Olive Oils & Balsamics

Extra Virgin Olive Oil is often viewed as the holy grail of cooking, and we agree!

A great olive oil can significantly change the outcome and quality of a dish. That is why we carry only the best Italian brands.

With over 50 different Olive Oils and Balsamics in store, you will surely find a new favorite to enhance your life in the kitchen!

Frequently Asked Questions

What is the difference between Extra Virgin Olive Oil and Olive Oil?

Extra Virgin Olive Oil is cold-pressed and left unrefined which allows for a stronger and richer flavor. Regular Olive Oil is heated to extract the oil and filtered to extract any "unwanted" flavors. This filtering also removes many of the antioxidants and vitamins that extra virgin olive oil contains.

When to use different olive oils.

Extra Virgin Olive Oil: boasts the most flavor. Great for cooking over low heat, drizzling over food, and in salad dressings.

Olive Oil: a rich olive flavor but not as strong as EVOO. Great for cooking, sautéing, or stir-frying over medium heat.

Pomace Oil: the lowest quality of olive oil. Strictly used for high heat and frying.

What does PGI or DOP mean on Balsamic Vinegar?

"Protected Geographical Indication" or PGI, only verifies that the Balsamic was made in the Modena region of Italy. PGI does not require the grapes to be from the same region.

DOP, or "Protected Designation of Origin", verifies that not only does production happen in the Modena region, but the grapes must come from the same region.