Barrel Aged Elderflower White Balsamic
Elderflower insufed white balsamic vinegar has delicate notes of honey suckle. Perfect to combine with lemon olive oil for a delicious emulsion!
Barrel Aged A-premium Dark Balsamic (Tart & Acidic)
Barrel Aged A-premium Dark Balsamic (Tart & Acidic)
This dark balsamic is crisp, tart, and bright. Very versatile vinegar that can make a great dressing, marinade, or even used for pickling! 6% acidity is perfect for those that prefer a more tart vinegar.
Tuscan Herb
Herbs, sundried tomatoes, and garlic create this delicious & savory infusion. Pair with fig balsamic or sicilian lemon white balsamic. This oil is very versatile and can be used to coat veggies before roasting.
Chipotle
Made with UP Certified Extra Virgin Olive Oil, the smoky flavor of this chili-infused olive oil is great for marinating steaks, in salsa, brushing on grilled chicken, grilled or roasted vegetables or paired with seafood. Great with shrimp, potatoes, or drizzled over warm refried beans. It makes excellent dipping oil for artisan breads, finishing oil for soups, pasta and rice dishes. Try pairing with our Oregano White Balsamic or our Peach White Balsamic!
Cayenne Fused Olive Oil
Bursting with intense, dry heat! This is a whole fruit fusion of olives & Cayenne peppers. This can add a powerful kick to ANYTHING! Great to add to soups/stews, on top of pizzas, or even salsas & guacamole.
California Arbequina(Mild/234Phenols)
Harvest Date: November 2025
Biophenols: 234.28ppm  FFA: .15  Perox: 7.49  Oleic: 67.33  DAGs: 94.1
Our California Arbequina is well balanced and displays pronounced notes of creamy artichoke, green almond and dry tea leaf with pleasing pepper and astringency.Â
Portuguese Chiquitita(151Phenols/Mild)
Harvest Date: September 2025
Biophenols: 151ppm  FFA: .11  Perox: 4.3  Oleic: 66.62  DAGs: 92.78
Our delicate Portuguese Chiquitita displays notes of tropical fruit and banana with a confectionary center. Sure to be a crowd pleaser. Ideal for baking!
Sample Pack
Featuring 6 of our most popular olive oils and balsamic vinegars! Great for salad dressings, cooking and marinades. Add a tablespoon or two of any Balsamic vinegar to sparkling water or cocktails for a refreshing drink!
Fused Lemon Olive Oil, Fused Blood Orange Olive Oil, Infused Persian Lime Olive Oil, Pomegranate Balsamic, Honey Ginger White Balsamic, Cranberry-Pear White Balsamic.
Fused Rosemary Olive Oil
Made with fresh wild Rosemary crushed with early harvest, green olives, this fused herb oil embodies the heart and soul of rosemary. It is both complex and aromatic and quite concentrated with ample pungency. Use anywhere rosemary might be used. Perfect with poultry, pork or lamb. Spectacular drizzled over sautéed vegetables and with roasted potatoes. Pairs well with the Sicilian Lemon White Balsamic, Oregano White Balsamic, and Fig Dark Balsamic.
Barrel Aged Neapolitan Herb Balsamic
A welcomed addition to our growing lineup of dark balsamic vinegar, our Neapolitan herb is extremely versatile. We have used this crisp vinegar in anything from bread dipping to marinades. We love using it to roast veggies or drizzle over tomatoes. Also, try this vinegar over a mixed green summer salad!
Tunisian Baklouti (Green Chile)
We are the only company in the world producing this delightfully, fragrant oil. Made by crushing 10 lbs. of Tunisian, Baklouti Chilli’s, per pound of organic olives. The end result is an intensely aromatic and spicy oil! We love it drizzled over eggs, potatoes, grilled vegetables and various Mexican dishes.
Portuguese Picual (Robust/435Phenols)
Harvest Date: October 2025
FFA: .12Â Biophenols: 435ppm Oleic Acid: 77.16 Peroxide: 3.5 Dags: 99.01
The 2025 Portuguese Picual displays notes of unripe stone fruit with a floral center followed by tomato leaf on the finish.
Our partner producer (SAOV) in Portugal is using a high vacuum during malaxation to remove all of the oxygen in this processing stage where the oil spends the most time and is most prone to oxidation. This cutting edge and very technical method preserves the phenolic content, the overall chemistry plus the flavor characteristics while reducing other oxidation markers.Â
Portuguese Arbequina(Medium/436Phenols)
Harvest Date: November 2025
FFA: .10Â Biophenols: 436ppm Oleic Acid: 67.01 Peroxide: 2.1 Dags: 90.83
Our Portuguese Arbequina displays notes of creamy almond and green apple with a pungent finish.Â
Our partner producer (SAOV) in Portugal is using a high vacuum during malaxation to remove all of the oxygen in this processing stage where the oil spends the most time and is most prone to oxidation. This cutting edge and very technical method preserves the phenolic content, the overall chemistry plus the flavor characteristics while reducing other oxidation markers.Â
Peruvian Coratina (Robust/580Phenols)
Harvest Date: April 2025
FFA: .22Â Biophenols: 580.3ppm Oleic Acid: 71.8 Peroxide: 3.98 Dags: 91
This high polyphenol example of early harvest Coratina displays distinct granny smith apple notes on the nose followed by sweet anise and lingering spice with moderate bitterness.Â
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