Mount Pleasant Magazine Nov/Dec 2017

www.LowcountryCuisineMag.com | www.MountPleasantRestaurant.com | www.CharlestonRecipes.com lowcountry cuisine LC problem. Yet the convenience of picking up a bottle at the local grocer combined with lower prices continue to drive sales to the traditional and possibly dubious big-name brands. DeCamilla believes this is starting to change and “Oil production in California is ramping up and sales are ramping up because people are becoming aware.” The increased “buy local” trend also helps. “With anything, know your grower. There are not too many opportunities for people in this area to know their [olive] grower and to know the process and to have a family company to buy from,” DeCamilla said. To expose the curious to the most important aspect of quality olive oil, DeCamilla does olive oil tastings every six weeks. “It’s a distinctively better oil. If people taste their oils, they can really see the difference,” she said. Olinda offers a popular service for their customers: They will refill empty Olinda bottles. Expect a line of return customers with empty bottles at the farmers markets where they sell their oil, olives and olive products. Meanwhile, Holy Smoke Smoked Olive Oil started in 2012 when co-