Ketchup is more than OK on everything.

Most ketchup settles for sweet and red. OK doesn't: ripe tomatoes, a Baltimore spice rack, and small batches built on one conviction — the fridge-door staple deserves to be the best thing on the plate.

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Olivia's Ketchup

The Lineup

Three ways to overdo it, properly.

Every batch starts from the same place: too much ketchup was never the problem. The right ketchup was.

No. 01 — Baltimore, Md.

Original

The one she started it all for. Ripe tomato, a clean vinegar snap, balanced sweetness — exactly what a fry is owed.

GOOD ON POTATOES

Mild

No. 02 — Baltimore, Md.

Old Bay

Baltimore's seasoning, folded into Baltimore's condiment. Celery salt, bay leaf, a little bit of harbor in every bottle.

GOOD ON EGGS

Savory

No. 03 — Baltimore, Md.

Buffalo

For the nights that call for more heat than a condiment should reasonably provide. Olivia's favorite. Obviously.

GOOD ON MEAT

Bring napkins

How This Happened

The most ketchup-obsessed person we know finally got her own bottle.

Olivia has used more ketchup than anyone I've ever met. Not a contest. Just an observable fact, confirmed daily by a refrigerator door that has never once gone without.

I'm a product manager by trade — I spend my days shipping other people's ideas. So when Olivia's ketchup habit outgrew the bottle, the least I could do was help her ship one of her own: vibe-coded, taste-tested, entirely too much fun to make.