Our business was extremely tough because to get US distribution, it&#x27;s a rather difficult process. So we were doing the distribution ourselves.. I was flying back and forth to the US and we started selling in a few shops and we went through the Whole Foods process, but the margins were extremely tight given that we were at capacity with just 5000 liters a year. So not enough money to justify the work. Our oil is&#x2F;was AOC as well as organic. We also had several single-olive varietals that were unique to our region that were really popular.<p>But, in the end, it&#x27;s just a hard grind of a business. Love the oils, don&#x27;t love competing with companies selling oil by the tanker truck. It was also a tough sell to the consumer because convincing the average grocery store shopper to pay almost triple the cost for a product that meets a need they don&#x27;t really know they have.. that&#x27;s a tough one.<p>As a side note.. I do highly recommend California olive oils (ones that are labeled as such..) they have a rather strict certification process, so if it&#x27;s in California and it&#x27;s labeled as such, you&#x27;re almost certainly getting the real deal. I&#x27;m definitely partial top Provençal, Corsican and Tuscan oils, but there are definitely some great ones out there.