In 2017, Kathryn Tomajan and Robin Sloan leased a tiny olive grove forty minutes from their front door in the San Francisco Bay Area, with the idea that they might just be able to make something extraordinary close to home. Three years of farming taught them a great deal, and eventually led them to focus on what they loved most and did best: the milling. Today, Fat Gold operates its own mill in the San Joaquin Valley, sourcing from a trusted network of California growers to produce extra virgin olive oil that holds its own against the finest in the world.

Kathryn holds a master's degree in food culture from the University of Gastronomic Sciences in Pollenzo, Italy, and has made award-winning oil in Australia, New Zealand, and California. Every tin Fat Gold produces reflects that depth of knowledge, with bold, complex flavor and full traceability down to the farm, the variety, and the harvest date.

But what sets Fat Gold apart is as much about philosophy as it is about the oil. They believe great olive oil is for everyone, every day, and they put real effort into helping people understand why it matters. Through newsletters, a zine tucked into every order, and a guide to extra virgin olive oil, they make a sometimes intimidating subject feel approachable and exciting.