Meet The Team
Lise – Co-owner
What’s your favourite oil and vinegar combo? A Robust Varietal EVOO and Traditional 18-year Dark Balsamic Vinegar.
Do you have a ‘go-to’ dish that uses Frescolio products? So many! Pork Tenderloin or Salmon with Maple Balsamic. Homemade Caesar Salad dressing made with a Robust EVOO.
If you could travel anywhere solely based on the country’s cuisine, where would you go? Italy, Greece or Spain!
Michael – Owner, CEO, Certified Olive Oil Sommelier
What’s your favourite oil and vinegar combo? Peperoncino Garlic EVOO and Traditional 18-year Dark Balsamic Vinegar.
Do you have a ‘go-to’ dish that uses Frescolio products? The Peperoncino Garlic potato chips!
If you could travel anywhere solely based on the country’s cuisine, where would you go? Argentina, Chile, Peru – anywhere in South America!
Hannah – Operations Manager, Certified Olive Oil Sommelier
What’s your favourite oil and vinegar combo? I enjoy a more robust and savoury salad dressing, so at the moment my favourite combination is Garlic Infused EVOO and Neapolitan Herb Dark Balsamic Vinegar.
Do you have a ‘go-to’ dish that uses Frescolio products? Pasta salad with Persian Lime Infused EVOO. I also love using the oils for baking. Any of our nut oils in a banana or zucchini loaf will keep your bread moist.
If you could travel anywhere solely based on the country’s cuisine, where would you go? I would love to visit Japan and eat all the sushi and ramen!
Chantal – General Manager, Certified Olive Oil Sommelier
What’s your favourite oil and vinegar combo? It changes depending on the time of year, I go through phases! But right now, I’m hooked on the Dill Infused EVOO and the Sicilian Lemon White Balsamic Vinegar. It’s perfect for cucumber salad!
Do you have a ‘go-to’ dish that uses Frescolio products? Most of my dishes start with sautéed onions and garlic, and I like to use the Basil Infused EVOO when starting that off. I don’t often have fresh basil on hand, and I love adding that herbal flavour.
If you could travel anywhere solely based on the country’s cuisine, where would you go? Definitely Spain. I’ve never been before, and since starting to experiment with the Spain cookbook by Emily Lycopolus I’ve been dreaming about Spanish food. Give me all the paella!
Sidney – Salesperson
What’s your favourite oil and vinegar combo? Mushroom and Sage Infused EVOO and Honey Ginger White Balsamic.
Do you have a ‘go-to’ dish that uses Frescolio products? Baked butternut squash with the above combo.
If you could travel anywhere solely based on the country’s cuisine, where would you go? France all the way. Paris is never a bad idea.
Aqua-Jade – Salesperson
What’s your favourite oil and vinegar combo? My favourite olive oil and vinegar combo is definitely the Chipotle Infused EVOO and Maple Dark Balsamic Vinegar for my chicken wings.
Do you have a ‘go-to’ dish that uses Frescolio products? My go-to is using the Lemon or Blood Orange Infused EVOO as a butter substitute when making banana and bran muffins.
If you could travel anywhere solely based on the country’s cuisine, where would you go? I would definitely go to Greece, Italy, or France.
Charlie- Salesperson
What’s your favourite oil and vinegar combo? It’s hard to choose, but either Neapolitan Herb Dark Balsamic Vinegar + Robust Varietal EVOO, or Green Apple White Balsamic Vinegar + Walnut Oil, depending on if I’m I’m wanting a savoury or sweet combo!
Do you have a ‘go-to’ dish that uses Frescolio products? Definitely a Korean beef rice bowl, with sesame oil in the sauce and coconut vinegar on the rice!
If you could travel anywhere solely based on the country’s cuisine, where would you go? Italy would be a dream. Fresh pasta and authentic Italian pizza? Yes please!