Joel and Peggy Quartemont founded Sepay Groves in 2005, in Fairfield. In 2018, they made the move to Benicia where they now have a wonderful and aromatic shop at 364 First Street. The Quartemonts are active advocates for their product, with a tasting area where they share the tastes and benefits of the different oils that they blend. Providing clients the freshest and healthiest oils and vinegars for over 15 years, Sepay Groves Olive Oil is the oldest olive oil store in Solano County. They specialize in high polyphenol olive oils, which, according to numerous sources, provide exceptionally high health benefits. These benefits may include lower cholesterol, lower blood pressure, lower blood sugar and a boosted immune system. Joel is particularly knowledgeable about the health benefits of olive oil and can answer pretty much any question that you may have on the subject.  


The olives that the Quartemont’s use come from the Gordon Valley Farms, a local grower. Once ripe, the olives are taken to a company in Sonoma County where they are pressed. The oil then comes to the store in Benicia where it is bottled in small quantities to keep the oil fresh. Sepay’s products are sold through the store and online. Since there is no middleman, the price of this superior olive oil is less than most others in their category.


Soon, Cindi Reed, the store manager, and her husband Bill will be the new owners of Sepay Groves. Having worked with Joel and Peggy for many years, Cindi is an expert in all aspects of olive oil producing. It is she who bottles the small batch of oils every day. In addition to managing the store, Cindi is an accomplished cook. She creates recipes in which many of the different flavors of olive oil  are used. Bill handles the technical and digital aspects of the business. All their products are in store and online. The store also sells other delicious, hand selected products such as, Extra Virgin Olive Oils, Flavored Olive Oils, Dipping Blends, Dark Balsamics, White Balsamics, Wine Vinegars, Specialty Foods, Soups and Olives. 


When asked for a suggestion about what to make for the 4th of July holiday, Cindi immediately recommended Muffaletta Rotini Salad. Recipe as follows:



1 Box Tri colored rotini

1/2 Package of  Genoa Salami chopped into small pieces  (optional)

1 pint grape tomatoes, quartered

1 32 oz mild giardiniera vegetables, drained and chopped

2 13-ounce cans artichoke hearts, drained and chopped

7 oz jar pimento-stuffed green olives, chopped

1 cup Sepay Groves extra-virgin olive oil

4 tablespoons Sepay Groves red wine vinegar

8 ounces fresh mozzarella cut into bite sized cubes

Freshly ground black pepper & salt to taste

1/2 cup chopped parsley



Bring a large pot of salted water to a boil. Add the tri colored rotini and cook

according to package directions. Drain and transfer to a large bowl.

Add the remaining ingredients  to the bowl with the rotini and toss. Chill to serve!

close up of pasta dish