is an olive miller, taster, educator and co-founder of Fat Gold Olive Oil. In 2012, she graduated with a master’s degree in food culture from the University of Gastronomic Sciences in Pollenzo, Italy. Her master’s thesis research, focused on the opportunities and challenges for New World oil, took her from Italy to Australia and back to her home state of California.
In 2015, she was elected to the California Olive Oil Council’s Board of Directors with a special focus on marketing and outreach. She also serves on the California Olive Oil Council Sensory Panel to taste, grade, and certify extra virgin olive oils. She regularly develops and lead training seminars for the olive oil industry, food professionals, and regular folks alike.
Previously, she spent two seasons milling with Camilo Olives in Victoria, Australia, and one of the oils she produced there won Best of Show at Olive Japan. She’s currently working with Enzo Olive Oil Company in California’s San Joaquin Valley.
Fat Gold was founded in 2017 when Kathryn and her partner Robin Sloan took over a three acre olive farm in the East Bay. Fat Gold's first harvest took place in 2017.
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