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Brightland Olive Oils

November/December 2020 Issue
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Spurred by a move from New York to Los Angeles and the discovery that most olive oils are “rotten, rancid … or adulterated,” Aishwarya Iyer left the tech industry to create Brightland, maker of olive oils pressed from heirloom Coratina and Frantoio olives harvested from a single family farm in California’s Central Coast and milled on-site using organic methods. “Awake” is ideal for pasta, roast chicken, and drizzling over crusty bread, while “Alive” is perfect for vinaigrettes, raw vegetables, and dark chocolate. Set includes one 12.7-oz. bottle of each.

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Fine Cooking Magazine - November/December 2020

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