The Oil We Cook With

You just ate it. Now you can cook 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 sitting in our kitchen in a 35-pound container. 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.

People kept asking what we used. So we bottled it.

Three Bottles

Each one comes in a 16 oz bottle with a flip-top precision spout, because a kitchen bottle should be usable with one hand. Want more than one? The bundles let you pick any two or three, and the complete set covers all of them.

Where It Comes From

Our oil is pressed in California by a family-run grower and miller who has been in the olive oil business since 1998 and farms an organic orchard in the Santa Ynez Valley. We did not go looking for a label to put our name on. We went looking for the oil we already trusted in our own kitchens, and bottled that.

If you want the long version, we wrote it up: 17 Years Behind the Line.

The Fats We Cook With

Grass-fed beef tallow in the fryers, avocado oil for the marinades, California olive oil in the hummus and the dressings. No seed oils, anywhere on the menu.

The tallow comes from our sister brand, Lady May Tallow, right here in Ocean Springs. Their cooking tallow is the same fat we fry in, and their honey sweetens the baklava we make in house.

More From the Kitchen

We write about what we actually do back there — the hummus program and the flavors that failed, how flavored olive oil is really made, and how a three-hour lunch in Greece turned into three restaurants in the South.

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