Bari Olive Oil has big plans for expansion into new markets, but with a focus on what made the Dinuba-based producer successful in the first place — delivering a quality product to local customers.

The company is now expanding into the growing corporate gifting market. The reason? Companies want to share something that is local and authentic. Bari Olive Oil fits the bill.

There are also plans to expand Bari’s retail offerings to more stores.

“It’s on a relatively small scale now, but it’s something we’re excited about,” said Kyle Sawatzky, Bari Olive Oil owner. “The smaller grocery chains are really excited about us as well because we offer that connection to the grower and that family feel to the product we put on their shelf.”

One of the main differences from other companies is that Bari Olive Oil works with smaller farmers to help produce their olive oil. They recruit grower partners and clients in places such as local farmers’ markets.

“There are other companies out there that do a great job, but for them, the ideal grower might have 200- or 300-acre blocks,” said Sawatzky. “And for us, that’s just not quite our niche. We really deal with the smaller grower. We have a lot of people that come to us for custom milling; they may have an acre or two of their own, they may sell their own brand at a farmers market.”

The company has existed since 1936 and is one of the oldest olive oil companies in California. Bari Olive Oil was founded by a family of Italian immigrants who grew the business on a national scale. Fifth-generation farmers Kyle and his brother Ryan purchased the company in 2007, maintaining the historic roots that made the company successful while improving efficiency.

“We made some improvements, and we put in a new processing facility,” said Kyle Sawatazky. “So we were able to take the olives being grown and processed for the Bari brand and get them processed in a quicker fashion.” 

One piece of machinery reduces oxidation that can alter the taste.

“What we got out of the end was pure oil, extra virgin, high quality,” said Sawatzky. “We put that under a layer of nitrogen gas and keep all the oxygen out until we’re ready to bottle it, and it just provides a fresher, higher-quality product for our customers.”

New machinery has also allowed the company to experiment with new flavors to enhance the customer experience. One of these new olive oils is a bit more spicy because, according to Sawatzy, customers are looking for bold flavors. Other new flavors range from buttery, fruity and mellow.

 A new oil made from the Coratina variety of olives will be available next year. It features a bold, full flavor — and it will help expand the window of availability for Bari products.

“All that comes off a little earlier than most other varieties, and it’s absolutely fantastic,” Sawatzky said.

Those interested can come taste some of these new flavors during a harvest festival event on Nov. 4. It will show how olive oil is made and give people a chance to interact with the growers. Lunch will be available and the gift shop will be open for purchases.

“Having that personal connection with your customer allows us to move and change with the times,” said Sawatzky.

Bari Olive Oil has won multiple awards for its oil. But the final say on quality rests with the consumer.

“At the end of the day, it doesn’t matter how many awards you’ve won or recognitions you’ve got. It all comes down to your customer,” said Sawatzky. “If they’re happy with the product, they’re going to come back and they’re going to buy another bottle.”

Despite Bari Olive Oil’s expansion plans, the focus will remain on local excellence.

“We really appreciate the grassroots support that we’ve experienced as we’ve grown as a company. The support we get from our neighbors, friends and family has been amazing,” said Sawatzky. “We were just trying to give back a little bit as best we can and give them the best product we can.”