Olive trees have been part of the Cuyama Buckhorn’s story since Ferial Sadeghian and her partner bought the property in 2018. They started remodeling the hotel and made a push to bring more drought-tolerant greenery to the 2 1/2 acres.
“We worked a lot to make sure that we are doing the right planting that will work with the desert landscape and the desert weather,” Sadeghian told the Sun. “We planted our first olive tree, which was an aged olive tree, in 2018.”
Relax at the resort
Visit the Cuyama Buckhorn and The Buckhorn Restaurant and Bar at 4923 Primero St. in New Cuyama. Follow the hotel on Instagram @cuyamabuckhorn and book a stay at cuyamabuckhorn.com or by calling (661) 766-2825.
Since then, the grove has grown to around 13 trees and 300 bushes that produce different species of olives. Some of the bushes are 10 feet tall, she said, and the trees can reach 20 feet.
“I think they’re just absolutely beautiful,” Sadeghian said. “I personally love the color of the leaf.”
The olive trees are for more than just looks at the boutique motel and restaurant resort in New Cuyama. The roadside stop, originally built in 1952, serves as a respite for travelers, a hub for community events, and a farm-to-table restaurant and bar.
A VERSATILE PLANT: Cuyama Buckhorn plans to make olive oil, cured olives, and olive leaf tea. Owner Ferial Sadeghian said The Buckhorn Restaurant will use the goods, and they’ll also be available for hotel guests to purchase. Credit: Courtesy photo by Jake Caminero
“It’s always been very important for us to be small and boutique,” Sadeghian said.
On Nov. 1, guests were invited to the property for harvest events and a community lunch. Visitors had the opportunity to pick olives and participate in Sadeghian’s olive curing lesson.
The event marked a change from the smaller, experimental harvests in years past that weren’t marketed to the public but still taught Sadeghian about different curing methods.
In addition to providing shade and beauty, the trees and bushes produce fruit that turn into olive oil, cured olives, and olive leaf tea.
The Buckhorn is working with Sunrise Olive Ranch and Condor’s Hope Ranch to produce their oil. The lesser-known olive leaf tea has anti-inflammatory and immune support properties, Sadeghian added.
“All of it will be used on the property,” she said. “The goal would be also to use it for our own food and serve to our guests.”
Using the trees and fruits for multiple purposes is one of the ways that the Buckhorn practices sustainability. Preserving food—for example, curing olives—is exciting to Sadeghian.
ALL HANDS ON DECK: Cuyama Buckhorn hosted a community olive harvest day on Nov. 1 including activities like picking and curing the fruits. Owner Ferial Sadeghian said the event was inspired by community harvests in the Mediterranean that started thousands of years ago. Credit: Courtesy photo by Jake Caminero
“That’s how it all started, when they needed to preserve food for winter or for next season,” she said. “The first thing for me is for nothing to get wasted.”
Staff at The Buckhorn Restaurant and Bar put food scraps into a green bin and often take it home to feed their chickens or other animals. The restaurant grows herbs and seasonal vegetables in its garden, too. The team also recycles cans and bottles, even saving wine corks for pickup by a company that reuses them.
Eco-friendly efforts in the hotel include sustainably made soaps and toilet paper that incorporates bamboo. Employees conserve toilet paper by stocking half-used rolls instead of throwing them away.
Most of the staff members grew up in the Cuyama Valley, and since it’s a remote area, Sadeghian said there aren’t too many jobs.
“All our staff have become family,” she said.
OLIVE YOU: Cuyama Buckhorn has roughly 13 olive trees and 300 olive bushes on the property. Credit: Courtesy photo by Zach Sorenson
It’s important to Sadeghian to bring that familial element to guests and make them feel at home. She said one of the origins of Cuyama, “kuyam,” can translate to “a place to rest.”
“That’s kind of how everybody feels the moment they get here,” Sadeghian said. “When you walk back, it’s just serene and quiet. And now with the [olive] trees, it’s been great because it has the moving of the leaves.”
The hotel features courtyards that create privacy for the rooms, a hot tub and pool deck with lounge chairs and umbrellas, and fire pits for evenings under the stars. There are also plenty of spots to sit and watch Cuyama sunsets, which are “absolutely amazing.” The entire 21-room property can be rented out for large gatherings, too.
“It’s been a long journey,” Sadeghian said, “but we’ve been very happy with, over the years, how it’s evolved.”
Reach Staff Writer Madison White under the olive trees at mwhite@santamariasun.com.
This article appears in Nov 6 – Nov 13, 2025.
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