This is Olive Truck
In what we believe is one of the most exciting food projects in recent years, we designed, financed, and built a state-of-the-art mobile olive mill—equipped with world-class Mori-Tem extraction machinery imported from Tuscany. In October 2019, we launched The Olive Truck, a revolutionary mobile facility capable of pressing up to 500 kg of olives per hour, directly in the groves.
By driving into the olive orchards and cold-pressing within moments of harvest, we capture the true essence of California’s finest olive varieties—bottling extra virgin olive oil at its absolute peak of freshness, flavor, and polyphenol richness.
Our mission is simple: to produce the freshest, healthiest, and most flavorful olive oil possible—where purity meets innovation, and tradition meets the road.
It is divided into three purpose-built sections, each engineered to preserve quality, hygiene, and efficiency at every stage of production.
1. Olive Reception Area
This front section receives freshly harvested olives and includes a fruit bin, leaf-removal system, washing station, and crushing unit—ensuring only clean, optimal olives move forward in the process.
2. Processing Zone
At the heart of the truck lies the fully equipped processing area, featuring a malaxer, decanter, filtration system, and packing station. This section is climate-controlled and protected from external elements to maintain food safety and product integrity.
3. Utility & Support Compartment
The rear section houses the generator and water supply tank, powering autonomous operation in the field—regardless of location.
To meet the highest hygiene standards, the processing area is sealed against temperature fluctuations, airborne dust, and odors. It is equipped with insulation, air conditioning, and filtered ventilation to maintain a clean, controlled environment from grove to bottle.