Happy Summer, everyone! It’s been a while and I’ve missed you! I hope you’re enjoying the hot weather/keeping cool/going outside/staying inside! And most of all, I hope you’ve been eating well. To assist in that last activity, we have two new incredible olive oils that we LOVE, and because of them, I decided that a “table olive oil” (a tin that just sits on my table so I can pour it over my food at a moment’s notice) is essential.

These delectable oils are coming to us from Oakland, CA, where Fat Gold founder Katheryn Tomajan, an olive oil expert, decided to create a delicious New World extra virgin olive oil using olives from hand mills (presses) operated by small producers. In the US, olive oil is overwhelmingly made on an industrial scale, and while this oil can be fine, it is often bland, bitter, or plasticky. Katheryn and her team ensure that Fat Gold is the opposite of that. She works closely with farmers in Northern California for the tastiest, most interesting olives because good olives mean good oil, just like good milk makes good cheese! They also care a lot about freshness, so the tins you’re looking at are from November 2022, the most recent harvest. Since oil is basically olive juice, age matters!

Fat Gold Standard

This oil is made with Frantoio olives from Panacea Farms, a fully organic farm where they hand pick the olives. Since every harvest is a little different, so are the flavors in the oil. This year’s is peppery and bold with flavors of spruce, freshly cut grass, rosemary, black pepper, and artichokes. Use it everywhere, on everything – pour over swirls of hummus, roasted sweet potatoes, popcorn, chocolate mousse, grilled asparagus, seafood stew. Or cook with it – stream into homemade aioli, rub it all over a roasted chicken, knead into focaccia, blend with peppers for romesco sauce, bathe salmon in it for slow roasting, or mix it into an olive oil cake.

Fat Gold Blue

Milled from Arbequina olives, this is the more delicate of the two oils, but that doesn’t mean it’s boring! It is buttery, smooth, and tastes of flowers and lush fruits, like peaches and apricots. A touch of walnut rounds out the flavor, making it an excellent olive oil for pouring over foods that need a lift and some richness, which in my world is almost everything. Give a generous glug to top tomato soup, melon slices wrapped with salty prosciutto, caprese salad, bread before or after toasting, warm cannellini beans sprinkled with parsley and Parmigiano Reggiano, and lemon desserts of all kinds.

But my favorite thing to do with the Blue is a recipe from the Fat Gold crew – make toast, I use a dark brown bread, spread with peanut butter or tahini, drizzle with honey and Fat Gold Blue, and sprinkle with flaky salt. I have eaten this every single day for the last two weeks and truthfully, I’m eating it now and getting honey on my keyboard. WORTH IT. The balance in each bite is irresistible, with savoriness, sweetness, a touch of crunch, a bit of chew.

So, if you’re ready for some seriously special olive oil, for a table olive oil, for olive oil to pour on every dish, I think Fat Gold is for you!

For the love of cheese and olive oil goodness,

Kiri

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