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We are very excited to offer you the ability to purchase our award-winning Baja Olive Oil. 

Baja Olive Oil is available in 8 distinctively delicious flavors:

Natural, Jalapeno, Habanero, Garlic, Grapefruit, Mandarin Orange, Lemon, and Red Pepper with pimiento and laurel extracts.

Baja Olive Oil was awarded the Los Angeles 2005 County Fair – Silver Medal in the “Olive Oils of the World” Extra Virgin Oils International Competition, where the world's best olive oil producers competed.

Baja Production Area Locations

The company has two production areas.

 The first is in Rancho San Telmo, with a Mediterreanean climate, located south of Enseanda and 10 kilometers from the Pacific Ocean in the Diaz Ordaz Ejido. 

This established olive field area of approximately 250 acres hosts a total of 30,000 trees. 

The majority are Mision or California variety, with a few Manzanita variety trees.

The second plantation is located in the Netzahaulcoytl Ejido in the Valley of Mexicali, with a total of 40,000 trees in 450 acres. 

Planted in 2002, olive varieties include Pical, Arbequina, Barnea, Frantolo, and Leccino. 

The company maintains an Extra Virgin Olive Oil production line, as well as a production of blended oils of the same varieties. Both production areas are irrigated by a drip irrigation system.

The Obtainment Process

The milling of the olives is the first step in the process. The object is to break the fruit so that it later releases the oil that is inside its cells. 

Milling is accomplished with a hammer-type instrument in which the olive is smashed by hammers that turn at high speed The paste obtained from the mill is then blended, to form oil from the olive cells in a manner that creates larger drops. 

The work is done at a temperature of between 77-86 degrees Fahrenheit. These temperatures facilitate the extraction of the oil, reduce the viscosity, and favors the formation of the oil. Higher temperatures would be harmful to the product.

Once the paste is blended, it is centrifuged, without adding any chemicals or heat. 

Thanks to the different densities of the liquids, the extracted products are separated by levels, with the heaviest products (water and pomace) remaining on the exterior part of the centrifuge, and the lightest (oil) remaining in the center. 

** The oil from the first pressing is the most valuable, and as the pressing continues, different quality oils are obtained. 

About 5 kilos of olives are needed to obtain one liter of oil during the first extraction, consuming the oil within the first year guarantees that the quality of the oil is intact. 

These oils are known by the generic name of virgin olive oils. 

Refinement is the chemical and physical process that virgin olive oils are subjected to. This process allows the elimination of lecitines, pastes, colors, acidity, adherents, and odors that affect the quality of the oils.

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While "Flavor" is very subjective, and each country that grows mangoes is very nationalistic, these are the mango varieties that are the most sought after around the world because of sweetnesss (Brix) and demand.

The Chaunsa has a Brix rating in the 22 degree level which is unheard of!
Carabao claims to be the sweetest mango in the world and was able to register this in the Guiness book of world records.
Perhaps it is time for a GLOBAL taste test ???

In alphabetical order by Country....



Alphonso (mango)
From Wikipedia, the free encyclopedia

Alphonso (हापुस Haapoos in Marathi, હાફુસ in Gujarati, ಆಪೂಸ್ Aapoos in Kannada) is a mango cultivar that is considered by many[who?] to be one of the best in terms of sweetness, richness and flavor. 

It has considerable shelf life of a week after it is ripe making it exportable. 

It is also one of the most expensive kinds of mango and is grown mainly in Kokan region of western India.

 It is in season April through May and the fruit wei…

INDIA 2016 : Mango production in state likely to take a hit this year

TNN | May 22, 2016, 12.32 PM IST

Mangaluru: Vagaries of nature is expected to take a toll on the production of King of Fruits - Mango - in Karnataka this year. A combination of failure of pre-monsoon showers at the flowering and growth stage and spike in temperature in mango growing belt of the state is expected to limit the total production of mango to an estimated 12 lakh tonnes in the current season as against 14 lakh tonnes in the last calendar year.

However, the good news for fruit lovers is that this could see price of mangoes across varieties decrease marginally by 2-3%. This is mainly on account of 'import' of the fruit from other mango-growing states in India, said M Kamalakshi Rajanna, chairperson, Karnataka State Mango Development and Marketing Corporation Ltd.

Karnataka is the third largest mango-growing state in India after Uttar Pradesh and Maharashtra.

Inaugurating a two-day Vasanthotsava organized by Shivarama Karantha Pilikula Nisargadhama and the Corporation at P…

Mangoes date back 65 million years according to research ...

Experts at the Birbal Sahni Institute of Palaeobotany (BSIP) here have traced the origin of mango to the hills of Meghalaya, India from a 65 million year-old fossil of a mango leaf. 

The earlier fossil records of mango (Mangifera indica) from the Northeast and elsewhere were 25 to 30 million years old. The 'carbonized leaf fossil' from Damalgiri area of Meghalaya hills, believed to be a mango tree from the peninsular India, was found by Dr R. C. Mehrotra, senior scientist, BSIP and his colleagues. 

After careful analysis of the fossil of the mango leaf and leaves of modern plants, the BISP scientist found many of the fossil leaf characters to be similar to mangifera.

An extensive study of the anatomy and morphology of several modern-day species of the genus mangifera with the fossil samples had reinforced the concept that its centre of origin is Northeast India, from where it spread into neighbouring areas, says Dr. Mehrotra. 

The genus is believed to have disseminated into neighb…