Two decades ago, Dino Cortopassi, saw what few others could. He believed that California’s soil, sunshine, and spirit could produce olive oil to rival the best in the world. Much like his work in the tomato industry, he knew it would take vision, determination, and a relentless pursuit of fresh flavor to make that dream a reality. Every fall at Corto, that vision comes to life. We harvest the olives at their peak—when they’re still green, with just a hint of violet. That’s the moment when the fr