Olive Oil & Vinegar

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.

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 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.

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.

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. 

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.

 

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.

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.

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.

 

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.

Master botanist Pasquale Marino discovered a small grove of nearly-extinct  Biancolilla Centinara olives on the Bona Fortuna farm in Sicily, and set about reviving them. The result is an oil with a delicate nose of wild herbs and a robust green body, reminiscent of tomato leaf and grilled artichoke. Perfectly suited to finish richer dishes — think mushroom pasta or polenta and braised short rib — or mixed with a bit of pepperoncini honey for dipping.