Temecula, California may be known for its wine country, but just 18 miles outside the vineyards sits a lush, Mediterranean-like olive grove where road trippers can pit-stop to savor extra virgin oils and small-batch vinegars squeezed with herbs.
Located along a dry stretch of highway near Aguanga, about two hours from Los Angeles on a good-traffic day, the Temecula Olive Oil Company is a family-operated farm specializing in traditional cold-milling practices. The flavors are unforgettable — I couldn’t resist buying two bottles to share with family. Driving to the farm takes about 25 minutes from Old Town Temecula, where the owners also run a tasting room. The rural Aguanga location is open every day from 9am to 5pm, and visitors can arrange tours by calling in advance.
The tasting area is a charming outdoor space, shaded by a rustic pergola adorned with hanging plants and grapevines. Brightly colored stools and tables invite you to sit and savor the experience.
In November 2023, I visited the ranch during a road trip through Southern California’s small towns. After navigating the sun-bleached desert highways and arriving at the ranch’s parking lot, I was greeted by a friendly dog. The creature was a welcome sight for me, a dog lover deprived of a furry companion in my cramped New York City apartment. Owners Thom and Nancy Curry soon followed, exuding a down-to-earth, welcoming vibe. They explained that the dog doesn’t belong to the ranch, but that it had seemingly adopted the couple as new parents and the farm as its new home. I understood why: The land was speckled in the afternoon sun’s soft, golden light. Groves of ancient-looking gnarled trees embraced us, their sage green leaves rustling gently in the breeze. Thom, with his long, sun-streaked hair, wide-brimmed hat, and aviator sunglasses, was warm and friendly, while Nancy, with her short blonde hair and bright, contagious smile, made me feel instantly at home.
Thom and Nancy met through winemaking in the 1980s. “I was working for a teeny tiny winery out in Napa Valley,” Nancy told me cheekily. That winery was Sutter Home, now a household name thanks to winemaker Bob Trinchero’s famous white zinfandel.
The couple led me through the ranch’s silver-leafy alcoves under the shade of mature trees. Nancy’s eyes sparkled as she shared a photo of her daughter, who helped plant the first olive trees 20 years ago and recently got married in the mature grove. I listened, fascinated by the passion and dedication that created this dreamy setting. The trees felt like powerful symbols of long-term vision and dedication, and I wondered if my life would bear such fruits one day.
Next, the couple led me to the mobile mill, a compact powerhouse that facilitates fresh olive oil production right in the grove. The setup caught my attention right away, with the rhythmic hum of the machinery and the enticing aroma of freshly milled olive oil.
Olives undergo the cold-milling process, the initial stage of becoming premium, high-quality olive oil.
Set up inside a trailer on wheels, the mill processes freshly harvested olives to ensure their same-day flavor. A hopper filled with buckets of vibrant purple and lime-green olives held the fruit before it was funneled into the mill’s machinery. A large flexible metal tube extended outward from the trailer, expelling organic plant matter while the olives were crushed into paste and prepped for final extraction.
Like wine, I learned each olive oil offers a unique flavor profile. Nancy explained that harvest oils produced in November have a distinct peppery taste, while February’s late harvest oils are buttery and soft. Thom’s genuine smile shone with a hint of mischief as he shared secrets of their signature production techniques, inspired by regenerative agriculture practices known as “Kaizen.”
The cold-milling process transforms freshly harvested olives into a high-quality olive paste.
One of the most intriguing aspects of the Temecula Olive Oil Company’s production is its signature co-milling process, where olives are crushed together with fruits and herbs to give the products added flavor. This method, rather than simply infusing the oil, incorporates the essential oils of the added ingredients, resulting in a more aromatic and savory product. Visitors get to try the flavors for themselves at the rustic tasting area, shaded by a pergola adorned with hanging plants and grapevines. Bottles of unique olive oils and vinegars line the counters, calling to visitors with splashy names that entice the imagination.
For example, the Fresh Blood Orange Olive Oil, created by crushing blood oranges with olives, offers a vibrant and refreshing taste perfect for both savory and sweet dishes. Nancy recommends that when baking, instead of using flavorless vegetable oil, consider using this alternative to add an unforgettable hint of citrus to baked goods. Meanwhile, the Fresh Basil Olive Oil, with its bright and herbal notes, pairs wonderfully with various dishes. Drizzle it over salads, use it as a base for pesto, or incorporate it into your baking for an unexpected twist of flavor. (I used mine a day after my visit to liven up a dish of roasted brussel sprouts for Thanksgiving dinner, and the guests gobbled it up!)
As for vinegars, the one that caught my eye was the “Ooh La La” Pomegranate Vinegar, which Nancy told me adds a tart and fruity kick to marinades and dressings.
A selection of premium cold-milled olive oils and small-batch vinegars displayed in the tasting room.
My visit to the Temecula Olive Oil Company left me inspired by the owners’ dedication to sustainability and quality. Whether you’re a food enthusiast, a supporter of sustainable agriculture, or simply looking for a unique experience, a trip to this olive grove promises to be enlightening — not to mention delicious!
The author’s passion for these travel experiences is sincere. Hosting organizations do not review or approve stories before publication.