In 2015, while watching the surf break against rocks and contemplating a move to LA, Carlo Overhulser got nailed by a wave and decided to take some of the seawater home in a bottle. “I like to remember things by bringing trinkets home,” he says. About two months later, he found the bottle tipped over with something in it. “For some odd reason I decided to taste it, and it was the best salt I’ve ever had in my life.” He returned to Big Sur, and then the Monterey Bay and Santa Cruz to collect water, let it evaporate and taste test to find the best tasting region. After passing samples out to chefs and seeing the demand, the idea for Big Sur Salts was crystallized. ⁠
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Carlo studied how salt naturally forms on the cliffs of Big Sur and wanted to recreate that process in a kitchen. “Once I started to learn about ocean water,” he explains, “I learned there are a variety of things you do not want in your food.” Microplastics being one of them. Carlo heavily filters the water he collects, giving him the cleanest salt possible. The water is then evaporated over the course of three months, leaving behind a tasty layer of crystals. For his flake salt, Carlo uses propane to speed up the process down to a day. It can take a few months to lock down flavor ideas, using only organic, non-GMO farm products. Carlo makes sure the flavors, "truly represent the aroma, color, and taste of Big Sur.” He’ll have a few friends and maybe one or two chefs try it before releasing it. ⁠
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Carlo mostly works alone until summer harvesting season, when he hires a few people to help with production. He emphasizes that while Big Sur Salts has grown leaps and bounds “the process will always remain the same. The same filtration process leads to the same results.” Carlo’s commitment to taste and quality is clear in each flavor of Big Sur Salts. Grab one or two next time you’re in the store or shopping online to easily step up your flavor game! ⁠