Chipotle

The smoky flavor of this chili-infused oil is great for marinating steaks and brushing on grilled chicken or seafood. Drizzle over vegetables or pizza for a spicy meal. An excellent dipping oil for artisan breads, finishing oil for soups, pasta or grain dishes, and a wonderful base for dressings and marinades. Try pairing with our Blood Orange Extra Virgin Olive Oil!

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CHIQUITITA

Extra Virgin Olive Oil
Mild Intensity

Originating only very recently in Spain in 1991, this new cultivar is a cross between the iconic Spanish Picual and Arbequina varieties.  Our example is sweet and delicate and hails from Portugal.  Displays pleasant notes of green almond and olive. Rare!

Polyphenols: 179*
Peroxide: 3.9*
Oleic Acid:  70.7*
FFA: 0.1*
DAGs: 95.7*
PPP: 1.6*

Crush Date: NOVEMBER 2016

Country of Origin: PORTUGAL

Fruitiness: 4.0  Bitterness: 3.3  Pungency: 3.5

*As measured at the time of crush

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Cilantro & Roasted Onion

Made with the perfectly blended flavors of roasted, sweet Cippolini onions and cilantro. Wonderful with sautéed vegetables, great as a marinade for meat fish and poultry. Pairs well with our Honey Ginger White Balsamic Vinegar Condimento.

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Cinnamon Pear

This delightful vinegar is spicy and warm, perfect drizzled over fresh fruit or as a dessert topping. Notes: It has the unique taste of d’anjou pear, and is matches well with many of our sweeter, fruity oils for a delicious marinade or salad dressing.

Our naturally flavored balsamic condimento is aged in the traditional Solera Method and PGI certified to come from Modena, Italy.

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COBRANCOSA

Extra Virgin Olive Oil
Robust Intensity

Historically one of our most popular Northern Hemisphere EVOO’s, the Portugese Cobrancosa is very complex. Layered with creamy flavors and savory notes of nettle and green herb, this unique variety has developed a loyal following.

FFA 0.2*
Peroxide 7.4*
Oleic Acid 72.8*
Polyphenols 399 ppm*
DAGs: 96.9*
PPP: <1.0*

*Crush Date: November 2016
*As measured at the time of crush

Country of origin: Portugal

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Coconut

Our Coconut White Balsamic is wonderfully sweet, pleasingly tart, and redolent with the clean, natural flavor of coconut. It makes a fantastic dressing or marinade and is divine paired with our Persian Lime or Onion & Cilantro olive oils, or with our Toasted Sesame Oil.

This balsamic is progressively aged in wood barrels according to the Solera Method. It is PGI (Protected Geographic Indication) certified to come from Modena, Italy.

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Coffee BBQ Rub

Ingredients: Garlic, Sea Salt, Demarara Sugar, Oaxacan Coffee Granules, Chiles, Pepper, Paprika, mustard, spices, coffee oil, tomato powder.

Uses:
Use on steaks, ribs, pork, poultry, game, salmon and roasts. 1.7 — 2.8 wt oz

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Cranberry Pear

This White Balsamic is clean, crisp and very 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 or vegetable salads, as a marinade, a glaze for poultry, with gelatin for a delicious fruit aspic or even in a mixed drink!

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Dark Chocolate

This dark chocolate Balsamic Vinegar is rich, thick and resounds with the complexity of three different chocolates responsible for the depth of its flavor.  Drizzle over vanilla gelato, mix with fresh berries or add zing to your chicken mole sauce.

Our naturally flavored balsamic condimento is aged in the traditional Solera Method comes from Modena, Italy.

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Dill

Highly aromatic and vibrant, our savory Wild Fernleaf Dill Infused Olive Oil is a must-have Mediterranean staple. We recommend using it in dressings, marinades, salads, drizzled over spinach, fish, green beans, poultry, meat, in soups, egg dishes, sauces or olive oil based mayonnaise, roasted potatoes & vegetables, potato salad, braised white beans, or for baking herb breads and rolls. It pairs beautifully with the Sicilian Lemon, Oregano, Traditional, Pomegranate Balsamics and Champagne Vinegar.  It’s a workhorse!

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