Valencia Orange Olive Oil
Made with fresh Valencia Oranges and early harvest Arbequina olives, we crush both together to make this whole fruit fusion – a combination of whole, fresh citrus fruit crushed with early harvest olives. Our Whole Fruit Valencia Orange is zesty, bright and exceedingly versatile; use it on fish, in deserts, baking, with seafood, chicken, pork, fruit, salads and so much more. Enjoy this blended with our Cranberry-Pear White Balsamic Vinegar, grapefruit white balsamic or dark chocolate balsamic.
Baklouti Fused Green Chile Oil
From the Barbary Coast of North Africa, this Tunisian Baklouti pepper is rare and unique to this region. This fused oil is the only example of this fruity and spicy green chile olive oil in the world. Baklouti chile olive oil is made by combining fresh, early harvest organic olives with an almost equal ration of fresh, whole green Baklouti chiles. The two, and only two, ingredients are then crushed together, mixed in the malaxer which fuses the fresh green essential oil of the pepper with the organic olive oil. Baklouti adds a savory, tantalizing kick to salsas, marinades, soups, grilled foods, vegetables, meats, marinades, beans – and any dish where that would be elevated by an intense, complex, heat & spice. An Amphora favorite! Caution: very hot!
Milanese Gremolata Olive Oil
Gremolata is a traditional Italian herb condiment consisting of lemon zest, minced garlic, Italian flat leaf parsley and a hint of mint. The herbs and citrus zest are typically crushed together in a mortar to release their pungent essential oils. Try this oil over fresh fish, osso buco, veal ,and slow braised dishes to add a zip of flavor! Check our pairing list for delicious salad dressing creations!
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!
Aged Blenheim Apricot White Balsamic Vinegar
The Blenheim variety is both sweet and tart with an intensely aromatic aroma of honeysuckle and picked with a faint green tinge. We?ve married this with our aged white balsamic condimento. The resulting collaboration is intoxicating as it is crisp and tart. Great with grilled chicken, as a glaze or served with cheese.
Aged Pomegrante Quince White Balsamic Vinegar
The intense sweet-tart flavor of the pomegranate is a perfect match for hearty meats like lamb and duck. It makes and exciting dressing whisked with your favorite oil, pomegranate seeds, toasted nuts and and feta cheese. Drizzle over poached fruits and ice cream for an elegant and easy dessert.
Barrel Aged Elderberry Dark Balsamic
Elderberry infusion to dark balsamic has a wonderful balance of sweet and tart! Perfect to pair with any of our citrus oils such as: persian lime or blood orange.
Aged Coconut White Balsamic Vinegar
Our Coconut White Balsamic is a delightful infusion of Ultra Premium White Balsamic and creamy smooth coconut. It’s perfectly sweet, pleasingly tart and redolent with the clean, rich flavor of coconut. It makes a fantastic dressing or marinade, splash onto fruit salad, or enjoy in a cocktail.
Aged Umeboshi Plum White Balsamic
Sweet lovers of all kinds – this is your balsamic! Hints of apricot combine with floral notes of golden ripe Japanese plums and sweet/tart aged white balsamic from Modena, Italy to make a big, bright beautiful vinegar, sure to appease plum loving sweet-tooths.
Spicy Calabrian Pesto Olive Oil
A delicious blend of herbs, sun-dried tomatoes and garlic infused olive oil. Use it on everything from salad dressings to marinades. Sprinkle with grated Parmigiano Reggiano cheese and a few twists of freshly ground pepper for an irresistible bread dipper.
Harissa Infused Olive Oil
Chipotle Infused Olive Oil
Welcome this smokey, delectable complex heat to roasted meats, marinades, grilled foods, beans, and any Mexican-inspired dish.
Aussie Lemon Olive Oil
Our Lemon Olive Oil is produced by crushing whole, fresh lemons with early harvest green olives at the time of harvest. Its bright and zesty flavor is perfect to sauté shrimp or scallops or to drizzle on chicken or fish. This whole fruit fusion can be used for baking and is fabulous in marinades, dressings and is even more aromatic on roasted, steamed or sautéed vegetables due to its concentrated flavor. Pair with the Lychee White Balsamic, Blueberry Dark Balsamic, Raspberry Dark Balsamic, Jalapeno White Balsamic, Fig Dark Balsamic and Pomegranate Dark Balsamic.
Aged 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.
(NEW) Portuguese Picual (Mild- Fall Harvest 2024)
| Harvest: October 2024 ? Harvest Date: The fresher the better! Olive oils are healthier and more flavorful when they’re consumed fresh! | Bio-Phenols: 283.70 ? 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. |
| Peroxide: 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: 76.97 ? 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. |