Partner Spotlight: Big Sur Salt

Feb 11

How did your journey with craft sea salts begin?

Carlo: Well, I was working for Sony Music- it was 2016 and I was highly considering moving to LA. I like to go out to the cliffs in Big Sur, to drink beer and check out the waves. So I was out there taking in the scenery, and a big wave came up and washed over me. I was like ‘holy crap!’. I got completely soaked… my beer included. I dumped out the beer and took the bottle home to remember the occasion. I left the beer bottle outside and a couple months later, I came across the bottle and decided to throw it in the recycling bin, that's when I noticed something in the bottom. I dumped it into my hand and tasted it… WOW! It was the best salt I had ever had. So, I did a little research and kept going to Big Sur to collect water and would harvest it at my house in Prunedale. That's when I started handing it out to local Monterey chefs. They loved it and so I decided we had to go official with it.

Why does Big Sur make the best salt?

Carlo: The water is cleaner! There is so much seaweed and algae that work together to purify the water and then on top of it, we filter the water nine times to .1 micron. What that does is remove EVERYTHING from the water. Microplastics, toxins, bacteria… so you get the cleanest, most pure water to create the purest form of sea salt.

Stay tuned for more Partner Spotlights in the upcoming months. If you or someone you know is a local maker, farmer or small business- feel free to reach out to us! We would love to find opportunities to collaborate and support our local small businesses.

All the best,

Brie and the Team at Golden Roots Kitchen

Hello, 2023! How has January already come and gone? Hopefully you all have had a wonderful start to this new year. The team here at Golden Roots Kitchen is so excited for everything this year has in store and we cannot wait to share with you some new and exciting things coming your way. Starting with our partner spotlight, Carlo Overhulser, the owner and operator of Big Sur Salts. We shared our personal favorite salts with you last month- Gavilan and Fleur De Sel.

“The drive south on Hwy 1 toward Big Sur is a feast for the eyes. Even if you have never visited, you can experience the magic of this region within our craft salts. It’s like you’re taking home a piece of Big Sur. With many names that reflect locations around Big Sur, our salts are a reminder of how special it is here.”

Tell us about working within Big Sur and how the National Wilderness Preservation System affects your business. Are there benefits to working in a protected marine environment? Any setbacks?

Carlo: Well, one of the biggest benefits is that it is a national marine sanctuary. I am legally the only one that is able to harvest sea water from Big Sur, from Cambria to San Francisco. Big Sur completely inspired me, so I jumped through all the hoops to make it possible and I would do it all over again if I had to.

Carlo, you get to work in the most beautiful place in the world- where is your favorite place To Visit on the coast of Big Sur?

Carlo: South Coast- Pacific Valley is my spot. Not as much traffic. Oh, and of course, Jade Cove. I just love how the geology changes as you move down the coast.

Which blend of salts is your personal favorite?

Carlo: O M Chi Sea Salt - because it's vegan! Most kimchi is made with fish sauce. So instead, we use seaweed from Monterey Bay Seaweeds for that delicious umami kick.

Melanie Geist