Pure Seafood.
Premium
Olive Oil.
Nothing Wasted.
A New Way To Enjoy Seafood
— And Every Drop of Olive Oil.
What Makes GEISHA Natural Different
Clean Label
No additives.
No preservatives.
Just pure seafood.
Premium Olive Oil
No refined olive oil is used in this product. Selected Extra Virgin Olive Oil is used.
Nothing Wasted
Reuse the olive oil
for salads
or cooking.
GEISHA Heritage
Crafted from
the trusted GEISHA legacy.
Premium Seafood,
Carefully Sourced(Oysters)
Harvested off Geoje Island,
South Korea
Suspended Farming,
Clean growth
above the seabed
Naturally Grown 1.5–2 Years
Rich umami,
firm texture
ASC-Certified
Responsibly Farmed
Non-GMO Olive Oil
Pure & Flavorful
A Second Life for Every Drop
One can, two experiences. Enjoy the seafood first,
then give the premium Extra Virgin Olive Oil a second life in your favorite dishes.
Recipe.1
Oyster & Asparagus Spaghetti
A light Mediterranean pasta featuring GEISHA Natural Oysters in Extra Virgin Olive Oil, fresh asparagus, and garlic in a simple, flavorful sauce.
Ingredients
Serves 1
Featured
GEISHA Natural Oysters in Extra Virgin Olive Oil
1 can (3 oz / 85 g)
Asparagus, trimmed and cut into 2-inch (5 cm) pieces
5 spears
Dried spaghetti
2.5 oz (70 g)
Dried red chili pepper
1
Garlic, thinly sliced
1 clove
Kosher salt
1 tbsp per 4 qt / 4 L water
Instructions
01
Drain the oysters.
Separate the oysters from the extra virgin olive oil, reserving both.
02
Cook the pasta and asparagus.
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions. During the last 2–3 minutes of cooking, add the asparagus to the same pot.
03
Prepare the sauce.
While the pasta cooks, heat half of the reserved olive oil in a large skillet over low heat. Add the sliced garlic and dried chili pepper, allowing the garlic to gently infuse the oil without browning.
04
Combine everything.
About 1 minute before the pasta is done, transfer the spaghetti, asparagus, and about ½ cup (120 ml) of the pasta cooking water to the skillet. Toss well until the sauce lightly coats the pasta.
05
Finish with the oysters.
Gently fold in the oysters and toss just until the oysters and sauce are mixed well. Transfer to a serving plate and enjoy immediately.
Recipe.2
Bagna Càuda
A classic Italian warm dip made with garlic, anchovies, and reserved oyster olive oil, perfect with fresh vegetables.
Ingredients
Serves 2
Featured
Reserved olive oil from the oyster can
2 large garlic cloves
3 anchovy fillets, about 0.3 oz (9 g)
½ cup plus 1 tablespoon (130 ml) milk
1 tablespoon (15 g) butter
Salt and black pepper, to taste
Assorted vegetables for dipping, as desired
Suggested vegetables: Cucumber,Bell peppers,Celery, Green Beans, Broccoli, Cherry
Tomatoes, Red Radishes, Carrots
Instructions
01
Prepare the garlic.
Peel the garlic cloves, cut them in half lengthwise, and remove the inner germ. Place the garlic in a small saucepan and cover generously with water. Simmer over low heat for about 3 minutes, then drain. Repeat this process one more time using fresh water.
02
Cook the garlic in milk.
Add the milk and garlic to the saucepan and cook over low heat. Once the garlic is soft enough to be easily pierced with a skewer or fork, add the anchovy fillets. Simmer for about 30 seconds, then remove from the heat.
03
Blend until smooth.
Using an immersion blender, blend the mixture until completely smooth. Season with salt and black pepper to taste.
04
Finish the sauce.
Return the saucepan to low heat and gently simmer until the sauce thickens slightly. Add the butter and whisk continuously until fully incorporated and emulsified.
05
Add the olive oil.
Stir in the reserved olive oil a little at a time until the sauce reaches your preferred consistency. Transfer to a serving bowl while still warm and serve with assorted vegetables.
Recipe.3
Japanese Style Creamy Clam Chowder
A rich and comforting chowder made with GEISHA Natural Chopped Clams in Extra Virgin Olive Oil, tender vegetables, and smoky bacon.
Ingredients
Serves 4
Featured
GEISHA Natural Oysters in Extra Virgin Olive Oil
1 can (3 oz / 85 g)
1 bottle clam juice
8 fl oz / 236 ml
2 medium potatoes, diced into ½-inch (1 cm) cubes
2 oz (50 g) carrot, diced into ½-inch (1 cm) cubes
½ medium onion, diced into ½-inch (1 cm) cubes
2 slices bacon, roughly chopped
2 tablespoons (30 g) butter
2½ tablespoons all-purpose flour
1¼ cups (300 ml) whole milk
¾ cup plus 1 tablespoon (200 ml) water
⅓ cup plus 1 tablespoon (100 ml) sake
1 teaspoon soy sauce
Salt and freshly ground black pepper, to taste
Chopped fresh parsley, for garnish
Instructions
01
Prepare the clams.
Drain the clams, reserving both the clams and the extra virgin olive oil.
02
Prepare the vegetables.
Dice the potatoes, carrot, and onion into ½-inch (1 cm) cubes. Roughly chop the bacon.
03
Cook the vegetables.
Heat the reserved olive oil in a large saucepan or Dutch oven over medium heat. Add the potatoes, carrot, onion, and bacon, and cook until the vegetables begin to soften. Reduce the heat to low and gradually sprinkle in the flour, stirring constantly until fully incorporated.
04
Create the creamy base.
Slowly add the milk while stirring continuously until the mixture is smooth. Continue cooking over low heat until slightly thickened.
05
Finish the chowder.
Gradually stir in the clam juice, water, sake, and soy sauce. Simmer gently until the potatoes are tender. Fold in the clams and cook just until heated through. Season with salt and freshly ground black pepper to taste.
06
Serve.
Ladle the chowder into serving bowls and garnish with chopped fresh parsley.
Recipe.4
Octopus alla Luciana
A traditional Italian dish featuring GEISHA Natural Octopus in Extra Virgin Olive Oil, simmered with tomatoes, capers, and olives.
Ingredients
Serves 2
Featured
GEISHA Natural Oysters in Extra Virgin Olive Oil
1 can
8 cherry tomatoes, halved
1 garlic clove, crushed and roughly chopped
1 dried red chili pepper
1 tablespoon capers, drained
2 tablespoons pitted black olives, halved
Chopped fresh Italian parsley, for garnish
Salt and freshly ground black pepper, to taste
Instructions
01
Prepare the octopus.
Drain the octopus, reserving both the octopus and the extra virgin olive oil.
02
Prepare the vegetables.
Remove the stems from the cherry tomatoes and cut them in half. Crush the garlic with the side of a knife, then roughly chop it.
03
Build the flavor base.
Heat the reserved olive oil in a skillet over low heat. Add the garlic and dried chili pepper, allowing them to gently infuse the oil until fragrant. Be careful not to brown the garlic.
04
Simmer the sauce.
Add the octopus, cherry tomatoes, capers, and black olives. Cover and simmer over low heat for about 20 minutes, stirring occasionally. As the tomatoes soften and break down, they will combine with the octopus juices to create a rich, flavorful sauce.
05
Finish and serve.
Season with salt and freshly ground black pepper to taste. Stir in the chopped Italian parsley just before serving.
Product Line
Oysters
in Extra Virgin Olive Oil
Ingredients
Oysters, extra virgin olive oil
Country of Origin
South Korea
Net WT 3 oz (85 g)
Protein
Omega
3
(0.2g)
Omega
6
(2g)
Omega
9
(15g)
Smoked Oysters
in Extra Virgin Olive Oil
Ingredients
Oysters, extra virgin olive oil
Country of Origin
South Korea
Net WT 3 oz (85 g)
Protein
Omega
3
(0.2g)
Omega
6
(3g)
Omega
9
(21g)
Octopus
in Extra Virgin Olive Oil
Ingredients
Octopus, Extra Virgin Olive Oil, Water, Salt
Country of Origin
Vietnam
Net WT 5 oz (142 g)
Protein
Omega
3
(0.6g)
Omega
6
(2.1g)
Omega
9
(27g)
Smoked OCTOPUS
in Extra Virgin Olive Oil
Ingredients
Smoked Octopus, Extra Virgin Olive Oil, Water, Salt
Country of Origin
Vietnam
Net WT 5 oz (142 g)
Protein
Omega
3
(0.8g)
Omega
6
(2.7g)
Omega
9
(36g)
Smoked Baby Clams
in Extra Virgin Olive Oil
Ingredients
Smoked Baby Clams, Extra Virgin Olive Oil, Water, Salt
Country of Origin
Vietnam
Net WT 5 oz (142 g)
Protein
Omega
3
(0.9g)
Omega
6
(2.3g)
Omega
9
(32g)
Chopped Razor Clams
in Extra Virgin Olive Oil
Ingredients
Chopped Razor Clams, Extra Virgin Olive Oil, Water, Salt
Country of Origin
Vietnam
Net WT 5 oz (142 g)
Protein
Omega
3
(0.4g)
Omega
6
(2.2g)
Omega
9
(31g)
Seafood Mix
in Extra Virgin Olive Oil
Ingredients
Seafood Mix (Razor Clams, Scallops, Mussel, Octopus), Extra Virgin Olive Oil, Water, Salt
Country of Origin
Vietnam
Net WT 5 oz (142 g)
Protein
Omega
3
(0.8g)
Omega
6
(2.7g)
Omega
9
(37g)
Razor Clams
in Extra Virgin Olive Oil Net Weight
Ingredients
Razor Clams, Extra Virgin Olive Oil, Water, Salt
Country of Origin
Vietnam
Net WT 3 oz (85 g)
Protein
Omega
3
(0.3g)
Omega
6
(1.4g)
Omega
9
(20g)
