FATTORIA MUIA came into being when we, Carl and Charlotte Muia, bought our dream property and home in Carmel Valley, Ca. in 1998. Olive trees were planted, our youngest daughter graduated from the University of Washington, got a job, got married and we started going to Carmel Valley every 2 weeks from Seattle to check on the trees. What a year that was! We permanently moved in 2004 & 2005 to the property.
We attended UC Davis classes in olive oil production, taste evaluation and growing techniques. WE went to Greece and Italy on special olive oil tours, joined the California Olive Oil Council and met many who were starting out as like us.
Our small boutique production with 103 trees varieties of Italian, Greek and French, continually produces the highest quality of oil. In 2013 we came in as a finalist and winner in the Good Foods Award Contest. That made us very proud of our efforts to produce the best.
In 2009 we expanded our product line to include Flavored Balsamic, Flavored Mustard and Unusual Jams and expanded our label, AMIDON & d'AILLY to include Charlotte's French heritage. In 2011 a cookbook, "DISHING IT OUT", with recipes that work was published. In 2013 French fruit trees, the rare Australian Fingerlime trees from the rain forest, Yuzu lemon & Pink Pearl pink apple trees were planted. In 2014 our daughter, Tina, started making and producing products for the home, pet and spa.
Carl and I joined the American Institute of America and the Knights of the Vine. Carl took several professional culinary classes from the Culinary Institute of America in Rutherford, Ca. and classes from l'Auberge in Carmel. Charlotte became a member of Les Dames d'Escoffier and took cooking classes at l'Auberge in Carmel from Executive Chef Justin Cogley and Executive Pastry Chef Ron Mendoza.
We consider our home a piece of paradise in a beautiful area. We hope to continue our California adventure and so far we love every minute of it!