An 8-year-old Balsamic made from the private vineyard of the Cattani family in the hills of Modena. Aged in Oak as per the traditional balsamic process and then finished in Olivewood, which adds a distinctive earthy flavor and a light tartness to the finish. Heaven when drizzled over a little Gorgonzola Dolce or even a bit of vanilla ice cream.
A piquant oil from the Savannah-like terrain of the Perales de Valdeuza estate in Extremadura, Spain. The Alvarez de Toledo family brings 500 years of oil making knowledge to bear in this blended oil, centered around the Morisca Olive. Fresh, with notes of red fruit and almond, with a white peppery finish. A sublimely complex finishing oil.
The Acetaia Cattani estate has vinegar-making history dating back to the early 19th century, and now harvest grapes grown in their own organic vineyard. Sweet Trebbiano grape must is gently reduced over low heat to preserve the light golden color and barrel-aged for nearly 6 months. The result is a floral perfume with balanced acidity and notes of young peach. The right choice to replace your basic white vinegar in sauces and dressings, or over grilled fish.
While this vinegar is barrel-aged over the course of one year in a process that mirrors the aging process of Balsamic vinegar, this vinegar is made from organic apples. Italy's northern regions are well known as a prominent and traditional apple-growing region within Europe, so its only natural that apples eventually found their way into one of Italy's most renowned culinary products. The resulting vinegar is sweet but not cloying with a distinct baked apple aroma.
Graza's new line of Olive Oils bring a transparent approach to their back-to-basics production process. Their Andalusian producers harvest, crush, press and filter, producing a mouth wateringly fresh olive oil that is never blended. Match this quality with a quirky squeeze bottle and you have a product destined to be a kitchen staple.
Made from 100% Spanish Picual olives picked early in the season, this 'drizzle' finishing oil has a bold, slightly spicy flavor perfect for dressing salads, making savory chermoula, or dipping focaccia.
A stunning and velvety oil, Fruité Noir is one of the only in our collection not labeled “Extra Virgin,” owing to its unique fermentation process. The oil is a blend of native Provençal olives, grown and milled on the Castelas estate. Olives are hand-harvested only once fully ripe; they’re then stored airtight for 3 days to ferment. The result is a deep, rich, silky oil with notes of cocoa and cured black olive tapenade. Serve over garlic confit for a savory spread or pasta sauce.
Native Taggiasca olives are harvested from the Armato family groves in coastal Liguria and pressed on heritage stone mills. The cold extraction yields a sweet and nutty oil with a rich, dense mouthfeel. Perfect drizzled over ripe melon slices finished with sea salt for a stellar summer snack.
The Gargano family's 200-year-old groves of olive trees produce a limited run of 750 bottles each year. This heritage estate in southern Sicily yields a bright and peppery oil versatile enough to be used on everything from grilled fish to summery bites of ripe melon. Make sure to finish with a sprinkle of flaky sea salt for best results.
Graza's new line of Olive Oils brings a transparent approach to their back-to-basics production process. Their Andalusian producers harvest, crush, press and filter, producing a mouth wateringly fresh olive oil that is never blended. Match this quality with a quirky squeeze bottle and you have a product destined to be a kitchen staple.
Made from 100% Spanish Picual olives picked and pressed mid-season, this EVOO is buttery and smooth; perfect for pan-fried, herb encrusted fish or squid.
Sole owner of her recently-founded estate, Diamante d'Alessio blends her exquisite oil from three Tuscan-native varieties: Frantoio, Moraiolo and Leccino olives combine to produce this vibrantly green, pleasantly spicy oil. Expect zippy notes of dandelion greens, crushed herbs, and pink pepper.
In the 1860s, cowherd Giuseppe Pedroni used his lottery winnings to buy several farms and renovate an old benedictine monastery into a roadside tavern, where he began producing balsamic vinegar using his empty Marsala and beer barrels.
Six generations later, Giuseppe III carries on his namesake and family's legacy, hosting visitors to the tavern and making balsamic according to traditional methods. Trebbiano di Spagna and Ruggine grape varieties are pressed, cooked, fermented, and then aged in a series of barrels made of different types of wood, a process referred to as a 'battery.' This resulting vinegar is slightly syrupy, well-balanced and sweet with a distinctive earthy richness. Try it drizzled over Bea pasta, tossed into a risotto, or served simply on pieces of Parmigiano Reggiano.
An award-winning single-olive oil made with Hojiblanca olives grown on La Cultivada’s biodynamic estate in Andalucía, Spain. True to Spanish style, Cultivada’s Hojiblanca is a luscious, full-bodied, sweet oil, with notes of bell pepper and Marcona almond. A lingering, lightly peppery finish makes it an incredibly versatile option to keep in your pantry.
Situated on the land surrounding Chateau Montfrin in the Côtes du Rhône, the Moulin des Ombres (“Mill of Shadows”) produces this aromatic French oil from organic Kappa and Rosciola olives. Bright and balanced, the Moulin presents tart apple and green tomato notes, making it one of our favorite summertime oils; try it over grilled eggplant and bitter greens, or atop your favorite young goat cheese.
Montevertine Agretto VInegar is made using the Sangiovese, Colorino and Canaiolo grapes from Montevertine's fabled Tuscan Vineyard. This very limited run of Vinegar is best enjoyed drizzled over a bit of Mozzarella di Bufala or Cravero Parmigiano.
Ditch the Pageant, Join the Party: France Breton Talks Natural Wine and a New Era at the Domaine