ST. GEORGE —From olive oil on ice cream to ribs, this Hurricane couple has brought olive oil and authentic Italian balsamic vinegarette directly to Southern Utah. And they aren’t just stopping there.
Heather and Luke Hepworth, owners of O’ So Good Olive Oil & Balsamics, not only offer over 30 flavors of oils that can be used for cooking, baking and even skincare, they’re starting their very own olive orchard on 22 acres in Washington County this spring.
But what inspired them? Just one visit to their first olive oil farm in Arizona, and they were hooked.
“We walked in, and we believe in love at first sight because we thought it was the coolest thing ever. We couldn’t stop talking about how awesome it would be to have it in the St. George area,” Luke Hepworth said.
With work that took him to places like California often, Hepworth said they spent their weekends at various olive orchards, learning the process and loving every minute of it.
“It’s something that touches your heart and we wanted to bring that back to Southern Utah,” Heather Hepworth said. “To share our love of health and nutrition and what we have found with people here.”
Hepworth said olive oil can be used for a variety of things and is packed high with nutrients. It contains polyphenols, which are antioxidants, along with calcium, iron, potassium and vitamins A and K and E. Along with the health benefits of ingestion, it also offers many health benefits when applied topically to the skin.
“Olive oil is extremely healthy for you,” Hepworth said. “And it’s one of the best things you can cook and bake with. Much better than butter or vegetable oils, it has rich nutritional benefits.”
While some people tend to think that olive oil is “bad” based on a higher calorie count, Luke Hepworth said that they are actually nutritional calories packed full of health benefits.
“I used to have really high blood pressure and since I started this company, which can be very stressful, my blood pressure is actually down because I’m consuming a lot more olive oil, which is one of the things that doctors actually suggest that you use,” Hepworth said.
In November 2019, the couple decided to make an adventurous trip to Italy, where olive oil and balsamic originated, in order to study and learn. They attended an olive oil festival, then traveled to Modena, Italy, which is considered the balsamic capital of the world. Upon tasting the Italian balsalmics, Luke Hepworth said it tasted like nothing they had ever experienced in the U.S. They spent a full month in Europe and say they were excited to bring “the real stuff” back to the states.
With a goal to start their business in 2020, the couple said they submitted their business license in March, right as the pandemic struck. Instead of putting the business on the back burner, they decided to start a shop right out of their home. Already zoned for commercial, the right side of their home is now a storefront that even features a small area for customer parking.
O’ So Good Olive Oil & Balsamics got its name from Luke Hepworth’s childhood, where his mom frequently made “O’ So Good Salad,” a delicious salad that stuck with him.
“When we were coming up with the name, it just rang for us. So my mom kind of named it actually,” Luke Hepworth said.
There are a large variety of flavors from O’ So Good, which range from hickory smoked to white peach. Outside of the hickory flavor, Hepworth said all other flavors are extremely tasty on ice cream. When baking, flavors such as chocolate oil only increases the chocolate taste of desserts like chocolate chip cookies and even cake. Olive oil can be used as a substitute for any oil or butter, which is a much healthier option.
“It just takes things to the next level. If you’re a bad cook, you’ll be good. If you’re a good cook, you’ll be amazing,” Hepworth said.
When it comes to main entrees, white balsamic goes great with creamy pasta, while dark balsamic goes great with red pasta, such as spaghetti. They can also be used for meat marinades, such as applewood smoked olive oil to cook and hickory balsamic on top, which makes for the best rib recipe. To see a full list of flavors, click here.
“I used to tell people they’re good on everything but cereal, but I used our blueberry balsamic one time on Cheerios and it was really good,” Hepworth said.
Olives have to be pressed and done within 24 hours, and Hepworth said that means they have to be created at an orchard. With no local olive orchards in the area, Hepworth said they get their olive oils from California, with most of the flavors uniquely theirs. Their balsamics all come from Italy, through a direct relationship with an Italian family whose balsalmics have been perfected through multiple generations.
“The family we work with has been doing it for over 100 years. And we want people to actually be able to taste that,” Hepworth said,
They aren’t just selling the best olive oil and balsamic on the market, they plan to make it themselves, with a full olive orchard in Washington County. Five months ago, the couple purchased 22 acres right outside of Leeds, where they plan to offer not only the best olive oils but an immersive experience for those who visit. The orchard will feature the ability to see pressings done and have full taste testings.
“We plan to actually let people come press their own olives and go home with that bottle,” Hepworth said. “You’ll hear that extra virgin olive oil is the best, but the best of the best is actually Nuevo extra virgin olive oil, because it’s as fresh as you can get, right off the tree. And that’s what you’ll get.”
The couple plans to plant olive trees this upcoming spring, which will coincide with the opening of a storefront on the new property, with a goal to have their first onsite olive oil pressing in 2025.
To order from O’ So Good Olive Oil & Balsamics, visit their website. See them in person at the St. George Downtown Farmers Market as well as the Tuacahn Saturday Market. Shop their storefront at 80 West 100 North in Hurricane, Monday through Thursday, 11:00 a.m. to 6:00 p.m.
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