Fat Gold is on a mission to de-commodify extra virgin olive oil and elevate its place in American food culture. Kathryn Tomajan is Fat Gold’s majority owner. She is an olive oil maker, taster, and educator. Kathryn earned a master’s degree in food culture from the University of Gastronomic Sciences in Pollenzo, Italy — her thesis explored the opportunities and challenges of New World olive oil. Since then, she has made award-winning olive oil in Australia, New Zealand, and California.
Shipment by shipment, they help their subscribers get to know the nuances of olive oil, which can be as varied and interesting as wine, beer, or chocolate. They think great olive oil is for everyone to use every day.
For several years, Fat Gold farmed a tiny olive grove of their own, right here in the Bay Area. As Fat Gold has grown, they’ve hit the road, collaborating with other growers to source some of California’s best, most interesting olives.