Ciarlo Fruit & Nut

McNaughton Media

Ciarlo Fruit and Nut specializes in oliveoil production, jam and jelly production, tomato processing for salsas and custom harvesting. Patricia and Chris Calvert produce products that are locally grown and the certified olive oils routinely receive awards from the California State Fair and the LA County International Olive Oil Tasting.

The Calverts have training and multiple college degrees related to agriculture. Chris is a biochemist and spent is career studying protein, carbohydrate and fat metabolism. His interest has revolved around fat and oil metabolism and chemistry.

Patricia Calvert processes fruit for jams, jellies and vinegars. She is also the CEO of the business and responsible for our farmers market activities in Woodland and Winters as well as hiring the high school students that help in fruit processing. She also hires and coordinates olive picking crews and is responsible for ordering required supplies including all of the bottles and jars.

She is the accountant for the business as well. She is also responsible for obtaining Extra Virgin Olive Oil certification for all the olives we use for oil production.

Chris is responsible the olive orchards including planting, irrigation systems, soil maintenance and all mechanical operations. He is responsible for producing and bottling all the vinegars and operates

Ciarlo Fruit and Nut

304 Railroad Ave., Winters

530-304-2605 and maintains the bottling line for the olive oil.

The company also works with the Winters High School FFA with their olive oil production, including harvesting, extra virgin olive oil certification and bottling. Pat sits on an American Oil Chemists SocietyOlive Oil Accredited Olive Oil Sensory Panel and is a member the Advisory Committee for the Olive Oil Commission of California. The business is a member of the California Olive Oil Council and a voluntary member of the Olive Oil Commission of California. Chris is a member of the AOCS, is vice president of the COOC, chairs the Olive Oil Seal Certification Committee and Standards Committee for the COOC and is a member of the OOCC Standards Committee. He is also a member of the AOCS Olive Oil Expert Panel.

Ciarlo recently took delivery of a commercial food processing trailer, which has allowed the business to expand production.

“We eat what we produce,” Chris Calvert said. “Our olive use is not just for cooking but is mused to cakes and breads as well.”