Herbs De Provence Olive Oil
Notes of savory thyme and bay leaf, our all natural Herbs de Provence is a show stopper when drizzled on chicken, rubbed on turkey before roasting, for bread dipping and aioli.
Aged Pineapple White Balsamic Vinegar
Our pineapple white balsamic radiates tropical citrus flavor. It has a perfect balance of acidity and natural sweetness. Try this amazing balsamic in dressings, paired with persian lime or basil infused olive oils. Also delectable in a refreshing sprtizer or cocktail!
Aged Gravenstein Apple White Balsamic Vinegar
Gravenstein Apples are grown in pockets up the coast of Northern California and prized for its amazing ambrosia perfume, and crisp, sweet-tart cream colored flesh. Our Gravenstein Apple White Balsamic marries the complexity of the Gravenstein’s larger than life flavor with our well balanced Ultra Premium White Balsamic Vinegar from Italy. 4% acidity
Aged Lychee White Balsamic Vinegar
Spring 2023 – New Arrival – the beautiful, aromatic Lychee white balsamic vinegar! A tropical fleshy fruit that is native to South China, Malaysia & Vietnam. Our Lychee is sweet, slightly floral, & with a hint of citrus. Enjoy this new, delicious delicacy! Wonderful in spritzers and cocktails. Perfect for bright salads – pair with our Basil or Persian Lime infused olive oil for a delicious vinagrette or consider in a marinade or dressing with a spicy or smokey oil, such as harissa or chipotle.
NEW Portuguese Picual (Mild Intensity – Fall Harvest 2024)
| Harvest: October 2024 ? Harvest Date: The fresher the better! Olive oils are healthier and more flavorful when they’re consumed fresh! | Poly: 283.7? Polyphenols – Antioxidant substances found in EVOO. The higher the better! Polyphenols extend the shelf-life of an oil & also determine the “style” in terms of bitterness and pungency. Our high phenol oils are being recommended by health professionals all over the world. |
| Perox: 4.79? Peroxide: Peroxide Value – (PV) The lower the better! Must be equal or less than 20. The primary measurement of the rancidity of a particular extra virgin olive oil. PV is affected by procedures used in processing and storing of the oil. Our average PV at time of crush is around 4! |
Oleic: 76.9? Oleic Acid: Legal limit is 55%. The higher the better. Our average is around 77%! Our bodies absorb peroxidized fats we consume and incorporate them into your cells, oleic acid’s superior resistance to free radical attacks also protects your cell membranes, proteins, and DNA from being damaged, even as it protects the oil from spoiling. |
| Dags: 93.8? DAGS: DAGs are important shelf-life indicators and can be used to determine the shelf life (or lack thereof) of an oil at any time in its life. Fresh Olive Oil made from sound fruit should result in a DAG content of 85% or higher whereas the processing of rotten and or fermented olives will produce fresh oil with low DAGs indicating a very short shelf-life. | FFA: .26? FFA: Free Fatty Acid – The lower, the better. The IOC requires that this number be below 0.8 in order to be considered Extra Virgin grade. Our average is about 0.18! The lower the FFA, the higher the smoke point of the oil. |
Wild Mushroom and Sage Olive Oil
Delicious combination of fresh herbaceous sage paired with an array of savory wild mushrooms. Try drizzled over cream of mushroom soup, on risotto, stuffing and aioli. It makes an inspired vinaigrette when paired with our Sicilian Lemon White Balsamic Vinegar.
Barrel Aged Tangerine Dark Balsamic
Our Tangerine balsamic is back by popular demand! Easily one of the most versatile balsamic vinegars in our lineup, our tangerine can be used on anything from salads, to marinades, to inspired desserts. In addition, it pairs wonderfully with the majority of our citrus oils, as well almost any, unflavored extra virgin in the shop!
Barrel Aged Maple Dark Balsamic
We have developed this extraordinary balsamic to please our maple-crazy customers. We have combined 100% pure maple syrup with aged balsamic to create a perfect balance between sweet and tart. This balsamic is a wonderful addition to almost any winter time dessert. Try it drizzled over ice cream, strawberries, angel food cake, oats, Greek yogurt, or as a glaze for ribs!
Champagne Vinegar
Both sweet and tart, our Strawberry Balsamic Vinegar is the result of adding natural essence of strawberry to our balsamic. Use as a vinegar, or try as a condiment on dessert dishes such as fruit medley?s or super premium vanilla ice cream.
Spicy Calabrian Pesto Olive Oil
A wonderful spicy blend of red chili pepper flakes and pesto in an infused olive oil. Use it on everything from pizzas to risottos, avocado toast, pasta, potatoes, and as a delectable dipping oil and for marinades. Like our Tuscan Herb olive oil, sprinkle with grated Parmigiano Reggiano cheese and a few twists of freshly ground pepper for an irresistible bread dipper.
Denissimo – Rare, Longer Aged Dark Balsamic
Our beautiful Denissimo is made from Trebbiano grape must which is naturally carmelized and cooked down extensively in wood barrels of the classic Solera method, and aged for up to 25 years in the traditional “Batteria” in Modena, Italy. Our exquisite and exceedingly rare balsamic is extremely complex, boasting flavor notes of cherry wood, dried fruits, raisins, figs and hints of dark chocolate and malt. A wonderful delicacy to enjoy!
Barrel Aged Neapolitan Herb Dark Balsamic
A welcomed addition to our growing lineup of dark balsamic vinegar, our Neapolitan herb is extremely versatile. We have used this crisp vinegar in anything from bread dipping to marinades. We love using it to roast veggies or drizzle over tomatoes. Also, try this vinegar over a mixed green summer salad!
Barrel Aged Espresso Dark Balsamic
This aged Balsamic Vinegar is amazingly complex, with layers of authentic espresso and dark roasted coffee. It makes a fantastic glaze or bar-b-que base for pork, beef or chicken. Add a shot to an affogatto float, which calls for a tall mug of vanilla gelato scoops covered with coffee.
(NEW) Portuguese Arbosana (Mild Intensity – Fall Harvest 2024)
| Harvest: October 2024 ? Harvest Date: The fresher the better! Olive oils are healthier and more flavorful when they’re consumed fresh! | Poly: 247.1? Polyphenols – Antioxidant substances found in EVOO. The higher the better! Polyphenols extend the shelf-life of an oil & also determine the “style” in terms of bitterness and pungency. Our high phenol oils are being recommended by health professionals all over the world. |
| Perox: 3.32? Peroxide: Peroxide Value – (PV) The lower the better! Must be equal or less than 20. The primary measurement of the rancidity of a particular extra virgin olive oil. PV is affected by procedures used in processing and storing of the oil. Our average PV at time of crush is around 4! |
Oleic: 72.2? Oleic Acid: Legal limit is 55%. The higher the better. Our average is around 77%! Our bodies absorb peroxidized fats we consume and incorporate them into your cells, oleic acid’s superior resistance to free radical attacks also protects your cell membranes, proteins, and DNA from being damaged, even as it protects the oil from spoiling. |
| Dags: 95.8? DAGS: DAGs are important shelf-life indicators and can be used to determine the shelf life (or lack thereof) of an oil at any time in its life. Fresh Olive Oil made from sound fruit should result in a DAG content of 85% or higher whereas the processing of rotten and or fermented olives will produce fresh oil with low DAGs indicating a very short shelf-life. | FFA: .16? FFA: Free Fatty Acid – The lower, the better. The IOC requires that this number be below 0.8 in order to be considered Extra Virgin grade. Our average is about 0.18! The lower the FFA, the higher the smoke point of the oil. |
Suyo Cucumber White Balsamic
Our crisp, zippy Suyo Cucumber White Balsamic is quintessential in dressings, marinades, shrubs, agua frescas, vinaigrettes and more. Use it to add an exciting zing to your next caprese salad or add a splash to your next shrimp cocktail.
Pairs wonderfully with fused lemon olive oil, garlic olive, ginger and black garlic olive oil, lime olive oil, Baklouti chili olive oil, dill olive oil and more. The possibilities are endless.