Quattro Extra Virgin Olive Oil | Pre-Harvest Report 2017
It's Almost Harvest Time!
And we are delighted to report that abundant rains have resulted in an orchard that is green and gorgeous. As we anticipate our greatest yield yet, we encourage you to order an extra bottle (or case) for you AND some for holiday gift-giving! 

If you are a regular and accustomed to emailing Burt your order, now's the time. Please indicate the number of bottles you wish to order, and they will be sent to you with an enclosed invoice after our harvest takes place. If your address has changed, let us know! Or, if you'd prefer to order and pay via PayPal or credit/debit card, those options are now available, making it easier than ever to treat yourself, your family and friends to the taste of award-winning, best of show, first in class Quattro Extra Virgin Olive Oil.  

Subject to weather conditions, we plan on harvesting October 21-22, milling the same day and bottling as soon as possible. We anticipate shipping in early to mid-November.
Win a free bottle of Quattro Extra Virgin Olive Oil
Log onto our Facebook page today and join the fun! Questions about olives, olive oil and Quattro Extra Virgin Olive Oil are posted every Tuesday and Saturday. Whomever answers the most questions correctly, (or comes the closest to a correct answer) by harvest-time will win one free bottle of Quattro Extra Virgin Olive Oil. Good luck to all!
#QuattroCustomerLove

“Your Olive Oil has made me an addict and a hoarder (but smart enough only to give 1/3 of my allocation away as gifts). 

It is just a question of time before those two impulses internally come to blows, and I will probably self-combust.” Kim
Our Story
Our family-owned and operated boutique olive oil concern started in 1998, when Burt and Raleigh Fohrman, their son Jeremy Olsan, and Jeremy’s wife Ann DuBay decided to make the finest extra virgin olive oil possible.

We wanted to produce olive oil the old-fashioned way, deciding to forego mechanical equipment (with the exception of a weed whacker), which means hand picking, field-blending and stone wheel cold-pressing our award-winning unfiltered extra virgin olive oil. Doing it our way is by far the most costly method of producing extra virgin olive oil, but the reward is there for the tasting.

WINNER OF BEST OF SHOW, FIRST IN CLASS, and GOLD MEDAL AT THE LOS ANGELES INTERNATIONAL EXTRA VIRGIN OLIVE OIL COMPETITION.

From our family to yours, with love and pride—salute!