Good Ground: Rooted in History

Words and photos by Lifestyle staff

Just outside Lindsay, California, rows of gnarled olive trees stretch across a quiet grove, their roots digging deep into the soil of the San Joaquin Valley. These trees, many planted over a century ago, are at the heart of Olivaia’s OLA, a boutique olive oil company run by husband-and-wife team Giulio Zavolta and Dr. Rachelle Bross. But this is about far more than olive oil. It’s a story of history, resilience, and a deep commitment to preserving the land’s agricultural legacy.

California History, Growing Strong

When Giulio and Rachelle first took over the abandoned orchard, they didn’t realize the treasure they had found. “When we came here, we didn't realize the age of the trees—we believe a majority of them are between 100-125 years old... For us this is California history.” Giulio explained. “And in a part of the world where our history is rather short, we should not be pulling this out of the ground.”

Instead of clearing the land or planting something new, they made a bold choice: to restore, reimagine, and protect what was already there.

An Orchard Of Hidden Surprises

As they began nurturing the grove, the couple noticed something unusual. Some trees bore multiple types of olives, a result of rootstock shoots that had been left to grow after years of neglect. Because the ranch had been abandoned for so long, some of those rootstock suckers had matured into full trunks and started producing olives distinct from the original grafted trees.

This discovery led them to UC Davis, where scientists confirmed what Giulio and Rachelle suspected: the grove contained eight unique olive cultivars, entirely undocumented in existing databases. These heirloom olives are now the foundation of Olivaia’s small-batch, award-winning oils.

Unlike most growers who cut back these shoots, Giulio and Rachelle inspect each one to determine its potential. If it appears to be growing from the rootstock, they may allow it to develop, knowing it could be another one of their rare, unidentified cultivars. This hands-on, tree-by-tree approach has opened the door to preserving and propagating genetic varieties that might otherwise disappear.

From Field to Flavor

Producing oil at this quality level is a labor of love and precision. Olives are hand-picked early each day, stored in refrigerated containers, and often trucked the same day to a mill in Paso Robles. The milling process is just as critical as the harvest, as even high-quality olives can lose their potential if not handled properly.

That care has paid off. Olivaia’s oils have earned top honors at prestigious competitions, including multiple Best of Show awards. Their signature “Super Blend,” crafted from three oils in carefully calibrated ratios, is a standout. Yet beyond the accolades and awards, Giulio and Rachelle remain focused on honoring the orchard’s legacy, believing these historic trees still hold value for what they continue to offer today.

A New Chapter for California Olives

At a time when olive acreage in California is shrinking, dropping from 45,000 acres to just 12,000, Olivaia’s OLA stands as a hopeful exception. The couple is proving that with care, creativity, and commitment, even an abandoned orchard can thrive again.

They also hope to educate others on the true value of olive oil—more than flavor, it’s a meaningful part of a healthy lifestyle. “Olive oil is one of those things where it's a complete win-win,” said Rachelle. “It tastes great, and it’s really healthy! You can put it on just about anything, and you’re adding real nutritional value.”

Every bottle of Olivaia olive oil is a love letter to California’s past and a bold vision for what sustainable, nutritious farming can look like in the future.

Olivaia's OLAOlivaia Oliveswww.olivaiaolive.com@olivaiaola | @olivaiaolive