This incredible all-natural peperoncino garlic agrumato extra virgin olive oil is produced by crushing the olives, peppers, and garlic simultaneously in the same press without the use of any added essences. This process allows for the essential oils from the peppers and garlic to harmonize with the oil from Coratina olives (which lend a hand in the heat behind this oil!). The producer hand harvests olives from their grove in Andria, near the Adriatic coast.
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This oil is fresh! Aromas of fresh green artichoke and tarragon immediately fill the nose, along with culinary herbs and fresh-cut grass. These aromas translate into the flavor in perfect harmony, with the taste of grass, olive leaf, fresh artichoke, all blended with creamy avocado and notes of fresh lettuce. This arbequina is hardly bitter, and offers a warming finish of green peppercorns and baking spices. The pungency is not very intense, but lingers and fills the senses. Pair with fresh pasta, creamy cheese sauces, alfredo, or mornay-style sauces. Also lovely with creamy cheese like bourisin or drizzled over labneh to mop up with fresh pita or crostini. Whisk into simple salad dressings and drizzle over fresh greens for a simple dressing that is buttery and creamy in both flavor and texture. -
Our Pizza Olive Oil is built on the great Italian trinity of basil, oregano and garlic. The flavor is then amplified with the addition of Cayenne Pressato for a touch of heat. As the name suggests, this oil is the perfect oil to drizzle over sizzling hot pizza. Herbaceous, spicy, and packed with savory flavor, this oil complements many a dish beyond pizza. This new oil is perfect drizzled over scrambled eggs, whisked into mayo for a simple burger sauce, and absolutely delicious in marinades. -
This Arbosana is a nice, delicate, fruity, aromatic oil. The profile has moderate intensity fruitiness, low bitterness, and low pungency. It is pleasantly complex, with light, ripe-apple and green-apple, plus minty fruit flavors. It is well-balanced, complex, and fresh. In a competition, it would win a gold medal as a delicate intensity oil.
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Our Black Truffle infused EVOO has been created in tandem with Paolo Montanaro, president of the Italian Truffle Society in Alba, Italy. Paolo’s black truffle oil beautifully captures the essence and earthy aromas of a freshly foraged black winter truffle. The black winter truffle is earthy, mushroomy and less intense in flavor than its white truffle counterpart, which makes this Black Truffle infused EVOO chefs' favorite oil for risotto, eggs, steak and Mushroom-Gruyere pizza. Vinegar Pairings: Sangiovese, Traditional 18 Year Style Complements: Risotto, Pasta, Carpaccio, Crostini, Cheese Plates, Potatoes, Aioli, Mushroom Velouté, Popcorn Use to Finish: ● Baked brie ● Scrambled Eggs ● Hamburgers ● Hummus ● Pasta, (mac & cheese), rice, risotto ● Pizza ● Popcorn ● Soups: (creamy soups, tomato, asparagus) ● Vegetables: (cooked spinach, corn on the cob, potatoes) -
Our White Truffle infused EVOO has been created in tandem with Paolo Montanaro, president of the Italian Truffle Society in Alba, Italy. Paolo’s white truffle oil delightfully captures the delicate, sweet, garlicky and mushroom-y aromas of a freshly foraged white winter truffle. Our fresh super premium EVOO base gives this pleasantly fragrant oil a spectacularly clean flavor with true-to-truffle aromas throughout. This is by far the best truffle oil on the market. Its pleasurable flavor makes it not only an excellent finishing oil for potatoes, pasta, polenta or risotto, but it is also a great oil to use with Dijon mustard in vinaigrettes. The combination of beef carpaccio, shaved Parmesan, bitter greens, thinly sliced raw mushrooms and Meyer lemon white balsamic laced with our white truffle oil is heavenly. Vinegar Pairings: Pinot Grigio, Sangiovese, Traditional 18 Year Style Food Pairings: Popcorn, Risotto, Pasta, Carpaccio, Crostini, Cheese Plates, Potatoes, Aioli Use to Finish: ● Baked brie ● Scrambled Eggs ● Hamburgers ● Hummus ● Pasta, (mac & cheese), rice, risotto ● Pizza ● Popcorn ● Soups: (creamy soups, tomato, asparagus) ● Vegetables: (cooked spinach, corn on the cob, potatoes)