Lavender

Floral, sweet and slightly herbaceous, our Lavender Balsamic captures the essence of this ancient flower. Pair with chicken, use in vinaigrettes, over ice cream and with fresh fruits and berries.

This balsamic is progressively aged in wood barrels according to the Solera Method. It is certified to come from Modena, Italy.

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Lemon – Whole Fruit

Our Eureka Lemon olive oil is produced by pressing whole, fresh lemons together with late harvest olives at the time of crush. Its light, refreshing flavor is just perfect to sauté shrimp or scallops, or to drizzle on chicken or fish. Citrus oil is great on salads, in marinades and for baking.

Pairs amazingly with the dark Blueberry, dark Raspberry or white Jalapeno balsamic condimentos.

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Lemongrass-Mint

Our Thai Lemongrass-Mint White Balsamic Condimento is tart, crisp, clean and absolutely delicious. The natural flavors of Thai lemongrass and mint cooperate beautifully and make a dazzling base for marinades & dressings.

Notes: For a taste explosion, add diced fresh, hot Thai chilies and cilantro. Use this Asian-inspired marinade to dress your seafood salad, noodles or use for a dipping sauce. Try mixed with rum for an out-of-this-world mojito. Pairs great with our Basil, Lime or Cilantro & Roasted Onion olive oils.

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Mango

The Alfoos mango cultivar is considered by many to be one of the best in terms of sweetness, richness and flavor.  Our Alfoos Mango White Balsamic Condimento pairs exquisitely with our Persian Lime Olive oil. Also fantastic with shrimp, scallops, salad and in salsas for a tropical, sweet-tart twist!

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Melgarejo Hojiblanca

Extra Virgin Olive Oil – I00579

Robust Intensity

FIRST PRIZE Mario Solinas Quality Award with intense fruitiness, taste of green leaf, aromatic herms, artichoke, green tomato and green banana. Very complex and harmonious.

Polyphenols: 439ppm*
Peroxide: 4.5*
Oleic Acid: 77.4*
FFA: 0.20*
DAGs: 97.9*
PPP: <1.0*

Organoleptic Taste Panel Assessment:
Fruitiness: 6.0 Bitterness: 4.0 Pungency: 5.5

Crush Date: NOVEMBER 2017

Country of Origin: SPAIN

*As measured at time of crush

 

 

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MELGAREJO PICUAL

Extra Virgin Olive Oil – I00102

Medium Intensity

This complex Spanish oil comes from one of the most decorated producers in the world! Dominant herbaceous, green notes include green herb, tomato leaf and fresh cut grass. Slightly floral and has an incredibly powerful aroma.

Polyphenols: 261ppm*
Peroxide: 6.2*
Oleic Acid: 75.9*
FFA: 0.10*
DAGs: 98.4*
PPP: <1.8*

Organoleptic Taste Panel Assessment:
Fruitiness: 6.0 Bitterness: 4.0 Pungency: 3.5

Crush Date: NOVEMBER 2017

Country of Origin: SPAIN

*As measured at time of crush

 

 

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NOCELLARA

Extra Virgin Olive Oil – I00895

Robust Intensity –

A coveted variety to Sicily! This Nocellara has a lovely, distinct fruity aroma and floral hints. Pungent and spicy with slight, fleeting bitterness with middle notes of creamy green almond and artichoke. A perfect choice for those that crave a little bite and fruitiness in one.

Polyphenols: 341ppm*
Peroxide: 7.7*
Oleic Acid: 73.7*
FFA: 0.10*
DAGs: 96.9*
PPP: <1.0*

Organoleptic Taste Panel Assessment:
Fruitiness: 4.3 Bitterness: 3.0 Pungency: 4,0

Crush Date: NOVEMBER 2017
Country of Origin: ITALY

*As measured at time of crush

 

 

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Olive Wood Smoked

Savory notes of smoky olive wood are infused with the highest quality, fresh extra virgin olive oil to make our Olive Wood Smoked. The flavor of olive wood smoke is close to that of oak wood smoke. 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 meat, with vegetables, and even pasta. Pairs well with Sicilian Lemon, Pomegranate, and Neapolitan Herb.

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Oregano

This is a sharp white balsamic vinegar, infused with the exquisite flavor of oregano to produce a classic Mediterranean flavor. It’s a perfect complement to a wide variety of oils, and will create superb vinaigrettes.

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Organic Red Wine Vinegar

With an acidity of 6%. Our Organic Red Wine Vinegar is blended from the finest Italian red wines, Lambrusco and Trebbiano, both of which are made from the  highest quality grape varieties grown in Italy.  It’s then aged slowly for more than ten years in white Italian oak barrels, without added sulfites, producing a full-bodied vinegar with exceptional flavor.  The wine is converted to vinegar using a slow, natural fermentation.  The finished product is a premium, natural, barrel aged vinegar with a robust flavor.

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