Art Beyond the Glass (ABTG) returns for its eleventh annual event on Sunday, June 25, 2023, at the legendary Catch One nightclub!
Dozens of LA’s top bartenders will make cocktails and showcase their artistic talents, with proceeds donated to Outfest.
Since its inception, ABTG has raised over $250,000 for arts-based nonprofits across the country.
Co-founded by Daniel Djang (Thirsty in LA) and Zahra Bates (Global Head of Education, Courvoisier), ABTG is the original celebration of bartender artistry and widely regarded as one of the country’s premier cocktail culture festivals. From painting and sculpture to photography, live music, DJs and more, every ABTG showcases the creative pursuits of bartenders when they’re not behind the bar.
“It’s hard to believe that what began as a casual conversation at Sunny Spot in November 2011 has grown into this extraordinary event,”
says Djang.”
“The cocktail creativity and artistic talent of the bar community in LA and beyond never ceases to amaze me. We are so grateful for the generosity of our sponsoring brands and the numerous venues that have welcomed us into their spaces. Can’t wait to see the extended ABTG family that’s coming to LA for ABTG XI!”
Art Beyond the Glass is taking place for the second time at Catch One, which is graciously being donated to ABTG XI for this exclusive event. Located on Pico Boulevard in the heart of Los Angeles and celebrating their 50th Anniversary, this landmark nightclub was opened by Jewel Thais-Williams in 1973 as Jewel’s Catch One, a pioneering LGBTQ disco. Featuring state-of-the-art sound and lighting, the massive venue spans two floors and multiple indoor and outdoor spaces.
For its eleventh LA event, Art Beyond the Glass is honored to be raising funds for Outfest. Outfest invests in youth, education, representation, and exhibition – supporting and empowering the LGBTQIA+ community to discover their voice, tell their stories, and become the next generation of artists driving change in the entertainment industry.
ABTG is once again partnering with thier fiscal partner Another Round Another Rally, a nonprofit financial resource for the hospitality industry. ARAR co-founder Travis Nass: “It is an honor to be a part of one of the most creative, innovative industry events across the country. We have always loved ABTG, and it is such a pleasure to be able to work with them again this year. Another Round Another Rally is excited to help build ABTG into an official nonprofit as their new fiscal sponsor. We could not be prouder to work with this wonderful organization.”
ABTG will feature dozens of LA’s top bartenders, including Adam Kloos, Anica Amato, Colby Sue, Crystal Mendoza, Brendon Bos, Cody Roehrig, Davey Sarantos, Edwin Rios, Katya Kiyaeva, Kristina Hemphill, Philip Ly, Raul Pool, Sol Luongo, Stacy Noi, and Yered Zotea.
“Art Beyond the Glass has become so important to the bar community,”
says ABTG Head of Production Clare Ward
“Bartenders are makers. We make drinks. We make art. We make community. This is the perfect event to celebrate everything we do.”
Guests will also be able to buy bartender art, shop handmade items by bartenders, and bid on silent auction items.
ABTG XI is being made possible by our generous Sponsors:
Accomplice, Bacardi Portfolio – La Gran Familia, Balcones Distilling, Beam Suntory, Black Lagoon, Brand, Callisto Rum, Casa Azul, Casa Lumbre, Casa Noble Tequila, Tequila Mi Campo, Compass Box Whisky, Del Maguey, Diageo, Diplomatico, Empirical, FERNET-BRANCA, Fords Gin, Gray Whale Gin, Jack Daniel’s, Mezcal 33, Mezcal Amaras, Mezcal, Campante, Mr Black Spirits, Mulholland Distilling, Redemption Whiskey, Ritual Zero Proof, Silvergrin Vodka, Slane Irish Whiskey, Spiribam, St. George Spirits, Starward Whisky, Tequila Herradura, Tequila Tromba, and Woodford Reserve.
About Art Beyond the Glass Ticket information
ABTG XI will take place from 3pm to 7pm on Sunday, June 25, 2023, at Catch One. General Admission tickets are on sale at ABTG XI Tickets – Another Round Another Rally for $55 per person until noon on June 25. If still available, tickets will be sold at the door for $65 per person. Tickets to this event are only available for guests 21+ and over.
The all-inclusive ticket includes cocktails, art, entertainment, and bar bites. In addition, guests will be able to purchase bartender artwork, buy raffle tickets and bid on silent auction items such as artwork, photography, rare spirits and more. All proceeds from ABTG XI will be donated to Outfest and ARAR.
Art Beyond the Glass was founded in 2011 by Daniel Djang and Zahra Bates
Art Beyond the Glass was founded in 2011 by Daniel Djang and Zahra Bates as a special event for bartenders to showcase their artistic talents when they’re not behind the bar. From cocktails to paintings, photography, live music, DJs, spoken word and more, ABTG is a celebration of bartender artistry inside and beyond the glass. Proceeds from every ABTG event are donated to a local arts-based nonprofit – to date, ABTG has donated more than $250,000 to these vital community organizations.
Photo Credit: Courtesy of Art Beyond the Glass
Dropbox link to Outfest Photos:
https://www.dropbox.com/scl/fo/j8sqlk6x63mti1tcz2i8q/h?dl=0&rlkey=x2f12idjkphivm9iwy2u0wr1r
FOLLOW ART BEYOND THE GLASS ON:
Facebook: https://www.facebook.com/ArtBeyondTheGlass
Twitter: @ABTGLA
Instagram: @abtgla
Catch One
4067 W. Pico Blvd.
Los Angeles, CA 90019
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LA Loves “Taste of a Kiss” with World’s #1 limoncello Pallini
“Taste of a Kiss” World’s #1 limoncello Pallini Celebrates 150 Years
Pallini Limoncello, the world’s #1 limoncello, proudly announces the launch of its new global campaign, “Taste of a Kiss.” Timed to coincide with the brand’s 150th anniversary, this sensory-led campaign invites consumers to rediscover the magic of limoncello – crafted with passion, kissed by the Amalfi sun, created for both timeless enjoyment and modern mixology.
The campaign’s creative centerpiece, “What Does a Kiss Taste Like,” will run throughout 2025 and will be brought to life through digital storytelling, influencer collaborations, and curated lifestyle content that celebrates Italian passion and flavor.
Pallini, founded in 1875, remains a proudly family-owned company and is now led by CEO Micaela Pallini, a fifth-generation member of the founding family. With more than 15 years at the company, she previously served as Director and Head of Production. Micaela, who holds a Doctoral Degree in Chemistry, is the first woman to lead the company and is honored to guide Pallini through this historic milestone.
“This campaign is a love letter to our Italian roots,”
Micaela Pallini
“It reflects everything Pallini stands for – joy, beauty, togetherness, and timeless taste. Sharing our 150th anniversary as the world’s leading limoncello is both humbling and exhilarating.” The campaign was developed by Luther DSGN, a rising Rome-based agency known for its creative expertise in lifestyle branding, visual storytelling, and experiential design.
At the heart of the campaign is the Pallini Spritz—now among the top three spritz-style cocktails served in the U.S. Elegant, light, and refreshingly simple (3 parts Prosecco, 2 parts Pallini, 1 part water, served over ice in a large wine glass), the cocktail is quickly becoming a seasonal favorite across bars, rooftops, and at-home occasions. Pallini is supporting this momentum with retail cross-merchandising initiatives, encouraging consumers to bring the spritz ritual home.
Pallini Limoncello is distributed across the U.S. by Lucas Bols, the Dutch spirits company known for nurturing heritage cocktail brands. “Pallini is a rare brand that blends craftsmanship, legacy, and modern appeal,” said Brett Dunne, Managing Director, USA and Canada, The Lucas Bols Company. “We’re excited to help expand its reach across the U.S., bringing the spirit of the Amalfi Coast to American consumers and bartenders.”
Pallini Limoncello is available nationwide in fine wine and spirits retailers, as well as leading bars and restaurants across the U.S.
Sports beverage LA needs, but with a kick: Vodkade the Ultimate Canned Vodka Cocktail
Tastes like a sports beverage , but with a kick: Vodkade the Ultimate Canned Vodka Cocktail
There’s a new contender in the adult beverage game, and it’s already claiming victory. Meet Vodkade, the first-of-its-kind, hand-crafted, canned vodka cocktail made for those who don’t just play — they play to win at fun.
Born from the idea of creating a cocktail that tastes like a sports beverage — but with a kick — it’s the ultimate fusion of refreshment and bold flavor. Made with a proprietary recipe using crisp, high-quality vodka and natural fruit flavors, delivering a smooth, invigorating taste experience that keeps your competitive spirit sharp and your social game even sharper.
Popularity of Cocktail in a Can
Canned cocktails have surged in popularity due to their convenience, quality, and evolving consumer preferences.
As more people seek premium, bar-quality drinks without the hassle of mixing, canned cocktails offer a ready-to-drink solution that’s portable, consistent, and often crafted with real spirits and natural ingredients. Their sleek packaging suits outdoor events, beach days, and casual gatherings—no bartending skills needed.
Additionally, the rise of health-conscious drinking has led to options with lower sugar, fewer calories, and clean labels. With innovative flavors and better branding, canned cocktails meet the modern demand for ease, taste, and lifestyle alignment—all in a pop-top can.
Whether you’re rallying on the court, soaking up the sun, or locked in a heated game night, this canned cocktail is here to match your energy.
Vodkade is available in four fan-favorite flavors:Fruit Punch, Lemon-Lime, Orange, and Berry Cherry
Available in four fan-favorite flavors (Fruit Punch, Lemon-Lime, Orange, and Berry Cherry), each sip brings a cool wave of nostalgia with a grown-up twist. Sold in a convenient four-pack and the Victory Pack, an eight-pack variety featuring two cans of each flavor.
Vodka in a can?
Vodka is ideal for canned cocktails because of its clean, neutral flavor, which makes it incredibly versatile and mixable.
It acts as a blank canvas, allowing other ingredients—like fruit juices, herbs, or sparkling mixers—to shine without clashing. This neutrality also ensures a smooth, consistent taste across a wide range of flavor profiles, from citrusy spritzes to bold berry blends.
Vodka’s light body and high mixability appeal to a broad audience, making it a go-to base for refreshing, easy-to-enjoy drinks. Plus, it’s shelf-stable and blends well with carbonated elements, making it perfect for the convenience and portability of a can.
Now available at liquor stores and major retailers across the Midwest in Illinois, Missouri, and Iowa, with plans to expand into other United States markets in summer 2025.
Currently distributed across Missouri, Illinois, and Iowa by distribution partners including Grey Eagle Distributors, Krey Distributing Company, H.W. Herrell Distributing Company, Lohr Distributing Company, Donnewald Distributing Company, Doll Distributing, Kabrick Distributing, and Fahr Distributing.
Learn more at www.vodkade.com or on socials at @Vodkade_cocktails on Instagram and @Vodkade on Facebook.
About Vodkade
Vodkade is a canned cocktail beverage made with a proprietary blend of vodka and natural fruit flavors.
Designed for those who live to play and play to win, Vodkade combines the bold refreshment of a sports drink with a kick.
Vodkade is distributed across Missouri, Illinois, and Iowa by distribution partners including Grey Eagle Distributors, Krey Distributing Company, H.W. Herrell Distributing Company, Lohr Distributing Company, Donnewald Distributing Company, Doll Distributing, Kabrick Distributing, and Fahr Distributing.
It’s crafted for champions of good times everywhere. More information can be found at www.vodkade.com.
Vodkade encourages fun seekers to drink responsibly.
City of Angels Food Wine: A World-Class Culinary Celebration at Vibiana in Downtown Los Angeles Featuring 36 All-Star Chefs, Coming July 2025
City of Angels Food Wine: A World-Class Culinary Celebration at Vibiana in Downtown Los Angeles Featuring 36 All-Star Chefs, Coming July 2025
Southern California is poised for a landmark moment as Event Founder Shelby Russell and Culinary Host & Partner Neal Fraser proudly present L.A.’s newest world-class culinary festival, the inaugural City of Angels Food & Wine featuring an exceptional lineup of 36 Best Chefs taking place at the historic Vibiana in Downtown Los Angeles!

Franklin Becker, Photo Credit: Courtesy of City of Angels Food & Wine
Opening Night on Friday, July 25, 2025
Grand Tasting on Saturday, July 26, 2025
Set in Downtown L.A., home to some of the country’s most innovative dining experiences, a spectacular two-night strolling festival with Opening Night on Friday, July 25, 2025, and the Grand Tasting on Saturday, July 26, 2025.
Each evening will bring together the industry’s top tastemakers and 1,000 culinary and beverage connoisseurs to celebrate an all-star lineup of 18 Top Chefs and restaurants, spectacular wineries, premier spirits, handcrafted cocktails, craft breweries, curated selection of non-alcoholic beverages, live entertainment, and much more.

Chef Lindsay Autry; Courtesy of City of Angels Food & Wine
City of Angels Food & Wine will take place at Vibiana in Downtown Los Angeles, a vibrant, diverse culinary hub renowned for its cutting-edge cuisine and cultural richness.
Housed in a magnificently restored 19th-century cathedral, Vibiana is one of the city’s most iconic event venues, blending historic grandeur with modern sophistication.
As one of the nation’s most dynamic food destinations, Downtown Los Angeles offers the perfect backdrop for Southern California’s premier world-class culinary festival, where innovation, tradition, and flavor converge in an unforgettable celebration.

Chef Jonathon Sawyer; Courtesy of City of Angels Food & Wine

City Of Angels Chefs, Courtesy of City of Angels Food & Wine
The inaugural City of Angels Food & Wine will feature an extraordinary lineup of 36 of the Best Chefs representing Los Angeles, Anaheim, Pasadena, Santa Monica, West Hollywood, Chicago, Palm Beach, New York, and Mexico. This exemplary event promises to be a spectacular showcase of culinary excellence.
All-Star Chef Lineup includes:
Event Host Chef Neal Fraser: Redbird, Vibiana – Downtown Los Angeles, CA
Chef Vartan Abgaryan: Momed – Los Angeles, CA
Chef Govind Armstrong: Post & Beam, The Lobster, 8 oz. Burger Bar – Los Angeles, CA
Chef Lindsay Autry: Honeybelle – Palm Beach, FL
Chef Franklin Becker: Point Seven – New York, NY
Chef Giberto Cetina: Holbox, Chichen Itza – Los Angeles, CA
Chef Josiah Citrin: Mélisse, Citrin, Charcoal Venice, Dear John’s, Openair, Augie’s on Main – Los Angeles, CA
Chef Tolu Eros: ILE LA – Los Angeles, CA
Chef Ben Ford: Ford’s Filling Station, Galerie – Los Angeles, CA
Chef Jeffray Gardner: Marsatta Chocolate – Old Town Torrance, CA
Chef Joel Hammond: Uchi West Hollywood – Los Angeles, CA
Chef Katianna Hong & Chef John Hong: Yangban – Los Angeles, CA
Chef Jessica Koslow: Sqirl – Los Angeles, CA
Chef Vivian Ku: Pine & Crane, Joy – Los Angeles, CA
Chef Donnie Masterton: The Restaurant @ Sollano 16 – San Miguel de Allende, Mexico
Lord Maynard Llera: Kuya Lord – Los Angeles, CA
Chef Raphael Lunetta: Lunetta – Los Angeles, CA
Chef Sergio Ortego: Bontanica – Los Angeles, CA
Chef Dylan Patel: avec – Chicago, IL
Chef Michael Reed: Poppy & Seed, Poppy + Rose – Anaheim, Los Angeles, CA
Chef Andreas Roller: Jonathan Club – Los Angeles, CA
Chef Steve Samson: Rossoblu, Superfine – Los Angeles, CA
Chef Jonathon Sawyer: Kindling – Chicago, IL
Chef Warren Schwartz: Magpies Softserve – Los Angeles, CA
Chef Shannon Swindle: Funke, Felix Trattoria – Los Angeles, CA
Chef Jimmy Shaw: Loteria Grill – Los Angeles, CA
Chef Kris Tominaga: Manuela – Los Angeles, CA
Chef Bret Thompson: Pez Coastal Kitchen – Pasadena, CA
Chef Niki Vahle & Anna Sonenshein: Little Fish – Los Angeles, CA
Chef Marcel Vigneron: Lemon Grove – Los Angeles, CA

City of Angeles Food Wine
This year’s City of Angels Food & Wine event beneficiary is St. Vincent Meals on Wheels, whose mission is to prepare and deliver nutritious meals to homebound seniors and other vulnerable residents across Los Angeles, regardless of age, illness, disability, race, religion, or ability to pay. St. Vincent Meals on Wheelsdelivers over 100,000 meals each month to seniors at risk of hunger and stands on the front lines for the homebound and vulnerable throughout L.A. County, especially during emergencies like the recent Los Angeles wildfires, providing nutritious meals, shelf-stable food, wellness checks, and even pet food. More than 250,000 seniors in Los Angeles face food insecurity, and many of them are isolated and homebound. For these individuals, St. Vincent Meals on Wheels is a lifeline.
This year’s Partners include Delta Air Lines as the official Airline, Chef Works as the official Hospitality Apparel, IceBulb as the official Ice Supplier, Waterboy as the official Hydration, and Vibiana as the official Event Venue.
Ticket Information: The Inaugural City of Angels Food & Wine will take place on Friday, July 25th, 2025, and Saturday, July 26th, 2025, and this is a 21+ event. A DELTA VIP Early Entry Pass will be held from 6:00 pm to 7:00 pm and Regular Admission will be from 7:00 pm to 10:00 pm. Tickets are on sale starting Wednesday, May 14, 2025. For more information on the City of Angels Food & Wine, please visit www.CityofAngelsFW.com.
Transportation and Parking: Guests are strongly encouraged to utilize professional car services, such as Lyft, as alcoholic beverages will be served at the event. Self-parking is conveniently available in a Joe’s Parking Structure across the street from Vibiana.
Follow City of Angels Food & Wine for the latest updates on:
Facebook: @cityofangelsfoodandwine
Instagram: @cityofangels_foodandwine
City of Angels Food & Wine
Vibiana
214 Main St.
Los Angeles, CA 90012
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Post Malone annc’s Twelve Carat Tour including SoCal’s Crypto Arena with special guest Roddy Ricch
Post Malone announces Twelve Carat Tour 33-city including SoCal’s Crypto Arena with special guest Roddy Ricch.
GRAMMY® Award-nominated 3x diamond-certified artist Post Malone has announced the Twelve Carat Tour, an extensive 33-city outing across North America with special guest Roddy Ricch.
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Produced by Live Nation, the tour kicks off on September 10th at CHI Health Center in Omaha, NE making stops in Boston, Philadelphia, New York, Dallas, Atlanta, Vancouver and more before wrapping up in Los Angeles, CA at Crypto.com Arena on November 15th.
Post Malone announces Twelve Carat Tour 33-city including SoCal’s Crypto Arena with special guest Roddy Ricch.
Post recently released his anxiously awaited fourth full-length and one of the most anticipated albums of 2022, Twelve Carat Toothache [Mercury Records/Republic Records]. In addition to massive anthems “Cooped Up” [with Roddy Ricch] and “One Right Now” [with The Weeknd], the record boasts appearances from an all-star cast of guests, including Doja Cat, Fleet Foxes, Gunna, and The Kid LAROI. Musically, Post collaborated with longtime cohorts such as producers and co-writers Louis Bell, Billy Walsh, and Andrew Watt as well as Omer Fedi and more.
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TICKETS: Tickets go on sale starting Friday, June 17th at 10am local time on livenation.com
PRESALE: Citi is the official card of the Twelve Carat tour. Citi cardmembers will have access to presale tickets beginning Tuesday, June 14th at 10am local time until Thursday, June 16th at 10pm local time through the Citi Entertainment program. For complete presale details visit www.citientertainment.com.
Front of the Line by American Express will offer cardmembers an exclusive presale for Post Malone’s Twelve Carat Tour in the Canada. Cardholders will have access to purchase presale tickets for Toronto and Vancouver beginning Tuesday, June 14 at 10:00AM local time, through Thursday, June 16th at 10:00PM local time. For more details please visit ticketmaster.ca/americanexpress. Ticket limits and terms apply.
TWELVE CARAT TOUR DATES:
*With Roddy Ricch
+On Sale Friday, June 17th at 12pm Local
Sat Sep 10 – Omaha, NE – CHI Health Center
Sun Sep 11 – St. Paul, MN – Xcel Energy Center*
Wed Sep 14 – Chicago, IL – United Center*
Thu Sep 15 – Milwaukee, WI – Fiserv Forum*
Sat Sep 17 – St. Louis, MO – Enterprise Center*
Sun Sep 18 – Columbus, OH – Nationwide Arena*
Tue Sep 20 – Toronto, ON – Scotiabank Arena
Fri Sep 23 – Boston, MA – TD Garden
Tue Sep 27 – Cleveland, OH – Rocket Mortgage FieldHouse
Wed Sep 28 – Pittsburgh, PA – PPG Paints Arena
Sat Oct 01 – Detroit, MI – Little Caesars Arena
Sun Oct 02 – Indianapolis, IN – Gainbridge Fieldhouse
Tue Oct 04 – Washington, DC – Capital One Arena*
Thu Oct 06 – Philadelphia, PA – Wells Fargo Center*+
Fri Oct 07 – Newark, NJ – Prudential Center*
Sun Oct 09 – Belmont Park, NY – UBS Arena*
Wed Oct 12 – New York, NY – Madison Square Garden*
Sat Oct 15 – Columbia, SC – Colonial Life Arena*
Sun Oct 16 – Nashville, TN – Bridgestone Arena*
Tue Oct 18 – Atlanta, GA – State Farm Arena*
Fri Oct 21 – Dallas, TX – American Airlines Center*
Sat Oct 22 – Austin, TX – Moody Center*
Tue Oct 25 – Houston, TX – Toyota Center*
Wed Oct 26 – Ft. Worth, TX – Dickies Arena*
Fri Oct 28 – Tulsa, OK – BOK Center*
Sun Oct 30 – Denver, CO – Ball Arena*
Tue Nov 01 – Salt Lake City, UT – Vivint Arena*
Thu Nov 03 – Portland, OR – Moda Center*
Sat Nov 05 – Seattle, WA – Climate Pledge Arena*
Sun Nov 06 – Vancouver, BC – Rogers Arena*
Thu Nov 10 – Los Angeles, CA – The Kia Forum*
Fri Nov 11 – Las Vegas, NV – T-Mobile Arena*
Tue Nov 15 – Los Angeles, CA – Crypto.com Arena*
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Halloween Cocktails: Spooktacular Black Salt garnish for monster-inspired crafty cocktails
Halloween Cocktails: Spooktacular Black Salt garnish for monster-inspired crafty cocktails
Just in time for your spooky get-togethers and Día de los Muertos celebrations Twang, a purveyor of Mexican-inspired food- and beverage-enhancing products, has released their brand new Twang-A-Rita Black Salt!
Perfectly curated for the season of shadows, it’s an enchanting black-colored salt that’ll cast a spell on your tastebuds. And as Dia De Los Muertos approaches, let our Black Salt pay tribute to the elegance of the holiday, garnishing your celebratory drinks and dishes with a touch as beautiful as marigolds on a moonlit altar.
Cheers to spirited sips and otherworldly adventures!
You can buy the Twang-A-Rita Black Salt here, each 4-ounce bag of Twang-A-Rita Black Salt is $4.00. Twang has shared the following fiendish cocktail recipe that is perfect for all you goblins and ghouls.
Monster Margarita Recipe
Serving: 1 cocktail
Ingredients
Twang-A-Rita Black Salt
2 ounces of tequila
1 ounce melon liqueur
1 ounce lime juice
½ ounce agave syrup
Honeydew melon
Blueberries
Preparation
- Rim your glass with Twang-A-Rita Black Salt
- Fill serving glass with ice
- In a cocktail shaker add tequila, melon liquor, lime juice and agave syrup. Shake for 10-15 seconds
- To garnish, scoop small balls out of honeydew melon
- Place a blueberry in the center of each melon ball to resemble an eyeball
- Skewer the melon eyeballs onto a cocktail stick and enjoy!
To learn more about Twang Beer Salts, visit twang.com. Stay up to date with Twang’s new releases by following along on Instagram and Facebook.
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Heraclea Olive Oil delivers award-winning flavor, along with health and heritage, reveals Berk Bahceci
Heraclea Olive Oil delivers flavor, health and heritage, reveals Berk Bahceci
We are here with Berk Bahceci from Heraclea Olive Oil.
Berk joined me for a conversation (via zoom). Below has been edited for length and clarity. Find the full conversation on our YouTube Channel.
I’m excited because I’ve tasted your olive oils and they’re subtle, they’re flavorful, and there’s a great story behind them. And today I wanna touch on all of that and a little bit more.
Tell me a bit about your background and how you got into olive oil
Berk: Sure. I moved to the United States approximately 10 years ago for college. Actually. That’s how my story here started. I studied economics at UCLA and then I went to law school at UC Berkeley.
But the day I started law school, I realized something was off. I started questioning whether I was the material to be an attorney. Three years passed by. I took the bar exam and started working. In my first year I realized, I don’t want to be a lawyer anymore.
I started looking for an exit plan. So I reflected back on myself, my life, my childhood. What is one thing that would make me wanna wake up every day with excitement?
I realized olive oil is out there. My family owned some olive groves before, but we were never doing this with a business mindset. It was just produced and consumed within family and friends. I came up with the idea to tell my family, why don’t we turn this into a business, create a brand around it, and sell it here exclusively in the United States.
The market itself is very dominated by a couple big players from certain countries.
I did more research and realized that Turkey is the fifth largest importer of olive oil into the United States, but you are not seeing any Turkish brands on shelves.
What’s the reason for that? It’s probably because producers in Turkey don’t have the means to come here, establish a distribution center like channels, and move product. Selling in bulk is the easiest and most convenient way for those people.
But I wanted to bring a new way for the Turkish olive oil in the United States with Heraclea that’s how we found it.
We’re definitely gonna get into Turkey in a second. A lot of the people watching this are wine lovers. Region is very important. So tell us about the region that you’re farming
Berk: Region has an impact on olive oil as well. That’s the reason why the European Union has a scheme called Protected Designation of Origin. I’m sure wine lovers and cheese lovers will know, when I say PDO, the red and yellow emblem that you see on certain products sold in specialty food stores.
PDO is basically a stamp given by the European Union, to distinct products. What do I mean by that? So the variety of olive that we work with is called Memecik. There are over 2000 olive varieties in the world.
Do me a favor, say that variety again and spell it for us.
Berk: It’s called Memecik. It is very unknown, very rare because it is specific to the region that we produce.
And that’s why the European Union has given a couple years ago to this region and this olive variety, A P D O certification. For example, in California most growers are bequia, right? If they were to plant Memecik, which they can, in California, they won’t be able to have this PDO certification.
So PDO only comes if Memecik is grown in Milas. That’s a very special thing for us and we are very proud to be working with a very rare variety. So when you buy olive oil, it is for certain that you won’t taste it with any other brand because it’s distinct to Milas.
Just the same way that champagne only comes from the Champagne of France.
Berk: That’s exactly what I was going to say.
When did you realize the magic and the power of the Memecik varietal?
Berk: This PDO certification is so new that we did not found this business upon that, that certification. It was just an added value with the PDO, but we always knew that our olive oil was distinct in its quality.
It has actually recently been approved by International judges in New York International Olive Oil competition, Japan Olive Oil Competition, Istanbul Olive Oil Competition. We got gold and silver medals from all of these. And this is the first year that we are actively participating in these competitions.
It’s a really good moment for us because usually these things don’t happen in the first or second year. [Usually] you’re a producer for multiple years or maybe generations. So we’re really proud about that.
Congratulations. And just to give someone listening or watching an idea, the scale of these competitions.
Can you estimate how many different olive oils are in that competition?
Berk: I would say in the thousands, 2000. Maybe a hundred companies are winning these awards. You’re in the select field of the top 5-10% in the entire world.
The panel is composed of people from all around the world, from all producing regions, Italy, Tunisia, Greece, Turkey, Chile, Argentina. Experts. So it’s a good indication that the product is at a certain level of quality.
So let’s talk about the behind the scenes and the process of making this award-winning olive oil.
Berk: We have around a hundred acres of land with over 10,000 trees that we take care of with a team of seven full-time on the field every day. We don’t use any fertilizers, we don’t use any pesticides. We don’t use any chemicals. One reason is our grows are literally on the on mountains. They’re not plantations.
Many olive oil brands have what people call “olive farms” where the companies do intensive and super, super high density farming, which means that where maybe 10 trees would go. They plant a hundred trees. So it’s very compact, producing very high yield olives, but lacking taste because they’re fed with irrigation all the time.
So the olives get really big when they’re given water every day, whereas our olives don’t have irrigation because it’s on the mountains. Our olives, in comparison, are relatively smaller, which keeps the aroma very vibrant. That’s actually the secret behind it.
A lot of people who taste our early harvest olive oil say that it’s a little bit bitter, especially right after the harvest. That comes from the antioxidants that are loaded in it. Because our olives are very small. The density of antioxidants is higher, so that’s why the bitterness comes in.
We just prune the trees, cutting the excessive branches because we’re working in a very scarce, nutrient environment. Like I said, no fertilizers, so you have to keep the trees very optimal by cutting the unnecessary trees and branches so that whatever there is in the soil goes to the fruit.
That’s why our team of seven constantly does these kind of things. These kind of physical touches, no like chemical alteration or anything. Around October we start walking around the grow to determine the day of the harvest. That is the most exciting time of the year
Due to not using fertilizers, we really have to optimize the day of the harvest to maximize our production. So when we determine that day, which is mid-October, usually we start harvesting.
We hire local men and women who are living in nearby villages. We go in with a team of 20 to 30.
We keep it for 90 days until January. We don’t want to go into January. Because fruit flies, conditions and a lot of other things impact the quality.
So we try to finish everything from mid-October until January. We work with a local mill to process our olives. We take two batches every day, one in the afternoon and one at night because we don’t wanna wait in between.
If you start harvest at 8:00 AM and harvest until 4:00 PM the olives that you have harvested at 8:00 AM will have waited nine hours before going into the processing machine. We don’t wanna do that because as the olive waits, fermentation starts and the quality decreases.
So we do two deliveries every day to the local mills, one in the afternoon, and one later in the day. This way we ensure that our olives go right into production within two to four hours of harvest. Believe me, we’re working really hard to maintain that.
Then we store our olive oil in stainless steel tanks in temperature and humidity controlled rooms with nitrogen gas used as a buffer between the olive oil and the rim.
Think of a five ton tank. You fill it out, but there’s always some portion of the tank that is left empty and there’s oxygen in that empty part. When olive oil touches with oxygen in the stainless steel tank as it is stored, oxidation starts, which leads to rancidity, which decreases the quality of the olive oil. So we take that oxygen out by pumping in another gas – of course, food grade safety, no worries there.
That’s the level of attention and care we give to our olive oil.
Let’s switch to the the tasty part. Let’s talk about the flavor of your two bottles. Flavor profiles, aroma, anything you’d like.
Berk: So we have two products right now. We’re bringing in a third one soon.
Olive oil is the white bottle which is made from olives that we harvest starting from October until mid-November.
And the moment that we switch from early to mature harvest is when the olives start turning into this purplish color. As months pass the green olives start to ripen and then change in color. When we see that change into purple, that’s the moment we say, okay, early harvest is done.
Now we’re doing mature harvest and then everything else that we harvest mid-November, till January, is considered mature harvest. That’s the distinction between the two.
The mature harvest is the black bottle. And when it comes to flavor profile, there’s one disclaimer that I wanna make, uh, in general about, uh, these, uh, like.
Flavor profiles. I think to really understand and feel and get this smell. In any olive oil, you have to have a sensory memory, have that experience in your mind, I still remember it.
Here’s an example from my sensory memory:
We had a walnut tree right across the street by our house, and there was a fine paper-like cover, outside of the walnut. Right before they mature, we would take from the tree and taste it and it’s bitter. So that [bitter] taste is in my sensory memory right now.
Same as tomato stems. Like if you touch a tomato plant with your hands and play around and then smell your hands, you’re going to get a very unique tomato stem smell, and that’s like embedded in your mind now. So from now on, every time you taste an olive oil, if there is that distinct smell or taste in it, that’s how you recognize it.
So in our olive oil, early harvest, for example, I get the notes of freshly cut grass, tomato stems, walnuts, banana.
What I was told in this olive oil school that I went to in Spain is, get your hands out there. Touch everything, smell everything. Taste everything. That’s how you develop your sensory memory.
And that’s how you become, as people say, familiar. But you know, like you don’t have to have a certificate to be one. You know, you just go out there and taste stuff and try to. Memorize and remember those smells and tastes.
I was talking to somebody earlier this week about food pairings and he had a similar answer, which was be curious.
Exactly. Taste things, touch things, smell things, and be curious.
I know your website has a cookbook, let’s talk about some of your favorite food pairings with your olive oil
Berk: I love drizzling our early harvest on cheese plates. That’s my favorite thing. Early harvest is more for finishing dishes because it has a bitter aroma to it.
If you cook with it, you may have a bitter taste in the food. Actually, I know people who cook with our early harvest. I know people who drizzle with our mature harvest, so it’s not set in stone.
It really depends on what you like, but generally, early harvest is better for drizzling over salads. Hummus, cheese. Sometimes I dip my bread in it.
That’s a tradition we have in Turkey sometimes, find a piece of bread and dip that into your olive oil, and that’s a good breakfast.
Mature harvest is for everything else. Cooking, baking, marinating. A lot of people are saying that they use it for marinating.
Anything else you want us to discover about olive oil?
Berk: Our goals are twofold. One is, olive oil is a very healthy product for human consumption, There is research showing that the positive effects on health of olive oil, daily consumption of olive oil. We believe that a product that is so healthy for humans should do no harm to the environment.
It’s production should not cause any more trouble to our Mother Nature. That’s why we’re not using fertilizers. That’s why we’re not using pesticides. We think there’s a solution in nature to resolve any problem that these things claim to be curing. That’s number one, producing as environmentally friendly as possible.
Number two is to introduce to the world the intricacies of Turkish cuisine. It is beyond just kebab. It is just one meal in thousands of distinct and unique recipes. And the way that we treat these recipes are not just a list of ingredients.
To us, these are stories from past generations and that Turkish cookbook has 550 very distinct recipes. Each recipe is associated with a specific region or maybe sometimes even a village.
It almost sounds Farm To Table.
Berk: Exactly. That’s the goal. We’re small batch and we have really certain values and principles.
Are there any specific health benefits that you wanna cover?
Berk: There are a lot. There are a lot of research. I’m not a scientist. I’m not a doctor. But consuming olive oil daily helps with chronic diseases. Cardiovascular diseases. Type 2 diabetes, and many more.
We have lab reports showing the amount of antioxidants in our olive oil, which is around 500 milligrams per liter, which is a high amount. Consuming antioxidants is healthy. Olive oil has anti-inflammatory effects as well.
When you consider all of these things and if you consume fats, why don’t you switch to a healthy alternative where research shows that its consumption helps you.
That’s why as a layman I recommend consuming olive oil on a daily basis.
Berk, you’ve given us a lot of good information. You’ve given us a lot of tasty ideas.
Let’s talk about how to buy and how to, how to where we can buy your olive oil.
Berk: We’re available online at heraclea.co. There is no “m” at the end.
We will very soon be available on Amazon.
If you are in New York, we will soon be available in NoHo. Manhattan. Then if you are in Seattle, very soon we will be available in a grocery chains in Seattle.
Hopefully by end of this year we will be in over a hundred physical locations
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