Close your eyes for a moment and imagine the scent of warm earth, the silver-green shimmer of leaves in the California sun, and the quiet dignity of olive trees that have weathered more than a century. Now, imagine the taste of an olive oil so vibrant, so alive, it seems to carry all that history, all that sunshine, in a single, luminous drop. This is the experience Giulio Zavolta, with three degrees in architecture and as a devoted custodian of the land by calling, is bottling at Olivaia’s OLA
When Giulio speaks about his transition from the world of buildings to the world of olive trees, his voice softens. “The beauty of farming that has been inspiring to me,” he says, almost reverently, “is that one can grow food that is healthy and at the same time repair the planet, all the while bringing folks simple sensory and culinary pleasures. It’s a compelling win-win-win!” This philosophy is why Olivaia’s OLA Extra Virgin Olive Oil (EVOO) is more than just a product; it is a taste of California’s soul, meticulously crafted.
An Architectural designer’s Agricultural Awakening
You might think architecture and farming are worlds apart, but Giulio sees a profound symmetry. “My love of architecture stems from architecture’s ability to be a custodian to our collective built environment,” he explains. “Farming is actually not too different. Rather than dealing with man-made objects…you are dealing with plant and tree life…in our natural environment.” Both fields, he believes, offer the chance “to do some good.”
This desire led him and his wife, Rachelle Bross (a PhD-trained nutritionist, a perfect partner in this venture), to a historic olive grove, a place they named Block X. These were not just any trees; these were elders, some over a hundred years old, silent witnesses to California’s agricultural past. “The olives have taught me that success demands the active engagement of history, science, and our environment,” Giulio reflects.
“The historic nature of our trees only made it more compelling,” he says. “We were determined to rehabilitate the trees and showcase their many inherent values, most importantly the history of the region, the history of a once thriving table olive industry, and the history of California.” They began this patient work in 2013, and by 2017, were producing oils that spoke of this unique terroir.
The Soul of the California Olive
The path has not always been smooth. The California table olive industry, Giulio notes, has seen “tough times,” with rising labor costs and falling prices of the ‘California Ripe Olives’, forcing many to abandon their groves. “The most pressing issue at Olivaia is to demonstrate the value of heritage trees across the State so as to curb the thousands of acres of table olives being lost every year,” he states with urgency.
For Olivaia, challenges are a call for thoughtful change. “The biggest change is seeing one’s olives for all they are worth through the lens of history, science, specifically from a carbon sequestration perspective, and cultural and consumer’s preferences.”
When a processor unexpectedly closed, leaving them with nowhere to sell their precious harvest, Giulio and Rachelle did not despair. “We immediately pivoted and made a very unique EVOO and our own table olives [under the name Olivaia Olives] with an ancestral proprietary curing method.” It was a leap of faith, initially not “very financially lucrative,” but it opened a new door. “History was going to help us succeed,” Giulio says with a smile.
And what history it is. The EVOOs from Olivaia are unlike any other, and it starts with those venerable trees. “While some of our olives are commonly found throughout California, some are a little more rare, and some are completely unique to Block X of Olivaia,” Giulio explains. Block X earned its name because some cultivars are so distinct that their exact lineage remains a mystery, “unidentified” even by DNA testing. “The combination of rare or unique cultivars and large heritage trees that force us to hand harvest all of our olives automatically sets us up for an EVOO that will set itself apart.”
This enigmatic heritage, combined with the fact that these large trees demand to be hand-harvested, creates an oil that is inherently special. It is no wonder that in their very first year of commercial production, Olivaia’s OLA EVOO won a coveted ‘Best of Show.’
The Magic of the Small Batch
To taste Olivaia’s OLA is to understand the devotion behind it. They embrace a “small batch approach,” which Giulio says, “enables us to craft several oils with some of our best olives in the orchard into premium EVOO.” Olives not destined for their top-tier EVOO find other worthy purposes: “What we don’t use either gets sold as fresh table olives or we cure ourselves into table olives.” This is not about mass production; it is about artistry. “Once the olives are selected, we meticulously manage the entire process from hand harvesting, through milling, and then storage.”
You can almost feel their presence in this description. “The small batches enable us to pay attention to detail and never lose touch with our oils throughout the process.” It is a promise of purity, a commitment to stand completely behind their “farm to table food product.”
This is what Giulio means when he speaks of offering “history in a bottle.” “We are lucky enough to be the custodians of these majestic heritage trees. We take all financially feasible measures to get our consumers to taste the uniqueness of the olives from these trees, and with it we are essentially putting our rich California history in every bottle.” Each taste of Olivaia’s OLA EVOO connects the consumer to a lineage of Californian agriculture.
Lessons from an Ancient Orchard
Bringing these century-old trees back to their full glory has been a journey of discovery. “Truth be told we are still learning,” Giulio admits. But the most profound lesson has been in witnessing the direct link between sustainable, respectful farming and the sheer quality of the oil. “The biggest reason to be farming respectfully in partnership with nature is the quality of what is being produced.” He has seen how different farming practices, even with similar olives and the same mill can dramatically alter the “sensory attributes of an EVOO.” Nature, it seems, rewards care with aroma and flavor.
And what aroma & flavor! The accolades keep coming. After that first Gold at the State Fair, Olivaia has since won a number of ‘Best of’ awards, and this year alone, Giulio proudly shares, they have “won 3 ‘Best of Shows’ and a ‘Best of Class’ in 4 California competitions we have entered, and it was not for the same EVOO.” He credits the “wonderful fruit our trees are bearing” and the skill of their millers. But there is also his own evolving expertise.
“Every year we reflect on what we have done and think about what we can do better. We focus on the aromatics of our EVOO.” Yet, he adds a touch of realism, “In the end however there is much that one does not control and all you can do is try and make sure your olives are properly milled.”
More Than a Condiment: An Elixir, A Perfume
In a world of fleeting food trends, Giulio remains steadfast. “We are still at the stage of trying to perfect what we do,” he says. “Our strategy relies on us absolutely loving what we produce and hope that it overlaps with what our consumer friends and partners are expecting from us.” Chasing trends, he feels, is hardly possible “if you are dealing with history and nature.”
He wishes more people understood the true nature of exceptional EVOO. “A premium EVOO is a perfume and an elixir, plain and simple,” he declares with passion. It is not just for dressing salads; it is a “flavor enhancer no different than salt and pepper.” He dreams of a kitchen where one has “multiple EVOOs at all times so that they can be paired with their food accordingly, no different than pairing the right glass of wine with a particular food.”
Make that leap, he urges, and you will also discover the profound health benefits. “A great food product that one enjoys that is also healthy.” This is the holy grail.
A Life Steeped in Passion
For Giulio and Rachelle, Olivaia is more than a business; it is a life. Balancing his architectural work and Rachelle’s nutrition focused career, the demands of the farm, and family is “challenging,” Giulio concedes. “Having said that, if you do what you love, chances are that you find that balance differently.” With Rachelle’s expertise in nutrition and shared passion for healthy, delicious food, the endeavor becomes “an easier and more enriching way to find that balance.” And when the equilibrium seems elusive? “When the balance seems unattainable, reset,” he advises. “We travel and catch up on all the things we like to do the most and by the time one gets back you are ready to go at it again.”
Their vision continues to grow. An adjacent parcel of land is being redeveloped with different cultivars, with an eye toward the art of blending – a skill Giulio honed years ago in winemaking. “I am truly a believer in blending,” he says. A new brand, ‘Cypress Rose,’ is on the horizon, which “will eventually focus on blends and hopefully celebrate its namesakes with some big wins as well.”
Giulio Zavolta’s advice to anyone dreaming of entering the food world is simple and profound: “Follow your heart and take small steps. The rest will come easy.” It is advice that seems to emanate from the ancient wisdom of the olive trees themselves – patient, resilient, and capable of producing something truly extraordinary when tended with love and respect. To taste the oils from Olivaia is to taste that very essence.
Quotes
Also Read: The 10 Most Prominent Food and Beverage Leaders in the USA for 2025
