Oleologist
Kathryn is on a mission to de-commodify extra virgin olive oil and elevate its place in American food culture. She is an olive oil maker, taster, and educator, as well as a founder of Fat Gold, a small-batch producer in California. Kathryn earned a master’s degree in food culture from the University of Gastronomic Sciences in Pollenzo, Italy. Kathryn is a trained olive oil taster and serves on the California Olive Oil Council Sensory Panel. As an olive supply chain and sourcing expert, she advises food companies bringing products to market.
Kathryn Tomajan
