Like a sprinkle of flaky salt or the squeeze of a good condiment, Drizzle adds a big pop of flavor right before you dig in. (That’s why it’s called a finishing oil!) Drizzle’s flavors are sensitive, though, so keep it off the heat. 

Harvested in October, before the olives have ripened fully. Picked by hand because young olives need a firm yank to loosen up. Luckily their stubbornness only makes us love them more.

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).