Owners Frank and Marti Menacho.
Inside the Olivas de Oro story
—From their first experience in the olive oil industry, Frank and Marti Menacho have shared a passion for helping others experience the benefits of olive oil. That passion shines through as the Menachos recount their remarkable journey to international acclaim as certified olive oil sommeliers and more than a thousand competition medals. Frank has also lent his expertise to the California Olive Oil Council tasting panel and served as a respected competition judge.
Frank, a former commercial and wholesale fisherman, started his romance with olive oil while visiting upper-end restaurants and working with chefs from San Francisco to Carmel. Shifting careers, he purchased a friend’s olive tree orchard in Oroville back in 1999.
“I joined experts at UC Davis and learned all I could about olives and olive oil,” he said. “Marti came alongside to help me, and our passion and love for olive oil grew. The more we learned, the more we fell in love with it, and wanted to educate the consumer about the benefits of Extra Virgin Olive Oil (EVOO) from California.”
Along with raising their three children, Frank tended the orchards and mill while Marti worked in high-tech during the week. The family spent most weekends at farmers’ markets, doing educational road shows, and holding focus tastings.
In 2007, they transplanted 100-year-old olive trees to their property in Creston, opened a tasting room, and started providing services to fellow olive growers. They moved to Tin City in 2020 after a fire destroyed their tasting room.
“We love being part of Tin City,” Marti says of the community of artisanal producers. “It’s all about the makers and people who are just as passionate about their product as we are about ours.”
Celebrating 26 years of their Olivas de Oro Olive Company, the Menachos extend a special invitation to visit their tasting room in Tin City, just off Highway 101 and 46 West in Paso Robles.
Tasting room fun and education
Tastings are all about enjoying yourself while discovering how flavorful, wholesome ingredients can elevate everyday meals. The experience isn’t limited to EVOO. Over time, the Menachos have expanded their Ranch Products collection to include favorites like chimichurris, jams, Dijon, sea salts, rubs, grilling sauces, and an array of tapenades.
Visitors can make reservations or drop in, and are paired with a friendly team member who tailors the tasting to their preferences and answers questions about olive oils and other specialties. “Building relationships is at the heart of what we do,” Marti adds. “Everyone gets a personalized experience and can sample as much as they like. We guide them through olive oil and vinegar pairings and explore ways to use our products in real home cooking.”
Settle in on the patio with a glass of local wine or beer from neighboring Tin City makers, and enjoy small bites like hummus, olives, cheese, salami, tapenades, and more—all in a relaxed, welcoming setting.
“We want guests to have fun and leave with an experience they’ll remember,” Marti says.
Visitors can book ahead or stop in spontaneously. Each guest is paired with a friendly team member who tailors the tasting to their preferences and answers questions about olive oils and other specialties. “Building relationships is at the heart of what we do,” Marti adds. “Everyone gets a personalized experience and can sample as much as they like.”
Crafting artisan olive oils
Crafting high-quality artisan olive oil takes knowledge and patience. Frank takes care of the trees, keeps them healthy, tastes for ripening, and picks olives at their peak of freshness. The olives are milled within 24 hours, then the oil rests in containers for natural decantation. After about three months, the finished product is transferred into drums.
“When I make our Mission Blend EVOO – a combination of our arbequina and mission olives – I blend different lots of oil to achieve a certain flavor profile. For flavored oils, I use just-picked mission olives and the fresh ingredient in the mill simultaneously.” The difference between cold-pressed and infused olive oil comes out in the flavor. “An infused oil,” said Frank, “loses its flavor when cooked. Cold-pressed maintains the flavor.”
“You get all the benefits of olive oil – the antioxidants and nutritional value – but whatever natural flavor you put in becomes the star of the show,” he says, adding they source all of the produce for these oils from other California farmers. “Everything is fresh, and we believe it’s important to buy local and know where your food comes from.”
Curated, personalized gifts
Gifting is personal, carrying a memorable message. Whether you’re welcoming a new client, recognizing a team, or celebrating a milestone, the Olivas de Oro team crafts personalized gifts that feel genuine and memorable for all kinds of occasions.
Thoughtfully curated corporate gifts using family-made olive oils, vinegars, and artisan pantry favorites, tailor every detail to your brand and budget. Choose elegant boxes or baskets, add your logo or a fully custom label, include a personalized gift card, and decide whether we ship individually to each recipient or in one convenient delivery.
Add your custom label to Oliva de Oro olive oils and vinegars for a gift that’s both memorable and tasteful—perfect for wedding favors, baby showers, thank you gifts, or thoughtful corporate giving.
Clubs, guest houses, and perks
Olivas de Oro club options – the Press Club, Pairings Club, and Branch Club – include twice-yearly allocations, luncheon events, plus product and guest house discounts. Guests earn stars on each purchase and convert those stars to discounts or complimentary products with the Loyalty Program.
Visit the Olivas de Oro tasting room at 2989 B Limestone Way in Tin City. For hours and more information, visit olivasdeoro.com, call (805) 227-4223, or follow along on Facebook and Instagram for special events and updates.
— Meagan Friberg
