Oils


  
Arbequina Extra-Virgin Olive Oil

Arbequina extra virgin olive oil has a high fruitiness, balanced pungency, and a very pleasing clean taste. With a buttery, slightly nutty flavor and a mild peppercorn finish, Arbequina oil is an indulgent treat.

GoodEats: Pestos, vinaigrettes, bread dips, and seafood.
Perfect Pairs: Virtually every balsamic and wine vinegar
  
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Arbosana Extra-Virgin Olive Oil
Arbosana Olive Oil is sweet, fruity, fresh, and buttery, with balanced bitter and peppery tones. Think of the heavenly pairing of asparagus and butter, with a creamy, smooth finish, and you have our Arbosana olive oil. This oil makes a fantastic dip for breads, and is hearty enough to stand in place of butter.



Good Eats Excellent as a butter substitute, a fantastic dipper for bread, and in vinaigrettes, salad dressing, and aiolis.
  
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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.

Good Eats: Combine with almost any fruit-flavored balsamics in vinaigrettes, brush over roasted cauliflower, or add a bit into mayonnaise and marinades.
Perfect Pairs: Raspberry, Black Cherry, Strawberry, Black Currant, Pomegranate, Dark Chocolate, Tangerine and Vanilla Balsamics
  
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Butter Olive Oil

This creamy, smooth, sweet oil is redolent with the rich flavor of butter. Use Natural Butter 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. So good, you won't believe it's not butter! Lactose-free!

Good Eats: Use as a butter substitute wherever a recipe calls for melted butter, including potatoes, lobster, crab, baking, rice, or just dip your bread in it. Unbelievably good on Popcorn!
  
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Butternut Squash Seed Oil

Our Butternut Squash Seed Oil is made with butternut squash seeds that are roasted, pressed, filtered and bottled, this versatile oil is a great addition to all kinds of dishes, from popcorn to soup, from grilled meats and fish to roasted vegetables and polenta. Golden and nutty, with a buttery cashew-peanut taste, Butternut Squash Seed Oil is high in healthy mono- and polyunsaturated fats

Good Eats: Sauteing, grilling, or roasting vegetables and meats, or as a flavoring oil on prepared dishes. Smoke point of 425 F.
Perfect Pairs: Traditional, Raspberry, or Jalapeno Balsamic
  
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Cayenne Chili Olive Oil
Unlike Iowa winters, this oil is very hot! Our Red Cayenne Chili Olive Oil is created exclusively at an organic mill in Tunisia by crushing 12 pounds of fresh cayenne chilies for each gallon of Olive Oil. The oil and fresh chilies are fused for two hours before decanting and filtering.

Good Eats: Great on pizza, firey rubs, stir fry, or a pice latine dish. Perfect Pairs: Traditional, Black Cherry and Dark Chocolate
  
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Chipotle Olive Oil

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

Good Eats: Marinate steaks and chops, brush over grilled chicken and seafood. Drizzle over vegetables and pizza, finish soups, pasta and grains.
Perfect Pairs: Cinnamon-Pear, Dark Chocolate, Honey Ginger, and Red Apple Balsamics
  
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Eureka Lemon Olive Oil

Our tart citrusy Eureka Lemon Olive Oil is just perfect to saute shrimps or scallops, or to drizzle on chicken or fish. Heat Eureka Lemon Olive Oil to dip crab, lobster or shrimp instead of butter. Try Eureka Lemon Olive Oil to marinate baked asparagus, or use instead of butter in a boxed lemon pound cake recipe.

Good Eats: Saute Shrimp or scallops, drizzle over fish and chicken. Toss and saute almost any green vegetable. Wonderful in almost any vinaigrette.
Perfect Pairs: Grapefruit, Honey-Ginger, White and Red Apple Balsamic
  
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Frantoio Extra-Virgin Olive Oil
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 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.

Good Eats: Wonderful paired with tomatoes and mild, nutty cheese.
Perfect Pairs: Fig, Traditional, Peach, and Black Currant Balsamic
  
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Garlic 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!


Good Eats: Mix in with pasta, mashed potatoes or couscous. Drizzle over steaks or vegetables before grilling, delicious as a dipping oil for your favorite bread.
Perfect Pairs: Traditional, White, Jalapeno, Oregano, and Fig Balsamics
  
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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.

Good Eats: Drizzle over salads, breads, and grilled meats
Perfect Pairs: Traditional, Fig, Pomegranate, and Red Apple Balsamic
  
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Leccino Extra-Virgin Olive Oil

Leccino olive oil has a slight fruitiness, barely bitter and pungent, somehow sweet and light in color. Leccino olives, along with the Frantoio cultivar, are associated with the Tuscan region of Italy. A mild oil, Leccino olive oil combines a wonderful balance and complexity. Features grassy tones, almonds and a smooth after taste of tropical fruits.

Good Eats: Particularly suitable for salads, sauces, and bruschetta.
Perfect Pairs: Cinnamon-Pear, Strawberry, and Fig Balsamic Vinegars
  
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Persian Lime 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.

Good Eats: Brush over shellfish before grilling, make a spice paste for poultry, or in vinaigrettes with any summer salad.
Perfect Pairs: Honey-Ginger, Traditional, Blackberry-Ginger, Cinnamon-Pear and Jalapeno Balsamic
  
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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 antioxidants.

Good Eats: Enhances any fruit or nut salad, drizzle over honey and cheese. Perfect Pairs: Dark Chocolate, Vanilla, Traditional, Cinnamon-Pear, Red Apple and Pineapple Balsamics
  
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Roasted Pumpkin Seed Oil
Our Roasted Pumpkin Seed Oil is made by pressing roasted, hulled pumpkin seeds or "pepitas." It has an intense nutty taste and is rich in polyunsaturated fatty acids, and its relatively low smoke point makes it well-suited for use as a finishing oil, or in recipes that cook over very low heat.

Good Eats: Grilled vegetables, roasted fish, or sauteed leafy greens. Try on pasta or squash soup for a rich, distinctive alternative to olive oil. Smoke Point of 250 F. Perfect Pairs: Traditional, Raspberry, or Jalapeno Balsamic
  
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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.

Good Eats: Chicken, pork and vegetable stir fries. Sear and roast salmon. Grilled shrimp and scallops. Use as a salad dressing for citrus salads.
Perfect Pairs: Pineapple, Tangerine and Blackberry-Ginger Balsamic
  
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Tuscan Herb 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.

Good Eats: Best bread dipper ever! Toss iwth pasta, grilled/roasted potatoes, scramble eggs with it, or brush over grilled poultry and pork. Endless uses!
Perfect Pairs: Traditional Balsamic, Red and Champagne Wine Vinegars
  
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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.

Good Eats: Add to risotto and stuffing. Drizzle as a finish over harvest soups. Try brushed on roasted and grilled poultry and pork roasts.
Perfect Pairs: Oregano Balsamic, Fig and Traditional Balsamic
  
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Wild Rosemary Infused Olive Oil
When used in our cooking rosemary leaves have a bitter, astringent taste and are highly aromatic, which complements a wide variety of foods. The savory, almost minty quality of rosemary makes it ideal for pork and chicken, lamb, potatoes and root vegetables.

This same earthy, floral, herbal quality is unmistakable in our Wild Rosemary-Infused Olive Oil. We crushed fresh mountain rosemary with green olives to create this beautiful olive oil.

Good Eats: Great on Chicken and Pork, saute green beans, and grilled/roasted potatoes. An excellent dipping oil for bread. Use in risottos for herbal undertones.
Perfect Pairs: Apricot, Sicilian Lemon, or Traditional Balsamic, Sherry, or Red-Wine Vinegars
  
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