The Starter Kit
The iconic “Sizzle” and “Drizzle” Duo
“Sizzle“ and “Drizzle“ Refill Cans
A kitchen funnel for easy refilling
The iconic “Sizzle” and “Drizzle” Duo
“Sizzle“ and “Drizzle“ Refill Cans
A kitchen funnel for easy refilling
The iconic “Sizzle” and “Drizzle” Duo
“Sizzle“ and “Drizzle“ Refill Cans
A kitchen funnel for easy refilling
Squeeze. Refill. Repeat.
All squeezed out? Order more or subscribe for endless refills!
“Drizzle”
“Sizzle”
1 Olive
2 Very Different Oils
“Drizzle”
Finishing Oil
Harvested in October
Olives are picked very early in the harvest season when they are young, green and hard as rocks.
24LBS OLIVES = 1 LITER OF OIL
When pressed, these young olives only yield a tiny bit of oil. It takes 24lbs of Picual olives harvested in October to produce 1 liter of this (super flavorful) oil!
HAS A KICK!
Young olives are full of attitude. They yield a spicier, more flavor-packed oil. These are great qualities for a finishing oil!
#1 FINISHING OIL
Because of the flavor and health benefits present, you wouldn’t want to cook with Drizzle. That’s why we say “Made for eating, never heating”! Instead, use this oil when you want your olive oil to steal the show.
“Sizzle”
Cooking Oil
Harvested in November
Olives are picked during peak harvest season when they are more mature and a bit juicier.
13LBS OF OLIVES = 1 LITER OF OIL
When pressed, these more mature, juicier olives yield a lot more oil. It only takes about 13 lbs of Picual olives harvested in December/January to produce the same liter of cooking oil.
TAKES IT EASY
Just like (most) humans, olives get more chill with age. The oil produced from these olives will be milder in flavor, and make for a more flexible cooking oil.
#1 COOKING OIL
Because of its mellow flavor and higher smoke point, Sizzle can be used in a lot of different ways. Great for everyday cooking like roasting, searing, poaching, pan frying, baking, and marinating.
Fun things to do with“Drizzle” & “Sizzle”
Make a
Frosting
Sizzle with
Tomato Confit
We use single origin picual olives from Jaen, Spain
People have tried to re-plant these babies in California and elsewherein the mediterranean, but they seem to solely thrive in the heart of Andalusia. The oil extracted from this fruit is extremely high in Polyphenols and also has the longest shelf stability & free-acidity stability of any Olive Varietal.
- RLRob LafondReviewing“Duo Refill Cans”I recommend this productRated 5 out of 5 stars24 minutes ago5 Stars
Quality all the way!
- JJulianneReviewing“Drizzle” & “Sizzle”I recommend this productRated 5 out of 5 starsYesterday5 Stars
The tastes really good and i love the containers that they come in
- LLeslyReviewing“Duo Refill Cans”I recommend this productRated 5 out of 5 starsYesterday5 Stars
Incredible, delicious…perfection in a chip!
- DDoreenReviewingThe “Cooks A Lot” Refill SetI recommend this productRated 5 out of 5 starsYesterday5 Stars
Best olive oil. Highly recommend
- LLynellReviewing“Sizzle” Refill CanI recommend this productRated 5 out of 5 starsYesterday5 Stars
I use it to cook with literally everything. It's very multipurpose
Olive oil the way it should be: Always fresh Most olive oil you see on shelves was over a year old before it was even bottled. Yeesh! Graza is picked, pressed, bottled, and shipped all in the same season. And not to keep bragging, but we put the harvest date right on the label. Does your other olive oil do that? never blended “Made in Italy” doesn’t mean what you think. Major olive oil brands save money by blending low-quality, old oils (some olive, some not) from all over the globe while slapping a country name on the label. That’s shady! Graza is never blended, and it always comes from one place. (real) EVOO *Real* extra virgin oil is made from olives that are harvested early (fall or winter) and pressed ASAP so the oil stays fresh, delicious, and full of polyphenols (that healthy stuff that makes you live a long time). Most bottles labeled “extra virgin” aren’t the real deal, but Graza is and always will be.
Always fresh,
