November, and has them locally pressed in Sonoma before bottling them unfiltered with friends and family. You’ll get notes of crushed green herbs with a spicy finish from this bright, lively oil. It’s excellent for salads or as a finishing oil. And we’re not the only ones who think this olive oil is great: It won a 2018 Good Food Award, given to companies who are “creating vibrant, delicious, sustainable local food economies.” We’ll toast to that.