Light rosemary flavor that is wonderful on salads. Use with many meats. Drizzle on tomatoes, steamed vegetables, soups and soft cheeses.
This extra virgin olive oil is unfiltered and naturally settled. One word says it all . . . GARLIC! Great on steaks, pizza or potatoes. Braised chicken prepared with this oil with knock your socks off.
Flavor of Persian limes, also known as Tahitian limes. They are less acidic than key limes and don’t have the bitterness that lends to the key lime’s unique flavor. It’s great drizzled on fish, chicken, steak, salads, marinades and vegetables.
Extra virgin olive oil with smoke-dried jalapeno chiles brings a touch of southwest flavor to your chicken, beef or seafood. Excellent for dipping or as a finishing oil for soups, pasta or grain dishes. Wonderful base for dressings and marinades.
This extra virgin olive oil tastes like blood oranges and is great on salads, especially when used with our 18-year old balsamic. Use in place of the oil in any recipe for a hint of orange flavor. Try in baked goods, add a new twist to Asian cooking or use to sauté salmon or scallops.
Imported from Spain, the nose on this oil has a fresh, green scent leading to an upfront buttery flavor with a hint of green and a mild pepper finish. This cold pressed olive oil is unfiltered and naturally settled. Less than 0.4% acidity.