- About The Brand -
Millcreek Olive Oil was created from a passion for fine food and healthy living. When youvisit the store, you will experience flavors, aromas, and texture that you never before thought possible when it came to Olive Oil or Vinegars.
This passion led us to search out the best Extra Virgin Olive Oils and Balsamic Vinegars we could find from all over the world. Our EVOO's come from Spain, Italy, Greece, Australia, Israel, Tunisia, Chile, and California. We purchase the highest quality first cold pressed Extra Virgin Olive Oil from the regions that are currently producing to ensure freshness. Most of our oils are only one to three months old and each is individually screened for optimal flavor.
Our Balsamic Vinegars are sourced from Modena, Italy, where the balsamic tradition originated. Our Traditional Balsamic Vinegar is aged for 18 years and has developed an exquisitely robust flavor and body. Each of our flavored balsamics are aged for 12 years and infused with the highest quality essences and extracts. Balsamic vinegars are superb as salad dressings, paired with EVOO, by themselves, or with fresh herbs and garlic. You can enjoy them drizzled over grilled squash, tomatoes, spinach, green vegetables, or specialty cheeses. Balsamics also make a wonderful meat tenderizer for barbequeing. For more useful ideas, see our recipe page.
At Millcreek Olive Oil we have tasting stations for each of our EVOOs and balsamic vinegars. We think you should be able to try our product before purchasing. We have over 30 stainless steel containers called fustis. These contain and dispense our EVOO and balsamic vinegars.
Side by side you'll be able to taste the differences in our "non flavored" extra virgin olive oils, maybe you like your oil to taste more green or from a specific region such as Greece or Spain. By sampling you can decide what's best for your taste.
- About Chef Jason Hess -
- About Chef Jason Hess -
Millcreek Olive Oil is locally owned and operated by Chef Jason Hess. A renowned culinary expert, Chef Jason received his degree from the prestigious Culinary Institute of America and later studied under Wolfgang Puck at Postrio in San Francisco, California.
Chef Jason has had a passion for food and international cuisine since early childhood. "I grew up experimenting in the kitchen and cooking with my Mom. I began to cook meals for our family when I was 12 and always had jobs in local restaurants thru high school and college."
After graduating from Culinary Institute of America, he moved to Honolulu, Hawaii to learn about the cuisine of the Pacific Rim. However, his heart has always been in Utah and after a few years moved back in pursuit of opening his own restaurant. Since his return, Chef Jason has operated the David Chase Cafe in Salt Lake City and the fine-dining establishment Jasoh in Ogden, Utah.
His passion for fine food naturally led Chef Jason to found Millcreek Olive Oil. "Throughout my career I have always been interested in using the highest quality and most healthy ingredients that I can source locally and beyond, which brought me to my current love for Extra Virgin Olive Oils and Fine Aged Balsamic Vinegar."