Media

Farm to Fork SF centers around a visit from the Capay Valley

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News Week writes about Native American farming, food and wine

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Sunset educates on how to choose and use evoo

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HuffPost gives tips on buying olive oil

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Market Hall Foods recommendations on olive oil

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Grand Central Bakery writes about Séka Hills

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Listen to Why We Farm which includes Séka Hills and the Capay Valley

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Visit Yolo features Séka Hills

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Visit Yolo highlights olive oil

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City Scout visits Yolo County and Séka Hills

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The Furrow features Yocha Dehe Farm & Ranch and Séka Hills

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Travel See Writes visits Séka Hills and Yolo County

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Yocha Dehe and Séka Hills featured in Cowboys and Indians magazine

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Casino-owning Tribe’s Gamble on Farming Pays Off, Carla Meyer, Sacramento Bee

Carla Meyer in the Sacramento Bee writes about the Yocha Dehe farming operations and Séka Hills

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PBS America’s Heartland Explores the World of California Olive Oil

PBS America’s Heartland Explores the World of California Olive Oil, including Yocha Dehe and Séka Hills

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Learn about how to buy olive oil in Zester Daily

When Buying Olive Oil, Knowledge Is Power by Nancy Harmon Jenkins

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Native American Tribe Bets On Olive Oil

Read and listen to Lisa Morehouse’s feature on the Capay Valley, Yocha Dehe and Séka Hills

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San Francisco Chronicle Highlights Séka Hills and Yocha Dehe

Jonathan Kauffman writes about the Tasting Room, the olive oil, the farming operations and the Tribe’s history and future in the Capay Valley.

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In the Bay News Group papers read about “Tasting Tours Delve into Olive Oil”

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The New York Times Features Séka Hills

The New York Times  “In California, Olive Oil Tourism Is on the Rise” features Séka Hills among olive oil tasting experiences around the Bay Area.

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Zester Daily Recommends Séka Hills Olive Oil

Zester Daily olive oil feature by Nancy Harmon Jenkins recommends Séka Hills.

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Séka Hills Wildflower Honey Featured in Foodies West

Séka Hills Honey is noted as: “A deep complex honey, like none other.”

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J. Kenji López-Alt of Serious Eats, visits the Tasting Room and tours the Mill

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KQED’s California Report features Séka Hills

Read and listen to Lisa Morehouse’s report from the Capay Valley about the Yocha Dehe and its Séka Hills olive oil.

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Bay Area News Group writes about the Tasting Room

Read Jackie Burrell’s review

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The Olive Grove reviews Séka Hills Olive Mill and Tasting Room

The Grove & Co visited the new Tasting Room and tasted the freshly milled 2014 oils.

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American Drizzle, Olive oils from Europe are getting serious competition

US Airways Magazine features Séka Hills and other American produced olive oils.

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First Foods Redux: Native American Food Companies Promote Tradition and Innovation

Read about Séka Hills and other Native American food businesses in Civil Eats.

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This Year’s Olive Harvest and the New California Standards

Read Carolyn Jung’s article, “California Drought Squeezes Olive Oil Makers.”

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Séka Hills featured in Zingerman’s Newsletter

Read Ari Weinzweig’s article on Olive Oil in America.

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Séka Hills Premium Arbequina Mentioned in SF Gate

Emily Luchetti, San Francisco Chronicle baking columnist, named Séka Hills Premium Arbequina her favorite olive oil in “A bundt cake without butter.”

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Séka Hills Arbequina: All the Chefs are Doing It

Chief Creative Officer of Serious Eats, J. Kenji Lopez-Alt, was first introduced to Séka Hills Olive Oil by Jesse Ziff-Cool, Chef at Flea Street Market. The Séka Hills Arbequina blew his mind – and instantly became his favorite Extra Virgin Olive Oil.

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Capay Valley recognized as a rural paradise

The Capay Valley is recognized as a “rural paradise” in an article published by the Bay Area Newsgroup. The Séka Hills label, including its wine, olive oil, balsamic vinegar and agricultural products, is noted among the valley’s outstanding products, as a result of the rich soil and ideal climate.

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Food & Wine Magazine “Gifts for Artisanal Types” Includes Séka Hills

Séka Hills Premium Arbequina Extra Virgin Olive Oil was included in Food & Wine magazine. “A buttery small-batch California olive oil that’s remarkably affordable.”

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Séka Hills Named Good Food Awards Finalist

Our Premium Arbequina Extra Virgin Olive Oil was named a 2014 Good Food Awards finalist. The Good Food Awards celebrate the kind of food we all want to eat: tasty, authentic and responsibly produced. They grant awards to outstanding American…

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The Food Lab Mentions Séka Hills

Weekly column The Food Lab gives a shout-out to Séka Hills Premium Arbequina in its recipe for Vegetarian Escarole and Parmesan Soup.

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‘Up and Coming’ Séka Hills Noted in C Magazine

Our Premium Arbequina Extra Virgin Olive Oil was featured in C Magazine. Three sizes of our Premium Arbequina are pictured: 500 ml, 250 ml and 100 ml. Pick up the November edition of C Magazine, out on newstands now. Séka Hills…

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“Six Tips for Buying Better Olive Oil” Includes Séka Hills Label

Elaine Corn, freelance food journalist, frequent contributor Capital Public Radio and Sacramento Bee, posted a feature entitled “Consumers Still in the Dark: 6 Tips for Buying Better Olive Oil.” The feature includes our Premium Arbequina Extra Virgin Olive Oil label as an example of what an olive oil label should include.

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SF Chronicle Extra Virgin Olive Oil Buying Guide Lists Séka Hills

Séka Hills Premium Arbequina was mentioned in SF Chronicle’s Extra Virgin Olive Oil Buying Guide. The Guide offers guidelines to consider when buying extra virgin oil, along with how to best use it.

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Séka Hills Noted in Food & Wine Magazine Editors’ Top Ten List

Our Premium Arbequina Olive Oil is ranked #9 in Food & Wine magazine Editors’ Top Ten list – “A buttery small-batch California olive oil that’s remarkably affordable.” Pick up the September 2013 issue of Food & Wine, out on newsstands…

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Indian Country Today writes about Yocha Dehe and Séka Hills

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Séka Hills Debut at Fancy Food Show Featured by Indian Country Today

Indian Country Today featured a great article about Séka Hills and our journey from the rolling hills of Northern California’s Capay Valley to the Fancy Food Show in New York City.

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Sunset Magazine names Séka Hills Arbequina one of the “75 Reasons to Love the West”

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The ABCs Of Olive Oil Tasting + 8 Decreed Winners, Nancy Harmon Jenkins includes Séka Hills

A new arrival on the California olive oil scene. Séka Hills is made by the Yocha Dehe Wintun Nation, an independent tribe of Native Americans in the Capay Valley (east of Napa, west of Sacramento), from 82 acres of arbequina olives, newly planted in the super-high-density or hedgerow system. A clean, fresh almond flavor, typical of this cultivar, is balanced by a lightly pungent tickle in the back of the throat. An excellent example of how California is meeting the challenge of European imports.

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The New York Times Features Séka Hills Olive Oil

Séka Hills is gaining attention across the nation. Read this story by The New York Times for our extra virgin olive oil.

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