A new, West Seattle-based organic brand of extra virgin olive oils and artisan crafted balsamic vinegars called 11 Olives, is making a splash, finding its way into dishes at Blackboard Bistro, Chaco Canyon Organic Cafe, and residential kitchens through retail sales at West Seattle Produce Company and the FarmBoat Floating market on Lake Union.

11 Olives' balsamic vinegars include Cinnamon Pear, Black Walnut, Chocolate Raspberry, Tangerine, Zesty Lemon and more. Olive oils include Black Truffle Garlic, White Truffle Garlic, Blood Orange, Citrus Habanero and more.

Owner, Rick Martin, a former Alki resident now in Burien, has attracted a West Seattle crew of enthusiasts to help promote the product. The West Seattle Herald visited Martin's display at Kaspars in Queen Anne Thursday night in "Feast With Friends", a fundraiser sponsored by Futurewise. Futurewise is a non-profit organization promoting health in cities and counties by protecting land.

Check out our new story on Futurewise here.

"That's part of the vision of my company," said Martin, an enthusiastic participant at Kaspars' event. "I started 11 Olives in May. It's just taken off. We had our first tasting at West Seattle Produce. From the first day we were really accepted by the community. I've been in sales and marketing, and also a golf pro."

He played and taught at Coto de Caza, the golf course by the gated community where the reality show, Real Housewives of Orange County, is based.

"I was in my early 20's," he said. "It was perfect for that time in my life. I still enjoy teaching golf."

Others helping Martin with his oil include some familiar names in town, such as West Seattle's Cinnamon Berg of Cinnful Creations. Her bio states: At Herban Feast catering, Cinnamon honed her skills as the on-site chef for parties and events from 12 to 500. There, she brought to the forefront the importance of using local ingredients, and implemented policies of composting and sharing with our community through Food Lifeline.

She has taught at Gatewood School and Alki Co Op preschool and Youngstown Cultural Arts Center, Village Green Nursery, and West Seattle Produce Company.

"Tonight I'm doing a potato and beef canapé with fig onion jam, goat cheese, arugula, and char salad," she said. "Also, mini apple pear pies with cinnamon, ginger, and balsamic caramel. Rick needed someone to come up with recipes for his olive oils."

Also on board is Dave Petrich, also of West Seattle. He operates the FarmBoat Market, and runs the Corsair charter boat company Cedar Wave Adventures by Sea, in West Seattle. It is safe to say that Petrich is wild about olive oil.

Explained Petrich, a youthful 50, "I'm a volume user of olive oil. I personally use half a gallon a month. It's probably one of the best foods out there for your health. I'm mechanically minded. I envision olive oil as something that keeps your joints and everything working, like you oil a machine. Your body is a machine and oil is necessary.

"Before I met Rick I was having trouble finding a good supplier of olive oil," he said. "What's important to me is to find something I can verify that the grower is actually producing the oil. A lot of what you see in our supermarkets is combined with other things like hazelnut oil, and other types of plant oils to dilute it.

'Rick is currently building a relationship with the Bazzano Olive Ranch in California," Petrich added. "It is certified organic, and a guaranteed domestic, pure source of olive oil. The U.S. does not have any standards, so the Europeans send their junk oil here. We provide transparency al the way though to the source."

Joining Martin, Berg, and Petrich are Alki neighbors Nanette Meredith and Donna Stewart.

"One taste and I was hooked," enthused Meredith, who was all smiles as she volunteered at Martin's booth.

"I volunteer at the Center for Wooden Boats, and befriended Rick," said Stewart, a water color artist. "We sent a ton of his products to my daughter in Manhattan, nine different bottles. She has a degree from the French Culinary Institute and loved it. She has some ideas about mixing different oils with heavily whipped cream and putting it on steak, in desserts, drizzling it on fish, chicken."

Stewart is herself a seasoned chef. "I cooked for four years for 15 workers in Prudhoe Bay, Alaska, two weeks up, two off, for four years. It was great. I'd just ask and they'd fly in the best fish known to man."