Other Brother Co.

Enjoying the last days of these brisk winter mornings on the orchard. Spring is just around the corner— and we’re ready for it. 📸:

Golden hour on the farm 🔆

Our team is gearing up for what is bound to be a bountiful olive harvest and soon---very soon!--- we will have fresh ---and OLIO NUOVO--- in the shop.

Head to the link in bio to sign up for our mailing list to be the first to pre-order 2021 Olio Nuovo. This stuff is like liquid gold folks, and it will go fast!



Photo: Nicola Parisi

Juicy late-season figs, toasted hazelnuts, and wasabi arugula from Hikari Farms is our definition of an excellent fall salad. 💚 We, of course, drizzle everything with generous lashings of and add shaved Grana Padano cheese for a bit of umami.



Photo: Nicola Parisi

Friday night plans at Other Brother HQ 🍕 What are yours?



Photo: Nicola Parisi

Roasted Bronx grapes with Chèvre 🔥

A recent discovery best enjoyed with wine, conviviality, and a good time. Read on below for the quick method ⬇️

1. Toss grapes with , sea salt, freshly cracked black pepper, and fresh thyme. Roast in a 350 degree oven for 12-15 minutes or until grapes have collapsed slightly.
2. While the grapes are roasting prepare the chèvre by slicing it in thick rounds. Arrange on a large plate or board and surround with nuts, olives, and crackers.
3. When the grapes are finished roasting, allow to cool slightly before laying on top of the chèvre. Reserve any juice from the baking tray for drizzling over the grapes and cheese.
4. Garnish with more thyme and sea salt and then enjoy.

Photo: Nicola Parisi

Flashback to early summer when our little olives were just buds. 🌸

Harvest coming soon...!

Photo: Nicola Parisi

Tomatoes are right at the center of everything we do here at Other Brother. We actually started out thinking we could become tomato farmers! And while we ended up focusing on , we've been fortunate to expand the business to include too. At the end of the day, it's all about the and eating a late season heirloom fresh off the vine is about as good as it gets.

Also! If you have a glut of tomatoes on your hands, now is a great time to can those suckers for winter. You won't regret it come January.



Photo: Nicola Parisi

Late summer melon sprinkled with Gunpowder Spice, sea salt, and . Fresh mint and squeezed lime really kicks things up a notch. 💥

Photo: Nicola Parisi

Fruity, buttery, and SMOOTH. Our Smooth EVOO Is back in stock! Begins shipping on 9/10. Get the at the link in bio.

📸 :

An orchard moment 〰️

We have about 1,000 trees on our farm! With coming up we choose to handpick over conventional methods in order to ensure all our fruit gets to the mill unscathed and as fresh as possible. This translates into a higher quality product and dramatically reduces the chance of any unwanted oxidation before milling.

Photo: Nicola Parisi

Aglio e olio 💛 A legend.

Quick, easy, and possibly the best pasta dish to showcase our . Garlic, red pepper flakes, and lots of extra-virgin olive oil are also key. An unorthodox move, we like to add a squeeze of lemon for extra brightness. This is the pantry dinner you need this week.



Photo: Nicola Parisi

Our Extra Virgin "Tallboy" features a favorite blend of California grown olives (Arbequina, Leccino, and Pendolino) which we call the "Grower's Blend".

Great for daily use, this oil is fruity, buttery, and ultra smooth. Extra cute tin is an added bonus. Head to our shop at the link in bio to restock the !

Photo: Nicola Parisi

We are eating up as many Sungold, purple Cherokee, and dry-farmed Early Girl tomatoes as we can, and while you can't really go wrong with a fresh tomato this time of year, roasting them in the oven makes for a truly transcendent tomato experience.

Over at Other Brother HQ we slow roasted these beautiful cherry tomatoes with garlic and in a low oven and then piled then on top of toasted sourdough bread. Then flaky salt, more Peppery olive oil, and lots of fresh oregano leaves. 🎯 Dinner is served!


Photo: Nicola Parisi

Beekeeping, a still life. 🐝 👨‍🌾

Quiet moments on the farm like these, captured by the magnificent Nicola Parisi, remind us how lucky we are to work with Thomas of Sierra Honey Farm.

Peaches with chili oil 🍑 🌶️

Peak of season peaches tossed with a spicy chili oil, fresh herbs, and generous dollops of our favorite Fromage Blanc is all we want to eat right now. Summer "cooking" at its best.

The chili oil is super simple. We gently heated EVOO on the stovetop and added a pinch of red chili flakes. (About 1/2 tsp for a mellow burn. Add more if you crave the heat!) Let this simmer for a few minutes and toss in a handful of sliced green onions if you feel like it. Let the whole thing sizzle for around 10 minutes and then remove from heat to cool. Drizzle over sliced peaches to taste and enjoy!

📸 : Nicola Parisi

Meet Indy, the Other Brother orchard pup. 🐕

Her ancestors were bred to chase lions, but today the olive orchard is her kingdom. She's a pretty great sidekick to have around during too.



Photo: Nicola Parisi

WOOD-FIRED BROCCOLINI 💥

Our current crush in the Other Brother kitchen. A little char, lots of smashed garlic cloves, and plenty of Peppery extra-virgin olive oil makes for a perfect dish.



Photo: Nicola Parisi

Hey! We've got NEW BEERZ over at

First up is Super Custom one of our very first beers and a new version of our Seasider SMASH Pale Ale series.

For the uninitiated, SMASH is an acronym for single malt and single hop. We use the same exact grain bill every time and we use only one hop. This is a fun style as we get to learn about the aromas and intricacies of each hop. This hop varietal is known for its fruity, tropical aromas and is called Nelson, grown in Nelson, New Zealand.

We're also stoked to announce that an early crowd favorite, Super Custom Rye Common Ale, has made its return! A custom rendition of a classic California staple, this Common Ale features flaked rye to add a distinctive bite. Tight bitterness and a light-medium body complement the complex interplay of Northern Brewer hops and a bready grist. A lovely bright copper color make for a superbly unique experience. We’re proud to present this beer to you, our thirsty friends, in cans for the first time! Pick up a 4-pack and make it your own!

Cheeseboard magic ✨

Nothing like sitting down with friends around a spread like this. We like a balance of soft and creamy cheeses alongside something a bit firmer and saltier, like Manchego. Olives, fresh fruit, and are mandatory additions.

Photo: Nicola Parisi

〰️ Earlier this summer, our orchard in full bloom 〰️

With our handy workforce from Sierra Honey Farm 🐝 to facilitate pollination and flower maintenance, these tiny flowers are now baby olives, and eventually, Olio Nuovo!

Photo: Nicola Parisi

The hives are in full swing! 🐝

When we first partnered with Thomas from Sierra Honey Farm we were excited by the impact increased pollination could have on our farm. Well, the bees got busy and as a result, we saw much more fruit that usual during harvest time last year.

So far, this year has been no different. Soon it will be time to harvest the hive's honey (!) and after that point, Thomas will shift gears and start prepping for the fall and winter. He'll make sure the hives have the right queen in place and that the bees put on a bit of weight as we head into the colder months.

We're thrilled to work with Sierra Honey Farm and can't wait to turn that honey into something delicious!

Photo: Nicola Parisi

PIZZA FRIDAY 🍕

Those of you who have been around these parts for awhile know that the Other Brother crew has made Friday night pizza something of a tradition.

We usually like to mix up our ingredients based on the seasons but lately we've been digging a classic pizza Margherita: mozzarella, simple tomato sauce, fresh basil from the garden, and a finishing drizzle of our Smooth . Sometimes there's nothing better!

Photo: Nicola Parisi

Good bread and go together like PB&J. This summer we're living for outdoor gatherings and carving out space at the table for the best bread in town, served with a generous side of for dipping. We're partial to the gorgeous loaves from our friends Ad Astra Bread Co here in Seaside and always seek out bread from The Mill when we're in SF. What's your favorite local baker?

Photo: Nicola Parisi

Summer sunsets on the farm 🌻

We're hard at work this time of year to bring you the , but there sure is something special about working late when the farm is in bloom.

Photo: Nicola Parisi

A few weeks back we gathered some of our favorite humans up on the farm for some pizza, salads, and a good time. Summertime gatherings are the stuff of legends and it's hard to describe how grateful we felt to once again be shoulder to shoulder at the table with our nearest and dearest, many of the folks who make this olive oil business possible.

It was a great excuse to take a few photos, more on those soon, but for now we're wishing each of you a sweet summer that we hope is full of reunions and delicious gatherings around the table. And if you feel like adding a few bottles of the to your table, well hey that's nice too.

Free shipping is extended through June! Use promo code *freeship* in the shop. A great gift for everyone, dad's included.



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Fried eggs ✔️ grilled veggies ✔️ salads ✔️ BBQ ✔️ Pizza ✔️

Our go-to spice makes just about everything extra nice. Head to the shop to get yours.

**Dispatch from the orchard**

Remember those tiny buds we shared last month? They've bloomed! Now that the orchard is full of flowers, we're excited to see Sierra Honey Farm's bees get to work and start pollinating the orchard. Before long the trees will bear fruit and then will begin a nice long ripening period before autumn's harvest.

Another forward non-recipe recipe for ya, folks! ROASTED cherries, drizzled in and sprinkled with salt and pepper, served with Greek yogurt. A few perfect basil leaves too. We roasted the cherries in a 350 degree oven for 15-20 minutes---keep your eyes on 'em, you want them just caramelized, not burnt. Basically, we gave these sweet cherries the tomato treatment and suggest you do the same.

An excellent addition to any MDW plans you have in the works, and a great way to flex your creativity in the kitchen. Tag us in your cooking adventures if you give this one a whirl. We want to see it!

Throwback to Harvest 2018 〰️

Did you know we pick all of our olives by hand? We choose this method over conventional options to ensure all our fruit gets to the mill unharmed and as fresh as possible. It certainly takes longer this way, but since it reduces the chance of oxidation before milling begins, it results in a much higher quality olive oil.

Photo courtesy of Brock Bill Photo