APRICOT | ||
![]() Suggested Uses: Marinate any poultry for baking or roasting, and it caramelizes wonderfully. Pairs With: Persian lime or Herb de Provence olive oil. |
BASIL | ||
![]() Suggested Uses: 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. Pairs With: We call it "The Godmother" when paired with 18-Year Traditional Balsamic (great as a marinade for chicken). |
BLACK BERRY GINGER | ||
![]() Suggested Uses: 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: Pairs With: Whole Fruit Blood Orange Olive Oil, Persian Lime or Herbs de Provence Olive Oil. |
BLACK CHERRY | ||
![]() Suggested Uses: 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. Pairs With: Shines when paired with our Tuscan Olive Oil. |
BLOOD ORANGE | ||
![]() Suggested Uses: 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. Pairs With: 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. |
BLUEBERRY | ||
![]() Suggested Uses: Enhance a mixed green salad or complement your dessert. Pairs With: Whole Fruit Lemon Olive Oil great for your next mixed green salad. |
CASCADIAN RASPBERRY (White) | ||
![]() Suggested Uses: 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 With: Pairs well with lemon olive oil, orange, lime, gremolata olive oil, garlic olive oil, baklouti any UP extra virgin olive oil. |
CHIPOTLE | ||
![]() Suggested Uses: 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. Pairs With: 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. |
CINNAMON PEAR | ||
![]() Suggested Uses: 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). Pairs With: Blood Orange, Basil or Persian Lime. |
COCONUT | ||
![]() Suggested Uses: Truly transforms shrimp and scallops (no more breaded coconut shrimp), excellent for fruit salads. Adds a cool sweetness to spicy dishes. Pairs With: Remarkable when paired with Organic Persian Lime or Roasted Onion and Cilantro Olive Oils. Excellent for Thai dishes and Curries. |
CRANBERRY PEAR | ||
![]() Suggested Uses: 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 With: Pairs particularly well with our Blood Orange Extra Virgin Olive Oil. |
DARK BLACK CURRANT | ||
![]() Suggested Uses: Pair with pungent salty cheeses, use in salads, over yogurt or to dress fresh fruit salad. Pairs With: 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. |
DARK CHOCOLATE | ||
![]() Suggested Uses: Top your vanilla gelato or fresh berries with it for an exquisite dessert. Pairs With: 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. |
ESPRESSO | ||
![]() Suggested Uses: 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! Pairs With: 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. |
FIG | ||
![]() Suggested Uses: With fresh fruits and ripe cheeses and as vinaigrette over spinach salad with oranges, walnuts and pecans. Pairs With: 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. |
GARLIC | ||
![]() Suggested Uses: Great on steaks, braised chicken, pizza, or potatoes. Use in your homemade focaccia bread or when making Hummus. Pairs With: 18-Year Traditional Balsamic for "The Godfather" (fabulous for bread dipping). |
GRAVENSTIEN APPLE | ||
![]() Suggested Uses: Goes well with gin in apple-tinis! |
HARISSA HOT | ||
![]() Suggested Uses: 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 | ||
![]() Suggested Uses: 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. Pairs With: 18-Year Balsamic or Tangerine Balsamic in the bread dipping dish or blended as vinaigrette. The Lavender balsamic is its wonderful partner. |
LAVENDER | ||
![]() This balsamic is progressively aged in wood barrels according to the Solera Method. It is certified to come from Modena, Italy. Suggested Uses: 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. Pairs With: Herbs de Provence, Our Organic Butter for creamed potatoes, or your stir fry. |
MAPLE | ||
![]() Suggested Uses: 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. Pairs With: Organic Butter, any protein, especially pork loin as a marinade and it caramelizes beautifully. |
MILANESE GREMOLATA | ||
![]() Suggested Uses: Try this oil over fresh fish, osso bucco, veal, and slow braised dishes to add a zip of flavor. Pairs With: Our Sweet Meyer Lemon Balsamic Vinegar, Honey Ginger, and Thai Lemon Grass Mint for the lamb marinade. |
NEAPOLITAN HERB | ||
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PEACH | ||
![]() Suggested Uses: Adds a unique, fresh flavor to salads, seafood and pork. Drizzle over fresh fruit for a simple, sensational dessert. Pairs With: Whole Fruit Lemon Olive Oil and great on a mixed green salad. |
PERSIAN LIME | ||
![]() Suggested Uses: 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. Pairs With: 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). |
POMEGRANATE | ||
![]() Suggested Uses: Enjoy it on salads, in desserts and in sauces, or marinades. Pairs With: Whole Fruit Lemon Olive Oil (nice on lettuce greens) or one of our premium extra virgin olive oils, such as, Hojiblanca, Cobrancosa, etc... |
RASPBERRY | ||
![]() Suggested Uses: Great for vinaigrette. Pairs With: Fruity and spicy extra virgin olive oils such as Arbequina, Coratina or Hojiblanca. |
RED APPLE | ||
![]() Suggested Uses: 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. Pairs With: 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) | ||
![]() Suggested Uses: 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. Pairs With: 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. |
SICILIAN LEMON | ||
![]() Suggested Uses: 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. Pairs With: Blood Orange olive oil, Persian Lime, Garlic, any of our oils works wonders. |
SMOKED OLIVE WOOD OLIVE OIL | ||
![]() Suggested Uses: #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 With: Pairs well with Sicilian Lemon White Balsamic, Pomegranate Balsamic, Neapolitan Herb Balsamic. |
STRAWBERRY | ||
![]() Suggested Uses: 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. Pairs With: 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 | ||
![]() Suggested Uses: 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. Pairs With: 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. |
TANGERINE | ||
![]() Suggested Uses: Splash over duck, fish, pork or chicken. Drizzle over vanilla ice cream topped with Mandarin oranges. Pairs With: 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.) | ||
![]() 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. Suggested Uses: 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. Pairs With: 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. |
TUSCAN HERB | ||
![]() Suggested Uses: 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. Pairs With: Sicilian Lemon White Balsamic for "Little Italy" - great on shrimp and pasta. |
VEGAN BUTTER | ||
![]() Suggested Uses: 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). Pairs With: 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 | ||
![]() Suggested Uses: 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!! |
Product : | Biancolilla | |
Origin : | Sicily | ![]() |
Crush Date : | November 2018 | |
Polyphenol Intensity : | 265.6 (Mild) | |
Organoleptic Taste Panel Assessment : | Fruitiness: 5.5 Bitterness: 3.0 Pungency: 4.0 | |
This Biancolilla displays wonderful berry and confectionary notes. It is creamy, viscous and pleasantly malty with no bitterness and has a delicate peppery finish. A crowd pleaser! |
Product : | Oro Bailen Picual | |
Origin : | Spain | ![]() |
Crush Date : | November 2018 | |
Polyphenol Intensity : | 276.6 (Medium) | |
Organoleptic Taste Panel Assessment : | Fruitiness: 5.8 Bitterness: 4.5 Pungency: 4.8 | |
Intensely aromatic and vibrant green, Oro Bailen's Picual is savory and grassy, displaying stunning tasting notes of tomato leaf, creamy artichoke and green tea. With pleasing pepper notes and low bitterness, it is truly superb oil. |
Product : | Nocellara | |
Origin : | Sicily | ![]() |
Crush Date : | November 2018 | |
Polyphenol Intensity : | 307.6 (Medium) | |
Organoleptic Taste Panel Assessment : | Fruitiness: 5.5 Bitterness: 3.0 Pungency: 4.5 | |
A coveted variety native to Sicily, this Italian Nocellara showcases prominent savory and vegetal notes. Creamy with a complex center, with artichoke notes and
a peppery finish. |
Product : | Cobrancosa | |
Origin : | Portugal | ![]() |
Crush Date : | November 2018 | |
Polyphenol Intensity : | 384.1 (Robust) | |
Organoleptic Taste Panel Assessment : | Fruitiness: 6.0 Bitterness: 4.0 Pungency: 5.0 | |
This Portuguese Cobrancosa displays dominant grassy notes, is herbaceous and fragrant, with a strong pepper finish. Complex and layered with some desirable bitterness, it presents as one of our most popular Northern Hemisphere extra virgin olive oils! |
Product : | Melgarejo Hojiblanca | |
Origin : | Spain | ![]() |
Crush Date : | November 2018 | |
Polyphenol Intensity : | 406.8! (Robust) | |
Organoleptic Taste Panel Assessment : | Fruitiness: 5.3 Bitterness: 4.0 Pungency: 5.3 | |
From one of the most decorated producers in the world! This fragrant Hojiblanca displays stunning notes of green apple, rose petal and cut herbs. With throat catching desirable pepper notes and marked astringency, it's beautifully herbaceous and complex. A truly unique Extra Virgin Olive Oil! |
Product : | Don Carlo | |
Origin : | South Africa | ![]() |
Crush Date : | May 2018 | |
Polyphenol Intensity : | 463 (Robust) | |
Organoleptic Taste Panel Assessment : | Fruitiness: 4.8 Bitterness: 4.5 Pungency: 3.0 | |
This is the legendary Don Carlo. "The Don" displays dominant notes of peppery arugula, bitter dandelion greens and fresh cut herbs. A very bold Extra Virgin Olive Oil, perfect for those looking for something Robust and Healthy. |
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: orders@theoliveoiltaproom.com