17 Years Behind the Line: Why We Finally Bottled the Olive Oil That Built Glory Bound
After 17 years using the same cold pressed olive oil in our gyro kitchens, Glory Bound is bottling it. Here's... Read more
Our Story
The Story Behind the Oil
This Oil Was Built
in a Restaurant.
Chapter 1 · Poros, Greece
It All Started
in Greece.
Glory Bound Gyro Co. was dreamt up by two restaurant buddies — Will Taylor and Chris McDonald — while traveling the islands of Greece. Island hopping in the Mediterranean Sea, we quickly fell in love with the laid-back atmosphere and the Greek cuisine we were experiencing.
One day, enjoying a three-hour lunch at a local eatery in Poros, Greece — followed by a few Fix beers and some Ouzo — we began kicking around ideas of a new restaurant concept to bring back to the States. The idea of Glory Bound Gyro Co. was born.
⛵
PORROS, GREECE
39°09′N · 22°55′E
Chapter 2 · Hattiesburg, Mississippi
December 4, 2009.
Southern Gyros.
We knew we wanted a unique, laid-back restaurant — with pictures and replicated signs from the islands we traveled, blended with funky wall art to represent our personalities. As far as the food goes, we decided to stick to what we knew best and add a Southern twist on the Greek cuisine we had grown to love during our travels.
On December 4th, 2009, we began serving our "Southern Gyros" to friends and family. To our surprise, Glory Bound quickly became a hit around town. Apparently adding a Southern twist to Greek standards is not so crazy after all. In our first year, we sold over 68,000 Gyros.
68K+
GYROS IN YEAR ONE
Chapter 3 · Today
17 Years Later.
And Now — The Oil.
🏆
Best Gyro
in America 2018
🍽️
68,000+
Gyros Served
🏠
3 Locations
Hattiesburg, Tuscaloosa & Ocean Springs
🫒
The Oil
Now Bottled
Seventeen years of cooking taught us one thing: the oil is never just the oil. The same cold-pressed olive oil that built this restaurant — the one behind every gyro, every marinade, every drizzle — is now bottled and available for your kitchen.
Not a lab. Not a marketing department. A real kitchen, serving real food, for 17 years. That's the only credential that matters.
Will Taylor
GYRO WRAPPER, OWNER
Chris McDonald
MARKETING GURU, OWNER
So sit back, relax, and enjoy your experience at Glory Bound Gyro Co.
It's a lovely day for a Gyro.
BEHIND THE BRAND
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From a Three-Hour Lunch in Greece to Three Restaurants in the South: The Glory Bound Story
How a three-hour lunch on a Greek island became Glory Bound Gyro Co. — 68,000 gyros in year one, America's... Read more
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The Art of Agrumato: Why the Best Flavored Olive Oils Are Made in the Mill, Not the Bottle
Co-milled or infused? How agrumato-style olive oil is made, why "extra virgin" on a flavored label is a red flag,... Read more
17 Years Behind the Line: Why We Finally Bottled the Olive Oil That Built Glory Bound
After 17 years using the same cold pressed olive oil in our gyro kitchens, Glory Bound is bottling it. Here's... Read more
Confessions of a Hummus Guru: Eight Flavors, Seventeen Years, and the One That Should Never Have Happened
Seventeen years of weekly scratch-made hummus, eight flavors, and the failures behind them — including the peanut butter and jelly... Read more
From a Three-Hour Lunch in Greece to Three Restaurants in the South: The Glory Bound Story
How a three-hour lunch on a Greek island became Glory Bound Gyro Co. — 68,000 gyros in year one, America's... Read more
The Art of Agrumato: Why the Best Flavored Olive Oils Are Made in the Mill, Not the Bottle
Co-milled or infused? How agrumato-style olive oil is made, why "extra virgin" on a flavored label is a red flag,... Read more