About

I am Rene Tenorio from the San Francisco Bay Area. I worked as an educator/teacher for 31 years. My passion is being a home kitchen chef. 

My interest in cooking started as a very young child. I was cooking and following recipes around 5th or 6th grade in my mom’s kitchen. I also made a lot of mistakes by using too much spice etc., And when I was visiting my family in El Salvador, I was in my Aunt’s kitchen and going to outdoor markets. Interestingly I was allowed to enter the kitchen as a guest and never turned away. It was such an inclusive place to be. 

Working and cooking with olive oil is a passion for me. I love cooking with olive oil because it is a wholesome and pure product. Plus it is a part of my family heritage. My mom and great-grandmother brought olive oil into the kitchen because of their Italian heritage. My great-grandmother was from northern Italy and she developed my love of Italian cooking.   

Part of my heritage is having an olive oil business. I work with farmers who have olive groves in northern California. I get a portion of olives from the farmers. Milling happens at the coop where farmers or folks like myself process the olives into oil. After the milling, the oil is put in huge vats. where the sediments separate from the liquid. This takes a few weeks. This is the process of making extra virgin olive oil. It’s a process that does not use heat or chemicals to extract the juice from the olives. This is the olive oil that I sell on the Cirolini Website.