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Terranea olives ready to press from the farm in Rancho Palos Verdes, California

Peninsula Olive Celebration

SEPTEMBER 26, 2019

Terranea’s culinary program continues to expand as we harvest olives at local orchard Villa Oneiro, located on the Palos Verdes Peninsula. More than 70 olive trees of different Mediterranean varieties give Terranea’s chefs the opportunity to press and produce olive oil and cure olives using pristine coastal ocean water.

Taste for yourself the delicious olive oil produced onsite at our interactive olive festival demo-making. Visit our dining outlets throughout the day for featured olive dishes and cocktails, such as olive oil gelato from sea beans! This is a complimentary event and is open to the public. 

Thursday, September 26, 2019 | 1 - 4pm | sea beans | Complimentary 


KTLA Morning Show - Chef Bernard Ibarra on Peninsula Olive Celebration - September 2019


Interactive Olive Demonstrations:

- 1-4pm - Signature Focaccia and Olive Bread Tasting
- 1pm - Chef Mona Guerrero | Puttanesca Sauca and marinated olives
- 1:30pm - Chef DJ Eusebio | spicy Asian tapenade spread and open-face fried gua bao
- 2pm - Chef Elie Chow | curing freshly harvested olives
- 2:30pm - Chef Jin Lee | Socca "pancake" with olives, onions and rosemary, sauteed with olive oil
- 3pm - Chef Pierino Jermonti | assorted of focaccia with complementing flavors


Special Restaurant Offerings:

- mar'sel - Chef Andrew Vaughan | grilled quail, honey olive bbq, fondant root vegetables
- bashi - Chef DJ Eusebio | asian-style tapenade with open-face fried gua bao buns
- catalina kitchen - Chef Jin Lee | brandada de bacalao with olive crostini
- Nelson's - Chef Efren Ruano | olive tapenade crusted swordfish with a rosemary infused olive oil, roasted tomato arugula salad
- solviva - Chef RJ DelaMerced | terranea farm tomatoes on toast, almond ricotta, olive caramel, olives, shiso
- The Lobby Bar - Chef Mona Guerrero | crispy blue cheese stuffed castelvetrano olives

Pressing of olives

For more information, please call 310.265.2800