Drizzle Olive Oil by Graza
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 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 we recommend eating it raw.
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 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 we recommend eating it raw.
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 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 we recommend eating it raw.
