Antoinette Addison earned an M.S. in Agricultural Sciences from the prestigious Ecole Nationale d'Agronomie in France where she was top of her class. She then earned an M.A. and a Ph.D. from the Food Research Institute at Stanford University. In 2000, after more than 15 years as a budget director for Stanford University, it was time to return to her first interests, agriculture and food. After she and her husband, Shawn, inherited an olive orchard in Provence, France, and got acquainted with olives, they decided to start Figueroa Farms. They planted an organic olive orchard and started a milling business in the Santa Ynez Valley, California. They have produced many domestic and international award-winning olive oils both for Figueroa Farms and for local producers. Figueroa Farms has become one of the most successful gourmet oil producers in California and their line of oils can be found in most gourmet chains and independent grocery stores. The Addisons have developed an outstanding reputation for the quality of their products and their knowledge about olive orchards and the olive oil making and marketing process. In 2008, they bought The Olive Oil Source, which they have expanded and further developed to meet the needs of the olive oil industry.