Olive Hill Farm
Best Local Olive Oil, August 2008
Gus Sousoures was an Intel engineer in Portland, dabbling in growing fruit trees, before moving south and establishing Olive Hill Farm. This year his six-year-old olive grove in Santa Ynez produced 300 gallons of oil, pressed at Figueroa Farms two miles away. The flavor is grassy, its opening flourish finishing in a subtle decrescendo. The oil comes from the Lucca tree, a cultivar adapted from the Italian Frantoio at UC Davis. Sousoures and his wife, Melinda, sell their oil ($20 for 375 ml) at Santa Barbara farmers’ markets, and they plan to expand soon to the Santa Monica market.