Producer
Terra Savia (Olivino)
Contact: Yvonne Hall
Address: 14160 Mountain House Road Hopland, CA, 95449
Phone: 707-744-1114
Website: www.terrasavia.com
About Us
Terra Savia is a patchwork-family owned winery, olive mill, and farm started by European and American friends sharing a passion for food, wildlife, and land conservation. We first planted our olive orchard in 1998 and built our olive mill in 2005 on an existing vineyard. In 2018 we built a winery and now produce our own wines on the estate from the vine to the bottle. We are a team of 14 people from 3 generations farming, working, and often also eating together.
We grow five classic Tuscan olive cultivars and craft premium, certified organic extra virgin olive oils that are used mostly for finishing fine foods. We also offer an all-purpose Field Blend EVOO made from various local oils we milled. Olive growers in the area also rely on other services and products we provide.
Our olive orchard is located at 1800 ft in the oak woodlands straddling Sonoma and Mendocino counties, where the scenic Highway 128 leads to the Anderson Valley. We are blessed with a perfect, quasi-Mediterranean microclimate that is ideal for growing some of the highest quality olives in the state. Our five classic Tuscan cultivars – Leccino, Frantoio, Moraiolo, Pendolino, and Maurino – were selected specifically for their range of grassy, peppery, fruity, and nutty flavors.
The orchard now counts nearly 3000 trees and is certified organic by CCOF. Being 100% off the grid, we rely on our own fresh water springs and power our infrastructure with solar and wind energy. Our priority is wildlife protection and land conservation, so we have cultivated it with as little impact as possible by minimizing terracing, keeping the planted acreage to a minimum, and without removing any mature native trees.
To ensure the highest possible premium oil quality, olives must be carefully hand-harvested to prevent any bruising. We typically harvest when the olives are about 40%-60% ripe, as they turn from green to dark. Immediately after harvesting, we bring our crop to our nearby olive mill in Hopland, where we fully control process from milling to bottling. Lab results consistently show acidity in the 0.08% to 0.2% range, putting our extra virgin olive oil among the purest in the world.
For our traditional “olio nuovo”, or "new oil" that is enjoyed fresh off the press, we harvest a small batch a tad earlier than ripe for maximum pungency. This is oil that is harvested, pressed quickly then straight to the bottle without settling or filtering. At the end of the milling season, we also produce lemon extra virgin olive oil, which is made by adding Meyer lemons into the crusher when we process riper olives that yield a more buttery oil.
We grow five classic Tuscan olive cultivars and craft premium, certified organic extra virgin olive oils that are used mostly for finishing fine foods. We also offer an all-purpose Field Blend EVOO made from various local oils we milled. Olive growers in the area also rely on other services and products we provide.
Our olive orchard is located at 1800 ft in the oak woodlands straddling Sonoma and Mendocino counties, where the scenic Highway 128 leads to the Anderson Valley. We are blessed with a perfect, quasi-Mediterranean microclimate that is ideal for growing some of the highest quality olives in the state. Our five classic Tuscan cultivars – Leccino, Frantoio, Moraiolo, Pendolino, and Maurino – were selected specifically for their range of grassy, peppery, fruity, and nutty flavors.
The orchard now counts nearly 3000 trees and is certified organic by CCOF. Being 100% off the grid, we rely on our own fresh water springs and power our infrastructure with solar and wind energy. Our priority is wildlife protection and land conservation, so we have cultivated it with as little impact as possible by minimizing terracing, keeping the planted acreage to a minimum, and without removing any mature native trees.
To ensure the highest possible premium oil quality, olives must be carefully hand-harvested to prevent any bruising. We typically harvest when the olives are about 40%-60% ripe, as they turn from green to dark. Immediately after harvesting, we bring our crop to our nearby olive mill in Hopland, where we fully control process from milling to bottling. Lab results consistently show acidity in the 0.08% to 0.2% range, putting our extra virgin olive oil among the purest in the world.
For our traditional “olio nuovo”, or "new oil" that is enjoyed fresh off the press, we harvest a small batch a tad earlier than ripe for maximum pungency. This is oil that is harvested, pressed quickly then straight to the bottle without settling or filtering. At the end of the milling season, we also produce lemon extra virgin olive oil, which is made by adding Meyer lemons into the crusher when we process riper olives that yield a more buttery oil.
Practices
CCOF Certified Organic