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Our California Roasted Almond Oil is expeller pressed and lightly filtered with an amazingly delicate nose and deep roasted flavor. Note: Great for sautéing, drizzling, baking, dipping and as a vinaigrette. Pair with the raspberry balsamic or lemon white balsamic condimento for an amazing vinaigrette. -
Bold and assertive with distinct wood-smoked flavors of mesquite and hickory, this is a truly unique extra virgin olive oil. The aroma and taste of this singular olive oil impart wonderful smokiness without sharpness. Deliciously versatile, it is a fantastic complement to meats and vegetables. Drizzle over everything from chops to grilled vegetables, seafood, baked beans and even eggs! This is a fun olive oil to experiment with.
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Our Bacon Infused Olive Oil is an excellent kitchen companion for breakfast, lunch, or dinner: try frying or scrambling eggs in a pan, drizzling over roasted brussel sprouts, or finishing baked or mashed potatoes. Makes an excellent dressing with Sherry Reserva for a warm Bacon Dressing to go over a spinach salad! Delicious with Bourbon Maple, Espresso, Chocolate di Torino, Peach, and so many more! **Contains pork fat. -
Our Pesto Infused Extra Virgin Olive Oil is jam packed with the flavors of fresh basil, parmesan cheese, and a touch of garlic. It’s perfect for pasta (or zoodles!), drizzled on a homemade foccacia, white pizza, caprese salad, grilled eggplant, or even just as a snack for bread dipping. Be sure to pair with Traditional 18 Year Style, Balsamico Bianco, Garlic White Balsamic, Sicilian Lemon White Balsamic, or Barolo Barrel Aged Red Wine Vinegar for an exciting new vinaigrette or marinade!Vegan and allergen free! -
The highest quality white condimento found in any tasting room. The best quality Pinot Grigio grape must to make this exceptional white condimento vinegar. The brightness, and natural grape aromas of the must is perfectly balanced with high quality high acidity barrel aged Pinot Grigio wine vinegar. Use this vinegar when you don’t want to stain your cuisine or substitute for any sauces or baking needs where sugar is called for. Pair with just about any EVOO or infused olive oil. -
The pinot nero variety of grape makes up the inimitable rose balsamic condimento. This exclusive product (a first to the market) highlight severything we like about rose wine: Pinot Noir delivers bright acidity and soft, subtle aromas of crabapple, watermelon, raspberries, strawberries, and wet stone. The grape can produce earthybutelegant wines that are cool, crisp, and dry, and would be delightful with a fresh goat cheese salad or a festive crab feed on the beach. Pairs nicely with any robust evoo. Try this with herbes de provence or tuscan herb for the perfect South of France inspired salad or vinaigrette. -
Our mango whole fruit vinegar is a truetofruit version of the mango fruit that is enjoyed across the Mediterranean. This classic fruit is both rich and velvety with a natural sweetness that projects its most pristine flavors. Pair with Jalapeno olive oil or Chipotle oil as a marinade or add to your favorite cocktail or as a quick finish to gelato or vanilla ice cream. -
Imagine a perfectly ripe pineapple, juicy, fresh and delicious. Combine with the bright aromas and structure of our white balsamic condiment and you now have the most authentic flavor explosion of pineapple: acid, bright fruit, sweet and juicy flavors. Pair with pepper infused oils for contrast or citrus infused olive oils for a fruity vinaigrette. -
This luscious blueberry balsamic vinegar is just as amazing over garden salad as it is over fruit salad. The nose of this product is true to fruit. When paired with delicate extra virgin oil, the intense blueberry flavor will shine. Also fantastic with blue and feta cheeses. Olive Oil Pairings: Roasted Walnut Oil, Butter Olive Oil or Lemon Olive Oil. -
Italian sour cherry puree and our rich traditional style condimento base are blended together creating rich leathery flavors of deep red fruit highlighting the quality of the ripe sour cherry puree. The end result is a rich, delicate in mouth feel of red, jammy fruit with notes of plum, cherry and prune. Olive Oil Pairings: Persian Lime, Chipotle and Blood Orange olive oils. -
Herbes de Provence consists of a classic blend of thyme, savory, marjoram, rosemary and lavender representing the base for most South of France, Provencal cuisine. This infused EVOO exhibits a floral nose of dried herbs and lavender while flavor is balanced by herbaceous notes of rosemary, thyme and savory. Use this oil on poultry, in soups, seafood, omelets and grilled vegetables. The perfect oil for your version of ratatouille. SUGGESTIONS: Vinegar Pairings: Traditional 18 Year, Pink Grapefruit, Peach, Meyer Lemon, Sangiovese, Balsamico Bianco, Red Apple, Lavender, Passion Fruit, Plum Complements: Ratatouille, Roasted Chicken, Grilled Vegetables, Poached Fish, Vinaigrettes IDEAS: ● Combine with Cranberry Pear balsamic to marinate poultry and pork ● Combine with Lavender balsamic to marinate lamb ● Use to roast potatoes and vegetables or cook rice or risotto ● Great for bread dipping or drizzle on pizza ● Combine with a Seasons balsamic above for a fresh flavored salad dressing -
A nice balance of astringent and sweet, our cilantro & red onion infused olive oil has a very fresh depth of flavor. Its herbaceous piquant notes translate to a perfect olive oil for Latin, Asian and Middle Eastern dishes. We especially like using it in fish, chicken, flank or skirt steak marinades, but it is also exceptionally delicious drizzled over freshly grilled corn. Our go-to olive oil for tacos, guacamole, salsas, chili and rice. Vinegar Pairings: Honey Ginger, Honey Pepper, Coconut, Pineapple, Meyer Lemon, Passion Fruit, Mango Complements: Tacos, Southwestern Chicken, Salsa, Chili, Rice, Flank Stank, Grilled fish Suggestions: ● Combine with 18 Year to marinate grill poultry ● Combine with Jalapeño to marinate skirt steak for fajitas ● Use to roast cauliflower, broccoli, potatoes and asparagus ● Use as an ingredient in fresh guacamole, fish tacos or ceviche ● Combine with Piedmont Honey Pepper for a corn and black bean salsa
