Oils


  
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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Baklouti Green Chili Olive Oil
The Baklouti chile is from the African Barbary Coast country of Tunisia. Our Tunisian Baklouti Chilli Olive Oil is an intensely aromatic and spicy oil that is great for roasts, grains, and savory sauces, and North African tagines and couscous.

Good Eats: Great in Mexican and North African dishes
Perfect Pairs: Blackberry Ginger, Mango, or Lemon Balsamic
  
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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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Chiquitita Extra Virgin Olive Oil
The Chiquitita olive is a recent Spanish cultivar, a cross between the Picual and Arbequina olive that dates back to 1991.

Mild, with a buttery flavor like its Arbequina olive ancestor, Chiquitita Extra Virgin Olive Oil has a light mouthfeel and a nose that is almost banana-like. Like its Picual parent, Chiquitita olive oil holds its own in baking, grilling, sauce-making or sauteing. Has a complex enough flavor on its own to be used as a dipping oil.

Good Eats: Pestos, vinaigrettes, salad dressings, bread dips, and seafood.
Perfect Pairs: Virtually every balsamic and wine vinegar!
  
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Eureka Green Limonato
For our fused Eureka Green Limonato Olive oil, green olives are combined with green Eureka lemons, both at the perfect moment in the growing season to capture the most fresh, full aroma and flavor of each component. When these olives and the fruit are pressed (or fused) together, a more concentrated, very fragrant and boldly flavorful oil is released.

Good Eats: Sauté shrimp or scallops, drizzle over fish and chicken. Toss and sauté almost any green vegetable. Wonderful in vinaigrettes.
Perfect Pairs: Grapfruit, Pomegranate-Quince, or Blackberry Ginger 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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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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Olive Wood Smoked Olive Oil
Olive Wood Smoked Olive Oil, the latest addition to our tasting bar, brings that delicious smoky quality of cooking over a wood fire to your cuisine - with or without the use of a grill.

Use Olive Wood Smoked Olive Oil for marinating vegetables, fish, poultry or beef. Roast almonds with a little Olive Wood Smoked Olive Oil, rosemary, and sea salt; or add some of this delicious infused oil to your next olive or sun-dried tomato tapenade.

Good Eats: Roasted vegetables or potatoes, homemade BBQ sauces or pasta.
Perfect Pairs: Mango White Balsamic, Sicilian Lemon White Balsamic, Pomegranate 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 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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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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