1836: A TEXAS OLIVE COMPANY

A business venture born out of a passion for olive oil and a Texas family legacy. We grow, harvest, mill, and bottle Texas-grown olives from four varietals, creating a boutique production of extra virgin olive oil that has been critically acclaimed by some of the highest rated chefs in America.

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Culinary Testimonials

This isn't an advertisement of any kind, but as a chef I've always felt obligated to share the reasons behind my success in the kitchen, and I feel it's necessary to also share brands and recipes as well to help other chefs and foodies grow as a community. It's very rare that I come across a brand that has me switching out my pantry, until I came across this olive oil, and it's from Texas! And I've been trying different brands for years. Usually the mark of a good olive oil is tested with just bread and balsamic, I like to do shots of olive oil on its own, and with this I can. Growing up Sicilian we use olive oil for everything, including topical for hands and face to keep skin young, and to keep hair strong and shiny. I've got this Texas brand in my hair, my hands, and my tummy!

Dino Ballerino: MasterChef, FoodNetwork

When I first tried Kerry Thornhill’s 100% Estate Grown 1836 Texas olive oil, I bought 6 bottles of it—not because I’m a Texan (if anything, I can be skeptical). I was that taken by it. Over several months, I’ve tried it against what I consider to be among the best in the world—in the world, mind you. While great olive oils have their unique flavor characteristics and "terroir", Kerry’s 1836 olive oil has clearly earned its place on my table as a standout olive oil that can keep company on a world stage. If it were on the table of some of these other world class producers I’ve tried and admired, I think their eyebrows would gesture approvingly. Very well done, Kerry! Very well done!

Lewis Dickson: Owner/Farmer/Proprietor La Cruz de Comal

Over many years of cooking, almost 40 years in total, through travels around the world visiting fields, orchards, vineyards and restaurants etc. I am very impressed and proud of Kerry and her olive oil. I tried thousands of EVOO’s and 1836 is up there in the top. Excellent bouquet, color, texture and flavor. I do enjoy using it in most of my recipes. Lots of kudos to Kerry and her hard work to produce such a great olive oil.

Arturo Boada: Owner, Arturo Boada Cuisine, Houston, TX

So, so happy that there is an olive oil producer in Texas that is obsessing over all of the right details, producing one of the most complicated olive oils I've ever tasted in America. Great job on that, 1836. Proud to have y'all on the shelf at Revival Market.

Morgan Webber: Owner, Coltivare and Revival Market, Houston TX

You can literally taste the sunshine in the air, the love in the hands that picked the olives and the history in the soil, quite possibly this is the best olive oil I’ve ever tasted.

Shayne Greybeal: Sable Kitchen & Bar, Chicago

Olive Oil is a staple in Greek cuisine. Being first generation Greek-American, i’m very particular about which olive oil I keep in my pantry. When I discovered 1836 Olive Oil, I realized my pantry didn’t necessarily require a Greek Olive Oil. I loved this high-quality olive oil so much that I’m now selling it at my bakery. I only sell the highest quality products to my customers and 1836 definitely fits the package. It’s the only olive oil I dip my breads in!

Tasos Katasaounis: Owner, Bread Man Baking Company

Occasionally a product comes along that sets a new standard in the industry. Perfectly harvested and unbelievably balanced, 1836 Olive Oil is comparable to the finest imports from Italy. The combination of farming passion and Hill Country terrain, blended with this Texas grown fruit places 1836 Olive Oil in a new class that is sure to become a staple in our restaurants and homes.

Chef Danny Trace: Potente Restaurant, Houston

1836 is a proud member of the following organizations: