We always carry 3 “unflavoured” ultra-premium EVOOs (Mild, Medium or Robust in intensity):
- all bursting with naturally herbaceous and fruity notes, different levels of complexity, mouth feel and spiciness, depending on your taste buds.
- We switch hemispheres every six months. Visit us or call to see what is currently in stock. We rotate them often to ensure freshness and customer satisfaction, so sampling is really the best way to dive in!
A sample of our Flavoured EVOOs (Fused or infused):
Baklouti Green Chili
Country of Origin: North Africa
From the Barbary Coast of North Africa, this Tunisian Baklouti chili pepper is rare and unique. It is made by combining one pound of organic olives with 1.6 pounds of fresh whole green organic Baklouti chilies. The two ingredients are crushed and fused to make an amazing artisan product. This oil adds a new dimension to salsas and stir-fries. Applications are as limitless as your imagination. CAUTION: It is hot and spicy! Pairs beautifully with Sicilian Lemon, Pineapple or Espresso balsamic.
Basil and olive oil are two integral ingredients in Mediterranean cooking and it was just obvious to us that the two would be wonderful together. Basil EVOO is fresh, green and herbal. Try it on a summer or caprese salad, marinate chicken or lamb, drizzle on homemade pizza, or toss in pasta. Combine it with our 18-yr Traditional balsamic and let your taste buds travel to the shores of the Mediterranean!
Blood Orange – Whole Fruit-Fused Agrumato
A combination of whole fresh citrus fruits crushed with Tunisian olives, this oil is exceedingly versatile. Use it on fish, seafood, chicken, fruit, salads and much more. Enjoy blended with Cranberry-Pear White Balsamic Vinegar for a lively and tart vinaigrette. Use it in baked goods (e.g. Blood Orange Brownies) or for your next stirfry!
Butter flavoured – Natural, dairy-free, vegetarian-friendly
Creamy EVOO that is naturally infused with the rich flavour of butter. Use this golden, vegetarian, dairy-free olive oil as a butter substitute in baking or anywhere you might use melted butter. Try it over hot popcorn; with shrimp, crab or other seafood; as a bread dipping mixed with any flavour of balsamic vinegar; as well as over pasta, in mashed potatoes, in rice or in baking. We even drizzle it on our toast and use it for other breakfast foods, paired with Maple or Blueberry dark balsamic.
The smoky flavour of this chili-infused oil is great for marinating steaks and brushing on grilled chicken or seafood. Drizzle over vegetables or pizza for a spicy meal. An excellent as dipping oil for artisan breads, finishing oil for soups, pasta or grain dishes, and a wonderful base for roasting root vegetables. Try pairing with our Blood Orange Olive Oil. Combine with Dark Chocolate Balsamic for an amazing salad dressing. It pairs with any balsamic for an instant marinade – sweet and smoky heaven!
Cilantro & Roasted Onion
Made with the perfectly blended flavours of roasted, sweet Cippolini onions and cilantro. Wonderful with sautéed vegetables and great as a marinade for meat, fish or poultry.
Eureka Lemon Fused – Whole Fruit Agrumato
Our Eureka Lemon olive oil is produced by pressing whole fresh lemons together with late harvest olives at the time of crush. Its light, refreshing flavor is just perfect to sauté shrimp or scallops or to drizzle on chicken or fish. Citrus oil is great on salads, in marinades and for baking. Pairs amazingly with the Blueberry, Raspberry, Cranberry Pear or Thai lemongrass & Mint balsamics.
Our Garlic EVOO gives off the flavour of pungent, fresh garlic. Since garlic and olive oil are almost always used together in Mediterranean cooking, you can use this in just about anything. It is great mixed in with pasta or mashed potatoes. Drizzle on steaks before grilling or pair with Pomegranate Dark Balsamic Vinegar for a fabulous marinade. Also, makes a wonderful bread dipper with any of our balsamic vinegars. A staple for every kitchen!
Zesty Persian Lime is married with extra virgin olive oil for an unbelievably fresh, fragrant burst of citrus. This infused oil will take your recipe to the next flavour dimension. Fantastic with fish, poultry, marinades and salad dressings. Great when paired with our Blackberry-Ginger balsamic vinegar or any white balsamic. We love adding it to our guacamole, but also use it to sauté anything (the smell that is unleashed when it is heated – unbelievable!)
This fused herb oil embodies the heart and soul of rosemary. Made with fresh wild rosemary crushed with organic early harvest Chetoui olives. This extremely versatile olive oil is both complex and aromatic. Perfect for any poultry, pork or lamb dish. Spectacular drizzled over sautéed vegetables. Mind-blowing with roasted potatoes. Pairs beautifully with our 18-year-aged traditional balsamic vinegars, such as Black Cherry, Fig, Strawberry or Sicilian Lemon.
Tuscan Herb — Our best seller!
A delicious blend of herbs, including oregano, rosemary, marjoram, and garlic. Use it on everything from salad dressings to marinades and pasta. Sprinkle with freshly grated parmesan or Romano cheese and a few twists of freshly ground pepper for an irresistible bread dipper, potato dish or risotto topper. Beautiful with chicken and fish. Toss hot pasta with Tuscan Herb EVOO and cheese (maybe a sprinkle of our Black Truffle sea salt) for an amazing meal.
Made with Certified ultra-premium, ultra-fresh, extra virgin olive oil from our collection and blended in small, artisan batches with 100% natural, organic compatible flavour.
Wild Mushroom & Sage EVOO
A wickedly delicious combination of fresh herbaceous sage paired with earthy, savory wild mushrooms. The result is a decadent, intoxicatingly aromatic olive oil, which compliments a wide array of savory applications. Try drizzled over creamy mushroom soup, in risotto, stuffing and aioli. Perfect over poultry, beef, pork or lamb. Combine with our Traditional, Black Cherry, Sicilian Lemon or Apple balsamic vinegars. Superb with roasted or grilled vegetables and rice. Enhance the flavour of your next omelette or rub it under turkey skin before roasting it.
Harissa Infused Olive Oil
This spicy oil is most popular in North Africa and the Middle East. Harissa is made with chili peppers (often smoked), garlic, caraway, coriander and cumin, which are pounded into a paste and left overnight to develop its flavours. We’ve added more peppers to this by popular demand, making it one of our hotter infused Olive Oils. Give some zest to stews, soups, hummus, your favourite spaghetti sauce & burritos. Rub it on poultry, steak or lamb, sauté shrimp, cook your eggs in it, coat rice, quinoa or couscous before adding water to pot. Pair with Espresso, Strawberry, Vanilla dark balsamic, or Sicilian Lemon or Mango white balsamic.
Our California Roasted Almond Oil is expeller-pressed and lightly filtered with an amazingly delicate nose and deep-roasted flavour. Great for sautéing, drizzling, baking or bread dipping. Pair with the Wild Raspberry, Cara-Cara Orange & Vanilla or Sicilian Lemon white balsamics for an amazing vinaigrette.
Country of Origin: Italy
A connoisseur’s olive oil. If you like the flavour and aroma of white truffle, then you’ll love this oil. Made in Italy in an artisan fashion, without the use of any extracts, this olive oil is smooth, while having an unmistakable intense white truffle flavour. Makes a great finishing oil for many Mediterranean dishes, in mashed potatoes, on fries or try it drizzled on popcorn. It also makes an amazing aioli. A little goes a long way, so use sparingly!
Japanese Dark Toasted Sesame
Our Japanese dark toasted sesame from oil is slow roasted at a low temperature and then pressed in small batches. It has tremendous depth of flavour and mouth-feel. A revelation with salmon, chicken or over rice. Try it paired with Sicilian Lemon white balsamic. One of the most flavourful and fragrant oils in the world – one smell and sip and your world will be transformed!
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