One of my food staples…olive oil. Oh how I miss a slice of San Francisco sour dough bread dipped into a pool of extra virgin olive oil. Yes, I can get the oil here and yes there are artisan bakers in NY that do a pretty good loaf…but,... But, there is something special about the the bay area climate that makes great bread and combine that with a great Californian olive oil and it is manna from heaven.
The beauty about olive oil is that it is the most versatile oil in the kitchen, eat it raw or use it to sauté.
The O olive oils are out of Northern California and have a great line of citrus infused oils like their Tahitian Lime I shot for an e-commerce site.
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