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graza.co · welcome
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Graza
Now Serving Olives from: Andalusia, Spain / Harvesting Season: October – January
Frizzle squeeze bottle ready for high-heat cooking
✳ THREE OILS, THREE JOBS ✳
Which bottle do I grab?
Short answer: it depends on the heat. We make three oils so you never have to guess. Here's what each one does.
Hand drizzling Graza olive oil over a sandwichNO HEAT · FINISHING
“Drizzle”
Early-harvest, peppery, green. Squeeze it on the last thing you do: salad, soup, warm bread, a fried egg. Heat kills the flavor you paid for, so don't cook with it.
MEDIUM HEAT · EVERYDAY
“Sizzle”
Late-harvest, mellow, buttery. This is your workhorse. Sauté the onions, roast the vegetables, toss the wok, grease the pan. Use it like you'd use any cooking oil — just better.
Tossing vegetables and tofu in a hot wok
French fries bubbling in hot olive oilHIGH HEAT · FRYING
“Frizzle”
Built for the deep pot. Fries, chicken cutlets, crispy chickpeas, a whole batch of donuts. Yes, you can fry in olive oil — people have done it for centuries.
THE CHEAT SHEET
✓
Pan's already hot? That's “Sizzle”.
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Plating it up? That's “Drizzle”.
✓
Oil deep enough to swim in? That's “Frizzle”.
✓
Every bottle refills from a tin. Squeeze, don't stress.
Friends sharing a meal at a long wooden table
✳ THE DO-IT-ALL SET ✳
Get all three on the shelf
“The Trio” is one of each — finishing, cooking, frying. Single-origin, harvested this season, refillable forever.
MEET THE OILS
Graza logo
Extra Virgin Olive Oil makes everything better.
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Graza · Brooklyn, NY
hello@graza.co
You're getting this because you joined the list. We mostly talk about oil.
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