The Natural Olive

10/03/2026

Coming soon…

09/25/2026

We do a lot of pouring around here. 😉
EVOO, balsamic… and joy. 🫒🕯️✨

Our candles are hand-poured in small batches with clean-burning coconut-soy wax, exclusively at The Natural Olive.

09/14/2026

We’d love to see you all there 🥰

GRAZIE, The Natural Olive, for being a vendor at our Ciao Hickory Italian Festival 2026 🇮🇹
We are very grateful for your presence and support❤️

Daniel and Ravi will be at our festival selling Italian olive oil, balsamic vinegars, pasta sauces and stuffed olives.

If you'd like to know more about their business, head downtown Hickory and visit their shop, or visit their website: https://www.naturalolivehickory.com/

🇮🇹 Don't miss them at Ciao Hickory Italian Festival:
📆Sat. October 3rd
⏰12pm - 5pm
📍The Palace (1932 16th Street NE, Hickory)
FREE ENTRY - rain or shine

For more info on the festival, volunteering, VIP tickets or sponsorships, please visit: www.ciaohickory.com

09/10/2026

It’s back 🤍

09/07/2026

09/03/2026

We’re open on Labor Day 10am-3pm.

09/01/2026

Sometimes one little taste is all it takes to get the ideas flowing. 🫒✨

We love seeing where your taste buds take you!

08/28/2026

You might be seriously underestimating your flavored olive oil. 🫒

Infused and fused olive oils aren’t just about adding incredible flavor to your food. They still contain the healthy monounsaturated fats naturally found in olive oil.

So yes… you can have the flavor AND the good fats. 💚

08/20/2026

Fire-Kissed Citrus Mojo Shrimp & Tilapia

Grilled on red cedar planks for a subtle smoky flavor, with bright citrus, chimichurri, and mojo seasoning.

Ingredients

* 1 lb Argentine shrimp, cleaned and peeled
* 3 tilapia fillets
* Persian Lime Infused Olive Oil or Lemon Fused Olive Oil
* Chimichurri Fused Olive Oil
* Sicilian Lemon White Balsamic
* Celtic Salt, to taste
* Freshly ground Black Peppercorn, to taste
* Mojo Seasoning, to taste
* Fresh lemon, for finishing
* Red cedar grilling planks

Before You Begin

Soak the red cedar planks completely in water for at least 2 hours before grilling.

Prepare the Shrimp

Place the cleaned shrimp in a bowl and add:

* 2 tbsp Persian Lime Infused Olive Oil or Lemon Fused Olive Oil
* 2 tbsp Chimichurri Fused Olive Oil
* 1 tbsp Sicilian Lemon White Balsamic
* Celtic Salt, to taste
* Freshly ground Black Peppercorn, to taste
* Mojo Seasoning, to taste

Toss well to coat, cover, and refrigerate for about 1 hour.

Prepare the Tilapia

Place the tilapia fillets in a pan or shallow dish.

Drizzle both sides generously with Persian Lime Infused Olive Oil or Lemon Fused Olive Oil.

Season both sides with Celtic Salt, freshly ground Black Peppercorn, and Mojo Seasoning.

Grill

Preheat the grill to 500°F.

Place the soaked cedar planks directly on the hot grill, then immediately arrange the tilapia and marinated shrimp on top of the planks.

Grill for approximately 15–20 minutes, or until the shrimp are opaque and cooked through and the tilapia flakes easily with a fork and reaches 145°F internally.

Finish with a fresh squeeze of lemon and serve straight from the grill.

Enjoy!
Find all the oils, balsamic & seasonings we used at naturalolivehickory.com