Meet the Makers - Beaufort Olive Oil Co.

• February 24 2025, by Amber Chase
• 3 min reading time

For chef Clarke Merrell, olive oil isn’t just an ingredient—it’s a foundation. Growing up working in a family restaurant in Atlantic Beach, North Carolina, Merrell has always had deep ties to the restaurant industry. Along with culinary experience, he also graduated with a degree in culinary arts from the Florida Culinary Institute in West Palm Beach, Florida.

Post-education, he launched his first establishment, Twisted Spoon Frozen Yogurt Bar, in 2012. Less than a year later he opened Beaufort Olive Oil Company.

With the help of his father-in-law, Merrell brought his dreams of providing quality olive oil to fruition. Beaufort Olive Oil Co. specializes in premium extra virgin olive oils; aged balsamic vinegars; and gourmet and flavored salts. Alongside Beaufort Olive Oil Co., Merrell is also the owner of Circa 81 Tapas & Cocktaileria, Prime Bistro & Wine Bar, and the food truck Dank Burrito.

“[Our products] enhance the flavor of our food and what we do from a cooking standpoint,” said Merrell. “And we wanted to celebrate and share that with the community.”

Beaufort Olive Oil Co. sources its extra virgin olive oil from a third-generation importer who works directly with growers in the Northern and Southern hemispheres. They harvest twice a year during growing seasons, which guarantees high production levels, quality, and frequency.

A bottle of Beaufort Olive Oil Co. contains global ingredients and influences, from the coastal regions of Spain to the sprawling southern hills of Italy.

In addition to olive oil, they also carry balsamic vinegars from Modena, Italy, which are aged in wooden barrels through the traditional Solera method. Their popular Traditional 18-Year Balsamic Vinegar is perfect for drizzling over pizza, pasta, or grilled meat.

Now, boasting four locations throughout North Carolina, their stores operate more like a tasting room than a typical shopping experience.

“It's very intimidating sometimes to walk into our store because you see these big silver [vats] sitting on all the shelves,” said Dina Whitley, the general manager of Beaufort Olive Co. for over a decade.

The giant, stainless steel containers, or “fusti,” store olive oil to retain its freshness, but can pose a visual challenge in selling to customers. Through samples and excellent customer service, employees can guide patrons toward flavors they love. 

“We can really connect with them and explain how to use [the oil] and what it's good for, and how they can elevate their home cookery,” said Merrell. “It’s like a sensory game.”

As a Southern maker, Beaufort Olive Oil Co. prides itself on hospitality. Customers can taste and learn about the different types of olive oil, both infused and fused. Infused olive oils are made after the olive has been pressed and contain extracts from herbs or vegetables. These make for excellent marinades, salad dressings, or soups. Fused olive oils crush the olives with fresh ingredients. This creates a unique flavor profile that can change with each harvest. Both oils consist of whole, all-natural ingredients and sugars.

The company’s most recent endeavor is a rewards program, another way to excite and retain clientele. Throughout the year, they also host luncheons in partnership with Merrell’s restaurant Circa 81 to showcase and educate customers on their products.

“You get a chef's perspective on usage,” said Merrell. “We really try to make it approachable because we want the people that attend to be able to go home and then recreate it.”

Written by Carson Peaden