by Jonell Galloway

Native Kentuckian from Maysville, Bill Sanders has spent a lifetime training his taste buds and nose. A graduate of the University of Kentucky, Sanders went on to study law at Salmon P. Chase College of Law in Cincinnati, Ohio, embellishing his résumé with other studies of quite a different nature: sensory evaluation of olive oil and professional wine studies at Culinary Institute of America.

Sanders started Crush and Press in January 2009, financing it through a Kickstarter campaign to which I gladly donated.  The olive oil quickly took off, and has already received mention as “one of the best olive oils in the world.” This olive oil, Sanders Fresh Press, received the mention.

Congratulations, fellow Kentuckian!

Related articles

• Simple Sustenance: Flavors of the Mediterranean – Parsley, Dill, and Bean Dip with Feta
• The Art of Tasting Wine with James Flewellen: The Waipara Wine Region
• Jonell Galloway: Mindful Eating: Farmers, the Land, and Local Economy
• Judging the World’s Olive Oils
• Wendell Berry: Daily Food Quote, June 28, 2011

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