Sometimes the simplest ingredients can transform a recipe, and olive oil is a perfect example. Start with a good quality olive oil, add dried garlic, herbs, rosemary and bay leaves, and you have delicious flavor in a bottle. This is Olive Oil De Fino, created by Sherman’s own Kathleen Hagan.
It was early 2002, and Kathleen was wearing many hats as a working mom of three boys and wife to a Dallas firefighter. Looking for a way to supplement her family’s income, she remembered her infamous White Pasta recipe. Whenever an occasion called for a homemade dish, or whenever Kathleen entertained, she made her White Pasta. It quickly became everyone’s favorite.
Kathleen recreated the recipe’s ingredients and bottled them in recycled bottles. She began selling the olive oil at Sherman festivals and giving it to family and friends as gifts. It didn’t take long for her creation to get noticed. People began asking Kathleen about the oil.
“It was a sincere connection to food,” Kathleen said.
She began wondering how she could expand the business and sell the oil throughout the community. “I became licensed and called a bottling company. My first order was for 112 cases, 1,344 bottles,” Kathleen exclaimed. In their kitchen, Kathleen and her husband prepared the bottles with the infused olive oil.
Olive Oil De Fino has evolved over the years. The rosemary plants are grown on Kathleen’s property, along with a designated building for the infusion process. While the oil is sourced elsewhere, Kathleen infuses it herself to ensure its quality and taste. The oil has a high smoke point for cooking but can also be used as a marinade, salad dressing, over easy eggs in the morning and, of course, with pasta.
The White Pasta recipe originated in the kitchen, a simple combination of onions and mushrooms sautéed and seasoned with herbs. “My Nonna, Italian for grandmother, was all about the food,” Kathleen recalled. “I love Italian food. My childhood is full of memories of my Nonna and mom cooking while I sat on the kitchen counter and got to sample everything.”
Kathleen wanted that same “countertop experience” for others, bringing people together to cook and gather in the kitchen. “It’s healthier to cook and eat at home. The reward is great,” Kathleen noted. She believes Olive Oil De Fino is quite literally Italian in a bottle.
Over the years, the business has grown to include wholesale and corporate accounts, online sales and availability in 12 stores throughout the Texoma region. Yet the oil still has its original feel. It is handmade, not mass-produced, and Kathleen and her husband continue to bottle it by hand.
“The flavor is already in the bottle. All you have to do is gather everyone around,” Kathleen said.
Kathleen has also found her niche attending vintage markets, indoor markets and pop-up shops several times a year. She loves how organically the business has grown. “I get to talk to people about food, eating healthy and meet families, especially fellow Italians,” she said.
She hopes word of mouth will continue to grow the brand’s online presence, allowing people beyond Texoma to experience Olive Oil De Fino as well.
Kathleen believes it is the best olive oil you will ever taste. “I do not want it to be just another bottle of olive oil. I want it to be something that tastes incredible and, more importantly, brings family and friends together around the table,” she said. She believes in the product so much that she guarantees every bottle.
To think, it all started with a simple pasta recipe made fresh in the kitchen. Kathleen is now a Nonna herself, affectionately known as Bella Nonna to her precious grandchildren. It is her dream that others will enjoy her little “Italian in a bottle,” creating memories around good food and family just as she remembers.
To learn more, find where Olive Oil De Fino is available or purchase online, visit OliveOilDeFino.com.
White Pasta
This widely loved dish is where Olive Oil De Fino all started. It is a household favorite and is always requested by friends and family. Enjoy!
Ingredients
1 lb. angel hair pasta (Kathleen Hagan’s pasta of choice)
1 cup Olive Oil De Fino
1 large white onion, thinly sliced
10 large mushrooms, sliced
10 cloves garlic, minced
1 tbsp. dried sweet basil
1 tbsp. Italian seasoning
1 tsp. black pepper
2 tsp. salt
½ cup freshly grated Parmesan cheese
Instructions
Cook the angel hair pasta to al dente. Drain and return to the pot.
In a large skillet, heat Olive Oil De Fino over medium-high heat. Add the onion, mushrooms and garlic. Sauté until the onions become soft and nearly translucent.
Stir in the basil, Italian seasoning, salt and pepper. Pour the olive oil mixture over the pasta and gently toss until evenly coated.
To Serve
Serve warm and finish with freshly grated Parmesan cheese.