A beautiful expression of Frantoio, this oil opens with a warm, inviting aroma of fresh artichoke, cut grass, green culinary herbs, rosemary, and lettuce. On the palate, it turns bright and bold, with pronounced notes of fresh rosemary, thyme, garden peas, and a structured bitterness from olive leaf, endive, and spicy arugula.
The spiciness builds and lingers, resolving into a clean, fresh cracked black peppercorn finish. Ideal for steak—drizzle before grilling and again to finish—or use in bold, herb-driven sauces like salsa, chimichurri, and chermoula. Also excellent for sautéing onions and finishing richly flavoured soups and stews.
| K232 | 1.82 |
| Acidity | 0.16% |
| Peroxides | 3.5 |
| Polyphenols | 591 |
| 1,2 DAG | 91.0 |
For 1 portion or 5 oz of meat, use 1 tbsp of Oil and 1 tbsp of Oil Balsamic. Seal together in a container and let stand 30 minutes or longer.
Drizzle 1 tsp of Balsamic over every one 1 cup of fresh cut fruit.
Drizzle 1 tsp of Extra Virgin Olive Oil or Flavoured Olive Oil combined with 1 tsp of White or Dark Balsamic over single portion size salad.
Use 1 tbsp of Olive Oil for 1 cup rice to 1.5 cups water. Toss with finished pasta 1 tbsp of Olive Oil for every one cup of pasta. For roasted potatoes use 1 tbsp of Olive Oil. For 1 portion of mashed potatoes (5 pounds peeled and mashed) use 1/4 cup of Extra Virgin or Flavoured Olive Oil.
Use 1 tbsp of Olive Oil and 1 tbsp of Balsamic per 1 cup of roasted or sautéed vegetables. For every 1 cup of steamed vegetables, toss on 1 tsp of Olive Oil and 1 tsp of Balsamic.
Use ratio of 2/3 Olive Oil to 1 part Butter when baking for a healthier and moist result. Drizzle a teaspoon of balsamic on ice cream, yogurt or cake for an added flavour shot!
Crafted from our collection of oils & vinegars, our recipes will inspire you to bring exciting new flavours to your table.
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