Fat Gold is a micro-scale olive oil producer working on three acres of land in Sunol, California—just about an hour southeast of San Francisco. Their team is made up of Kathryn Tomajan and Robin Sloan. Kathryn is an olive miller, taster, and educator; Robin is a NYTimes bestselling author who loves to write about the world of food. Their oil is fresh, robust, and as local as could be. Fat Gold's 2017 Frantoio Olive Oil was certified extra virgin by the California Olive Oil Council, and was found to have over twice the average phenol level of most olive oils (phenols are the good stuff, the aromatic antioxidants that give olive oil its zing).