Grumpy Goats Farm

Extra Virgin Olive Oil
Organically grown in Capay Valley, CA

Nocellara del Belice Nocellara del Belice Nocellara del Belice Nocellara del Belice Nocellara del Belice Nocellara del Belice
Nocellara del Belice
Hojiblanca Hojiblanca Hojiblanca
Hojiblanca
Picual Picual Picual Picual Picual Picual Picual
Picual
Coratina Coratina Coratina Coratina
Coratina

Pamela grew up on her folk’s farm in Belmont, Wisconsin. Our farm uses good conservation practices as Pamela's parents Robert and Marian had done. These practices include cultivating wildlife habitat and using native plants and cover crops to encourage a healthy population of native insects, birds and animals. Grumpy Goats Farm is certified organic, as we try in general to live a life in harmony with nature.

Grumpy Goats Farm

In the world there are many olive varietals, each with a distinct flavor profile. They can be  fruity, aromatic, peppery, buttery, grassy, mild,  robust, etc. Favorite regional dishes take advantage of the characteristics of the local olives. Each of our single varietal oils brings its unique flavor to your table.

Single Varietal Olive Oils

The best olive oils provide important health benefits and outstanding flavor. The Olive Oil Times recently compiled and verified the award rankings of the world’s extra virgin olive oil producers from World Olive Oil Competition. Grumpy Goats currently ranks 4th in the United States, and 14th internationally.*

Ranked 4th overall in the USA, 14th worldwide.

*by Olive Oil Times Spring 2025

Award Winning

Since first submitting our oils in 2010, we have won over 100 awards at some of the most significant extra virgin olive oil competitions in the world. We know what makes a great olive oil.

How to Make Pesto with Extra Virgin Olive Oil

Instructions

  1. Place the basil leaves and pine nuts into the bowl of a food processor and pulse several times.

  2. Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.

  3. While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly while the processor is running will help it emulsify and help keep the olive oil from separating. Occasionally, stop to scrape down the sides of the food processor.

  4. Add salt and freshly ground black pepper to taste.

  5. Toss with pasta for a quick sauce, dollop over baked potatoes, or spread onto crackers or toasted slices of bread.

Ingredients

  • 2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach)

  • 1/2 cup freshly grated Romano or Parmesan cheese (about 2 ounces)

  • 1/2 cup extra virgin olive oil, we recommend Coratina

  • 1/3 cup pine nuts (can substitute chopped walnuts)

  • 3 cloves garlic, minced (about 1 tablespoon)

  • 1/4 teaspoon salt, or more to taste

  • 1/8 teaspoon freshly ground black pepper, or more to taste