News

PRICING CHANGES!!!

Posted by Bold Commerce Collaborator on

A few months into running the store, we've decided to make some changes to our pricing, and it BENEFITS YOU! Most oils and vinegars have actually gone down in price.  This includes ALL Balsamics (Dark and White), most infused Olive Oils, and some of our Varietals.  A few Varietals and all Agrumato (Fused) oils have gone up slightly. This along with our New Free Shipping offer will give you more bang for your Oil & Vinegar buck!

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Free Shipping!

Posted by Bold Commerce Collaborator on

You read that right!  If you spend $40 or more on the online store, we'll throw in shipping for FREE!  Since taking over the store, I've been focusing on getting the online business up and running, and free shipping can only help!  Sure, it cuts into our margins, but it helps us spread the joy of high quality, small producer olive oils and balsamic vinegars! Enjoy!

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What does Extra Virgin mean anyway?

Posted by Eric Gisler on

You've heard it all your life and seen it on supermarket shelves... "Extra Virgin Olive Oil", or as Rachel Ray made famous, "EVOO!" But what does that mean?  Well, "Virgin Olive Oil" is usually fit for human consumption, and is loosely defined as: "Virgin olive oils are the oils obtained from the fruit of the olive tree (Olea europaea L. ) solely by mechanical or other physical means under conditions, particularly thermal conditions, that do not lead to alterations in the oil, and which have not undergone any treatment other than washing, decantation, centrifugation and filtration." Within "Virgin" oils, Extra Virgin...

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RECIPE: Tropical Shrub

Posted by Eric Gisler on

2 cups of Peach White Balsamic 1 cup of fresh strawberries roughly chopped- smashed Ingredients when serving: 1 cup of fresh strawberries sliced 1 lemon thinly sliced Fresh mint leaves 8 cups of chilled sparkling water or seltzer water In a 1 liter mason jar or container add the strawberries, pour Peach White Balsamic and refrigerate for at least an hour or up to four hours. The longer it sits, the more pronounced the flavor of the infused fruit will be. Strain, keep in a tightly sealed container and refrigerated up to two months. To serve, add 1-2 tablespoons of...

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RECIPE: Caprese Salad w/ Cilantro Pesto and Lavender Balsamic

Posted by Eric Gisler on

CAPRESE SALAD W/ CILANTRO PESTO AND LAVENDER BALSAMIC Cilantro Pesto 1 large bunch fresh cilantro, stemmed, washed, and dried 2 medium garlic cloves, peeled and smashed 4 green onions, white portion only, chopped 1/2 jalapeno pepper, seeded, ribs discarded, chopped (optional) 1/3 cup of Chilean Picual Juice from 2 small limes, about 1 tablespoon sea salt fresh ground pepper to taste 1/4 cup of Lavender Balsamic Fresh Basil 16 oz Fresh Mozzarella – sliced Place all of the pesto ingredients into a blender or a food processor. Pulse until no large chunks remain, and the sauce is pureed. Taste and...

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