In the heart of California’s Central Valley, where fertile soil meets generations of farming tradition, Fresh Vintage Farms is pressing a bold new chapter into the culinary world, literally. With their small-batch, 100% cold-pressed almond and walnut oils, the company is delivering a farm-to-bottle experience that goes far beyond basic pantry essentials. These are not just oils. They’re an invitation to taste, savor, and rethink everything you thought you knew about what belongs in your sauté pan, or even your cocktail shaker.
At a time when most culinary oils are mass-produced and stripped of personality, Fresh Vintage Farms stands out by blending craftsmanship, sustainability, and humor into every bottle. Their branding is playful, cheeky even. They refer to their oils as “the nutty alternative to olive oil” and joke that when it hits the pan, somewhere a bald eagle screeches in approval. But don’t let the humor fool you. Behind the fun is a serious commitment to quality, health, and heritage.
Founder Tommy Tickenoff, whose background bridges agriculture and storytelling, set out with a vision to create something that felt both grounded and elevated. The oils are sourced from California-grown almonds and walnuts, then cold-pressed without heat or chemicals to preserve every bit of their nutritional power. The result is a flavor-forward oil that’s naturally gluten-free, plant-based, and packed with antioxidants and healthy fats. Check out our interview with Tommy below!
Fresh Vintage Farms Founder Tommy Tickenoff
The almond oil is light, slightly sweet, and impressively versatile. It has a high smoke point, making it ideal for everything from grilling to stir-frying. It contains fewer calories and less fat than olive or avocado oil, but it’s still rich in monounsaturated and polyunsaturated fats, which have been shown to support heart health and reduce inflammation. It’s also a good source of vitamin E, which plays a role in skin health and immune function.
Walnut oil, on the other hand, brings a deeper, more distinctive flavor that’s hard to forget. Cold-pressed from California walnuts, it offers three times more omega-3s than olive oil and is rich in antioxidants that help fight free radicals. It’s not just for salad dressings, though it shines there, too. It’s a finishing oil that elevates roasted vegetables, baked goods, marinades, and even craft cocktails with a toasty complexity that lingers on the palate.
But Fresh Vintage Farms isn’t just about flavor. The company is deeply rooted in the land and the people who work it. Each bottle helps support California farming families and their heritage. Sustainability is central to the brand, reflected in their thoughtful packaging and commitment to preserving farmland for future generations. Tickenoff and his team don’t just want to sell oil, they want to tell the stories behind it. By bringing that narrative to consumers, they hope to create connection through food and inspire a sense of community around the table.
And the table, after all, is where the magic happens. These oils aren’t just about health benefits or cooking performance. They’re about elevating everyday meals into something memorable, something that sparks conversation. Whether drizzled over grilled peaches or whisked into a vinaigrette, they’re the kind of ingredient that makes people ask, “What is that flavor?” The kind that starts with a taste and ends with a story.
Fresh Vintage Farms is creating more than culinary oils. They’re crafting an experience that bridges tradition and innovation, seriousness and joy. In a market saturated with sameness, their nutty twist is a welcome, and delicious, surprise.
And let’s be honest, dinner just wouldn’t be complete without a nutty family member at the table. If you know, you know.
We couldn’t resist wanting to know more, so we asked Tommy:
LA’s The Place: What inspired you to start Fresh Vintage Farms?
Tommy Tickenoff: We wanted to create something we felt good about feeding our family. We are rooted in generations of Central Valley agriculture, and we wanted to build on that legacy by producing something honest, healthy, and sustainable. We started small – pressing oils from imperfect nuts we didn’t want to waste – and realized we had something special.
LATP: Why did you choose almond and walnut oils specifically?
Tommy: Almonds and Walnuts grow abundantly in the Central Valley, and we saw an opportunity to highlight their flavor and nutritional benefits in a new way. These oils are light, versatile, and packed with good fats, and we felt they deserved a spot in every kitchen.
LATP: What makes your oils different from others on the market?
Tommy: All of our oils are cold-pressed in small batches, using only California nuts. We don’t bleach, deodorize, or add anything artificial – just pure oil the way nature intended. We also use nuts that would otherwise be discarded for cosmetic reasons, helping reduce food waste while maintaining premium quality.
LATP: How do you ensure quality in your cold-press process?
Tommy: We handle everything in house from sourcing to pressing to bottling. Cold-pressing allows us to extract the oil without heat or chemicals, preserving the nutrients and natural flavor.
LATP: Can you describe the type of farms you work with in the Central Valley?
Tommy: We partner with local, family-run farms – many of which we’ve known for generations. These are people who care deeply about their land and their crops. Together, we’re committed to transparency, sustainability, and producing the best possible product from the ground up.
LATP: What’s your favorite way to use almond or walnut oil at home?
Tommy: Almond oil is our go-to for high-heat cooking – especially roasting vegetables or barbecuing meat. Walnut oil is amazing in salad dressings or drizzled over pasta. But honestly we are always experimenting with it – it’s fun to swap in the oil for anything that we would use butter or olive oil in.
LATP: Why do you call your products the “Nutty Alternative to Olive Oil”?
Tommy: It is a fun play on words to show that there are other healthy, delicious oils out there. Almond and Walnut oils bring something unique to the table – both in flavor and in nutrition – and they’re just as versatile as olive oil, if not more.
LATP: How important is sustainability to your brand?
Tommy: It is at the heart of everything we do. We use “imperfect” nuts to reduce food waste, cold-press to minimize energy use, and packaging in recycled materials whenever possible.
LATP: Have any chefs or restaurants started using your oils?
Tommy: Yes! We have had the honor of working with some incredible chefs who appreciate the clean taste and versatility of our oils. One of our favorite dishes from one of our local restaurants is garlic fries with our cold pressed garlic oil. They are to die for.
LATP: What’s next for Fresh Vintage Farms – any new products on the horizon?
Tommy: Absolutely! We are launching a refined almond oil here soon for higher heat cooking and our newest baby that we are chomping at the bit to launch is our Almond Mayo at the beginning of August. We could not be more excited. Our goal is to keep innovating white staying true to our roots – clean, simple ingredients with big flavor.
