"Drizzle" Extra Virgin Olive Oil | Graza
Like a sprinkle of flaky salt or the squeeze of a good condiment, Drizzle Extra Virgin Olive Oil adds a big pop of flavor right before you dig in (that’s why it’s called a finishing oil!). Drizzle is an early harvest extra virgin olive oil.
What exactly does that mean? The harvest season in Spain goes from October to January. Drizzle is harvested in the first 2 weeks of October, when the olives are very small, very hard, and very green. When pressed, these tiny hard olives yield a very small amount of oil. That oil is super concentrated and packed with flavor, which is why it’s recommend eating it raw.
Young olives are full of attitude. They yield a spicier, more flavor-packed oil. These are great qualities for a finishing oil! No blending, no funny business. Just 100% Picual olives from a big field in Spain.
16.9 ounces
Like a sprinkle of flaky salt or the squeeze of a good condiment, Drizzle Extra Virgin Olive Oil adds a big pop of flavor right before you dig in (that’s why it’s called a finishing oil!). Drizzle is an early harvest extra virgin olive oil.
What exactly does that mean? The harvest season in Spain goes from October to January. Drizzle is harvested in the first 2 weeks of October, when the olives are very small, very hard, and very green. When pressed, these tiny hard olives yield a very small amount of oil. That oil is super concentrated and packed with flavor, which is why it’s recommend eating it raw.
Young olives are full of attitude. They yield a spicier, more flavor-packed oil. These are great qualities for a finishing oil! No blending, no funny business. Just 100% Picual olives from a big field in Spain.
16.9 ounces
Like a sprinkle of flaky salt or the squeeze of a good condiment, Drizzle Extra Virgin Olive Oil adds a big pop of flavor right before you dig in (that’s why it’s called a finishing oil!). Drizzle is an early harvest extra virgin olive oil.
What exactly does that mean? The harvest season in Spain goes from October to January. Drizzle is harvested in the first 2 weeks of October, when the olives are very small, very hard, and very green. When pressed, these tiny hard olives yield a very small amount of oil. That oil is super concentrated and packed with flavor, which is why it’s recommend eating it raw.
Young olives are full of attitude. They yield a spicier, more flavor-packed oil. These are great qualities for a finishing oil! No blending, no funny business. Just 100% Picual olives from a big field in Spain.
16.9 ounces
