From a 1914 Immigrant to a California Olive Oil Brand
The Ricchiuti family has been farming in California’s Central Valley for more than a century. Today, fourth-generation farmer Vincent Ricchiuti is carrying that legacy into a new generation with ENZO’s Olive Oil, an award-winning business that has grown from a few hundred acres of olives into a broader specialty food brand.
In a wide-ranging conversation with “The Ag Meter” Nick Papagni, Ricchiuti discussed his family’s history, the dramatic growth of Clovis, the decision to move away from much of the family’s stone fruit production, the creation of ENZO’s Olive Oil, modern farming technology, water use, consumer education and the future of the family business.
It is a story about a farming family that has repeatedly adapted to change without giving up its agricultural roots.
A Family Farming Legacy
Vincent’s great-grandfather immigrated to the United States from Italy in 1914. After initially farming on the East Coast, the family eventually moved to California after hearing about the fertile agricultural land around Fresno.
The region reminded the family of Puglia, Italy, where agriculture was central to their heritage.
After World War II, Vincent’s grandfather, Patrick Ricchiuti Sr., began building the family business by purchasing farmland and expanding its agricultural operations. The family developed a substantial stone fruit and almond business, eventually becoming vertically integrated from planting through packing and sales.
Vincent’s father continued that growth, and today Vincent represents the fourth generation.
But he has also watched much of the agricultural landscape around Clovis disappear.
From Orchards to Development
Vincent remembers riding his bicycle from the family home on Perrin Avenue to the packing house when he was growing up. At the time, Willow and Shepherd was only a two-way stop.
The area that once contained peach, plum, nectarine and almond orchards is now surrounded by homes, schools and businesses.
Several Clovis Unified schools were also built on property once owned by the Ricchiuti family.
Rather than viewing development as the end of their farming story, the family has historically sold land for development and reinvested in additional agricultural property.
Today, the family’s farming footprint includes the Fresno, Raisin City, Clovis and Madera areas, with its olive mill in Madera.
The 2008 Decision That Changed Everything
In 2008, stone fruit was facing increasing pressure from changing consumer habits, year-round availability of imported produce, declining consumption and high labor costs.
Vincent brought the issue before the family board and proposed changing direction.
The family ultimately removed approximately 2,500 acres of stone fruit, transitioning much of that acreage into almonds while setting aside several hundred acres for olives destined for oil.
The first olive trees were planted in fall 2008.
The first harvest came in November 2011, and ENZO’s sold its first bottles in early 2012.
Vincent described the decision as an opportunity to “rechart the course” of the family business.
Learning How to Make Olive Oil
The family wanted to enter the olive oil industry the right way.
Around 2010, Vincent traveled to Italy with his maternal grandfather, Tony Petrosino, for several weeks. They visited olive mills and manufacturers of milling equipment, researching technology and production methods.
The goal was to be fully prepared when those young trees produced their first commercial crop.
The result was an olive production system designed around modern California agriculture.
High-Density Orchards and Modern Harvesting
Traditional olive orchards in Italy and other Mediterranean countries often contain large trees planted far apart and harvested by hand.
Ricchiuti took a different approach.
ENZO’s trees are planted approximately 12 feet by 6 feet, similar to vineyard spacing. The trees grow in a hedge-like formation that allows mechanical harvesters to move over them.
The machines shake the olives from the trees, collect them and move the crop toward the mill.
That speed is critical because olive quality can deteriorate after harvest. Getting olives to the mill quickly helps protect the quality of the oil.
ENZO’s grows three primary varieties: Arbequina, Arbosana and Koroneiki, each providing a different flavor profile.
More Than 500 Awards
Vincent said ENZO’s has earned more than 500 awards for taste and quality since 2012, including recognition in international competitions in Italy.
He joked that entering an olive oil competition in Italy is like taking sand to the beach, but the California product has performed extremely well.
The company’s focus, he said, remains producing the best olive oil possible through research, attention to detail and continual improvement.
What Consumers Should Know About Olive Oil
Ricchiuti offered several tips for shoppers.
First, look for a harvest date.
Olive oil does not improve with age like wine. Once olives are harvested, freshness begins to decline, making rapid processing important.
He also recommends buying olive oil in dark-colored glass or tins to protect it from light and avoiding clear glass and plastic containers.
Once opened, olive oil should generally be used within three to six months and stored in a cool, dark location—not beside the stove, where heat and light can accelerate deterioration.
Fresh olive oil should smell green, grassy and fresh. Older or lower-quality oil can have rancid or stale aromas and flavors.
From Orchard to Bottle
ENZO’s processes the entire olive, including the skin and pit.
The olives are crushed in a hammer mill before moving through a malaxer and then a horizontal decanter operating at approximately 3,000 RPM.
The solids are returned to the ranch and used as a soil amendment.
The liquid then passes through a vertical centrifuge operating at approximately 7,000 RPM to separate the oil from remaining water.
The oil is then filtered and placed into long-term storage.
Vincent said the company’s branded olive oil is 100 percent organic and estate-grown, with the olives grown, harvested and milled by the family operation.
California Olive Oil Faces an Imported Market
One of the industry’s biggest challenges is competition from imported olive oil.
Vincent said approximately 96 percent of olive oil consumed in the United States is imported.
He believes California producers have an enormous opportunity if consumers become more familiar with the quality and freshness of domestic olive oil.
Price remains a challenge because California production costs can be higher than those of foreign producers, and imported oils may be blends from multiple countries.
For ENZO’s, the strategy is education: convince consumers that fresh, high-quality California olive oil is worth choosing.
ENZO’s Becomes a Specialty Food Brand
Olive oil remains the company’s core product, but ENZO’s has expanded into a specialty food business offering products such as Granola, Biscotti, Balsamic vinegars, Pestos and other specialty foods.
The company has also focused heavily on direct-to-consumer sales through its website and catalogs.
Vincent said ENZO’s sends approximately eight catalogs a year, with roughly 60 percent of revenue coming between Thanksgiving and Christmas, when customers are shopping for gifts.
The family also operates ENZO’S TABLE and il Caffè in Clovis, where customers can experience the family’s ingredients in finished dishes.
The café incorporates products from the ranch, including almonds, olive oil, pistachios, jams and other ingredients.
Vincent’s favorite flavored oil is the Fresno chili olive oil, made using Fresno chilies grown on the family ranch and co-crushed with the olives. He recommends it on pizza, pasta, soups and almost anything that could use a little heat.
Choosing Farming Over Football
Vincent’s path to becoming a full-time farmer was not guaranteed.
He began working in the family packing house in third grade, spending summers around the operation.
But after the 2005 football season, he traveled to the 2006 NFL Combine and interviewed with several teams about opportunities in professional scouting.
A conversation with Fresno State football coach Hill helped change his direction.
Vincent ultimately decided he could make a more immediate difference by joining his family’s agricultural business.
He made that commitment in 2006.
Today, he is working to make sure his own children have the same opportunity.
Vincent and his wife, Ashley, have three children who are already getting involved around the café and during harvest. Ashley, whose family also farms in the Central Valley, is deeply involved in supporting the business.
The Next Generation
Vincent hopes that 10 or 15 years from now his children will have opportunities to find their own roles within the family operation.
That may be the most important part of the ENZO’s story.
The Ricchiuti family has adapted from row crops to stone fruit, almonds, olives and specialty foods. It has adapted to urban growth, changing consumer habits, water challenges and evolving technology.
Now the family is building a business designed not only for today’s consumer, but for the next generation.
Listen to the Full Ag Meter Interview
There is much more to Vincent Ricchiuti’s story than can be captured in one article.
In the full “The Ag Meter” interview, Nick Papagni and Ricchiuti go deeper into the Ricchiuti family legacy, the decision to plant olives, the technology behind ENZO’s production, California’s water challenges, international competition, consumer education, specialty food marketing, family involvement and Vincent’s vision for the future.
It is a conversation about family, farming, innovation, risk and the determination to keep California agriculture moving forward.
🎧 Listen to the full interview between “The Ag Meter” Nick Papagni and Vincent Ricchiuti of ENZO’s Olive Oil Company.
ENZO’s Contact Information
ENZO’S TABLE
2917 E Shepherd Ave
Clovis, CA 93619
Phone: 559-298-8290 or 888-942-3552
Customer Service: hello@enzostable.com.com
ENZO Olive Oil Mill
7770 Road 33
Madera, CA 93636
Phone: 559-299-0203, ext. 133
Email: info@enzooliveoil.com Website:ENZO’s Olive Oil / ENZO’S TABLE