Shawn's Blog | The Olive Oil Source Wholesale Store

Shawn's Blog

What makes The Olive Oil Source different?

One of the questions we get asked most often from potential new customers is what makes The Olive Oil Source different from our competitors. For me, what makes us different is what we are not. Virtually all of our competitors are people who have gotten into this business as merchants and bring a sales and marketing background to their businesses. For better or worse, we don’t come from that background nor do we bring that mentality to the business.

A perfect example of this is some of the E.V.O.O.’s we’re offering this year. Our Ascolano and Mission are coming from an orchard managed by our mill manager and I have worked with the owner since 2010 to improve their growing activities. Our Manzanillo comes from another orchard that we first got involved with in 2005, helping them solve some difficult pest control issues they were experiencing. Then there are our gourmet flavored oils that are currently being made with fruit from an orchard in the Santa Ynez Valley. I have been working with the owner of that orchard since 2012 in order to get good quantity and quality production from it.

All this to say our business isn’t just a store. We haven’t gone through a catalog, picked out products we think we can resale with a generous margin and otherwise spend our time focusing on our supply chain. We are much more involved with the products we sell and going forward, now that I’ve given a little background about us, I hope to show you this in this blog. 

Photo: Barrel tasting Ascolano E.V.O.O. 3/18


March 23, 2018

Welcome to my blog

Welcome to my blog. My name is Shawn Addison and I am the owner of The Olive Oil Source. I decided it would be a good idea to share some of what I do on a day to day basis. I want to show our customers the importance we place on quality in our business and why we are qualified to make the decisions we do.

I don’t want to bore you with an entire resume so here are some of the highlights of my background as they pertain to this business. Going way, way back, I have a masters from The Food Research Institute at Stanford University. I have been in the olive oil business since 1998 and have planted and managed orchards in France and the U.S. Additionally, my wife and I have owned an olive mill since 2003 and have worked in the mill, not just owned it. I’ve dealt first hand with fun challenges like trying to mill over-ripe Mission fruit too soon after rain, or trying to get a reasonable yield out of green Ascolano fruit.

Additionally, I have been consulting on orchards, mill installations, and olive oil start-ups and established producers for over 10 years. I’ve worked with clients in much of the U.S. as well as in Mexico, Australia, France, Spain, Italy, Greece, Turkey, Pakistan, Japan, and even Bhutan. I’ve seen a lot of sick trees, gorgeous orchards, poor mill layouts, beautiful milling facilities and tasted everything from horrible oil you want to spit out to some of the most divine delicate oil you can imagine (like Chateau d’Estoublon’s single varietal Salonenque). This is my business, I love it and I want to share it with our customers.

I encourage you to come back and check my posts or to subscribe to the RSS feed in the right column.


March 21, 2018