Keep your olive oil warm & cozy.
“Drizzle”
“Sizzle”
1 Olive
2 Very Different Oils
“Drizzle”
Finishing Oil
Harvested in October
Olives are picked very early in the harvest season when olives are young and hard as rocks. Hand for scale (we were out of bananas).
5,000 olives to make 500ml Drizzle
When pressed, these young olives only yield a tiny bit of oil. 5,000 olives will only produce 500ml of this (super flavorful) oil!
LOREM IPSUM DOLOR SIT
Young olives are full of attitude. They yield a spicier, more flavor-packed oil. These are great qualities for a finishing oil!
BRIGHTER FLAVOR FOR EATING
Beacuse of the flavor and health benefits prsent, you wouldn’t want to cook with Drizzle. That’s why we say “Made for eating, never heating”! Instead, use this oil when you want your olive oil to steal the show.
“Sizzle”
Cooking Oil
Harvested in November
Olives are picked during peak harvest season when olives are more mature and a bit softer.
2,500 olives to make 750mL Sizzle
When pressed, these more mature, juicier olives yield a lot more more oil. It only takes about 2,500 olives to produce a 700ml bottle of our cooking oil.
LOREM IPSUM DOLOR SIT
Just like (most) humans, olives get more chill with age. The oil produced from these olives will be milder in flavor, and make for a more flexible cooking oil.
CHILL OLVIES FOR COOKING
Because of its mellow flavor and higher smoke point, Sizzle can be used a lot of different ways. Great for everyday cooking like: roasting, searing, poaching, pan frying, baking, marinating, etc.
Olive oil the way it should be:
