From the Barbary Coast of North Africa, this Tunisian Baklouti pepper is rare and unique to this region. This fused oil is the only example of this fruity and spicy green chili olive oil in the world. Baklouti Chili Olive Oil is made by combining fresh, early harvest organic olives with an almost equal ratio of fresh, whole green Baklouti chilies. The two, and only two, ingredients are then crushed together, mixed in the malaxer which fuses the fresh green essential oil of the pepper with the organic olive oil.
From the Barbary Coast of North Africa, this Tunisian Baklouti pepper is rare and unique to this region. This fused oil is the only example of this fruity and spicy green chili olive oil in the world. Baklouti Chili Olive Oil is made by combining fresh, early harvest organic olives with an almost equal ratio of fresh, whole green Baklouti chilies. The two, and only two, ingredients are then crushed together, mixed in the malaxer which fuses the fresh green essential oil of the pepper with the organic olive oil.
Winner of the BRONZE Award at the Los Angeles EVOO Competition.
Whole Fruit Fused Olive Oil
Made with fresh lemon crushed with early harvest, fresh picked Greek olives, using 100% mechanical cold extraction methods. This is a beautiful lemon fused olive oil with a unique green rind tasting profile. This agrumato process fully captures the flavor creating a versatile oil that you can use in any dish that calls for lemon. This is a delightful, aromatic and fresh tasting oil.
Pairing Notes: Cranberry-Pear White Balsamic Vinegar or Honey Ginger White Balsamic
Winner of the BRONZE Award at the Los Angeles EVOO Competition.
Whole Fruit Fused Olive Oil
Made with fresh lemon crushed with early harvest, fresh picked Greek olives, using 100% mechanical cold extraction methods. This is a beautiful lemon fused olive oil with a unique green rind tasting profile. This agrumato process fully captures the flavor creating a versatile oil that you can use in any dish that calls for lemon. This is a delightful, aromatic and fresh tasting oil.
Pairing Notes: Cranberry-Pear White Balsamic Vinegar or Honey Ginger White Balsamic
Winner of the BRONZE Award at the Los Angeles EVOO Competition.
Whole Fruit Fused Olive Oil
Made with fresh lemon crushed with early harvest, fresh picked Greek olives, using 100% mechanical cold extraction methods. This is a beautiful lemon fused olive oil with a unique green rind tasting profile. This agrumato process fully captures the flavor creating a versatile oil that you can use in any dish that calls for lemon. This is a delightful, aromatic and fresh tasting oil.
Pairing Notes: Cranberry-Pear White Balsamic Vinegar or Honey Ginger White Balsamic
Winner of the BRONZE Award at the Los Angeles EVOO Competition.
Whole Fruit Fused Olive Oil
Made with fresh lemon crushed with early harvest, fresh picked Greek olives, using 100% mechanical cold extraction methods. This is a beautiful lemon fused olive oil with a unique green rind tasting profile. This agrumato process fully captures the flavor creating a versatile oil that you can use in any dish that calls for lemon. This is a delightful, aromatic and fresh tasting oil.
Pairing Notes: Cranberry-Pear White Balsamic Vinegar or Honey Ginger White Balsamic
Winner of the BRONZE Award at the Los Angeles EVOO Competition.
Fused Olive Oil
Made with fresh oregano crushed with early harvest, fresh picked Greek olives, using 100% mechanical cold extraction methods. Fresh, bright and herbaceous – this is by far one of the most difficult flavors to translate into an oil because the essential oil of oregano rarely if ever tastes like the fresh herb, whereas this cold pressed agrumato oregano is spot on.
Pairing Notes: Pairs great with the Sicilian Lemon Balsamic, Strawberry Balsamic, or Grapefruit White Balsamic.
Winner of the BRONZE Award – Los Angeles EVOO Competition.
Fused Olive Oil
Made with fresh oregano crushed with early harvest, fresh picked Greek olives, using 100% mechanical cold extraction methods. Fresh, bright and herbaceous – this is by far one of the most difficult flavors to translate into an oil because the essential oil of oregano rarely if ever tastes like the fresh herb, whereas this cold pressed agrumato oregano is spot on.
Pairing Notes: Pairs great with the Sicilian Lemon Balsamic, Strawberry Balsamic, or Grapefruit White Balsamic.
Made with fresh wild sage crushed with early harvest, fresh picked Greek olives, using 100% mechanical cold extraction methods. This oil has captured the best qualities of sage without the woodsy, resinous and almost chemical like tasting flavor that an essential oil (flavor) would typically have. This agrumato process has kept the delicacy and romance that is true to this herb and is beautifully translated in this fused oil.
Pairing Notes: Pairs well with the Sicilian Lemon White Balsamic and Pomegranate Dark Balsamic.
Made with fresh wild sage crushed with early harvest, fresh picked Greek olives, using 100% mechanical cold extraction methods. This oil has captured the best qualities of sage without the woodsy, resinous and almost chemical like tasting flavor that an essential oil (flavor) would typically have. This agrumato process has kept the delicacy and romance that is true to this herb and is beautifully translated in this fused oil.
Pairing Notes: Pairs well with the Sicilian Lemon White Balsamic and Pomegranate Dark Balsamic.
Made with fresh wild sage crushed with early harvest, fresh picked Greek olives, using 100% mechanical cold extraction methods. This oil has captured the best qualities of sage without the woodsy, resinous and almost chemical like tasting flavor that an essential oil (flavor) would typically have. This agrumato process has kept the delicacy and romance that is true to this herb and is beautifully translated in this fused oil.
Pairing Notes: Pairs well with the Sicilian Lemon White Balsamic and Pomegranate Dark Balsamic.
Made with fresh Blood Oranges and early harvest certified organic Tunisian olives, we crush the fresh produce together to make this beautiful agrumato – a combination of whole, fresh citrus fruits crushed with early harvest olives. Our Whole Fruit Blood Orange is exceedingly versatile; use it on fish, in deserts, baking, with seafood, chicken, pork, fruit, salads and so much more.
Pairing Notes: Enjoy this blended with our Cranberry-Pear White Balsamic Vinegar, Grapefruit White Balsamic or Dark Chocolate Balsamic.
Made with fresh Blood Oranges and early harvest certified organic Tunisian olives, we crush the fresh produce together to make this beautiful agrumato – a combination of whole, fresh citrus fruits crushed with early harvest olives. Our Whole Fruit Blood Orange is exceedingly versatile; use it on fish, in deserts, baking, with seafood, chicken, pork, fruit, salads and so much more.
Pairing Notes: Enjoy this blended with our Cranberry-Pear White Balsamic Vinegar, Grapefruit White Balsamic or Dark Chocolate Balsamic.
Made with fresh Blood Oranges and early harvest certified organic Tunisian olives, we crush the fresh produce together to make this beautiful agrumato – a combination of whole, fresh citrus fruits crushed with early harvest olives. Our Whole Fruit Blood Orange is exceedingly versatile; use it on fish, in deserts, baking, with seafood, chicken, pork, fruit, salads and so much more.
Pairing Notes: Enjoy this blended with our Cranberry-Pear White Balsamic Vinegar, Grapefruit White Balsamic or Dark Chocolate Balsamic.
Made with fresh Blood Oranges and early harvest certified organic Tunisian olives, we crush the fresh produce together to make this beautiful agrumato – a combination of whole, fresh citrus fruits crushed with early harvest olives. Our Whole Fruit Blood Orange is exceedingly versatile; use it on fish, in deserts, baking, with seafood, chicken, pork, fruit, salads and so much more.
Pairing Notes: Enjoy this blended with our Cranberry-Pear White Balsamic Vinegar, Grapefruit White Balsamic or Dark Chocolate Balsamic.
Our Eureka Lemon Olive Oil is produced by pressing whole, fresh lemons together with early harvest, certified organic olives at the time of crush. Its light, refreshing flavor is just perfect to sauté shrimp or scallops or to drizzle on chicken or fish. Yet this versatile oil can also be used to bake sweets such as cookies, biscotti, cakes and in granola. It’s fabulous in marinades, dressings on salads, vegetables and more.
Pairing Notes: Pairs amazingly with Wild Blueberry Balsamic, Raspberry Balsamic, Apricot Balsamic, Fig Balsamic and Pomegranate Balsamic.
