Graza Sizzle Extra Virgin Olive Oil

Recommended by the New York Times, Food & Wine and New York's The Strategist, the award-winning Graza Olive company uses single-origin Picual olives from Jaen, Spain. People have tried to re-plant these unique olives in California and elsewhere in 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 and free-acidity stability of any Olive Varietal.

Graza “Sizzle” is 100% Extra Virgin cooking oil. It’s made from peak season olives that yield a more mellow flavor. Use it every day, in every way. For "Sizzle", the olives are picked during peak harvest season in November when they are more mature and a bit juicier. It takes 13 lbs of olives to produce 1 liter of oil for this product. When pressed, these more mature, juicier olives yield more oil. Just like (most) humans, olives get more mellow with age. The oil produced from these olives will be milder in flavor, and make for a more flexible cooking oil. Because of its mild 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.

From the Strategist : "If you’ve ever seen the inside of a professional kitchen, you may have noticed that chefs on the line often decant their oil into squeeze bottles. I saw this trick while working in restaurants in high school and college, but the idea of trying to pour the oil from my mother’s Costco-size jug into a smaller vessel seemed like a recipe for disaster. Plus, I had always followed the conventional wisdom that olive oil should be stored in a dark bottle, and all the fillable squeeze bottles I ever saw were clear. Which is why I was so excited to discover Graza earlier this year.

Graza, which launched in January, sells just two olive oils: Drizzle, a finishing oil, and Sizzle, a high-smoke-point cooking oil, both made from 100 percent single-varietal Picual olives sourced from Jaen, Spain. Generally, single-varietal olive oils are better tasting than cheaper brands that blend multiple strains of olives together. Plus, Picual olives are known for producing extremely shelf-stable oil that retains its flavor longer. The Drizzle olives are harvested first, early in the season in October. When pressed, these young olives yield a spicier flavor, while the more mature Sizzle olives are harvested in November and December, producing a mellower cooking oil."