Hailing from the verdant shores of Greece, the land where olive oil began, Oracle transports ancient culinary traditions into the modern kitchen.
Growing up, I spent every summer on my grandparents’ farms in Delphi and the Peloponnese, where I gathered honey from their apiaries, ate yogurt from their sheep, shelled almonds from their trees, and cooked with olive oil from their olive groves. It is this tradition — along with my deep appreciation for the centuries-old Greek value of philoxenia, generosity expressed through food and ritual — that inspired me to start Oracle. Oracle is a premium small-batch Greek olive oil made from 100% organic Koroneiki olives, sourced from a collective of sustainable farms in Laconia, Greece — including one belonging to my family, whose ancestors have produced olive oil there for generations.
In 2018, I paused my career in New York producing photo shoots to fulfill my long-time dream of creating an olive oil of my own. I earned a certificate in holistic nutrition from the Institute of Integrative Nutrition, earned an olive oil sommelier certificate from the International Culinary Center, and took cooking classes at the Natural Gourmet Institute before ultimately launching Oracle in 2019, with the help of my husband and co-founder, Oliver Haslegrave.
To create an oil that could bridge the old world and my own world, I harnessed the unique benefits of my family’s olives — namely their delicately balanced flavor, low acidity of 0.27%, and unusually high concentration of anti-inflammatory phenolic compounds — and packaged the result in a bottle inspired by Cycladic sculpture, the Oracle of Delphi, and Modgilani’s caryotids. Oracle’s label and identity is designed by my good friend, artist Alejandro Cardenas.
Available in limited seasonal editions, Oracle comes in a navy-blue bottle that’s UV-coated to prevent oxidation and stamped with its date of harvest, ensuring an extraordinarily fresh, flavorful oil that’s meant to be used and enjoyed on a daily basis.