Lazy Mule Olive began as a fun passion project. Derek noticed something funny, many neighbors had olive trees, but no one ever harvested them! Inspired, he started experimenting, infusing table olives with Rosemary, Lemon, Garlic, and a bold Lemon Garlic combo. These little flavor bombs became the perfect sidekick for martinis, fresh local bites, or just straight-up snacking.

The name? That’s where it gets legendary. Lazy Mule pays homage to the late Jerry Bello, a beloved local cowboy and farmer whose Appaloosa half-ass-mule, Leroy, still grazes in Derek’s pasture today. Leroy’s easygoing charm has become the heart and soul of the brand.

In 2023, Derek took his olive adventure to the next level, crafting his first community crush olive oil at Bone Crushing & Extraction - Kiler Ridge Paso Robles. One taste was all it took and he was officially obsessed. Enter Ken Campbell, Paso’s resident silver fox, who saw Derek’s potential and offered up his sprawling, high quality 300-tree Spanish Arbequina grove, “Del Campo” for Derek to harvest hence the launch Lazy Mule Olive into the big leagues.

Over time, the focus sharpened. What began with infusions evolved into a commitment to purity. The flavor didn’t need help. No rosemary. No garlic. No added fuss. Just single-varietal fruit — harvested at peak, pressed properly, and bottled with intention.

Today, Lazy Mule Olive is dedicated to small-lot Central Coast extra virgin olive oil — Arbequina for smooth balance, Koroneiki for bold character. Nothing added. Nothing masked. Just olive oil done right.

Around here, we let the fruit speak.

Leroy insists.