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In an era when most entrepreneurs begin with a business plan, John Boyajian started out with a passion. He began exporting live lobsters to Europe in 1978. In 1980, he began exporting caviar to the U.S. In mid-eighties, John began to experiment with infused olive oils. Drawing on his Armenian heritage and family traditions, he developed a line of infused olive oils the market had not yet seen. In 2004, Boyajian withdrew from the caviar industry after watching conditions in the Caspian Sea deteriorate due to a lack of environmental regulations. Today, the line boasts infused olive oils, Asian oils, vinegars and vinaigrettes, pure citrus oils, natural flavorings and extracts and smoked salmon. Boyajian has been honored with five of Boston Magazine's prestigious “Best of Boston” awards.

A perfect balance of sweet and spice, Wasabi Oil is ideal for fish and seafood, marinades and dressings, or mix with soy sauce for delicious dipping.
Made with canola oil, wasabi powder, wasabi leaf, & mustard oil.