Vanilla Olive Oil

Most of the world rushes vanilla by using extracts, synthetics, or high heat to force flavor where it doesn’t belong. We took the opposite approach. We started with whole beans — both the classic Vanilla planifolia and the rare Vanilla pompona — gathered from smallholder farmers in Veracruz, Mexico, the birthplace of Vanilla. Instead of a quick mix, we submerged them in our Extra Virgin Olive Oil by hand and simply waited. By taking our time, we were able to pull out the heavy, complex notes that usually get lost in commercial processing. It’s one of the most exquisite things we have ever bottled: a little smoky, a little creamy, and feels completely luxurious in the mouth, with notes of ripe Plum and Cherry. A tribute to the most elegant expression of real Vanilla, perfect over Roasted Honey Nut Squash, brûléed Banana, or an Espresso Martini.