The Bariani family’s roots stretch all the way back to Lombardy, a region in Northern Italy. The family now grows olives in California, but they stick to Italian traditions when making their organic oils. Here are a few more things that make their wares stand out.
Olives are picked once a year at the height of freshness. The short harvest begins in October, when the olives are still green. The staff picks until the end of December before calling it quits until next October.
They don’t take shortcuts when processing. The team meticulously cleans the olives as soon as they arrive at the mill. A crusher then turns those olives into a paste, which the team mixes and extracts into an oil. Finally, they keep that oil inside cold steel tanks until its ready to be bottled and sold.
They sell more than one oil. In addition to their signature olive oil, the Barianis make an “early harvest” oil, as well as a truffle-infused oil. For the latter, they work closely with suppliers in Northern Italy to import fresh truffles. A few slices are all it takes to give each bottle a flavor perfect for pastas, salads, and other dishes.
They also make other products. The Barianis use their olive oil to make beauty products, including cream, shampoo, and soap. They also sell raw honey made from the bees attracted to their olive flowers.
They care about the environment. In addition to recycling as many production materials as possible, the Barianis only use shop bags made of canvas jute, an earth-friendly material.
You can find their stuff at the Ferry Plaza Farmers Market
What to Drink: You can’t go wrong by sampling anything from the current draft list, which Zagat called one of the most “awesomely-curated” beer lists in the city.
The Vibe: When Imbibe magazine’s editors selected Magnolia as one of their 75 favorite breweries in 2014, owner Dave McLean told an interviewer that he wants to replicate the “comfortable and convivial atmosphere of a true ‘public house’,” complete with pints, brewery tours, and growlers to go.
Inside Tip: Magnolia doesn’t accept reservations. So if you want to get a seat without long waits, avoid peak dining hours.
If You Can’t Make It, Try This: Grab a whiskey and some stick-to-your-ribs barbecue at Magnolia’s sister restaurant, Smokestack at Magnolia Brewing Co. (2505 3rd Street).
While You’re Waiting: Get your taste buds tingling with anticipation by checking out the glass display cases stocked full with paninis, baked goods, and other treats.
While You’re in the Neighborhood
Before: Play pinball and shop for shirts at Free Gold Watch (1767 Waller Street).
After: Buy a painting at Creativity Explored (3245 16th Street), which helps artists with developmental disabilities create, exhibit, and sell their works.
If You Can’t Make It, Try This: Trade paninis for the classic reuben sandwiches at Blue Front Cafe (1430 Haight Street).
This magnet for modern-day hepcats transports visitors back to another time with its art-deco façade, neon signs, and cover-girl pinups. But the all-around experience at this retro gem extends well past its decor. Here are a few tips to keep in mind if you visit.