Drizzle: 350ML or 500MLDetails: Extra Virgin finishing oil made from olives that are picked early, when flavor is bold and antioxidants are highest. Made for eating, not heating. Harvest: Harvested in October, before the olives have ripened fully. Picked by hand because young olives need a firm yank to loosen up. Uses: A little Drizzle goes a long way! Put it on your ice cream or popcorn, whip up a pesto or salad dressing, or drink it straight from a spoon (we won’t tell). Sizzle: 500 ML or 750MLDetails: Extra Virgin cooking oil made from mature, mid-season olives that yield a more mellow flavor. Use it every day, in every way. Harvest: Harvested in November and December, when the olives are more mature. They’re pretty laid back by this point, so it only takes a few shakes to get them off the branch. Uses: If you would put it in or on top of an oven, use Sizzle. Chicken cutlets, sheet pan veggies, fried rice, or even chocolate chip cookies! You name it, Sizzle Sizzles it. Frizzle: 750ML Details: Meet your new high heat kitchen hero, crafted from a glorious mix of naturally refined Olive Pomace Oil and Extra Virgin Olive Oil. With its buttery smooth, yet neutral flavor and smoke point up to 490°F, Frizzle is made for all your high-heat cooking, baking, grilling, and frying. No chemicals, no nonsense — just 100% Picual olives. Harvest: Made from Picual olives picked during peak harvest season. We take the delicious olive paste (aka pomace) left over from the first cold press of Extra Virgin Olive Oil and press it again to make Olive Pomace Oil. Then we add back some EVOO for an antioxidant boost and *hint* of flavor! Frizzle is 100% naturally refined without any chemicals or additives. Uses: Perfect for crisping up anything and everything. Use Frizzle to make golden french fries, stir-fry tofu in a screaming hot wok, or sear a juicy steak on the grill. You can also swap Canola or Vegetable Oil
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