A bright, fresh-crush Arbequina that greets the senses with vibrant aromas of green artichoke, tarragon, culinary herbs, and freshly cut grass. On the palate, these notes unfold in perfect harmony: grassy olive leaf, tender artichoke, and crisp lettuce, softened by a creamy, avocado-like richness.
Barely bitter and gently pungent, this oil delivers a warming finish of green peppercorn and baking spices that lingers elegantly without overwhelming. Its silky, buttery texture makes it a natural partner for fresh pasta and creamy cheese sauces—think Alfredo or Mornay—as well as soft cheeses like Boursin or labneh served with warm pita or crostini. Whisk it into simple vinaigrettes for a lush, creamy dressing that coats fresh greens with effortless sophistication.
| 1,2 DAGS | 96.5 |
| Oleic | 67.91 |
| Acidity | .09% |
| Peroxides | 3.4 |
| Polyphenols | 274 |
| Crush Date | October 2025 |
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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