Lori Hackman - Olive and Herb
In the mad rush we almost always seem to be in, we often neglect one of the most important of our five senses. We love looking at beautiful things, appreciate a good handshake and listen to music almost daily. But when was the last time you took the time to appreciate the taste of the food that you eat?
Lori Hackman owns Olive and Herb, a local retail store offering Olive Oil and Vinegar in a medley of flavors in Sun Prairie, Wisconsin. What may surprise you is that to visit a store like this is to open up your flavor palette to new and delicious worlds.
Listen as Lori explains how she got started in the olive oil business and how she has gained a loyal following of people that appreciate all that her store has to offer.
Enjoy!
Visit Lori at: https://oliveherbco.com/
James Kademan [00:00:00]:
You. You have found Authentic Business Adventures, the business program that brings you the struggle, stories and triumphant successes of business owners across the land. We're locally underwritten by the bank of sun prairie. Downloadable podcast episodes can be found at the podcast link found at drawincustomers.com. And today we're welcoming slash preparing to learn from Lori over at Olive and Herb in Sun Prairie. We're actually in her store, which is super cool. So, Lori, how's it going today?
Lori [00:00:27]:
Great. We have a beautiful day.
James Kademan [00:00:29]:
Oh, my gosh. I'm glad because we've got some sun on us here as we're doing this. So we're surrounded by I know there's probably a special name to this. I want to say Joe, but that's not that exactly.
Lori [00:00:40]:
They are called Fusis.
James Kademan [00:00:42]:
Fusis. Fusis.
Lori [00:00:43]:
So they're made in Italy, and they hold olive oils and balsamic vinegars.
James Kademan [00:00:50]:
All right.
Lori [00:00:51]:
So right now we specialize in olive oils and balsamic vinegars, all direct from Italy.
James Kademan [00:00:58]:
Oh, wow. Okay. Excellent.
Lori [00:01:01]:
And the olive oils are all from one producer in Italy.
James Kademan [00:01:06]:
Wow. Yeah. All right.
Lori [00:01:07]:
It's crazy. Well, I have to taste them later.
James Kademan [00:01:10]:
Yeah.
Lori [00:01:11]:
A man named Adriano and his family live about an hour south of Rome.
James Kademan [00:01:15]:
Okay.
Lori [00:01:15]:
And they actually grow the olives, make the olive oil and send it directly to us. There's no middleman.
James Kademan [00:01:20]:
Holy cow.
Lori [00:01:21]:
Yeah.
James Kademan [00:01:22]:
So do you mind giving me a little history lesson on olive oil?
Lori [00:01:25]:
Oh, go ahead.
James Kademan [00:01:26]:
Because I look at oil from, like, vegetable oil and coconut oil and all the oils of the world and I always wonder who was the first person to squeeze that.
Lori [00:01:37]:
Exactly.
James Kademan [00:01:39]:
An olive. A little tiny thing.
Lori [00:01:41]:
And you'll find artifacts popping up all the time, like 2000 years ago and earlier. And even that, they found a piece of a carafe, a pottery that had remnants of olive oil in it.
James Kademan [00:01:58]:
Oh, my gosh.
Lori [00:01:59]:
It's a tree. That's kind of a smallish tree. But they can grow for hundreds of years. Typically. The trees themselves do.
James Kademan [00:02:15]:
Wow.
Lori [00:02:16]:
Yeah. The oldest known olive tree that they know about in Italy they think is about 2000 years old.
James Kademan [00:02:22]:
Holy cow.
Lori [00:02:23]:
It's still living, it's still producing olives. So it's a really sustainable and it grows in kind of Mediterranean kind of arid locations. You'll find them in the Mediterranean, but also in California. Now in the United States. They're starting to grow them in Texas and Arizona. Olive trees. But once you plant an olive tree, it can grow with very little water for a long time.
James Kademan [00:02:52]:
Interesting.
Lori [00:02:53]:
It's kind of cool that way. You find a lot of references in the Bible about the olive branch okay. And anointed with oil, that type of thing. All right.
James Kademan [00:03:04]:
So when you get an olive from Italy or olive oil from Italy versus an olive from Arizona or Texas or, I don't know, France, Guam, who knows? Can you taste the difference?
Lori [00:03:16]:
You can.
James Kademan [00:03:17]:
Okay.
Lori [00:03:17]:
For example, I've tried olive oil from Greece, which is another large olive oil producing company in the country, and it's very kind of fruity, so it all gathers that from the soil and the climate and the care. So it does have a particular flavor. And Adriano actually blends all of our flavors specifically for us.
James Kademan [00:03:43]:
Like I said, I didn't even look at the tags to see what do we have? Roasted almond, roasted walnut, avocado.
Lori [00:03:49]:
And then those lime against the wall are specialty oils.
James Kademan [00:03:56]:
Okay.
Lori [00:03:56]:
So those are not from Italy, but they are also very well made, acceler, pressed. So three are from California, one is from France, the hazelnut. And then one is from Japan, the sesame.
James Kademan [00:04:12]:
All right. And what do you do with the hazelnut oil?
Lori [00:04:15]:
Hazelnut oil, walnut oil. Super interesting. What I found out is hazelnut is the most popular nut around the world. Really?
James Kademan [00:04:24]:
Yeah.
Lori [00:04:26]:
I didn't know that either. And then here we see it maybe like hazelnut flavored coffee.
James Kademan [00:04:32]:
Yeah.
Lori [00:04:32]:
But we don't really see it many other places. But so when that particular company, they pick the fruit or the seed, and they toast it. All right. And that brings out more of the flavor, and then they press it, and out comes the oil. You can see kind of labor intensive, but it's a big reason why it's only mechanical process. There's no added, like, solvents or anything.
James Kademan [00:05:07]:
Okay.
Lori [00:05:07]:
So it makes it much healthier. And in fact, extra virgin olive oil, the extra virgin means it's the first pressing of the olives. So when they pick the olives within 24 hours, they should turn them into olive oil.
James Kademan [00:05:23]:
Okay.
Lori [00:05:24]:
And then in Italy, they harvest about once a year, which is in the fall.
James Kademan [00:05:29]:
Wow. Okay. Have a good try.
Lori [00:05:32]:
Exactly. They pick the olives. Basically, they press it, and then they use a centrifuge to spin out the oil. All right. Yeah. And so olives can be pressed a number of times. So extra virgin means it's the first pressing of the olives.
James Kademan [00:05:53]:
Okay. All right.
Lori [00:05:55]:
It has the highest quality and the most flavor and the most health benefits.
James Kademan [00:06:02]:
Interesting.
Lori [00:06:03]:
Yes. All we carry are extra virgin olive oils, and we have about 16 varieties. We have four.
James Kademan [00:06:10]:
Holy cow.
Lori [00:06:11]:
Plain olive oils. Just the different varieties of olives gives them their flavor, and they can be from mild to medium to robust. And those are kind of used for different cooking. Some people just prefer the different flavors.
James Kademan [00:06:30]:
Okay.
Lori [00:06:31]:
And so we encourage you when you come in to try, and then if you like it, we'll pour it fresh for you.
James Kademan [00:06:38]:
All right.
Lori [00:06:38]:
You know, it's this exact same thing that you just tried, but for example, you might want a very mild olive oil on your salad.
James Kademan [00:06:47]:
Okay.
Lori [00:06:48]:
But you might want a medium or robust, depending on what you're cooking. Say you're cooking steaks, potatoes. Yeah. You want something that can stand up to heat a little bit more.
James Kademan [00:07:00]:
Okay.
Lori [00:07:00]:
Dipping bread a little bit more flavor, because bread really soaks up a lot of flavor.
James Kademan [00:07:06]:
All right.
Lori [00:07:07]:
Yeah.
James Kademan [00:07:07]:
I was just going to ask you, what do you do with olive oil, exactly?
Lori [00:07:10]:
Olive oil. Super interesting. So, of course, salads, okay.
James Kademan [00:07:15]:
Just drizzle it on kind of thing. Yeah.
Lori [00:07:17]:
To make a salad dressing, it's about two parts oil to one part vinegar. Like we have balsamic vinegars or an acid, like a squeeze of lemon.
James Kademan [00:07:28]:
Okay.
Lori [00:07:29]:
So I know it seems like there's so many dressings in the grocery store, but it's actually really easy to make your own dressing and just right on the salad, even you could just pour a little olive oil, a little squeeze of lemon, little salt and pepper.
James Kademan [00:07:45]:
Oh, that's it.
Lori [00:07:46]:
That's it. And then basically, it's really similar for a marinade.
James Kademan [00:07:50]:
All right.
Lori [00:07:51]:
Marinade for meats, for meats, for vegetables. But back to olive oil. What it can be used for sauteing.
James Kademan [00:07:59]:
Okay.
Lori [00:08:00]:
I know extra virgin. We've all been taught growing up that it's too fussy, it's too delicate, so don't heat it. Very high temperature. Sure. But what I've found over the years and what we've experimented with is the higher the quality of olive oil, the higher heat it can withstand. And they've done a lot of studies about that that it actually doesn't break down. So I'm guaranteeing all of our olive oils to about 400 degrees.
James Kademan [00:08:28]:
Oh, that's pretty hot. Okay.
Lori [00:08:29]:
Yeah. So, for example, we'll take the garlic....