Olive Trees & Olive Oil
Cold-hardy Mediterranean olive varieties grown in the Willamette Valley, plus small-batch olive oil pressed in-house from our own grove. Arbequina, Leccino, Frantoio, and Pendolino.
Our Grove
Olives in the Willamette Valley
Mediterranean-climate olive varieties that thrive in Oregon’s mild winters and dry summers. We grow, harvest, and press everything on-site.
Why Olives Grow Here
The Willamette Valley shares surprising similarities with olive-growing regions of the Mediterranean — mild, wet winters and warm, dry summers. With the right cold-hardy varieties, olive trees not only survive in Oregon but produce quality fruit for oil production.
We selected our four varieties specifically for Pacific Northwest conditions. Arbequina and Leccino tolerate cold snaps better than most cultivars, Frantoio delivers the classic Tuscan oil profile, and Pendolino serves as an excellent pollinator that ensures heavy fruit set across the grove.
Every tree we sell is grown from our own stock in Milwaukie — already acclimated to local soils, rainfall, and temperature patterns before it reaches your property.
Tree Varieties
Four Varieties, One Grove
Each variety brings something different to the grove — from oil character and cold hardiness to pollination and growth habit. Planted together, they produce a complex, balanced oil.
The workhorse of our grove. Arbequina is a compact Spanish variety prized for its early bearing, heavy production, and mild, buttery oil with notes of green apple and almond. Its small stature makes it ideal for container growing and high-density planting.
One of the most cold-tolerant olive varieties available. Leccino is a vigorous Italian cultivar with a graceful, spreading canopy. Produces a smooth, gentle oil with light floral and grassy notes. Highly adaptable and disease-resistant — an excellent choice for first-time olive growers in the PNW.
The classic Tuscan oil olive. Frantoio produces a robust, peppery oil with strong herbaceous notes — the backbone of most premium Italian blends. Vigorous grower with an upright habit. Slightly less cold-tolerant than Leccino, but thrives in protected Willamette Valley sites.
The essential pollinator. Pendolino’s long bloom period and abundant pollen production make it the variety that ensures heavy fruit set across the entire grove. Produces a light, delicate oil on its own. Its graceful, weeping habit also makes it one of the most ornamental olive varieties.
Small-Batch
Estate-Pressed Olive Oil
From our grove to the bottle. We harvest, press, and bottle our olive oil on-site in the Willamette Valley — no middlemen, no blending with imported oil.
Grove to Bottle
Our olive oil is pressed within hours of harvest using a cold-press extraction process that preserves the full flavor and nutritional profile of the fruit. We blend oil from all four of our varieties — Arbequina’s butteriness, Leccino’s floral notes, Frantoio’s peppery backbone, and Pendolino’s delicate finish.
The result is a well-rounded, medium-intensity oil that works beautifully as a finishing oil on salads, bread, grilled vegetables, and fish. It’s also robust enough for cooking.
Because we control the entire process from tree to bottle, we can guarantee freshness, purity, and traceability that imported oils simply can’t match.
What Makes Oregon Olive Oil Different
Oregon’s cooler climate produces olives with higher polyphenol content than warmer Mediterranean regions. Polyphenols are the antioxidants responsible for the peppery, slightly bitter finish that marks a high-quality extra virgin oil — and they’re also linked to the health benefits olive oil is known for.
Our shorter growing season and cooler fall temperatures mean the olives develop flavor compounds more slowly, resulting in a more nuanced, complex oil profile. It’s a different style than what you’ll find on grocery store shelves — less quantity, more character.
Tasting Notes
Our Approach
From Nursery to Grove to Table
We grow the trees, tend the grove, harvest the fruit, and press the oil — all on our property in Milwaukie, Oregon.
Vertically Integrated from Root to Bottle
Most olive oil sold in the U.S. is imported, blended, and often months old before it reaches store shelves. Our oil goes from tree to bottle in days, not months. Because we control every step of the process, we can guarantee that what’s in the bottle is exactly what came off our trees — nothing added, nothing removed.
The trees we sell come from the same stock we grow in our own grove. That means every tree has been proven in Willamette Valley conditions before we offer it for sale. We don’t sell varieties we haven’t grown and fruited ourselves.
Whether you’re planting a single ornamental olive in your backyard or starting a small commercial grove, we can help you choose the right varieties, plan your layout, and get your trees in the ground.
What Sets Us Apart
Get in Touch
Questions & Orders
Interested in olive trees for your property or our small-batch olive oil? Email us for current availability, grove planning advice, and pricing.
sales@seaspores.orgMilwaukie, Oregon — Local delivery in the Pacific Northwest plus nationwide shipping