After immigrating to California's San Joaquin Valley in 1914, vegetable grower Vincenzo Ricchiuti launched his vision for a growing family business that would stay in his Italian family for generations. His son Pat learned the family trade and took up the helm of the family acreage of grapes and figs after his return from active duty during World War II. Pat and his wife, Frances, continued to diversify the family plot by adding cotton and plums. In 1965, the couple were joined by their own son, Patrick, to grow an international business known for its quality produce.
And in 2008, Patrick and his son, Vincent, entered the olive oil business, milling their first organic olive harvest in 2011. ENZO Olive Oil Company is truly a family affair.