Caution Very Hot!
Country of Origin (Tunisia)
This oil has a fresh green herb taste. Basil and olive oil are two important ingredients in Mediterranean cooking. Especially flavorful on Caprice salad, breads, pasta and grilled vegetables. Pairs well with our Special Reserve Traditional 18 year old aged Balsamic Vinegar, Strawberry and Pomegranate Balsamic Vinegars.
Pairs well with our Whole Fruit Blood Orange extra virgin olive oil.
The delicious flavor of Roasted Cippolini Onions and Cilantro, this Extra Virgin Olive Oil is wonderful on sautéed vegetables, added to your favorite Salsa recipe, or drizzled on roasted meat, fish, and poultry.
It pairs well with our Traditional Balsamic Vinegar and our Cinnamon Pear Balsamic Vinegar.
The flavor of slow roasted garlic. Since garlic and olive oil are almost always used together in Mediterranean cooking you can use this olive oil in just about anything. Wonderful with pasta or potatoes, drizzle on steaks before grilling, great to dip bread.
Popular in North Africa and the Middle East, Harissa is made with smoked chili peppers, garlic, caraway coriander, cumin. Wonderful added to couscous, stews and soups. Pairs well with our Vanilla Bean Balsamic Vinegar.
With natural flavors of savory, thyme and bay leaf, wonderful when drizzled over grilled chicken, rubbed on turkey before roasting, great for bread dipping and in aioli. Pairs well with our Tangerine Balsamic Vinegar.
Gremolata is a traditional Italian herb condiment consisting of fresh lemon zest, minced garlic, Italian flat leaf parsley and a hint of mint. Try finishing your fish with this exciting flavor combination. It is also traditionally served with osso buco, veal and other slow braised dishes to add a zip of flavor.
Pairs well with Sicilian Lemon White Balsamic, Jalapeno White Balsamic, Grapefruit White Balsamic, and Traditional Style Balsamic.
Our creamy, smooth sweet extra virgin olive oil is redolent with the rich flavor of butter. Use as a butter substitute anywhere you might use butter, including popcorn, with seafood especially shrimp and crab over pasta potatoes rice or in baking and of course to dip bread.
Made exclusively at an Organic Mill in Tunisia by crushing more than 12 pounds of fresh whole ripe cayenne chilies for each gallon (7.6 pounds) of 100% organic Extra Virgin Olive Oil. The oil and fresh chilies are fused for two hours before decanting and filtering.
Enjoy a taste of the Italian country side with this delicious blend of herbs, sundried tomatoes and garlic infused olive oil. Sprinkle with grated Parmigiano Reggiano cheese, fresh ground pepper for an irresistible bread dipper. Pairs well with our Pomegranate, Tangerine and our Special Reserve Traditional 18 year old Balsamic Vinegar.
Made with fresh Bergamot citrus fruit packed at its peak and crushed with fresh, early harvest Chetoui olives using 100% mechanical cold extraction methods. This wonderfully floral fused citrus oil its absolutely spectacular when paired with seafood, particularly shellfish such as scallops and shrimp. It’s marvelous in dressing and has incredible affinity with greens such as arugula. And sautéed vegetables. Also try as a marinade for fish and poultry or in baked goods such as tea cake. Pairs well with our Pomegranate-Quince White Balsamic, Grapefruit White Balsamic and our Pomegranate Balsamic.
Tunisian Blood Oranges ripen at the exact same time as their olives, Chetoui and Chemlali variety. This oil is produced by pressing the whole blood orange together with the olives. Delicious and versatile use it on fish and seafood, chicken, poultry salads, fruit and chocolate desserts. Pairs well with our Wild Blueberry and Tangerine, and Vanilla Bean Balsamic Vinegars.
Made with fresh Ruby Red Grapefruit citrus fruit, picked at its peak and crushed with fresh, early harvest Chetoui olives using 100% mechanical cold extraction methods. Use it with poultry or seafood, as well as in dressings and marinades. Pairs well with our Black Cherry, Strawberry, Wild Blueberry Dark Balsamic and our Sicilian Lemon White Balsamic.
This oil is produced by pressing whole lemons together with olives. A light refreshing flavor of lemon perfect to sauté shrimp or scallops or drizzle on chicken and fish. Pairs well with our Vanilla Bean Balsamic Vinegar.
Made with fresh Mandarin citrus fruit picked at its peak and crushed with fresh, early harvest Chetoui olives, using 100% mechanical cold extraction methods. This fused citrus oil is redolent with the intense flavor of fresh Mandarin zest. Use it in baked goods such as tea cakes, in dressings and marinades. It is particularly delicious with poultry and pairs well with our Black Cherry Balsamic, Wild Blueberry Balsamic and Sicilian Lemon White Balsamic.
Sweet ripe Persian Limes pressed with our late harvest Tunisian Chemlali makes delicious fresh fragrant citrus flavored oil. Wonderful with fish, fowl, on salads. Pairs well with our Honey Ginger White Balsamic Vinegar.
Made with fresh wild Rosemary crushed with fresh, early harvest Chetoui olives using 100% mechanical cold extraction methods. This fused herb oil embodies the heart and soul of rosemary. It is both complex and aromatic. Use anywhere rosemary might be used. Amazing with poultry, pork and lamb. Spectacular drizzled over sautéed vegetables. Mind-blowing with roasted potatoes. Pairs well with our Sicilian Lemon White Balsamic and Pomegranate Balsamic.
Our handcrafted, roasted Walnut Oil is made in Saumur, France following the 150 yr old traditional method, slowly roasted to perfection. This oil adds a rich walnut taste to salad dressing, pasta, grilled meat, fish, baked pastries, and is a perfect for dipping bread. Pairs well with our Blackberry Ginger Balsamic Vinegar. Contains nuts may cause a severe reaction in people allergic to nuts.
Connoisseur’s olive oil. Made in Italy, in an artisan fashion, without the use of any extracts, this olive oil is smooth with an intense white truffle flavor. This is a great finishing oil for many Mediterranean dishes and makes an amazing aioli.
Wickedly delicious combination of fresh sage and earthy, savory wild mushroom especially flavorful drizzled in risotto, stuffing and aiolo. Wonderful with poultry and pork. Try drizzled over cream of mushroom soup. Pairs well with Cinnamon Pear and any of the 12 year White Balsamic Vinegars.