Oils


   
Basil Extra-Virgin Olive Oil

Our Basil oil has beautiful fresh, green herb taste. Basil and olive oil are two of the key ingredients that form the whole basis of Mediterranean cuisine -- it just made sense that we should blend the two together for a wonderful, sunny, summery oil. 		  
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Black Truffle Oil

Our late fall/early winter truffle oil is made using the "tea" method, which steeps rich black truffles for extended periods of time in olive oil. This closely-guarded, proprietary process yields our heady, complex black truffle oil. Wonderfully earthy, Black Truffle Oil is heaven when used in risotto, pasta, or egg dishes or when drizzled over fresh mozzarella pizza or macaroni and cheese. 		  
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Blood Orange Olive Oil

The tough-skinned blood orange is smaller than the average orange, with deep crimson flesh the color of a ruby-red grapefruit. Blood oranges have a unique flavor profile compared to other oranges, being distinctly raspberry-like in addition to the usual citrus notes. 		  
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Butter Extra-Virgin Olive Oil

This creamy, smooth, sweet extra virgin olive oil is redolent with the rich flavor of butter. Use Natural Butter Extra Virgin Olive Oil as a vegetarian butter substitute wherever you might use melted butter: over hot popcorn; for dipping crab, shrimp or other seafood; on "buttered noodles;" with mashed potatoes; in baked good recipes; with pancakes, waffles and French toast. 		  
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Chipotle Extra-Virgin Olive Oil

The smoky flavor of our Chipotle Chili Infused Extra Virgin Olive Oil is great for marinating steaks and brushing on grilled chicken or seafood. Chipotle Olive Oil has just the right amount of heat! 		  
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Eureka Lemon Extra-Virgin Olive Oil

Our tart citrusy Eureka Lemon Extra Virgin Olive Oil is just perfect to saute shrimps or scallops, or to drizzle on chicken or fish. Heat Eureka Lemon Extra Virgin Olive Oil to dip crab, lobster or shrimp instead of butter. Try Eureka Lemon Extra Virgin Olive Oil to marinate baked asparagus, or use instead of butter in a boxed lemon pound cake recipe. 		  
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Frantoio Extra-Virgin Olive Oil, Organic
Intense, peppery, and green, Frantoio olive oil will surprise you with its bold intensity. You may even cough a time or two as the [super high] polyphenols make their way to the back of your throat. Our organic Frantoio olive oil contains notes of grass, herbs, and pepper, with a moderate amount of bitterness on the finish. In short, it's intense and DELICIOUS.

   
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Garlic Extra-Virgin Olive Oil

Our Garlic Olive Oil actually gives off the flavor of slow-roasted garlic. Its aroma is intoxicating, and the taste is out of this world. A small amount of garlic olive oil will 'lift' dishes of meat, fish and vegetables. Use our robust Garlic Olive Oil liberally in soups, salad dressings, pates, terrines, salamis and smoked spiced sausages. Pasta dishes often call for sauces flavored with garlic; try a little of our Garlic Olive Oil to create an easy, full-flavored sauce! 		  
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Harissa Olive Oil

Harissa is a spicy, chili-based condiment widely used in Moroccan, Algerian and Tunisian cooking. Harissa is a ground paste made from smoked chilies, garlic, caraway, coriander and cumin -- a combination which calls up the smells of exotic spices and tropical fruits for sale in the open air bazaars of Casablanca and old Tripoli. We infuse our delicious olive oil with harissa for 12 hours or more, letting the vibrant spicy flavors develop. 		  
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Hojiblanca Extra-Virgin Olive Oil
Hojiblanca (literally translated, "white leaf") olive oil is a fruity, smooth and medium intensity olive oil, with slight bitterness in the middle and big pepper on the back. Green Tomato and tomato leaf flavor notes. The vegetable flavors, smoothness, pleasant aftertaste, and its lower level of saturated fat, make Hojiblanca a much-prized variety of olive oil.

   
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Koroneiki Extra-Virgin Olive Oil
A great finishing or salad oil with a fresh flavor and aroma, Koroneiki olive oil has very high polyphenol levels, and high monounsaturated fat levels. A wonderful choice for recipes containing oregano, lemon, chicken, or lamb, Koroneiki olive oil has a good shelf life.

  
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Persian Lime Extra-Virgin Olive Oil

Ripe Persian Limes and our late-harvest Tunisian Chemlali olives make for an unbelievably fresh, fragrant citrus-flavored oil. Persian Lime oil is wonderfully sweet, but its flavors do not overwhelm other ingredients. 		  
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Picual Extra-Virgin Olive Oil
The Picual olive is the most popular variety in the world! Picual olive oil boasts intense, bold tomato leaf and herbs on the nose with an early harvest finish. Flavors of fresh cut alfalfa, endive and dandelions. Picual olive oil has a strong but sweet flavor. What's more, it has a high polyphenol count [600], and is the richest olive oil in oleic acid and Vitamin E.

  
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Roasted French Walnut Oil

Our handcrafted, Roasted Walnut Oil is made in Saumur, France, strictly following 150 year-old traditional methods. Made from English Walnuts which are slowly roasted to perfection, expeller-pressed and lightly filtered, this Roasted Walnut Oil is flavorful and an excellent source of Omega 3 and natural anti-oxidants. 		  
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Roasted Onion & Cilantro Olive Oil

Made with the perfectly blended flavors of Roasted Cippolini onions and Cilantro, our cleverly-named Cilantro and Roasted Onion Olive Oil will delight your taste buds and enliven your cooking.
  
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Roasted Sesame Oil

Roasted Sesame Oil is [duh] made from toasted sesame seeds, and is darker than cold-pressed sesame oil. Roasted sesame oil has a lower smoke point, and is recommended for use at lower [not deep-frying] temperatures. Roasted sesame oil is well suited to stir-frying meats and vegetables, and for sautes and omelets. East Asian cuisines often call for sesame oil for seasonings, dips and dressings. 		  
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Sweet Barnea Olive Oil

Barnea olive oil features a very light, fresh, buttery taste, with a small hint of sunflower seeds, followed with a mild pepper finish. Barnea has such a nice, light flavor, it is an ideal olive oil choice for situations where you want to showcase the flavors of other ingredients. Barnea olive oil in your salad dressings and vinaigrettes will allow your balsamic vinegars to strut their stuff. 		  
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Tuscan Herb Extra-Virgin Olive Oil

Our Tuscan Herb olive oil captures the flavor - and the philosophy - of Tuscan cooking. A delicious blend of Italian herbs, sundried tomatoes and garlic infused olive oil, Tuscan Herb is what I think the Italian countryside tastes like. 		  
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White Truffle Oil

Truffles are rare, extraordinarily delicious fungi. The 18th-century French gastronome Brillat-Savarin called these truffles "the diamond of the kitchen." Truffles are held in high esteem in French, Spanish, northern Italian and Greek cooking. 		  
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Wild Mushroom and Sage Olive Oil

Our Wild Mushroom and Sage Olive Oil pairs the green herbaceous taste of sage with the earthy, savory taste of wild mushrooms. It reminds us of the wonderful full flavors of the slow-cooked dinners that warm our cold bones those first cold nights of autumn, redolent with mushrooms and herbs gathered in before the first frost. 		  
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