Kathryn Tomajan

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.

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