Zack Bruell has created 100% Extra Virgin Olive Oil in partnership with Corto Olive, a family-owned agribusiness located in the heart of California’s agriculturally rich Central Valley. Bruell’s unfiltered extra virgin olive oil is made from arbequina, arbosana and koroneiki olives, which are all grown in California’s Central Valley, picked directly from the tree and milled within hours of harvesting.
His new olive oil is one of the few olive oils on store shelves today to be certified by the California Olive Oil Council, the only certifying body of its kind for extra virgin olive oils. In order to earn the COOC seal, an olive oil must pass a blind tasting and chemical analysis, plus rigorous lab testing to confirm acidity levels and other aspects of the oil are on target.
Bruell’s extra-virgin olive oil is served in all of Bruell’s restaurants and now all of Heinen’s stores in Northeast Ohio at $9.99 per bottle.