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is on back order
Considering that this was a very difficult year for the California harvest, our partner producers worked very hard to secure oil for us this year. Stores have been inquiring about California oils and we are excited that we can add this to our list. This is lovely baking oil, perfect for confectionary inspirations. This mild Arbequina has a creamy almond center and a delicate pepper finish. A crowd pleaser for those who enjoy mild oils! *As measured at the time of crush Nov2020
Considering that this was a very difficult year for the California harvest, our partner producers worked very hard to secure oil for us this year. Stores have been inquiring about California oils and we are excited that we can add this to our list. This is lovely baking oil, perfect for confectionary inspirations. This mild Arbequina has a creamy almond center and a delicate pepper finish. A crowd pleaser for those who enjoy mild oils!
*As measured at the time of crush Nov2020
Mild
November 2020
Fruitiness: 5.0, Bitterness: 2.5, Pungency: 2.8
Biophenol Content: 236.9ppm, Free Fatty Acid Content: 0.28% < 0.8%, Oleic Acid Content: 63.8%, Peroxide Content: 3.3ppm< 20ppm, DAGs: 88.9%, PPP: <1.0%, Squalene Content: 2,300.73ppm, Alpha-Tocopherol Content: 357.0ppm
California
All Barrel Aged Italian Balsamics
Beef, Pork, Poultry, Lamb, Waterfowl, Fish, Seafood
All Leafy Greens, Roasted/Grilled Vegetables & Fruits
Drizzled Over Cheese, Bread, Pasta
Combine 2 parts Extra Virgin Olive Oil with 1 part balsamic vinegar. Whisk together and serve. To emulsify dab in a small amount of dijon mustard or light mayo and continue whisking. Oil and balsamic will become creamy in appearance. Refrigerate remaining amount for up to 3 days.
Combine equal parts Extra Virgin Olive Oil with equal parts balsamic vinegar. We recommend preparing just enough to cover the protein. Place in zip-lock bag and squeeze out air. Place in refrigerator for at least six hours.
Note: For Fish, Seafood (catches from the water) we recommend rubbing the Extra Virgin Olive Oil into the raw protein in the absence of the balsamic vinegar for approximately 30 minutes. We recommend NOT using balsamic during the marinade step to prevent the acidic balsamic from breaking down the delicate protein. Instead, combine Extra Virgin Olive Oil and balsamic and use to drizzle over the finished product.
Applying heat to any oil or balsamic may slightly reduce the original flavor profile. To bring back any lost flavors prepare a small amount of fresh marinade and drizzle over the finished product.
Our Ultra Premium EVOO’s can be used in any recipe calling for an Extra Virgin Olive Oil. Using our products is super simple and if you can use a tablespoon, which we know you can, then you can master any application. Please keep in mind; flavors are interchangeable across our recipes. For example, if a recipe calls for EVOO “X” but you only have EVOO “Y” we’d say go for it. Just try to stay within the same intensity profile (Mild, Medium or Robust). Most importantly, experiment and have fun!
All of our Extra-Virgin Olive Oils meet the Ultra Premium Standard and are fully lab tested to ensure FRESHNESS, PURITY, and the HIGHEST QUALITY. Lab testing also provides valuable information in regards to the HEALTH BENEFITS which the Mediterranean diet boasts! Our EVOO’s are PURE, meaning they are not cut/diluted with other oils such as the vast majority of commercially available so-called “EVOO’s”. All EVOO’s are GLUTEN FREE! These EVOO’s are unmatched and handpicked based on their chemistry profiles. The World’s finest!
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