Nutritional Information

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Dark Balsamic Vinegar

Dark Balsamic Vinegar

A wonderful blend of Flavors: Cherry, honey ginger ,fig and more! Used as a marinade for chicken or lamb with roasted peppers, or try it paired with our olive oil as a vinaigrette for a crisp salad (incorporate chick peas, cucumbers, tomato, red onion and feta cheese for a masterpiece). This is great in any Greek or southern Italian dish.

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White Balsamic Vinegar

White Balsamic Vinegar

Our light golden balsamic vinegar has the perfect balance between sweet and tart. This vinegar reduces to a deep amber with a flavor that hints of peaches and apricots. Awesome on salads or drizzle on fish before baking or broiling. Try our variety of flavors from the favorite pina-colada or mango. 

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Olive Oil

Olive Oil

Enjoy this Mediterranean olive oil imported from Tunisia, or Spain olive regions of the world. Tunisia: This versatile oil is smooth in flavor, with a rich mouthfeel and fresh taste. This is a blend of Chetoui, Arbequina and Chemlali olives. Enjoy flavors like chocolate, Italian herb or bacon!

COMING IN OCTOBER!

Spain: The Spanish Picual olive accounts for 50% of the production in Spain... about 20% of the world's production. Virgin olive oil from Picual olives have high levels of polyphenols which are known to have antioxidant effects.

Flavor notes: Contrasting fruity flavor with a peppery kick, this is a great olive oil for cooking as well as in salad dressings or as a finishing oil.

Balsamic Vinegar

You will enjoy our high-quality infused balsamic vinegars. Sourced from Modena, Italy, we have a selection that will make even the pickiest palate happy. Be sure to also check out our delicious selection of white balsamic vinegar.

 

Infusion/Flavoring Process: All of the flavorings are natural, vegan and allergen free.

Flavored extra virgin olive oils are flavored using extra virgin olive oil based flavorings.  The flavorings are basically extracts and essential oils made from plant based product, therefore are “natural.” The flavorings are added to the oil and stirred.

One question that usually comes up is about our butter flavor: Are we using actual butter? No. How is it “natural” then? Scientists figured out that a molecule called diacetyl is what gives butter it’s butter flavor. They can obtain it naturally from many other sources in nature. Sweet potatoes, for instance, have a high concentration of diacetyl. Our flavor manufacturer has a process by which they extract this substance from sweet potatoes. Hence “natural” butter flavor.

The flavorings for the balsamic vinegars are the same concept but with an alcohol base, like vanilla extract for instance. However, our chile, spicy mango and spicy orange also have chile powder in them so they will have a grainy texture and need to be shaken up as well. Our white sesame ginger balsamic has black sesame seeds in it. All of our other flavors are strictly liquid based.

There are some olive oils in the marketplace that use another method. Some people call it “fused,” or can be called “whole fruit crushed.” This process is where they throw fresh lemon, limes, oranges, basil, etc. in the hopper with the olives while they are being crushed. While this may seem more romantic, there is very little control over the resulting product.

The flavors are best when they are the freshest which is why our producer we get our product from make everything to order. We also have our supplier make our flavorings for us “to order” as well, ensuring the freshest possible flavors for you, our customer. This system of adding the fresh flavorings provides availability all year round and consistent flavor from batch to batch!