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Harvest 2019 Annual Events
The olive trees are heavy, full of plump fruit, almost ready to harvest. We’re so excited for our upcoming harvest celebrations! This year we’re doing things a little differently and announcing two Harvest 2019 events! On November 10th we’re returning to Tall Grass Ranch where we’ll harvest olives, followed by a vineyard walk, wine tasting and celebration at a private home in Sonoma. Date is set, details to be confirmed.
Also in the works is a harvest, milling experience in Sunol at a private orchard. We’re thinking towards the end of Oct / early November but it depends on the olives! Email your interest to us at email@example.com, please be sure to let us know which experience you’re interested in. Limited to 25 people per event.
Hamama Microgreen Mixer
October 5th, 3 – 5 pm
Come to our mixer event with our new partners from Hamama of the Microgreen Grow Kits, which we’re in love with! Grow your own salad microgreens at home and top with balsamic and olive oil, Y.U.M.! Founders Camille & Dan will be on hand to discuss their healthy start-up and offer tastes of a wide variety of sprouts. OTOT will be mixing vinaigrettes.
Grow Kits on sale for $39 until Sunday, Oct. 6th!
Free and open to the public!
Launch Party: The Healthy Kid’s Project
October 6th, 10 – 11 am
Join us for a family-friendly, kid-focused, launch party of The Healthy Kid’s Project. Noe Valley neighbor and founder Meagan Fishell will demonstrate to kids and parents how eating a healthy plant-based diet is good for our bodies and consequently good for our planet too.
We’ll have snacks, giveaways, a kid-friendly olive oil tasting, and much more.
The Healthy Kid’s Project was founded to introduce the concept of a
plant-based diet to kids ages 6-10 with two goals in mind:
Reduce our carbon footprint
Increase the health of our children
Free and open to the public!
Olive Oil Club Release
The OTOT Olive Oil Club has just released the Fall pairing – featuring Plum Basil Balsamic and Chilean Arbequina! And we’re sharing two recipe ideas to elevate their flavors—Tomato Spinach Salad and Easy Chicken Piccata—as delicious as they sound. We love this balsamic in cocktails and spritzers too!
Introducing Melanie (We olive her!)
“I am Melanie Beavan-Szabo, and have been working at Olive This Olive That for about six months now! I have been cooking since I was three, and have worked in multiple restaurants as a cook. Working at Olive This Olive That I quickly learned about the history, production, and health benefits that olive oil provides. I applied this new knowledge to both my diet and skin care, and have since lost almost 25 pounds! My favorite part about working at Olive This Olive That is helping customers find what they need to take their meals to the next level, just as OTOT has done for me.