|Our apricot white balsamic is sweet, sweet, sweet. Perfect for any citrus salad or as a marinade for shrimp or white fish. Marinate fresh, halved apricots with this product, then grill for about 5 minutes. The perfect compliment.|
Marinate any poultry for baking or roasting, and it caramelizes wonderfully.
Persian lime or Herb de Provence olive oil.
|This distinctive extra virgin olive oil embodies the fresh, raw flavor of sweet basil.|
It is perfect for grilling or sauteing. Toss it with pasta, steamed vegetables, fall soups and soft cheeses. Make homemade focaccia bread or pesto using this oil.
We call it "The Godmother" when paired with 18-Year Traditional Balsamic (great as a marinade for chicken).
|BLACK BERRY GINGER|
|This complex, aged balsamic vinegar has a true ripe, sweet blackberry flavor with the extra surprise of spicy ginger. It's a staff favorite.|
Suggested Uses: Drizzle over pancakes, ice cream, pork, duck or chicken. Try it as a finishing spritz on meaty fish, such as salmon or tuna. Works especially well in jelly or in vinaigrette for salads that feature pungent cheeses and fruits.
Pairs With: Whole Fruit Blood Orange Olive Oil, Persian Lime or Herbs de Provence Olive Oil.
|Rich and sweet Natural Black Cherry juice is combined with aged Balsamic Vinegar to produce a sweet, fragrant and very rich tasting balsamic.|
An ideal accompaniment to salads that feature tangy blue and goat cheeses. Excellent for glazing quail and ham. Drizzle a little over vanilla ice cream for a wonderful healthier fruit syrup.
Shines when paired with our Tuscan Olive Oil.
|Blood oranges are crushed with olives to make the wonderful flavor of this fused extra virgin olive oil. This is one of our most popular oils because of its appealing whole fruit flavor and versatility.|
Our Blood Orange Olive Oil is a favorite substitute for butter in baked items such as cupcakes, waffles, brownies, quick breads and muffins, yeast breads and rolls. Great on salads and in vinaigrettes. Use this on salmon filets or to sauté scallops. This oil adds a new flair to Asian cooking.
Great paired with our Espresso Balsamic or our Dark Chocolate Balsamic. We call it "The Spring Fling" when paired with Strawberry Balsamic - great on spinach salad with nuts and strawberry halves. And it's "The Winter Wonder" when paired with Fig Balsamic - great on spinach salad with pecans and sectioned oranges. For "The Poached Pear" combine with Cinnamon Pear Balsamic - delicious on pork loin. With 18-Year Traditional Balsamic, it's a delicious dressing on fruit or spinach salads.
|This delicious aged balsamic vinegar bursts with the aroma and flavor of freshly picked blueberries.|
Enhance a mixed green salad or complement your dessert.
Whole Fruit Lemon Olive Oil great for your next mixed green salad.
|CASCADIAN RASPBERRY (White)|
|Juicy, tart raspberry and luscious white balsamic come together in this bright, versatile infused balsamic. Our naturally infused balsamic condimento is caramel color-free, free of added sugar or thickeners and aged in the wood barrels of the traditional Solera System in Modena, Italy.|
Use it in shrubs, mixed cocktails, as glaze or make a marinade for poultry, in wilted spinach salad, over fresh cut fruit, to glaze salmon, and much, much more!
Pairs well with lemon olive oil, orange, lime, gremolata olive oil, garlic olive oil, baklouti any UP extra virgin olive oil.
|The chipotle pepper is a smoked, dried jalapeño pepper. When jalapeño peppers are a deep red and have lost much of their moisture, they are selected to be made into chipotles. They're moved to a smoking chamber and are wood smoked for several days. Therefore, the underlying heat of the jalapeño is combined with the taste of smoke to impart an earthy and mild degree of spiciness to this fabulous extra virgin olive oil.|
Add to salsas. Use as marinade when grilling beef, chicken or seafood. Put a generous amount in the bottom of a heavy kettle and pop some popcorn to make a delicious and healthy snack. Use in dressings and omelets.
Black Cherry Balsamic to make "The Firecracker" - brush on ribs before grilling. Pair with Dark Chocolate Balsamic to make "The Holy Mole!", and brush "The Spicy Pear" (Chipotle + Cinnamon Pear Balsamic) on steak before grilling.
|This delightful vinegar is spicy and warm, and has the unique taste of pear.|
A great match with many of our sweeter, fruity oils for a delicious marinade or salad dressing. Perfect drizzled over fresh fruit or as a dessert topping. Wonderful over salmon or any dense fish (rock or tuna).
Blood Orange, Basil or Persian Lime.
|Our Caribbean Coconut White Balsamic is truly unique. We have infused our wonderfully sweet, yet tart, White balsamic vinegar with fantastic all natural coconut flavors. Marinate Chicken in Harissa EVOO and Coconut White Balsamic and grill, brushing with more Coconut Balsamic to glaze, and serve over white rice for a Jamaican Chicken dinner recipe.|
Truly transforms shrimp and scallops (no more breaded coconut shrimp), excellent for fruit salads. Adds a cool sweetness to spicy dishes.
Remarkable when paired with Organic Persian Lime or Roasted Onion and Cilantro Olive Oils. Excellent for Thai dishes and Curries.
|This balsamic is clean, crisp and tart and boasts a lovely deep rose blush. It has an amazingly fruity, complex bouquet that shines in a multitude of culinary applications.|
Use to dress fruit salad, with gelatin for a gorgeous fruit aspic, in dressings, in marinades, as a glaze for poultry, or in a mixed drink.
Pairs particularly well with our Blood Orange Extra Virgin Olive Oil.
|DARK BLACK CURRANT|
|Our Aged Balsamic condimento is naturally infused with floral, sweet, black currant. This rich, unique balsamic condimento is tart and amazingly complex. Pair with pungent salty cheeses, use in salads, over yogurt or to dress fresh fruit salad.
Our naturally infused balsamic condimento is caramel color-free, free of added sugar or thickeners and aged in the wood barrels of the traditional Solera System in Modena, Italy.|
Pair with pungent salty cheeses, use in salads, over yogurt or to dress fresh fruit salad.
Pairs well with any Peppery UP Extra Virgin Olive Oil for a rich complex flavor profile or try it with our Milanese Gremolata or Rosemary Infused olive oils.
|This dark chocolate balsamic is rich, thick and resounds with the complexity of three different chocolates responsible for the depth of its flavor.|
Top your vanilla gelato or fresh berries with it for an exquisite dessert.
Our Butter Nut Squash Seed Oil for "The Nutty Buddy" - try on green salad with nuts and chopped apples. Pair with Blood Orange Olive Oil for an excellent barbecue sauce base, also good on green salad with nuts and sectioned oranges.
|This aged Balsamic Vinegar is amazingly complex, with layers of authentic espresso and dark roasted coffee. Our naturally flavored balsamic condimento is aged in the traditional Solera Method and comes from Modena, Italy. It makes a fantastic glaze or barbeque 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. Coffee Vanilla Float: which calls for one part espresso balsamic to four parts vanilla bean ice cream!
Combine two balsamic vinegars - Chocolate and Espresso - and make a syrupy reduction to go over vanilla bean ice cream. Also pairs wonderfully well with our Blood Orange Extra Virgin Olive Oil or for added barbeque heat add our Harissa Chili Pepper infused olive oil.
|If you love fresh figs, this balsamic is for you, as it is rich and full of fresh fig flavor.|
With fresh fruits and ripe cheeses and as vinaigrette over spinach salad with oranges, walnuts and pecans.
Wild Mushroom and Sage Olive Oil. This is great as a marinade for pork loin or chicken. Mixes beautifully with Whole Fruit Blood Orange Olive Oil as a vinaigrette.
|Our extra virgin olive oil is unfiltered and naturally settled. The name says it all....GARLIC!!!|
Great on steaks, braised chicken, pizza, or potatoes. Use in your homemade focaccia bread or when making Hummus.
18-Year Traditional Balsamic for "The Godfather" (fabulous for bread dipping).
|The Gravenstein Apple is an incredibly hard to find varietal due to the difficulty farmers have cultivating it. In addition to contending with a very finicky tree, it's also not an apple that travels or stores well so it is best enjoyed during its relatively short season and isn't typically shipped far. It's 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 for a delectable culinary symphony. And as always... All natural, No artificial flavors, No thickeners, No added sugar, No Caramel color or dyes, No artificial flavors or added ingredients whatsoever!|
Goes well with gin in apple-tinis!
|Most popular in North Africa and the Middle East, Harrissa Olive Oil is made with (often smoked) chili peppers, garlic, caraway, coriander and cumin. The ingredients are pounded to a paste and then left to develop its flavors for at least 12 hours.|
This wonderful extra virgin olive oil is perfect added to couscous, stews and soups. Try it on charcoal grilled chicken or pork chops for a bit of a bite.
|HERBS DE PROVENCE|
|This is a beautiful extra virgin olive oil infused with an aromatic blend of herbs, such as thyme, summer savory, and bay leaf. Lends a wonderful full-bodied herbal oil without garlic.|
Perfect as an oil for bread dipping. It's a show stopper when drizzled over grilled chicken, rubbed on turkey before roasting, or on scallops and shrimp.
18-Year Balsamic or Tangerine Balsamic in the bread dipping dish or blended as vinaigrette. The Lavender balsamic is its wonderful partner.
|Floral, sweet, and slightly herbaceous, our Lavender Balsamic captures the essence of this ancient flower. Pair with chicken, use in vinaigrette, over ice cream, and with fresh fruits and berries.|
This balsamic is progressively aged in wood barrels according to the Solera Method. It is certified to come from Modena, Italy.
Lavender provides a unique flair to meat seasoning, including beef, pork, chicken, and fish. Whether you prefer meat seasoning that is spicy or sweet, in the form of a rub or a marinade, cooking with lavender adds special flavor that is tasty and aromatic.
Herbs de Provence, Our Organic Butter for creamed potatoes, or your stir fry.
|Our maple balsamic has the taste of fresh syrup straight from New England maple trees.|
Drizzle on waffles, pancakes and muffins for a new taste treat or roll goat cheese in walnuts & cranberries, cut into 1 in. sections and drizzle our maple balsamic vinegar over the roll and enjoy.
Organic Butter, any protein, especially pork loin as a marinade and it caramelizes beautifully.
|Our delicious Milanese Gremolata brings the essence of the popular Italian herb condiment together in a wonderfully infused extra virgin 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 essentials oils.|
Try this oil over fresh fish, osso bucco, veal, and slow braised dishes to add a zip of flavor.
Our Sweet Meyer Lemon Balsamic Vinegar, Honey Ginger, and Thai Lemon Grass Mint for the lamb marinade.
|Zesty and savory, our Neapolitan Herb Dark Balsamic has just the right amount of acidity to shine in a multitude of culinary Applications. Made from traditional herbs long used in Neapolitan cuisine including, rosemary, marjoram, thyme, garlic, and sage. It will boost your next salad, marinade or BBQ to the next level. And as always... All natural, No artificial flavors, No thickeners, No added sugar, No Caramel color or dyes, No artificial flavors or added ingredients whatsoever!|
|Our light and crisp Peach Balsamic is a traditionally crafted white balsamic with a pleasant punch of ripe summer peaches.|
Adds a unique, fresh flavor to salads, seafood and pork. Drizzle over fresh fruit for a simple, sensational dessert.
Whole Fruit Lemon Olive Oil and great on a mixed green salad.
|This delicious extra virgin olive oil is made by crushing fresh Persian limes along with the olives. The limes are less acidic than key limes and don't have the bitterness that lends to the key lime's unique flavor. Because of our Persian Lime's wonderful flavor and versatility, this oil is one of our staff's favorites!|
Savored in Island Cuisine. Drizzle over chicken, steak, salads, and summer vegetables, such as grilled corn or onions. Brush on kabobs. Splash on seafood, such as salmon, Ahi tuna, halibut, or shrimp. Adds zest to salsas and rice. Try on prosciuto and feta cheese with crusty bread for dipping. See also the following pairings.
Honey Ginger White Balsamic to make "The Stir Fry" for your favorite, you guessed it, stir fry! When paired with Jalapeño White Balsamic, it's delicious on coleslaw. We call it "The Strawberry Daiquiri" when paired with Strawberry Balsamic, "Raspberry Ramble" when paired with Raspberry Balsamic, and "The Bright Berry" when paired with Black Cherry Balsamic (all three great on spinach salad). For "The Thai Delight", pair with Pineapple White Balsamic (try with fish or tofu). For "The Tropical Treat", pair with Coconut Balsamic. And for "The Sprite", pair with Sicilian Lemon White Balsamic (great with fish, chicken or shrimp).
|This Pomegranate Balsamic Vinegar has the tartness of the pomegranate, making it slightly sweet and slightly tart.|
Enjoy it on salads, in desserts and in sauces, or marinades.
Whole Fruit Lemon Olive Oil (nice on lettuce greens) or one of our premium extra virgin olive oils, such as, Hojiblanca, Cobrancosa, etc...
|The flavor of fresh picked raspberries is added to our 12-year balsamic vinegar for this year-round delight.|
Great for vinaigrette.
Fruity and spicy extra virgin olive oils such as Arbequina, Coratina or Hojiblanca.
|This balsamic has an enticing aroma and a delicate, sweet apple flavor, fruitier than most balsamic vinegars. It's a wonderful way of adding aroma and taste to complement any dish.|
It adds a refreshing lift to salads, sauces, chutneys, and vegetables. This balsamic is progressively aged in wood barrels according to the Solera Method. It is certified to come from Modena, Italy.
It is amazing drizzled on pork, chicken or fish. Mix equally with our Baklouti Chili Pepper Olive Oil and shake well, for a knock-out Thia Spicy vinaigrette dressing.
|SERRANO HONEY (CHILI PEPPER INFUSED)|
|Our Silver award-winning artisan Spicy Serrano Honey Vinegar is a must-have in any well-stocked pantry. It is sweet, tart, a little spicy, and made from 100% honey. This vinegar is delicious and distinct, and adds mellow spicy-honey flavor to salads, pan sauces for roasted meats, seafood and poultry, and vegetable dishes. Can be used in place of traditional grape-based balsamic vinegar. Sulfite-free!|
Our Serrano Honey vinegar is especially delicious drizzled over sliced tomatoes and fresh mozzarella cheese. Add to dressings for leafy green, potato, pasta and rice salads. Toss with sliced strawberries and a grinding of black pepper for a delicious dessert combination.
Try pairing it with our Harissa or Chipotle EVOOs for a spicy vinaigrette or marinade, also really spectacular with any of our fused Citrus EVOOs, or Toasted Almond Oil.
|Fresh lemon white balsamic vinegar. Low acidity and a surprisingly sweet flavor. Complements fish, chicken, green vegetables, and salads. Pairs well with Chipotle, Tuscan Herb, Garlic and any of our award wining extra virgin olive oils for a sweet, yet fresh, flavor.|
It will go with any of our oils and balsamic vinegars for fish, seafood, venison, or duck to tenderize the protein and add the freshness of tangy lemons.
Blood Orange olive oil, Persian Lime, Garlic, any of our oils works wonders.
|SMOKED OLIVE WOOD OLIVE OIL|
|Savory notes of smoky olive wood are infused with the highest quality, fresh extra virgin olive oil to make our Olive Wood Smoked Olive Oil. Our smoked olive oil is all natural with no artificial ingredients, preservatives or refined carrier oils! The flavor of olive wood smoke is close to that of oak wood smoke.|
#OMG!! We are in the South. #Barbecue. In Andalusia, Spain, olive wood is commonly used for grilling fish, poultry, meats, and vegetables. Use in potato salad, marinades, over poultry, in sauces such as BBQ sauce, brushed on grilled meats, with vegetables, and even pasta.
Pairs well with Sicilian Lemon White Balsamic, Pomegranate Balsamic, Neapolitan Herb Balsamic.
|Both sour and tart, our Strawberry Balsamic Vinegar is the result of adding natural essence of strawberry to our balsamic vinegar.|
Try as a condiment on dessert dishes, such as fruit medleys, super premium vanilla bean ice cream or Greek yogurt. Our naturally flavored balsamic condimento is aged in the traditional Solera Method and comes from Modena, Italy.
Combine your balsamic - Chocolate and Espresso - and make a syrupy reduction to go over vanilla bean ice cream or pound cake. Also pairs wonderfully well with our Blood Orange & Persian Lime Extra Virgin Olive Oil to turn your salads into special treats by adding fresh strawberries, walnuts, flax seeds, blueberries, etc...
|SWEET MEYER LEMON|
|Made in Tunisia by crushing Meyer lemons with the olives. Meyer lemons are a cross between oranges and lemons that are sweeter and have less bite than regular lemons.|
Drizzle on fish filets before you bake or broil. Excellent on salads, in marinades, or on vegetables. Use this oil to elevate your lemon chicken dish to new heights.
We call it "The Peachy Keen" when paired with Peach White Balsamic (great on mixed green salad). When paired with Tangerine Balsamic, it's "The Sorrento", and with Pomegranate, it's "The Tagine" (great on spinach salad). Mix with Honey Ginger Balsamic for "The Soother", a wonderful drizzle over roasted veggies. Amazing with our Blueberry Balsamic.
|This is genuine balsamic vinegar of Modena with Whole Fruit Tangerine Essence added. The blend of 12-year and 18-year Balsamic vinegars results in a lower acid level that is offset by the tart citrus flavor. This a customer favorite.|
Splash over duck, fish, pork or chicken. Drizzle over vanilla ice cream topped with Mandarin oranges.
Whole Fruit Blood Orange Olive Oil for "The Orange Lover", or a wonderful roasted orange chicken, great over spinach salad with cashews, sectioned tangerines and goat cheese.
|TRADITIONAL (AGED UP TO 18 YRS.)|
|Perfected in Modena, Italy, this dense, dark brown vinegar is made from the "must" of mainly the Trebbiano grape. This juice is concentrated by evaporation, and the reduction remaining is added with a "Mother" vinegar. The "Mother" is a sludge-like substance that forms on the surface of vinegar and is composed of various yeast and bacteria that cause fermentation in wine and cider. Likewise, it turns the grape juice reduction into vinegar.|
The new vinegar compound is then aged in wooden barrels, with that barrel being changed nearly every year. The wood used for barrels (such as chestnut, cherry, mulberry, juniper and oak) is also important, as it imparts its taste much in the same way that it does in wine.
Anything aged for less than 12 years is not officially traditional balsamic vinegar. The longer the vinegar ages, the more it changes. Every year in a barrel, the more moisture is removed from the vinegar. Thus, older vinegars are thicker, viscous in nature, and often syrupy. This also leaves the vinegar much sweeter than other vinegars. Our 18-Year Traditional Balsamic is simply "the best."
QUALITY IN TRADITIONAL STYLE BALSAMIC CONDIMENTO
Our Traditional Style Condimento contains less than 5% high quality, barrel aged red wine vinegar from Modena which is added to inoculate the must with pro-biotic (acetic bacteria). The rest of the volume is wholly comprised of cooked Trebbiano grape must. The must is made from grapes cultivated in the region of Modena, which are crushed and cooked in the ancient "Traditional Style" in copper kettles, within the region of Modena, Italy.
Cooking in copper kettles to caramelize the grape sugar is more than just a quaint or romantic production step. Cooking down the grape must in copper is a rare production step which makes a monumental difference in terms of the quality and authenticity of the end product. Today most producers in Italy have opted for the vastly more efficient and modern method of condensing grape juice into a concentrate utilizing the relatively new process of vacuum evaporation. The use of this technology also typically necessitates the addition of up to 2% caramel color/dye to be added to the otherwise pale, anemic white grape must in order to add a deep, rich, mahogany-brown color. This practice was recently sanctioned by Italian law to allow producers to give the end consumer a false impression that the grape must was in fact cooked and caramelized in the "Traditional Style" in copper kettles.
However, it it not legal in Italy or North America, or most other countries to add artificial color or any other ingredients to a product and not disclose them on the ingredient statement. Despite this, many retail products labeled as balsamic do contain artificial color, thickeners, and types of refined sugar which are not disclosed on the product's ingredient statement. Our Traditional Style Condimento and all of our infused dark balsamics which are made with it are certified on Third Party Certificate of Analysis to contain no caramel color, thickeners, or forms of refined sugar. It is conservatively estimated that upwards of 95% of all retail products labeled as "balsamic" do contain caramel color despite non-disclosure of it and other extraneous ingredients on the ingredient statement. If there is no traceability and guarantee via lab analysis otherwise, it is wise to be dubious. With no domestic industry in North America to protect, there is little to no interest in regulation of this product category by government. And with the most proficient third party labs that test for fraud being in Italy, adulteration is rampant in this product category. Even when the product is tested in proficient labs, it is incredibly difficult to test for caramel color as it's typically added in less than 2% by volume and requires very specific testing methods to identify it.
In relation to the artisan method which is used to produce it, our Condimento is lab certified to have an extraordinarily high minimum relative density of 1.28+ - the highest minimum measured density on file for any standard. It is measured by a third party lab in Italy and carries traceability through each batches certificate of analysis. We are extremely proud that our Condimento contains on average, a whopping 749+ grams of dried extract solids per liter - a lab measurement which speaks to the extreme loss of moisture through natural evaporation which occurs in the cooking process and also while it ages in five types of wood barrels over time. The higher the amount of dried extract solids, the more complex a balsamic will be, as we are talking about the concentration of grape solids including grape sugar, which impart flavor and make for a thicker, naturally sweeter, and more complex balsamic.
like to use these very exact and meaningful measurements and means of certification conducted by third party labs to detail quality as opposed to the often misleading, competing, and confusing Italian based categories and trade association standards such as the Leaf System, Star System, PGI, etc., And we urge you to do the same. In most cases these categories are ambiguous, romantic and hollow when drilled into. The common theme most share is that they place high value on the fact that Balsamic must be certified to come from specific regions, yet offer little to no measurable scientific, or production standards beyond geographic location. They don't speak to the nuts and bolts of what really constitutes quality in balsamic such as density, dried extract solids, process, fruit maturity and quality, must percentage, barrel system, etc..
"But what about age?", you say. Age claims are strictly illegal in Italy. Only here in North America do you see rampant, unqualified, and totally bogus age claims being made which would be prohibited if the product were being sold in the more regulated market of Italy.
With decades worth of experience driving our own balsamic standard ever upward, we are currently in the process of creating the first measurable chemical/production standard for balsamic in the North which will use good science and meaningful criteria as opposed to superfluous romance which currently places all emphasis on the idea that place dominates. It will be akin to the difference between saying I have Italian extra virgin vs. saying "here's my Fusti tag with all of the pertinent chemical parameters as detailed by my third party laboratory analysis ALONG with full traceability in terms of production method and lastly, origin certification.
This balsamic vinegar of Modena is so smooth you could sip it after dinner. Blend with any of our oils for bread dipping or salad dressing. Use it as a drizzle on aged cheeses or cured meats.
Any of our oils! Garlic Olive Oil, Tuscan Herb Olive Oil (both are great for bread dipping)! Pair with Basil Olive Oil or try on freshly baked bread or toast.
|Basil, rosemary, marjoram, garlic, flat leaf parsley, and sun-dried tomatoes are fused with extra-virgin olive oil in this delicious, rich and smooth blend. This is by far one of our most popular oils.|
Exquisite as a stand-alone bread dipping oil, in marinades, sprinkled on pasta, or incorporated into your favorite Italian vinaigrette. Pour over fresh mozzarella mini balls for simple yet tasty hors d'oeuvres.
Sicilian Lemon White Balsamic for "Little Italy" - great on shrimp and pasta.
|This exquisite sweet extra virgin olive oil tastes like the best butter you've ever tasted only it's healthy for you! It's made with Australian Barnea olive oil and is redolent with the rich flavor of butter, but Vegan and dairy free. So, healthy!!|
Use as a butter substitute or anywhere you might use melted butter, including over hot popcorn, with seafood such as crab or shrimp, to dip bread in, over pasta, mashed potatoes, with rice or in baking. This is especially good for those trying to cut back on saturated fats or reduce cholesterol in their diets but who don't want to sacrifice the taste of butter. When baking, experiment, as you may not need to use quite as much olive oil as butter (3/4 C olive oil to 1 C butter is rule of thumb).
Our Garlic Extra Virgin Olive Oil. For "Coco-Butter", pair with our Coconut White Balsamic Vinegar. An amazing mix is 1 part Sweet Meyer Lemon Balsamic, 1 Part Garlic EVOO and 1 part Natural Butter EVOO.
|WILD MUSHROOM & SAGE|
|Wild Mushroom and Sage extra virgin olive oil is a wickedly delicious combination of fresh herbaceous sage paired with earthy, savory wild mushrooms.|
Try drizzled over steak and as a substitute for butter in mashed potatoes, soups, risotto, stuffing and try it on a mushroom, spinach and feta pizza. To die for!!
|Crush Date :||May 2017|
|Polyphenol Intensity :||295 (Medium Intensity)|
|Organoleptic Taste Panel Assessment :||Fruitiness: 6.0|
|The Australian Hojiblanca is viscous & creamy. Dominant notes include green apple, green banana and stone fruit. Pungent! Consistently one of our most popular and approachable extra virgin olive oils!|
|Product :||Picual (Boort Estate)|
|Crush Date :||May 2017|
|Polyphenol Intensity :||352 (Robust Intensity)|
|Organoleptic Taste Panel Assessment :||Fruitiness: 6.3|
|Produced by Boort Estate in Victoria, one of the world's largest single estate olive groves, this aromatic example of early harvest Picual displays complex flavors of green tomato and stone fruit. Very high in Monounsaturated Oleic Acid 80.2!!|
|Crush Date :||May 2017|
|Polyphenol Intensity :||379 (Robust Intensity)|
|Organoleptic Taste Panel Assessment :||Fruitiness: 5.5|
|Our 2017 Chilean Coratina is both high in phenolic antioxidant content & ↑ MUFA (Oleic Acid). This healthy choice boasts big pepper and notes of green apple, allspice and herb. A durable and healthy choice with high smoke point due to its low Free fatty Acid of 0.10 --making it ideal for cooking and consuming raw:|
|Crush Date :||May 2017|
|Polyphenol Intensity :||440 (Robust Intensity)|
|Organoleptic Taste Panel Assessment :||Fruitiness: 6.3|
|Loaded with desirable pungency and herbaceous attributes, this robust Picholine displays green olive, savory herb & vegetal qualities. Desirable spice & lingering pepper. High fruitiness score:|
As our Ultra Premium Extra Virgin Olive Oils change/rotate twice per year, please call us with your questions at 804-897-6464, or e-mail us: Oliveoiltaproom@gmail.com