Angelo and Santa Bariani and their sons Sebastian, Enrico, and Emanuele; the fourth son, Luigi, helps for two months out of the year during peak pressing season.
187 acres on the outskirts of Sacramento, about 100 miles from the Ferry Plaza Farmers Market.
The Bariani family is from the northern Italian region of Lombardy. They moved here in 1989 for the great economic and educational opportunities offered in this country. They bought a 100-year-old olive orchard, and in 1992 began producing olive oil. They purchased a traditional system of olive oil extraction, consisting mainly of a stone crusher and presses which they keep on the premises, so all of their olive oil is “estate grown, produced, and bottled.” They use a time-tested process of cold-pressing following Italian tradition, a process that they have been developing and refining over the years. They use a mixture of green and black olives and combine the oils of the Manzanillo and Mission olives to get a balanced everyday oil that is also delicious on salads and bread.
The big season of work for the Barianis happens when the olives are ready to be harvested, from October through the end of December. During the harvest time, the Barianis harvest and press the olives daily. The fruit is picked by hand so that it is not damaged. The fresh olive oil is kept in air-tight and temperature-controlled stainless steel tanks so that it doesn’t oxidize, and is bottled fresh every four to five weeks. Every bottle of Bariani Olive Oil features both a harvest date and a bottling date.
To maintain soil fertility, the Barianis mulch and incorporate olive paste and trimmings into the soil.
Well-water is used in a low volume-jet-sprinkler irrigation system, conservative water use.
The Barianis conserve energy by burning leftover olive paste in a special furnace that provides heat and hot water.
Blue Bottle composts everything they can, about 70 percent overall. At the roaster in Oakland, they fill a 1.5 yard compost container (about three or four 64-gallon green bins) at least twice a week.
CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn More »