We are two sisters in the Santa Cruz Mountains who wanted to bottle up our love of wild places, wild flowers and well-nurtured olives. We harvest varietals of Tuscan olives that thrive in our coastal climate. The result is a bold extra virgin olive oil, harvested from our orchard and pressed just for you.
Our olive oil is only available at the Saturday Aptos, California Certified Farmer’s Market (located at Cabrillo College, 8am-12pm), on our website, and now at Companion Bakeshop in Aptos. Our oils are also on the menu at the lovely restaurant Persephone and at Companion Bakeshop (their light & fluffy loaf is our very favorite bread pairing!).
Who We Are.
Sisters-in-law Jamie de Sieyes and Kim Null took over the orchard in 2018, guided under olive farmer/grower/producer Chris Banthien, who planted the grove from a small group of 100 trees imported from Pescia, Italy in 1994. Her award-winning olive oils were loved by her customers, and we’re proud to carry on her hard work. The orchard is now 2,000 trees and 8-acres strong, with great yields and trees perfectly shaped for our kids to climb.
Wild Poppies extra virgin olive oil is hand harvested in the hills of Aptos, CA. We press our olives with care in San Ardo, California alongside miller Greg Traynor of 43 Ranch. Our oil is stored and bottled tin by tin in our barn. We are members of and certify our oil through the California Olive Oil Council, and also conduct a chemical certification through Baker Labs in Paso Robles, California.
Why We Make Olive Oil.
Every November, as the leaves turn on the persimmons and the days slant and shorten, we now turn our attention to this olive orchard, eager to turn small fruits into a big taste on your kitchen table. Wild Poppies is small-scale business with a big heart. Our love for local food and farms with a desire for family-friendly careers led us to produce olive oil. We're thrilled to provide high quality olive oil to our neighborhood and community, a network of good people who love cooking good food.