Contact: Kimberly Tantillo
30262 Crown Valley Pkwy, Ste B522
Laguna Niguel, CA 92677
[email protected]


Tantillo Foods Brings a “Farm to Table” Extra Virgin Olive Oil

FOR IMMEDIATE RELEASE (Laguna Niguel, CA – June 21, 2013) The Tantillo family has added a new product to its olive oil family: California Extra Virgin Olive Oil. This oil accompanies a Mediterranean Extra Virgin Olive Oil, an Italian Extra Virgin Olive Oil and two dipping oils. The olive groves in California are a part of a rich history, dating back to the Franciscan missionaries of the 1700s. The original groves lined 600 miles of the coast, with some of the oldest still thriving in Northern California today. We wanted to capture that unique olive flavor so our oil is grown, pressed, and bottled solely in California, giving it the look and flavor of the wonderful Golden State. “A sample of this olive oil was certified as extra virgin by the UC Davis Olive Oil Taste Panel.”

The Tantillos have worked hard to bring a “Farm to Table” Extra Virgin Olive Oil that their customers will enjoy as much as the rest of the Tantillo product line. This oil goes wonderfully as a marinade for meat, poultry or fish, and pairs great with pasta and salad. It is also delicious in its simplest form, just dipped in bread. After his start in the Bay Area television market and achieving remarkable success, Tony Tantillo relocated to New York in 2000. He is now the local food editor for WCBS Channel 2 News. Every Sunday at 7 and 9 am, Tony presents his Tony’s Table segments. Monday through Friday he appears on the noon and five o’clock news with fresh produce tips and new, appetizing recipes. Tony is also on the local CBS news stations in: Chicago (WBBM-TV), Pittsburg (KDKA-TV), Philadelphia (KYW-TV), San Francisco (KPIX-TV), Los Angeles (KCAL and KCBS), Miami (CBS4) and Boston (WBZ). He gives his morning drive tip of the day on KBLX 102.9 FM in San Francisco, in addition to being syndicated on 110 other radio stations, including Sirius and XM.

For more information please contact: Kimberly Tantillo, at [email protected]

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