Showing 37–42 of 70 results
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Made with Premium Extra Virgin Olive Oil, this oil contains a delicious combination of fresh, herbaceous sage with aromatic porcini mushrooms. The result is a rich, savoury experience that can be used in many applications. Try it on risotto, roasted potatoes, and with poultry. Pairs well with our Aged Sicilian Lemon White Balsamic Vinegar. Let this oil take your vegetables to a whole new level.
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Made with Certified Extra Virgin Olive Oil, our Tuscan Herb infused olive oil contains a harmonious and delicious combination of herbal flavours including oregano, rosemary, marjoram, and garlic. Use to sauté, grill, broil, roast, and bake. It brings spectacular flavour to just about anything. Try it with chicken, vegetables, potatoes, pork, pasta, rice, turkey, sauces, marinades, vinaigrettes, aioli, and bread dipping. It pairs well with Sicilian Lemon Balsamic, Pomegranate Balsamic, Traditional Balsamic, and Fig Balsamic.
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Our Rosemary Olive Oil is produced by crushing the olives and rosemary simultaneously in the same press without the use of any added essences or flavours. It is perfectly balanced: a fresh, fruity and harmonious crescendo of rosemary that begins softly and ends with an earthy aromatic kick. Perfect for any meat, roasted veggies, homemade breads, or Mediterranean inspired dishes.
This oil pairs well with the Sicilian Lemon White Balsamic and Pomegranate Dark Balsamic.
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Zesty, fragrant Persian Lime essential oil is married with Premium Extra Virgin Olive Oil in this delightful and versatile infusion. Use it almost anywhere! It can lend dramatic flavour to both sweet and savoury applications. It’s marvelous in salad dressings, marinades, drizzled over vegetables, in cakes, and aioli. We’ve also found it to be fantastic with fish and poultry. Try it paired with our Aged Honey Ginger White Balsamic, Aged Cranberry- Pear White Balsamic, or Aged Pomegranate Dark Balsamic.
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This Lemon Olive Oil is produced by crushing the olives and lemons simultaneously in the same press without the use of any added essences or flavours. It’s light, refreshing flavour is just perfect to sauté shrimp, scallops or to drizzle on chicken or fish. This versatile oil can also be used to bake sweets such as cookies, biscotti, cakes, and in granola. It’s fabulous in marinades, dressings on salads, vegetables, and more.
Pairs amazingly with Raspberry Balsamic, Fig Balsamic, and Pomegranate Balsamic.
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Traditionally used in North African and the Middle Eastern cuisine, Harissa is a fragrant warm and spicy chili pepper paste. Most harissa recipes call for a variety of roasted red and green chili peppers, garlic, coriander, caraway, saffron, mint, and olive oil. It is the perfect olive oil for lamb, chicken and fish or shellfish marinades, but it is equally delicious as a finishing oil for legumes, stews and grains.