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Olive OilsSelecting an olive oil is quite simple; taste some and pick the one you like. We offer both French and Italian oils, extra virgin as well as pure. We do, perhaps favor the French oils. We simply enjoy their flavor more, particularly Huilerie D'Opio Moulin de la Brague extra virgin. We could bathe in it. Store your oils in a spot close at hand, but away from heat and light. Remember, our packaging is beautiful, so leave the containers out and impress those discriminating guests. Try just one oil or perhaps a vinegar, then see if you notice a difference in your cooking. We think you will. |
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Extra Virgin Olive Oil First Cold Pressed, Pur Terroir, is obtained exclusively from the olives cultivated on the Arizzi farm. Manually cultivated, the olives are pressed in their own mill, producing a fruity Extra Virgin Olive Oil mixed according to traditional methods from three different varieties of olives: Aglandau, Picholine, Frantoio. Only the very best for YOU, our URBAN GOURMET! Truly worth the investment... 16 oz | | With its new oil mill “Boschetto” presents “Novello”, a young, freshly-milled olive oil, bottled within two weeks of harvest of only the finest of olives. Here are the details: Production area: the hills of Castiglione della Pescaia Varieties: Frantoia, Leccino, Moraiolo Hand-harvested from the 10th October to the 30th October Aroma: medium fruit, scents of freshly cut grass with hints of artichoke and wild flowers. One more "must-have" for your Urban Pantry... 500 ml |
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Anyway, after some “educational discourse”, he revealed his choice- Cucina Viva. When he's making pasta or a dressing for salad, Cucina Viva provides the excellent flavor profile he's looking for, matched with a reasonable price. Want to try an olive oil with a combination of fruity and sweet flavors with a peppery finish, this is your “go to” oil. A blend of 3 varieties of olives; Moraiolo, Leccino, and Morella, here is a premium extra virgin olive oil you can depend on, and moderately priced, we feel. Hey, who knows better than Phil? Try a bottle today. 1 liter 33.8 oz | | Yes, WAY…well, the seeds do, and if you’re a fan of The FoodNetwork and Big Daddy, one of their newest stars, then you may have watched him utilize grapeseed oil in much of his meal preparation. We were curious about its properties, and did some research. The nectars of red and white grapes have seduced humans for centuries, but it is their tiny seeds, when pressed, that yield a green-colored oil with some pretty amazing properties. How about… a light nutty flavor blending well with a multitude of other flavors, a high smoking point, 485 degrees to be exact, making burnt oil a thing of the past, a great substitute for butter or canola oil, high levels of polyunsaturated fat, and one of the richest natural sources of linoleic acid helping fight heart disease and bad cholesterol. Need we say more? Oh, grapeseed oil is also used in skin products, aromatherapy, and cosmetics. TOO MUCH INFORMATION? Right, unless you nosh on Maybelline. Give this one a try. It’s French, it’s packaged nicely, and it’s affordable. 16.9 oz |
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| | PURCHASE 2 BOTTLES and SAVE $1.50! |
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This organic olive oil is wonderful, which is not always the case. Originating in Spain, it's flavor is light, a little fruity, and can stand alone. A chunk of french bread dipped in the oil is our benchmark. If the flavor isn't there, then it won't be anywhere in any dish. Do try this oil; it's organic, it's from Spain, and you won't be disappointed. 8.45 oz | | This, our first olive oil from Spain, has surprised us. Remember, we taste test every product we sell. No one could describe the flavor, other than fabulous. This deep golden-green oil is full bodied with a pronounced fruity flavor. But there's more; apples or almonds perhaps. We suggest using this oil in dressings or vinaigrettes, or perhaps brushed on vegetables, fish, or meat before grilling. Before all else however, dip a chunk of crusty bread "solo" into this lovely product. Let us know your thoughts. 17 oz |
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A vinaigrette is a sauce made typically of olive oil and vinegar, then combined with a variety of herbs, seasonings, honey and/or mustard. Its uses are legion, but it is typically used to dress salads, cold meats, or fish. The wonderful thing is that it tends to be a lite dressing, and we can all use a little something "lite" in our lives. We've bundled our "BEST" together, and are even sharing Wolfgang Puck's "Perfect Vinaigrette" recipe. Oh, and yes, I did spell it correctly!
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