The Kitchen Guide to Our Olive Oils & Seasoning

From our kitchen since 2009

Everything we cook with, and exactly what to do with it.

The olive oil in the gyro you were handed, in the hummus on the table, and in the dressing on the Greek salad is the same oil we keep in a 35-pound container on the line. We have cooked with it in Hattiesburg, Tuscaloosa and Ocean Springs for seventeen years, since the first Southern gyro came off the line in December 2009.

This is the guide we hand new cooks — what each bottle is for, how to use it, what to cook with it, and how much to use. No tasting-room language. Just the working version.

Where our oil comes from

Our olive oil is cold pressed — no heat is added to the production of the base oil or to the infusion. The fruit is grown, milled and bottled in California, and the flavor is infused there too.

The grove is planted with the Tuscan varietals Taggiasca, Pendolino and Maurino, which give the oil a robust flavor profile — green and peppery rather than soft and buttery. That is deliberate. A bolder oil stands up to roasting and grilling instead of disappearing into the dish.

Our flavored oils are built on a Virgin Olive Oil base with no refined oils in it. The base currently comes from Australian olives, which is why the infused bottles do not carry the words “extra virgin” on the label: under international standards, an oil flavored with anything other than olives cannot use that name. That is a labeling rule, not a quality judgment.

What that means in the pan

Because the flavor is already in the oil, it spreads evenly instead of sitting on the surface. A squeeze of Garlic oil tastes the same every time. Fresh minced garlic in a hot pan does not.

Cold pressed, and what the grades mean

“Cold pressed” means the paste was never heated above roughly 80°F during extraction. Heat increases yield and lowers quality, which is why the cheap oil in the supermarket is not cold pressed.

“Extra virgin” is a legal grade, not a marketing word. In the United States the grades are defined by free acidity, measured in grams per 100 grams of oil:

Grade Maximum free acidity
U.S. Extra Virgin Olive Oil Not more than 0.8 g/100 g
U.S. Virgin Olive Oil Not more than 2.0 g/100 g
U.S. Olive Oil Not more than 1.0 g/100 g
U.S. Refined Olive Oil Not more than 0.3 g/100 g

The trap worth knowing

Free acidity is not the same as flavor. A refined oil can have lower acidity than an extra virgin oil and still taste like nothing — refinement strips the flavor along with the defects. That is why the grade tells you the oil is sound, but only your palate tells you it is good.

The four jobs of olive oil

Almost everything we do with oil in our kitchens is one of four things. Learn these and you can cook without a recipe.

1 · Cook with it

Use olive oil as your everyday fat for sautéing, roasting, baking, and grilling.

Almost everything we cook on the line starts with a film of oil in the pan or a toss in the bowl. It is the fat that carries heat evenly and keeps food from sticking, and it is also the first layer of flavour.

Working ratio: 1 tbsp per lb of vegetables
The test: Every surface should look glossy

2 · Dress with it

Oil and acid make a vinaigrette that is fresher and better than most bottled dressings.

Two ingredients and a whisk. The difference between a good dressing and a bad one is almost always the order you build it in, not the ingredients.

Starting ratio: 3 parts oil to 1 part vinegar
With lemon juice: Start around 2:1

3 · Marinate with it

A large share of the aromatic compounds in garlic, rosemary, oregano, lemon and black pepper are not water-soluble — they dissolve in fat.

The oil is not just there to stop things sticking. It is the solvent that carries the seasoning into the meat. Take the oil out of the marinade and most of the flavour has nowhere to go.

Easy ratio: 2 parts oil to 1 part acid
Timing: 30 minutes to 2 hours

4 · Finish with it

A small amount of fresh oil added after cooking restores the volatile aromatics that heat spent.

This is the move that separates food that tastes finished from food that merely tastes cooked. Cook with oil, then put a little fresh oil on at the end.

Amount: 1–2 teaspoons
Use it on: Anything already cooked

The counter rule

Cook with oil, finish with oil. The oil you cook with carries heat and keeps food from sticking. The oil you add at the end is the one people actually taste, because heat has spent the volatile aromatics in the first batch.

Two bottles on the counter — one for the pan, one for the plate. That is the whole system.

The lineup

Three cold-pressed oils and one seasoning blend, designed in the same kitchen at the same time. You do not need all four to start: the Extra Virgin and the Greek Seasoning cover most of what anyone cooks in a week.

Glory Bound Extra Virgin Olive Oil, 16 oz squeeze bottle

The everyday foundation

Extra Virgin Olive Oil

Cold pressed, with nothing added. One ingredient in the bottle: extra virgin olive oil. This is the oil we use in our own kitchens — in the marinades, in the hummus, and in the finishing drizzle.

$25.00 — shop Extra Virgin

Glory Bound Garlic Infused Olive Oil, 16 oz squeeze bottle

The weeknight workhorse

Garlic Infused Olive Oil

Garlic and olive oil in one bottle — no peeling, no mincing, no guessing the ratio. Natural garlic flavor is infused directly into a cold-pressed olive oil base, so it arrives in the dish evenly balanced.

$25.00 — shop Garlic

Glory Bound Rosemary Garlic Olive Oil, 16 oz squeeze bottle

The roast-and-grill bottle

Rosemary Garlic Olive Oil

Rosemary, garlic, and olive oil — three things you usually reach for separately, combined in one bottle. The combination we use most in a restaurant kitchen, ready to pour straight over roasted potatoes, lamb, chicken, or vegetables.

$25.00 — shop Rosemary Garlic

Where each one lands on our menu

On the menu The oil The seasoning What it does
Craft hummus Extra Virgin In the base Gives the hummus body and a clean finish
Tzatziki — Yes Seasons a sauce that is mostly dairy
Falafel Fry oil Heavy The seasoning is the flavour
Greek salad Extra Virgin Yes Dressing base plus a finishing pinch
Grilled veggies Garlic Yes Oil carries it; seasoning builds it
Rice pilaf Extra Virgin At the finish Keeps the rice from tasting plain
Feta dressing Extra Virgin Oregano & garlic Emulsion that clings instead of running
Cheese rolls Fry oil Spinach version Balances the richness of three cheeses
Fries — Hot out of the fryer The habit that started the whole thing
Shop the full lineup →

The Greek seasoning, since 2009

We built this blend in 2009 to make one dish taste right — the falafel and the grilled vegetables. Then it went into the rice pilaf. Then a cook put it on the fries and we never went back. Sixteen years later it is in almost everything that leaves our kitchens.

There is nothing clever in it, and that is the point: a balanced all-purpose blend of oregano and the Greek herbs we grew up cooking with, garlic, onion, and a little warmth from pepper. It is built to season food rather than announce itself. You should taste the chicken, seasoned well. Not the seasoning.

On the label

Product
All-purpose Greek seasoning
Size
16 oz (454 g) jar
First made
2009
Packed in
Ocean Springs, Miss.
Gluten free
Yes
MSG
None

Season · Mix · Finish

Three moves cover almost every way we use it. Master these and you can season anything.

1 · Season

Sprinkle lightly before grilling or roasting.

  • This is the move for chicken breasts, steak, pork chops, fish fillets, and any tray of vegetables heading into the oven.
  • Oil first, then seasoning. The oil gives it something to cling to.
  • Sprinkle from height and let it fall evenly.
  • Season 20–30 minutes ahead for meat so it has time to sit on the surface.

2 · Mix

Stir into olive oil for a simple marinade.

  • Two ingredients, no measuring cup gymnastics. This is the fastest route to our flavor at home.
  • Roughly 2 tablespoons of Extra Virgin to 1 teaspoon of seasoning.
  • Add lemon juice or red wine vinegar for a true marinade.
  • Whisk, pour over, and give it 30 minutes minimum.

3 · Finish

A light sprinkle on the finished dish.

  • After the heat, not during. This is when the flavor lands clean instead of tasting cooked away.
  • Use it on fries, rice pilaf, grilled vegetables, hummus, and soups.
  • Pair it with a fresh drizzle of oil at the same time.
  • Put a little LOVE on it.

Which oil, and when the seasoning goes on

What you are cooking Oil to use When the seasoning goes on
Grilled chicken Extra Virgin or Garlic Mixed into an oil marinade 30 minutes ahead, then a light sprinkle at the finish
Steak Rosemary Garlic Sprinkled on before the sear, then again over the resting meat
Roasted vegetables Extra Virgin Tossed with oil and seasoning before the oven, finished with a fresh drizzle
Potatoes & fries Rosemary Garlic Tossed before roasting or sprinkled hot out of the fryer — both work
Fish & shrimp Garlic Lightly, before cooking, with lemon at the finish
Hummus Extra Virgin Blended in, plus a pool of oil and a pinch over the top when serving
Get the Greek Seasoning →

The pairing cheat sheet

Find what you are cooking, reach for the right bottle, then decide when the seasoning goes on.

You are cooking… Cook, marinate or roast with… Greek Seasoning… Finish with…
Greek salad Extra Virgin In the dressing + a pinch Extra Virgin + oregano
Hummus, pita or a mezze board Extra Virgin Blended in + dusted on top Extra Virgin + seasoning
Bread dipping oil Extra Virgin A light pinch Extra Virgin, salt & pepper
Pasta with greens, shrimp or parmesan Garlic Optional, or at the finish Garlic + lemon + pepper
Roasted broccoli or cauliflower Garlic Before roasting Extra Virgin + lemon
Roasted potatoes or carrots Rosemary Garlic Before roasting Extra Virgin + seasoning
Chicken thighs on a sheet pan Rosemary Garlic In the marinade + at the finish Extra Virgin + fresh herbs
Lamb, steak or pork Rosemary Garlic Before the sear + after resting Extra Virgin + seasoning
Grilled fish or shrimp Garlic Lightly, before cooking Extra Virgin + lemon
Pizza, flatbread, focaccia Garlic or Rosemary Garlic Sprinkled on top Seasoning at the table
Beans, lentils or chickpeas Garlic or Rosemary Garlic Stirred in warm Extra Virgin + feta
Fries or hash browns Rosemary Garlic (or fry oil) Hot out of the heat A heavy pinch
Rice pilaf Extra Virgin At the finish, with sautéed onions Extra Virgin
Eggs, avocado toast, breakfast Garlic A light sprinkle Extra Virgin for brightness

Match the oil to the vegetable

The vegetable The bottle Why
Potatoes, roots Rosemary Garlic Herb-forward, and it holds up to a long roast
Brassicas — broccoli, cauliflower, sprouts Garlic Garlic is the flavour the whole dish leans on
Carrots, squash, sweet potato Extra Virgin These are sweet already — the oil should not compete
Tomatoes, peppers, zucchini Extra Virgin These want a clean, grassy oil in the background
Chickpeas Garlic or Rosemary Garlic Garlic + chickpeas sits where the restaurant sits
Onions, mushrooms, eggplant Garlic Aromatic oils meet the umami the vegetables give off

Match the oil to the meat

The cut The bottle Why
Ribeye and strip Extra Virgin Hungry, big-shouldered cuts that stand with a rich grassiness
Sirloin, flank, skirt Rosemary Garlic These cuts need help — the herbs do the work
Filet Garlic The most delicate cut meets the gentlest infused oil
Flat iron and hanger Extra Virgin Bright oil, or the seasoning can make it muddy
Chuck and round Rosemary Garlic Hearty cuts that will not lose to the flavour of the oil
Chicken breast Garlic The lean cut needs the boost more than the thigh does
Chicken thighs, pork Rosemary Garlic Richer meats that take the herbs and come back for more

The logic in one line

The leaner the ingredient, the more the oil matters. A well-marbled ribeye already carries plenty of its own flavor and moisture. A lean flank steak does not — and an oil carrying rosemary and garlic gives you something the cut cannot supply on its own.

The house marinade, scaled down

Every chicken thigh, every skewer of vegetables, every piece of beef and lamb that goes on our rotisserie spends time in this marinade first. On the line it gets built in a 2½-gallon bucket. What is below is the same build divided down sixteen to one.

It is heavier on the vinegar than most marinades you have made. That is not a mistake. The acid carries oregano, garlic and onion into the meat, and the oil is what keeps it from drying out on the flat top.

House Greek marinade

Extra Virgin Olive Oil
1 cup
Red wine vinegar
1¼ cups
Puréed onion
1½ tbsp
Mustard (yellow or Dijon)
1½ tbsp
Dried oregano
1 tbsp
Garlic powder
2¼ tsp
Lemon juice
1 tbsp
Salt
1½ tsp
Black pepper
⅜ tsp
Greek Seasoning (our addition)
2 tsp

About 2½ cups — enough for 3–4 lb of chicken or vegetables

Build it in this order

  1. Purée the onion, mustard, garlic powder, oregano, salt and pepper together first. It should be a smooth paste, not lumpy.
  2. Pour the vinegar and the oil into a jar or bowl.
  3. Add the paste and whisk hard until it comes together.
  4. Whisk in the lemon juice and the Greek Seasoning last.
  5. Refrigerate immediately. Shake before each use.

One month in the refrigerator. It will separate — that is normal. Shake it back together before you use it.

How long

What Time
Vegetables 30 minutes
Chicken & shrimp 30 minutes – 2 hours
Steak 2 hours, no more
Lamb & pork 2–4 hours

Two rules

  • Pat it dry before it hits the heat. Surface moisture is the enemy of browning.
  • Discard used marinade — never reuse it as a sauce. Boil it hard for 3 minutes if you want to serve it.

The shortcut version

2 tablespoons Extra Virgin Olive Oil, 1 teaspoon Greek Seasoning, a squeeze of lemon, and a splash of red wine vinegar. Whisk it in the bowl you are going to marinate in.

Recipes from the prep manual

These are the ones we hand people first. None of them need special equipment — a pan, an oven, and a bottle of oil.

Recipe 1 · For 4

The 4-minute bread dip

This is the fastest way to taste what the oil actually is.

  1. Pour the oil into a shallow, wide bowl.
  2. Add the salt, pepper, oregano and lemon zest.
  3. Add the Greek Seasoning and stir once — do not whisk it into a slurry.
  4. Serve with warm ciabatta, sourdough, pita, or a torn baguette.

You need

Extra Virgin Olive Oil
¼ cup
Flaky salt
A generous pinch
Cracked black pepper
½ tsp
Dried oregano
1 tsp
Lemon zest
Zest of ½ lemon
Greek Seasoning
½ tsp

From the kitchen

Switch it up: use Rosemary Garlic instead and skip the oregano.

Recipe 2 · About ¾ cup

House Greek vinaigrette

The dressing on our Greek salad. It is a build order as much as a recipe — salt dissolves in vinegar, not in oil.

  1. Add the vinegar, seasoning and salt to a bowl and whisk until the salt dissolves.
  2. Add the oregano, garlic and pepper.
  3. Slowly whisk in the oil until glossy.

You need

Extra Virgin Olive Oil
6 tbsp
Red wine vinegar
2 tbsp
Greek Seasoning
1 tsp
Kosher salt
½ tsp
Dried oregano
1 tsp
Garlic clove, finely grated
1 small (or ¼ tsp garlic powder)
Black pepper
To taste

From the kitchen

Taste it on a piece of lettuce, not off a spoon. Oil tastes flatter alone than it does on food.

Recipe 3 · Serves 4

Crispy rosemary-garlic potatoes

The single best demonstration of what Rosemary Garlic does.

  1. Heat the oven to 425°F.
  2. Toss the potatoes with the oil, seasoning, salt and pepper until every surface looks glossy.
  3. Place cut-side down on a sheet pan with room between the pieces. Crowding steams them.
  4. Roast 35–45 minutes, flipping once, until browned and tender.
  5. Finish with a small extra drizzle, the lemon, and parsley.

You need

Baby potatoes, halved
2 lb
Rosemary Garlic Olive Oil
2 tbsp
Greek Seasoning
1 tsp
Kosher salt and black pepper
To taste
Lemon wedges and parsley
To finish

From the kitchen

Two pans on two racks beat one crowded pan every single time.

Recipe 4 · Serves 4

Garlic oil sheet-pan chicken & vegetables

Dinner in one pan, on one oil, with one seasoning.

  1. Heat the oven to 425°F.
  2. Toss the chicken and vegetables with the Garlic oil, oregano, seasoning, salt and pepper.
  3. Spread across a sheet pan, leaving space so the vegetables can brown.
  4. Roast 25–30 minutes, until the chicken is cooked through and the vegetables are caramelized.
  5. Finish with the lemon juice and a last quick drizzle of Extra Virgin.

You need

Boneless chicken thighs
1½–2 lb
Garlic Olive Oil
2 tbsp
Broccoli, cauliflower or peppers
1 lb
Lemon, sliced
1
Dried oregano
1 tsp
Greek Seasoning
1 tsp
Salt and black pepper
To taste

From the kitchen

The finishing drizzle is the step everyone skips and nobody should.

Sauces and sides from the spec book

Four more from the kitchen spec book and recipe binder, brought down to a home quantity — same ingredients, same order, smaller bowl.

Recipe 5 · About 2 cups

Tzatziki

The sauce that goes on almost everything we serve.

  1. Grate the cucumber, salt it lightly, and drain it hard in a strainer over a bowl. Keep 1 tbsp of the juice.
  2. Combine everything, including that reserved juice, in a bowl.
  3. Rest 20 minutes before serving so the dill and garlic bloom.

You need

Greek yogurt
2 cups
English cucumber
1
Lemon juice
1 tbsp
Garlic powder
1 tsp
Greek Seasoning
1 tsp
Salt
½ tsp
Dried dill
¼ tsp

From the kitchen

The cucumber water gets squeezed out and put back in by the tablespoon. That is the whole trick to a thick tzatziki.

Recipe 6 · About 1¾ cups

Feta dressing

Emulsion that clings instead of running off the lettuce.

  1. Mix everything except the feta until smooth.
  2. Fold the feta in slowly at the end so it stays in soft sheets.
  3. Chill 30 minutes before serving.

You need

Plain yogurt
1 cup
Crumbled feta
½ cup
Mayonnaise
⅓ cup
Extra Virgin Olive Oil
⅓ cup
Lemon juice
3 tbsp
Dried oregano
2 tsp
Garlic powder
½ tsp
Salt and pepper
½ tsp each

From the kitchen

Everything gets mixed except the feta. Blend it hard and you lose the texture that makes the dressing worth eating.

Recipe 7 · Serves 6–8

Greek pasta salad

The dish that taught us the cucumber draining trick.

  1. Cook the pasta and cool it completely. Warm pasta drinks the dressing and leaves the salad dry.
  2. Combine everything in a large bowl.
  3. Add the vinaigrette and seasoning, toss, and refrigerate at least 1 hour.

You need

Short pasta, cooked and cooled
1 lb
Diced red onion
½ cup
Diced green pepper
½ cup
Diced cucumber
½ cup
Crumbled feta
1 cup
Sliced black olives
½ cup
Greek Seasoning
2 tsp
House Greek vinaigrette
½ cup

From the kitchen

Cool the pasta in cold water, not on the counter.

Recipe 8 · About 3 cups

Pickled veggies

Not worth eating until they have had two days in the fridge.

  1. Bring the vinegar to a rolling boil, add the sugar, and stir until it dissolves.
  2. Cool the brine completely. Hot brine makes soft pickles.
  3. Salt the vegetables, pack them into a jar, and pour the cooled brine over.
  4. Refrigerate at least 48 hours before serving.

You need

White vinegar
2 cups
Sugar
1 cup
Sliced onion
1 cup
Sliced green pepper
1 cup
Sliced cucumber
1 cup
Salt
1 tsp

From the kitchen

Seriously — 48 hours minimum. At 24 they are just wet vegetables.

Nine hummus flavors, one base

Everything in our hummus case comes out of the same food processor. The trick is not nine recipes. It is one good base and knowing what to add.

The base

Our base is built in a food processor from chickpea, water, lemon juice, tahini, garlic, sugar, a measured pour of Extra Virgin Olive Oil, and a spoon of Greek Seasoning. Every flavor in the case is that same base plus one or two ingredients.

  1. Process the chickpeas and lemon juice first until they break down.
  2. Add the tahini, garlic, sugar, salt and Greek Seasoning and process again.
  3. Stream in the oil with the machine running.
  4. Loosen with the reserved chickpea liquid until it is smooth enough to spread.

Our cooks weigh everything. The oil is not optional and it is not a garnish: it is what makes the base smooth enough to carry anything you add later.

Home scale · one can

Chickpeas
One 15 oz can, drained (keep the liquid)
Lemon juice
¼ cup
Extra Virgin Olive Oil
¼ cup
Tahini
2 tbsp
Greek Seasoning
2 tsp
Garlic powder
2 tsp
Sugar
1 tsp
Salt
½ tsp

The nine, and the one ingredient that makes each

Flavor What our cooks add to the base Finish it with
Original Nothing — this is the base Extra Virgin, Greek Seasoning, a few chickpeas
Garlic Garlic powder, weighed and mixed in Garlic olive oil
Garlic-Basil Garlic powder plus a small handful of fresh basil leaves Extra Virgin, torn basil
Roasted Red Pepper Red bell peppers grilled whole, rested overnight, plus the juice they give off Extra Virgin, Greek Seasoning
Mediterranean Olive Kalamata, sliced black and green olives — three kinds, three amounts Extra Virgin, a whole olive on top
Sundried Tomato-Pesto Sundried tomatoes, pesto, and the oil from the tomato jar Extra Virgin
Spinach-Pesto Fresh spinach and pesto, processed until the colour turns Extra Virgin, shaved parmesan
Jalapeño-Cilantro Jalapeños and cilantro puréed first, then lime juice into the base Extra Virgin, lime zest
Spicy Cajun (Spicy Pepper) Cayenne and sliced peppers — a small amount of cayenne goes a long way Extra Virgin, more cayenne

Cook like our kitchen

Roast vegetables the right way

  • 1 tablespoon of oil per pound of vegetables — up to 1½ tablespoons for porous foods like mushrooms or eggplant.
  • Toss in a bowl, not just on the pan. On the pan the oil pools in low spots and never reaches half the surfaces.
  • Every surface should look glossy before it goes in. Dry, matte patches mean you have not used enough.
  • Do not crowd the pan. Crowding makes steam, and steam keeps the surface at boiling temperature — well below the heat required for browning.
  • Finish with a fresh drizzle after roasting.

Marinate without overthinking it

  • Start with 2 parts oil to 1 part acid.
  • Crush the garlic, do not mince it — crushed garlic releases its flavor gradually; minced burns fast.
  • Do not exceed the acid. More acid does not marinate faster; it denatures the surface proteins and gives a chalky band under the crust.
  • Respect the clock. 30 minutes to 2 hours suits most steaks. A flat iron at 24 hours will come out mealy.
  • Pull it early and dry it off. Surface moisture is the enemy of browning.

Temperature and timing by vegetable

Vegetable Temp Time
Potatoes, roots 425°F 35–45 min
Brussels sprouts 425°F 25–30 min
Cauliflower, broccoli 425°F 20–25 min
Carrots, parsnips 425°F 25–35 min
Zucchini, squash 425°F 18–22 min
Peppers, onions 425°F 20–25 min
Asparagus, green beans 425°F 12–15 min
Cherry tomatoes 400°F 20–25 min
Chickpeas (cooked) 400°F 25–30 min

When to add what

When What goes in
Before roasting Oil, salt, pepper, sturdy dried herbs, Greek Seasoning.
Last 5–10 minutes Fresh minced garlic — at the start it burns and turns bitter. Or use Garlic oil, which cannot scorch.
After roasting Fresh herbs, lemon, flaky salt, cheese, and the finishing drizzle.

Build a vinaigrette in the right order

  1. Acid in the bowl first.
  2. Dissolve the salt in the acid. Salt does not dissolve in oil.
  3. Add mustard and any aromatics. Dijon is an emulsifier, not just a flavor.
  4. Then the oil, in a slow stream while whisking.

Freshness & storage

Olive oil is fruit juice, not a preserve — and opening the bottle starts a faster clock than the printed date suggests.

Stage Timeline What is happening
Harvest to press Ideally hours Decided before you ever see the bottle
Sealed, stored well 18–24 months Slow decline. Still good for most of it
Opened — first month Weeks 1–4 Peak. This is the oil you paid for
Opened — second month Weeks 5–8 Softer. Pepperiness fading
Opened — third month Weeks 9–12 Flat. Fine for cooking, wasted as a finisher
Beyond that 3 months + May turn rancid — waxy, crayon-like, stale-nut smell

Four things that degrade oil

  • Light. The fastest. Clear glass on a sunny counter ruins oil in weeks.
  • Heat. The cupboard by the stove is the worst spot in the kitchen.
  • Air. A half-empty bottle degrades faster than a full one.
  • Time. There is no such thing as a well-aged olive oil.

Do not refrigerate it. It clouds and solidifies, which is harmless but does nothing useful.

How to tell if yours has turned

Pour a little into a glass, cup your hand over the top, and warm it briefly.

Fresh: green, grassy, sometimes tomato leaf, artichoke, or fresh-cut hay.

Past its best: crayons, putty, or stale walnuts.

How long a 16 oz bottle lasts

How you cook A 16 oz bottle lasts
Daily — sauté, dress, finish 3–4 weeks
Most nights 5–7 weeks
A few times a week 2–3 months
Occasionally 4+ months — buy smaller

The one habit that matters most

Buy a size you will actually finish inside two months of opening it. A $25 bottle used up in five weeks is better value than a $25 bottle that dies on the shelf.

A five-minute tasting

The best way to understand the difference between the bottles is to taste them side by side, with food.

What you need

Three small cups
One for each oil
Bread or crackers
Warm bread, or plain crackers
Flaky salt
A small pinch each
Time
Five quiet minutes
  1. Pour a small amount of each oil into its own cup.
  2. Warm each cup in your hand for 20–30 seconds.
  3. Smell first.
  4. Taste a small sip, then let it sit on your tongue.
  5. Taste again with bread or a simple bite of food.
Oil Look for Try it with
Extra Virgin Olive fruit, grassiness, a little bitterness, peppery finish Warm bread, tomato, hummus
Garlic Savory garlic depth, rounded finish Pasta, broccoli, bread
Rosemary Garlic Rosemary aroma, savory garlic, bold finish Potatoes, chicken, roasted carrots

One safety note

If you make a dipping oil with fresh raw garlic, serve it the same day and refrigerate it — use it within three days. Raw garlic stored in oil at room temperature carries a genuine botulism risk. Our infused oils are built differently: the flavor is already in the oil, so there is no raw garlic sitting in a bottle on the counter.

Shop the lineup

Every oil is 16 oz, cold pressed, and shipped from our Ocean Springs warehouse. Bundles arrive in a kraft gift box, and shipping is free over $75.

Extra Virgin Olive Oil

Cold pressed, with nothing added. One ingredient in the bottle. The oil we use in our own kitchens.

$25.00 — shop now

Garlic Infused Olive Oil

Garlic and olive oil in one bottle — no peeling, no mincing, no guessing the ratio.

$25.00 — shop now

Rosemary Garlic Olive Oil

Rosemary, garlic and olive oil — three things you usually reach for separately, in one bottle.

$25.00 — shop now

All-Purpose Greek Seasoning

The seasoning we have used across our restaurant dishes since the year we opened. Put a little LOVE on it.

$15.00 — shop now

Shop all olive oils & seasoning →

Questions about an order? Call or text 769-567-4883.

BEHIND THE BRAND