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Issue Date: Summer 2007

Forget Popeye — We’re Talking Olive Oil

Like the old song goes, Sisters, sisters, there were never such devoted sisters ... We met two who share a passion for olive oil.

Patricia Hajifotiou, a Northeast Ohio native, was swept off her feet 20 years ago by a Greek artist. Today, the couple live on the Isle of Evia, and Patricia spends her time visiting Mediterranean olive orchards to find the best-of-the-best oils, which come from olives that are estate-grown and -pressed. “That’s the first clue to great, quality oils,” she explains.

On this side of the ocean, her sister Susan Kluchar of Chagrin Falls markets the finds and manages domestic sales. Their company, The Olive Orchard, offers its Cleveland patrons a range of flavors: young and fresh; fruity and green; grassy with a slightly spicy bite.
The sisters also carry juicy whole olives, stuffed varieties and tapenades. Their products are available online at, and at Miles Farmers Market, Chuck’s Fine Wines and Whole Foods. Take notice of the Turkish oils, which are infused at pressing with natural flavors such as basil, lemon and orange. |!|

Try This: Drizzle grilled fish with The Olive Orchard’s orange oil or a sizzling steak with basil oil.

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