Bariani Olive Oil has been a staple in our kitchen since the mid 1990s, when Kenny was introduced to it by one of his captains in Alaska. Grown, harvested, pressed, and bottled by the Bariani family in California, their oil is the real deal—pure, rich, and deeply flavorful. In a world full of counterfeit olive oils and misleading labels, Bariani continues to set the standard with their cold pressed extra virgin olive oil. We’ve cooked with it, gifted it, and stocked it year after year.
We currently have a variety of both green (early harvest) and black (fall harvest) Bariani Olive Oil available in 500ml and 1000ml bottles. Whether you’re using it for finishing, dipping, cooking, or an ice cream topping, it’s worth having on hand—especially when you can secure enough to last you through the seasons.
One of the simplest and most delicious ways to enjoy Bariani is in a quick, homemade pesto:
Pecan Basil Pesto
Ingredients:
- 2 cups fresh basil leaves, packed
- ½ cup pecans
- ½ cup grated parmesan cheese
- 2 cloves garlic
- ½ teaspoon sea salt
- ½ cup Bariani Extra Virgin Cold Pressed Olive Oil
Instructions:
1. Combine basil, pecans, parmesan, garlic, and salt in a food processor.
2. Pulse until finely chopped.
3. With the machine running, slowly drizzle in olive oil until desired consistency is reached.
4. Taste and adjust seasoning if needed.
Use this pesto on seafood, pasta, grilled vegetables, sandwiches, or as a marinade for meats.
Come see us at the the market and get your Bariani, or better yet—order 2 to 6 bottles now for your yearly stock.
In good taste,
Brenna & Kenny