From Our Groves to Your Table

From Our Groves to Your Table

About Tastefully Olive

Growing up in the Casone family, olive oil was never just an ingredient. It was medicine, beauty and comfort in one bottle.

My mother always bought the best extra virgin olive oil she could find. She cooked with it every day. She also used it for earaches, for skin and face, for burns, and for just about anything else that needed care. In our house, good olive oil meant love, tradition and taking care of your family.

When I grew up and started my own family, I wanted that same quality at my table. My husband and I reached out to family friends in Greece who produce exceptional olive oils and vinegars, the kind that taste grassy, fresh and peppery, the way olive oil is supposed to. We started bringing their oils and vinegars to the US, and Tastefully Olive was born.

Today we share award-winning extra virgin olive oils and balsamic vinegars that are honest, delicious, and made with care. They're meant for drizzling, dipping, cooking, and gathering around the table with the people you love.

Welcome to the family.

Melissa & Brian

 

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Additional Culinary Inspiration

Spritz Your Day Away with Mango Bourbon White Balsamic - Tastefully Olive

Spritz Your Day Away with Mango Bourbon White Balsamic
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Negroni: A Balanced Delight with Fig & Blueberry Balsamic Twist - Tastefully Olive

Negroni: A Balanced Delight with Fig & Blueberry Balsamic Twist
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Olive Oil: Mediterranean Lemon Herb Chicken Recipe - Tastefully Olive

Olive Oil: Mediterranean Lemon Herb Chicken Recipe
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Prosciutto & Peach Summer Salad: A Refreshing Delight - Tastefully Olive

Prosciutto & Peach Summer Salad: A Refreshing Delight
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Frequently asked questions

  • Does Tastefully Olive have recipes or pairing guides?

    Yes! Our blog features recipes, pairing guides, and tips for getting the most out of your olive oils and balsamics — from simple weeknight dinners to entertaining spreads. Browse our latest articles for inspiration.

  • What are the best olive oil and balsamic pairings?

    Some of our favorite pairings: Tuscan Herb Infused Oil + Traditional Dark Balsamic for bread dipping, Meyer Lemon Oil + White Balsamic over fresh salads, and Coratina Varietal Oil + Fig Balsamic drizzled over cheese. The key is balancing bold with bright — a robust oil pairs beautifully with a sweeter balsamic.

  • How do I cook with infused olive oil without losing the flavor?

    Infused olive oils are best used as finishing oils or for low-to-medium heat cooking. High heat can diminish the delicate flavors of herbs and citrus. Drizzle over finished dishes, use for dipping, or add to dressings and marinades for maximum flavor impact.

  • What is the healthiest way to use olive oil?

    Extra virgin olive oil is richest in polyphenols and antioxidants when used raw or at low heat — drizzled over vegetables, bread, or pasta after cooking. It's a cornerstone of the Mediterranean diet and one of the most well-researched healthy fats available.

  • How do I know if my olive oil has gone bad?

    Rancid olive oil loses its fresh, grassy, or peppery notes and develops a flat, waxy, or crayon-like smell. It won't make you sick, but the flavor and health benefits are significantly diminished. Always store in a cool, dark place and use within 60–90 days of opening for peak quality.