On the analog vs the algorithm

I've been thinking about why Mediterranean summer has become such a cultural fixation, and I don't think it's really about geography. It's about wanting to feel something that is becoming harder to access here: the analog, the slow, the human. We are living inside an algorithm, our feeds know what we'll want before we do. And somewhere underneath all of it, we are craving the opposite: the unmeasured, the unhurried, the thing that took time because it was worth the time. That craving is exactly what these two new 100% extra virgin olive oils are about – Castelvetrano from Sicily and Kalamata from Greece.

When we started Brightland, I made a commitment to California. I still believe this state is one of the most extraordinary agricultural places on earth, and most people have no idea. Every olive oil we have ever made has been pressed from olives grown here.

We searched for years for the right partners to bring these rare expressions to life, while maintaining the standards Brightland is known for. And when we tasted these two olive oils, we couldn't not make them. I firmly believe that when you find something exceptional, you share it.

Castelvetrano​ tastes almost sweet, round and bright, with a clean grassy finish. I love it over cold burrata with flaky salt, or poured onto thick toast with ricotta and a little honey.

Kalamata​ is its counterpart. Dark, fruity, complex, with a peppery finish that lingers. It has depth and asks something of you. It's the olive oil for slow cooking: lentils with garlic, roasted eggplant that has fully given itself over, a chopped cucumber and tomato salad with feta.

This is our ode to the analog, the long pour and to the table where no one is in a hurry.

I can’t wait to hear what you think.

Warmly,
Aishwarya

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