Oils


   
Basil 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.

Good Eats: Dress pasta, saute green beans, and grilled/roasted potatoes. An excellent dipping oil for bread. Use in risottos for herbal undertones.
Perfect Pairs: Cinnamon-Pear, White and Traditional Balsamics, Sherry, and Red-Wine Vinegars. 		  
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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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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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Galega Extra-Virgin Olive Oil
Galega olives have a sweet, delicate, fruity flavor, in contrast to the green, rich and “fleshy” Manzanilla olives from Spain, or the darker “meaty” taste of Greek Kalamata olives.
Harvested early in the season, delicate and creamy Galega olive oil has notes of apple peel, strawberry, and almond. It is lightly pungent, of mild-to-medium intensity, with a nice level of bitterness and a slight peppery finish. Galega olive oil has a low FFA*, and very low acidity, with a high smoke point.

Good Eats: Bread dipper, salad dressing, baking, general cooking.

Perfect Pairs: Virtually every balsamic and wine vinegar
   
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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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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.

Good Eats: Brush over grilled or roasted meats. Drizzle into stews, eggs, pasta and couscous for a finish with a little kick. Our favorite EVOO hummus! Perfect Pairs: Dark Chocolate, Traditional, Cinnamon-Pear, Pineapple, Tangerine, or Peach Balsamic 		  
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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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Manzanillo Extra-Virgin Olive Oil

The Manzanillo, the most common variety of Spanish olive, is native to Seville, in southern Spain. Today the Manzanillo is grown throughout the world, and is one of the more popular California olives. Manzanillo olive oils are renowned for their distinctive fruity olive flavor -- the essence of the olive captured in a bottle.

Good Eats: Pairs wonderfully with tomatoes, feta, and spicy greens. Great for bread dipping and as a finishing oil over grilled fish and grilled vegetables.
Perfect Pairs: Traditional, Jalapeno, Grapefruit, and Oregano Balsamics 		  
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Milanese Gremolata Infused Olive Oil
A quintessential, and contrasting, flavor of Milanese cooking is liberal application of Gremolata, a traditional Italian herb condiment of fresh lemon zest, garlic, flat-leaf parsley, and mint, crushed with a mortar and pestle to release the light and aromatic flavors.

Good Eats: winter soups, or toss a spoonful with simple rice or pasta for an easy side dish. Adds a fresh taste to all sorts of Italian recipes, and is our new favorite dipping oil for fresh bread.
Perfect pairs: with the Sicilian Lemon, Honey Ginger, Traditional, and Tangerine 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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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.

Good Eats: Ideal for sauce making and sauteing. Wonderful as a finishing oil over meats, vegetables, and salad dressings. Strong enough for bread dipping, too.
Perfect Pairs: Traditional, Blackberry-Ginger, Jalapeno, Pineapple, and Grapefruit 		  
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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 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.


Good Eats: Great with anything grilled, especially vegetables, chicken, or pork. An excellent oil for sauteing, dipping or even using as a lite salad dressing.
Perfect Pairs: Honey-Ginger White Balsamic and Pineapple White 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 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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