The Olive Oil Gal • Hilton Head Island, SC

Category: Uncategorized

  • Rooted

    The first time I found my way to Hilton Head Island, I was thirty-two and sick with a stubborn case of bronchitis. I slept fourteen hours that first day, twelve the next — my body refusing everything but rest. By the third morning, I willed myself upright and slowly walked the two short blocks to the beach path. It was October, locals’ summer on Hilton Head — the most glorious time of year, when the island feels as if it belongs only to those who love it most.

    Each day after, I walked a little farther, as though the island itself were coaxing me forward. One afternoon I waded into the cool Atlantic, the salt water shocking me awake, the horizon stretching forever. And then, without even meaning to, I whispered it out loud: Hilton Head is healing me.

    That phrase lodged itself deep inside me. For twenty-five years that memory became a kind of mantra, surfacing in moments of joy and heartbreak, in times of renewal and loss. Again and again, the island mended what felt broken.

    So when a long relationship ended and I found myself at my most lost, I knew where to go. Hilton Head wasn’t just a place I had vacationed. It was where I had written my book, and where some of my most treasured memories lived. If there was anywhere I could begin again, it was here.

    I moved with the hope of planting roots in the place that had always offered refuge. But starting over in your fifties is no easy thing. I had spent close to forty years as a designer — publishing, branding, web projects, deadlines stacked like bricks. And now, suddenly, I was working remotely, far away from family and friends — my support network. The days passed quietly, without shape, without connection. I was here, in the very place that had always healed me — yet I was alone.

    Eventually I realized healing doesn’t happen in isolation. It requires connection. It requires people.

    That’s when I found the olive oil store.

    At first, I thought retail would be a small diversion — something to fill my weekends, a way to step outside the four walls of my home. Selling bottles of olive oil and balsamic vinegar seemed as far from design and publishing as I could imagine. I had no retail background, no experience behind a counter. But I had curiosity. And beneath that, I had a quiet hunger to belong.

    From my first day, I discovered the work wasn’t just about transactions. It was also about conversations. Customers came in curious and often a little uncertain — What does a “high-phenolic” oil taste like? What’s the difference between a 25-year and 18-year aged balsamic? Sometimes they were locals. Other times they simply wandered in while on vacation, drawn in by the shimmer of silver fustis lined in neat rows.

    We talked about olive oil, yes, but we also talked about everything else. About their families, their travels, the dishes they were planning for dinner. We swapped recipes. We compared favorite restaurants. Sometimes they confided things that had nothing to do with food at all: illnesses, marriages, the small griefs and delights of everyday life. These conversations poured out like oil from a cruet — sometimes in a careful trickle, sometimes in a generous stream. Always enough to connect us.

    And as they did, something shifted in me.

    I began to see myself mirrored in the very product I was selling. Olive oil is born of patience and pressure. The fruit is crushed, pressed until its essence is revealed — bitterness and fruitiness, pungency and brightness, all suspended together in gold. It is the blending that makes it whole.

    That was me, too. Pressed by loss, reshaped by circumstance, I was finding a new balance. Every customer who walked in was like another drop added to the blend — laughter, stories, shared humanity mixing into something richer than I could have created alone.

    Hilton Head had healed me first through October skies and ocean air. Now, it was healing me again through people. The olive oil store was no mere job. It was a lifeline — a space where conversation and community could flow as easily as oil into a bowl, ready to be dipped and shared.

    There were afternoons when I’d look around and think: This is what it means to belong. Not in a grand, sweeping sense, but in the small, everyday exchanges that stitch us back together when we’ve come undone.

    My work was rooted in olive oil — in its flavors, its stories, its place at the table. But over time, I saw how those bottles carried more than food; they carried opportunities to share, to teach, to connect in ways that gave the work its shape and purpose.

    Hilton Head has saved me again and again, in ways both quiet and profound. First with the sea, later with its people. Healing, I’ve learned, doesn’t come all at once. It comes in steps — one walk farther down the beach, one conversation across a counter, one new root finding its way into soil.

    And sometimes, it comes in a whisper that becomes a rhythm — the tide against the shore, the press of the olive, the sound of a life being poured anew.

    Suzanne, The Olive Oil Gal

  • Greek chickpea salad with balsamic pickled red onions

    I have a confession: this Greek Chickpea Salad is my absolute favorite. I make it several times a week, and it’s just as perfect for a quick solo lunch as it is for sharing at the table. Simple, vibrant, and endlessly satisfying, it’s also one of the biggest crowd-pleasers at my Mediterranean diet classes.

    Chickpeas—like most beans—are true superfoods. They’re packed with protein and fiber, and they support everything from blood sugar balance to cholesterol management to inflammation. When you pair them with a high-quality extra virgin olive oil, the benefits multiply—delicious proof that healthy food can be full of flavor and joy.

    This salad brings it all together: creamy chickpeas, crisp vegetables, briny feta, and the bright lift of balsamic-pickled red onions. It’s fresh, colorful, and deeply nourishing—Mediterranean eating at its best.

    DRESSING

    SALAD

    • 3 cups chickpeas, drained and rinsed
    • 2 cups mixed yellow and red grape tomatoes, halved
    • ½ English cucumber, diced
    • ½ cup White Balsamic Pickled Red Onions
    • ½ cup kalamata olives, pitted and halved
    • 1/2 cup crumbled feta
    • ½ cup chopped fresh parsley
    • ¼ cup chopped fresh dill
    • ¼ cup chopped fresh mint, plus whole mint leaves for garnish

    In a large bowl, whisk together the olive oil, balsamic, lemon juice, garlic, mustard, salt, and several grinds of pepper.

    Add the chickpeas, tomatoes, cucumber, pickled onions, feta and olives and toss to coat. Toss in the parsley, dill, and mint.

    Season to taste, garnish with fresh mint leaves, and serve.

    Delicious with orzo, quinoa or couscous.

    BALSAMIC PICKLED ONIONS

    • 1 small red onion
    • 1 cup Premium Gold White Balsamic
    • 1 cup water
    • 1 tablespoons sea salt
    • 1 garlic cloves
    • 1/2 teaspoon peppercorns
    • Thinly slice the onions, then place in a 16-oz. jar.
    • Add the garlic and peppercorns.

    Heat the Premium Gold White Balsamic, water, and salt in a medium saucepan over medium heat. Bring to a quick boil , then let cool and pour over the onions. Set aside to cool to room temperature, then store the onions in the fridge.

    Your pickled onions will be ready to eat once they’re bright pink and tender – about 1 hour for very thinly sliced onions, or overnight for thicker sliced onions. They will keep in the fridge for up to 2 weeks.

  • Salt Air & Second Chances

    I didn’t come to the Lowcountry looking for a new career—but the tides had other plans.

    After thirty years in the fast-paced world of publishing and graphic design—logos, deadlines, late nights—I found myself craving something quieter, slower, more rooted. When a long chapter in New York closed, I packed my bags and landed on Hilton Head Island with nothing but a suitcase, a broken heart, and a deep love of food.

    What I found here was more than just a place to start over. I found salt air, soft mornings, and the kind of stillness that invites transformation.

    I also found olive oil.

    What began as a simple weekend job at a local olive oil and balsamics shop soon unfolded into something far greater—a calling. I fell in love with every facet of true extra virgin olive oil: its craftsmanship, its culture, its history, its flavor, its authenticity. What started as curiosity deepened into passion, and that passion carried me through study, tasting, and training until finally, I became an Olive Oil Sommelier.

    Along the way, I realized olive oil wasn’t just changing my work—it was changing me. Each bottle carried lessons about patience, resilience, and balance. Just as an oil reveals its character through fruitiness, bitterness, and spice, I began to see my own life with new layers of depth and possibility. What started as a career shift became a personal transformation, one that continues to unfold at the table and beyond it.

    This blog is a love letter to that new life—poured with purpose. It’s a collection of recipes, stories, and unforgettable characters, woven together with lessons in resilience, joy, and growth. The flavors are inspired by the Mediterranean way of eating—fresh, simple, vibrant—but grounded in the spirit of the Lowcountry: humble ingredients, generous hospitality, and a reverence for what grows close to home.

    At its heart, this blog is about more than cooking; it’s about how olive oil can nourish a table, spark connection, and remind us that reinvention—like good flavor—takes time, courage, and a little bit of soul.

    If you’ve ever wondered what happens when a New York designer follows her gut to the Carolina coast and discovers a life steeped in flavor—this is it. So come on in. Pour something good. And stay awhile.

    Suzanne, The Olive Oil Gal