16.9 oz. The Arbequina and Dahbia olives for this wonderful Moroccan olive oil are crushed 20 minutes after harvest, giving it a beautifully fresh flavor and one of the lowest acidity levels available (0.2° maximum ).
This product features two highly regarded and sought after French delicacies. The olive oil is produced in the hills of Vallee des Baux-de-Provence, from ripened whole olives and extracted through only mechanical means.
500 ml. The Extra Virgin Olive Oil "Mosto Oro" is produced from the finest Taggiasca olives grown exclusively in the hills of Italy's sun-drenched western Riviera Ligure, harvested by hand at their maximum ripeness and immediately cold pressed in a traditional mill.
Cherry Seed Oil is richly colored and has a flavor reminicent of almond and marzipan. It is made from slowly roasted sour cherry seeds and then cold pressed to exacting European standards to ensure the richest, sweetest flavor. Finish enticing desserts or add an unexpected flavor to your favorite dishes. You may...
Florence Fabricant of the New York Times sites the wonderful Tomato Seed Oil that we have been using to enhance lots of dishes. As she says: "Brush rich tomato-seed oil on summer’s ripest to enhance that fresh-from-the-vine flavor." Or as she so wisely suggests, add a dash to burrata instead of olive oil.
250 ml. “Three Medals” Giusti balsamic vinegar is extraordinarily dense with a pleasantly sweet aftertaste. This heritage recipe of Riccardo Giusti, ages for 10 years in the antique barrels of the Giusti family, rendering a round, full bodied balsamic.