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Our finest balsamic vinegar from Modena, Italy. Produced in the traditional Modena style and aged at least 18 years in Oak barrels.
Tip: Very diverse; thick and potent enough to be dripped onto a dish as a condiment and also balanced enough so it will pair well with one of our olive oils in a salad dressing. The acidity of our Traditional Balsamic vinegar makes it pair extremely well with our sweeter oils and with sweet foods, such as fresh fruit or even ice cream.
Apricot White Balsamic is juicy, fragrant, sweet, slightly tart and simply delicious. It is made with White Trebbiano Grape Must and undergoes the cooking and barrel ageing process of Balsamic Vinegar of Modena but is not caramelized therefore it retains its white color. The result is crisp vinegar with a touch of sweetness reminiscent of handcrafted vinegars.
Tip: It makes a fantastic dressing, vinaigrette, glaze or reduction for fruit salad, chicken or grilling. It pairs perfectly with our Roasted Almond Oil, Roasted Walnut Oil or Lemon Extra Virgin Olive Oil.
The initial flavor of this precious olive oil is buttery and a bit sweet, reminiscent of melon and apples. The aftertaste is warm and grassy. The color of the olive oil itself varies from emerald green to golden yellow, which mostly depends on the moment of harvesting.
This delicate Arbosana is sweet and fruity with a creamy mouth feel. Flavor notes include green almond and banana. More bitter than pungent, this mild oil is very balanced.
This is limited edition artisan produced Arbosana EVOO. It has a nutty and fruity forward flavor with notes of green tomato and almond. Similar in many respects to Arbequina, it is more robust and has higher polyphenol levels and a touch more pepper in the finish.
Tip: This exceptional EVOO serves as an excellent all-purpose oil, it will excel as finishing oil drizzled over a wide variety of foods. Try it over tomato-based salads, gazpacho and other cold soups and grilled mild to medium fish and shellfish like halibut, swordfish, shrimp and scallops.
This oil has a beautiful, fresh, green herb taste. Basil and olive oil are two important ingredients in Mediterranean cooking and it was obvious to us that the two fused would be wonderful! This delicious oil has the sweet flavor of fresh basil with a mild buttery olive oil in the background.
Tip: Drizzling onto your favorite pasta dishes will add a wonderful flavor component and enhance the taste of your sauces. To make a quick and easy Italian dressing, pair it with Oregano White Balsamic. This is also a fine combination when poured over fresh ripe tomatoes.
This dark, syrupy, sweet, yet lightly acidic vinegar is the culmination of a centuries old Italian aging process. Natural black cherry juice is combined with aged balsamic in order to produce a sweet, fragrant and very rich vinegar.
Tip: Ideal for enhancing salads, tomatoes and fresh mozzarella cheese. Or use a few drops to finish roasted poultry, steaks and game, or to create the perfect reduction glaze for delicately flavored fish dishes. After dinner, drizzle it over your favorite fruit, cheese, or ice cream.
This fruity vinegar has a very traditional flare, similar to a traditional balsamic vinegar with a lighter sweeter flavor. Sweet, fruity currant flavor with a hint of licorice finish.
Tip: The sweet berry flavor of this balsamic is delicious on fruits, makes a great topping on Ice Cream and Gelato. This balsamic is also wonderful on mixed greens with walnuts, feta, orange wedges and red onion.
Cask-aged to perfection, this classic balsamic is heightened with vine-ripened blackberries and exotic ginger for subtle sweetness. Its sweet yet subtle character makes it rich & versatile.
Tip: Good with fruits, salads and marinades. Asian dimension makes this vinegar perfect for stir frying and reduction sauces. Delightful as a glaze on barbecued chicken or pork tenderloin in a saucepan with a splash of wine for a rich finishing sauce to accompany the dish.
Luckily for us, Tunisian Blood Oranges ripen at the exact time as their olives (Chetoui and Chemlali variety). We have them pressed together to obtain this beautiful citrus olive oil. Blood Orange is one of our most popular since it is so versatile.
Tip: Shrimp, scallops, salmon, and chicken taste heavenly when rubbed with Blood Orange Oil, garlic and crushed peppercorns. Paired with Tangerine Balsamic Vinegar, it is the Olive Crush's #1 salad and marinade combination. Salads made with Blood Orange will take on a sweet citrus flavor that is sure to please.
Bred by early California missionaries, this first cold pressed Manzanillo is a limited production. This sweet and buttery late harvest mission oil comes to us from an award winning artisan producer in California. Mission is California’s most popular olive, producing light tasting oil known for delivering a mere hint of fruit and no spiciness.
Tip: This easy to use oil will fit in almost anywhere and will be perfect with all of our balsamic or regular vinegars. If you are using dipping spices, this EVOO will let the flavors of your special blend stand out. Use Mission EVOO any time you want a light flavor. It can be used in baking as a substitute for butter or canola oil and can easily be used on toast with jams, tapenades and all bread toppers.
Castile Olive Oil is primarily a blend of Arbequina, Picudo and Hojiblanco olive oils. This classic combination is appreciated for its unique balance and well-rounded flavor. Castile is a general purpose oil that will serve you well everywhere in the kitchen.
Showing 1–12 of 60 results