• Green roasted peppers and hatch chiles create a new style of pesto with a hint of heat. Garlic, cilantro and onions round out the Southwestern flavor of this uniquely American take on a Mediterranean classic.
  • A luscious pairing of dried figs, fresh fig puree, and sliced almonds with hints of orange, lemon and lime enlivens everything from duck to ice cream.

    suggested uses

    Serve with chicken, duck, game, pork, and foie gras. Try it with soft or blue cheeses. Use it to top vanilla ice cream or pancakes. Mix into plain muffin batter.
  • A combination of pears and dried cranberries is sweetened with honey, spiced with black pepper and accentuated with a subtle hint of rosemary. Perfect with cheeses, poultry and pork or, for a novel treat, spooned over ice cream.

    suggested uses

    Top on all types of soft cow and goat cheeses and blue cheeses. Toss with greens, walnuts and a nut oil vinaigrette. Delicious with chicken, duck and pork. Served with pound cake and whipped cream. Mix into yogurt. Top vanilla or caramel ice cream.
  • description

    An intensely cherry favored spread produced by simmering sour Morello cherries, both whole and pureed, tart dried cherries and spices with red Burgundy wine.

    suggested uses

    Serve with chicken, duck, pork or game. Accompany soft or semi soft cow or sheep cheeses. Mix into basmati rice. Top a plain cheesecake. Spoon over chocolate or vanilla ice cream.
  • If you love artichokes, you’ll be hard pressed to enjoy something better than our rich pairing of artichokes and their hearts, creamy parmesan cheese, and olive oil accented with onions, garlic, herbs and dots of roasted tomatoes.

    suggested uses

    Serve on bruschetta rounds. Stir into a safron risotto. Toss with pasta. Spread on a shellfsh or chicken sandwich. Fold into a cheese omelet. Eat straight out of the jar!
  • This classic olive tapenade marries a variety of black olives with extra virgin olive oil, thyme and parsley. Lemons and capers add a twist of vibrant flavor.

    suggested uses

    Simply serve with toasted bread or crackers. Add to salad dressings or combine with mayo as a sandwich spread. Perfect to top roasted meats or seafood. Partner with Italian and Spanish style cheeses.
  • Middle Eastern spices accent roasted eggplant which has slowly simmered with olive oil, garlic, cilantro and a touch of tomato.

    suggested uses

    Serve with grilled beef, lamb, chicken, pork, fish or shell fish. Combine with mayo as a sandwich spread. Stir into a safron risotto or plain rice. Fold into an omelet. Add to an antipasti platter. Spread on bruschetta. Eat straight out of the jar! 7 oz.
  • With a complex nose boasting oak and spice, our barrel aged red wine vinegar is robust and rich with a pleasing zing.

    Notes: Perfect for deglazing pans, vegetable salads, beets, dressings, pork and chicken.

  • Champagne Wine Vinegar

    $9.00$13.00
    When you first taste our Champagne White Wine Vinegar, you’ll instantly fall in love with its smooth and elegant flavor. That’s due in part to the way in which it is produced. Unlike other Champagne vinegars, this one never undergoes a pasteurization process. By eliminating this step, the vinegar possesses a lovely, rich base.   Notes: Imported from the Champagne region of France, the vinegar is a divine ingredient in salads, or try in homemade mayonnaise; simply whisk with extra virgin olive oil, eggs and mustard.
  • Whole Fruit Lemon

    $10.00$14.00
    A super premium extra virgin olive oil infused with the fresh oil and natural aromas of Italian lemon. The clean body and perfect condition of oil extracted from fresh Italian lemons creates an exceptionally versatile olive oil that works great to finish fresh pasta, grilled fish or vegetables or on salads. Combine with Honey Ginger or Passion Fruit for an inspired vinaigrette. Vinegar Pairings: ​Passion Fruit, Piedmont Honey, Honey Ginger, Mango, Oregano, Fig, Pineapple, Green Apple, Espresso, Blueberry, Red Apple, Blackberry Ginger Complements: ​ Scallops, Zucchini Salad, Greek Salad, Pasta, Crostini, Olive Oil Cake, Grilled Vegetables, Fish Suggestions: ● Combine with a suggested vinegar above for salad dressing or roasting vegetables ● Use to sauté, bake, or grill seafood or poultry ● Before steaming, sauté dry rice until translucent ● Use in baking in place of butter or other oils, i.e. brownies, cake, muffins

  • Cinnamon Pear

    $11.00$16.00
    This is a balsamic which really shines after dinner. The rich Sri Lankan toasted cinnamon aroma reminds us of warm baking and the sweet smell of Anjou pear reminds us of late summer fruits. It's a perfect combination for autumn nights. We love it on ice cream, too! Vanilla ice cream becomes fruity vanilla cinnamon bun pear ice cream with just a drizzle.

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