Barrel Aged Kaimana Lychee White Balsamic
Our Lychee White Balsamic Vinegar is delightfully aromatic with a tropical scent reminiscent of melons with strawberries and citrus notes. The refreshingly tart-sweet flavor is perfect for dressing fruit salads, martinis shrubs and mixed drinks, splashing into sparkling water, freezing for shaved ice, or mixing with gelatin for a cool, sweet dessert.
Lychee also plays well with seafood such as prawns/shrimp and ceviche or try adding it in dressings, as a marinade for veggies, in BBQ sauce or to glaze chicken. It pairs well with any extra virgin olive oil our collection: citrus fused oils, basil olive oil, Baklouti olive oil and more!
Barrel Aged Cascadian Wild Raspberry White Balsamic
This white balsamic is infused with wild cascadian raspberries and is wonderfully tart & sweet. A perfect balance for making cocktails, dressings, refreshing sparkling sodas and can be paired with many of our oils since it is so versatile! Try this with lemon oil, persian lime oil, or herbes de provence oil!
Barrel Aged Elderflower White Balsamic
Elderflower insufed white balsamic vinegar has delicate notes of honey suckle. Perfect to combine with lemon olive oil for a delicious emulsion!
Barrel Aged Umeboshi Plum White Balsamic
If you take a hint of apricot, combine it with the floral notes of golden-ripe Japanese plums, and the luscious, sweet-tart characteristics of our aged white balsamic from Modena Italy. It pairs well with the Persian Lime Olive Oil, Lemon Olive Oil, Garlic Olive Oil, Toasted Sesame Oil, Orange Olive Oil, and Basil Olive Oil.
Barrel Aged A-premium Dark Balsamic (Tart & Acidic)
This dark balsamic is crisp, tart, and bright. Very versatile vinegar that can make a great dressing, marinade, or even used for pickling! 6% acidity is perfect for those that prefer a more tart vinegar.
Tuscan Herb
Herbs, sundried tomatoes, and garlic create this delicious & savory infusion. Pair with fig balsamic or sicilian lemon white balsamic. This oil is very versatile and can be used to coat veggies before roasting.
Chipotle
Made with UP Certified Extra Virgin Olive Oil, the smoky flavor of this chili-infused olive oil is great for marinating steaks, in salsa, brushing on grilled chicken, grilled or roasted vegetables or paired with seafood. Great with shrimp, potatoes, or drizzled over warm refried beans. It makes excellent dipping oil for artisan breads, finishing oil for soups, pasta and rice dishes. Try pairing with our Oregano White Balsamic or our Peach White Balsamic!
Cayenne Fused Olive Oil
Bursting with intense, dry heat! This is a whole fruit fusion of olives & Cayenne peppers. This can add a powerful kick to ANYTHING! Great to add to soups/stews, on top of pizzas, or even salsas & guacamole.
Fused Rosemary Olive Oil
Made with fresh wild Rosemary crushed with early harvest, green olives, this fused herb oil embodies the heart and soul of rosemary. It is both complex and aromatic and quite concentrated with ample pungency. Use anywhere rosemary might be used. Perfect with poultry, pork or lamb. Spectacular drizzled over sautéed vegetables and with roasted potatoes. Pairs well with the Sicilian Lemon White Balsamic, Oregano White Balsamic, and Fig Dark Balsamic.
Barrel Aged Neapolitan Herb 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!
Tunisian Baklouti (Green Chile)
We are the only company in the world producing this delightfully, fragrant oil. Made by crushing 10 lbs. of Tunisian, Baklouti Chilli’s, per pound of organic olives. The end result is an intensely aromatic and spicy oil! We love it drizzled over eggs, potatoes, grilled vegetables and various Mexican dishes.
Australian Picual (Mild/305Phenols)
Harvest Date: May 2024
FFA: .13 Biophenols: 305.4ppm Oleic Acid: 78.8 Peroxide: 3.1 Dags: 97.9
This balanced Picual displays sweet notes of fennel and green apple with a creamy center and peppery astringent finish.
Chilean Coratina (Med/429Phenols)
Harvest Date: May 2024
FFA: .13 Biophenols: 429.8ppm Oleic Acid: 79.1 Peroxide: 2.2 Dags: 96.7
This ultra fruity Coratina displays sweet notes of granny smith apple, tropical kiwi and pungent dandelion with a lingering pepperiness.
Portuguese Koroneiki (Mild/367Phenols)
Harvest Date: Sept-Oct 2024
FFA: .12 Biophenols: 367.7ppm Oleic Acid: 75.5 Peroxide: 3.03 Dags: 96.1
Our Portuguese Koroneiki is a limited production. It displays a creamy mouth feel with pleasant maltiness, green almond flavors and notes of cut grass, green apple and lingering banana.
Our partner producer (SAOV) in Portugal is using a high vacuum during malaxation to remove all of the oxygen in this processing stage where the oil spends the most time and is most prone to oxidation. This cutting edge and very technical method preserves the phenolic content, the overall chemistry plus the flavor characteristics while reducing other oxidation markers.
Portuguese Arbequina (Med/417Phenols)
Harvest Date: October 2024
FFA: .13 Biophenols: 417.1ppm Oleic Acid: 69.8 Peroxide: 3.49 Dags: 94.7
Our Portuguese Arbequina displays a sweet fruity nose with notes of banana, a creamy almond center and hints of nutmeg on the finish. Well balanced with pleasing, lingering pepperiness.
Our partner producer (SAOV) in Portugal is using a high vacuum during malaxation to remove all of the oxygen in this processing stage where the oil spends the most time and is most prone to oxidation. This cutting edge and very technical method preserves the phenolic content, the overall chemistry plus the flavor characteristics while reducing other oxidation markers.