Olive oil plays a big part in our daily lives, and we couldn’t think of a better vehicle for people to explore and enjoy consuming measured doses of CBD—so we set out to make the finest hemp-infused olive oil on the market.
We also live to dine out (we totally travel to places just to eat), and as we introduced many of our chef friends to Pot d’Huile, they were inspired to infuse some of their own special sauces and products with our CBD olive oil, so we took things to the next level. Like our chef and culinary collaborators, we are committed to high-quality ingredients, top-notch sourcing, and are always in pursuit of great flavor.
We developed our CBD-only line of premium products so anyone can enjoy them, across the country.* We hope you enjoy browsing our virtual shelves and getting to know our entire collection better—we’d be thrilled to be part of your pantry, and claim a special place in your fridge. Thanks for introducing us to your friends, we made sure we look good.
*except for Idaho, Nebraska, and South Dakota, sorry folks.
President and Co-Founder
Epicurean with in-depth knowledge of the culinary space and its trends, over half a decade of startup experience, One Medical Alum., BA, Economics, University of California at Davis.
Chief Executive Officer and Co-Founder
Independent attorney with impactful industry knowledge of emerging cannabis markets. Former associate at Sidley Austin, consultant at Morgan Stanley, and marketing director for two software firms. BS, Accounting, New York University. JD, Fordham University.
Chief Marketing Officer
Intimate knowledge of startups, food and wine and the hospitality industry; expert in project management, marketing, and engagement. Experience includes: Patreon, HelloSign, BlackboardEats.
Kathryn is on a mission to de-commodify extra virgin olive oil and elevate its place in American food culture. She is an olive oil maker, taster, and educator, as well as a founder of Fat Gold, a small-batch producer in California. Kathryn earned a master’s degree in food culture from the University of Gastronomic Sciences in Pollenzo, Italy. Kathryn is a trained olive oil taster and serves on the California Olive Oil Council Sensory Panel. As an olive supply chain and sourcing expert, she advises food companies bringing products to market.
Anthony Campbell Jr.
Chief Scientist, Food and Beauty
Anthony is a highly engaged culinary and beauty products developer bringing over a decade of formulation, marketing, and brand management experience to the PdH team. A creative strategy consultant by trade, Anthony specializes in building value through impactful thought leadership and disruptive innovation in the CBD and greater cannabis space. His former roles include being a Cosmetic Chemist for L’Oreal and Johnson & Johnson, a clean beauty formulator for Arbonne International, and the managing director of GTV Capital. Anthony is currently the owner and founder of Culture Craft LLC, a prestigious CPG product development firm. Anthony holds a BSE in Chemical Engineering from the University of Michigan and an MBA from Duke University, The Fuqua School of Business.
Luke Welles has 20 years of IT experience programming for the web and leading development teams. Additionally, he is an award-winning designer with a background in data-driven design and UI.