Acidity: 0.2 | Crop: December 2014 | Polyphenol: 263
Some oils are made from single fruit, while other, more complex oils are made from several types of olives. We've selected three varieties; Arbequina, Picual, and Hojiblanca,...
Acidity: 0.3 | Crop: Fall 2014 | Polyphenol: 300
A wonderful complex extra virgin olive oil with a very fresh, fruity beginning followed by the perfect amount of a pungent/peppery finish. Medium to robust flavor and aroma.
Acidity: 0.3 | Crop: December 2014 | Polyphenol: 248
Intense fruity flavor with a bold peppery kick and fresh herbal notes.
Acidity: 0.3 | Crop: November 2014 | Polyphenol: 675
Varietal: Frantoio, Leccino, Ogliarola and Rotondella Country of Origin: Italy Umbrian Region
The Umbrian region is just east of Tuscany, north of Rome and west of the Marches, nestled in the center of Italy. This landlocked small region is also host to Italy’s largest lake, Traimeno. Medieval in character, this beautiful land has rolling hills dotted with castles, fortresses and watch towers. Many monasteries were founded by a host of local saints. The valleys are laced with countless gleaming rivers.
Olives are as natural here as the people that inhabit the region. The olives are collected by the hand-picked, shaker style and harvest takes place in November. The color is golden with a light green cast.
The taste is sweet with a bitter and soft pungent sensation with a herbaceous aroma. Very Rich in Polyphenols and “Oleuropeine”.
Acidity: 0.2 | Crop: November 2014 | Polyphenol: 225
Extra Virgin Olive Oil - Hojiblanca
Spain is synonymous with olive trees. Reliable references to cultivars date from the 15th century, and those cultivar names are the same as those used today in the same areas. The Spanish Hojiblanca is a hardy olive that ripens late in the harvest season. Rich in vegetable notes with a hint of artichokes, aroma is fresh and lively. A long finish on the palate with a slight peppery finish. The flavor works well with citrus and fresh melons. For an appetizer that everyone will remember, pair a fresh mozarella with Italian style deli meats by hand rolling them together, then garnish with Hojiblanca Extra Virgin Olive oil. Hopefully there will be some left for your guest!
Acidity: 0.4 | Crop: November 2014 | Polyphenol: 135
Koroneiki oils are noted for their fruitiness and their stability, which means that they keep their flavor and freshness a longtime. The Greeks themselves consume more olive oil than any other nation and with this olive oil, you can taste why.
Traditionally known as a style of cooking rather than a flavor combination, the culinary community has embraced the aromatic spices and exotic cuisine that Tandoori creates. Not to worry if you don’t have a Tandoor oven in your kitchen. You can still create these sought after meals with this oil. The cooking style originated in Northern India, Pakistan and Afghanistan. Great for meats (especially lamb and chicken), rice dishes, for dipping naan or roti, on vegetable curry and in hearty soups. Like spicy with a little heat? Tandoori Flavored extra virgin olive oil hits the mark on both.
You’ll go “plum crazy” when you try this decadent balsamic vinegar. Sure to enhance and support any other ingredients it is added to. Sweet and delicious, the perfect condiment for pork roast or chops, lamb dishes, quinoa, over grilled carrots, and sweet & sour sauces. The ultimate topper for french toast, pancakes, waffles, baked apples or sorbet. Try it and be inspired!
Smooth, creamy and rich flavor of Crème Brule pairs perfectly with the balsamic vinegar transforming it to a new and exciting flavor. Incredibly versatile, drizzle over grilled meats, poultry, polenta, and salads. Fabulous as a dessert sauce over cheesecake, ice cream, pound cake, cheese plates or fresh fruit.
The Artichoke is one of the most popular winter month edible flower buds of the Mediterranean.
We’ve combined that with the wonderful and essential Garlic to bring a superstar to our line-up. You’ll be hard pressed to find a savory recipe that isn’t improved by little of this olive oil. Sure to be a quick and easy favorite for pasta dishes (especially lemon pasta!), drizzled over roasted vegetables, puddled in mashed potatoes, top off risotto just before serving, add to humus or grab a good loaf of bread and start dipping.