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Greetings from Fat Gold:
THE HARVEST IS UPON US!
A small-batch producer of extra virgin olive oil runs on a very specific calendar. Most of our year is pretty consistent: we pack your orders, we send our seasonal batches to annual subscribers, we keep our retail partners stocked, plus a few great restaurants here in the San Francisco Bay Area.
Then comes the harvest, the autumn sprint during which we produce all of the oil we’ll sell, all year long… and the harvest is anything but consistent. Instead, think: chaotic, improvisational… somehow, always surprising!
This year’s surprise: the harvest has arrived earlier than any we’ve experienced in our ten years making olive oil. Why the rush? Because the fruit is ready! An early bloom, back in the spring, pulled everything forward. This week, we drove down to one of the farms we’ve worked with for years; there, we saw the frantoio olives hanging dark and heavy, ready to go.
So… we’d better make room for fresh oil. Time for a flash sale!
Now available in the Fat Gold Shop are the last tins from a batch made from arbosana olives:
This oil is mellow and velvety, a nice alternative to the pungent punch of our Fat Gold Standard. We produced this batch for our annual subscribers, and that subscription program has grown so big that only a small number of these tins remain. These will go fast!
As usual with our subscription batches, the label is a magnet you can keep. This batch’s art is, wouldn’t you know it, harvest-themed:
That’s a painting by Włodzimierz Tetmajer from 1911, part of the collection at the National Museum of Warsaw. It looks great on the tin:
Right now, we are feeling like the harvester in this painting. We imagine her pausing for a moment, wiping her brow, contemplating the work still ahead: hoo boy!
In the weeks ahead, we’ll wake our slumbering Instagram account for some live glimpses of the freshest oil you’ll ever see, pouring out of the Fat Gold mill, so green it’s nearly fluorescent. If only you could smell things through your phone—that’s the best part.
Here we go! We just roasted a sheet pan full of peppers (bell, poblano, Jimmy Nardello) with this arbosana last night. It’s super versatile—you’ll use it up before the fresh oil arrives. Only a few tins remain; come and get them:
FG