Elsa Balsamic Vinegar
An excellent, aged 12-year balsamic vinegar. The Elsa Balsamic Vinegar from the Emilia-Romagna region of Italy uses the traditional method of slowly fermenting cooked grape must and storing it in select wooden casks. A very well-balanced vinegar. Great with grilled dishes, fruit, cheeses and desserts. We also carry a slightly less expensive 6 year Elsa Balsamic Vinegar. |
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Le Colline
Le Colline olive oil is produced from olives grown in the rolling hills of Santa Cruz, California in the town of Aptos. Chris Banthien and Bruce Golino are very proud to be the first to grow olives for oil production in the Monterey Bay area since the 1940's. The mild weather and coastal influence yields very fruity oils with softer bitterness and pungency than oils produced from drier, warmer climates. All are harvested in November and milled on a traditional granite stone wheel press. A Gold Medal winner again, the 2004 fall harvest oil has a lovely fragrance of almond and fennel. Perfectly balanced with a rich fruitiness of avocado and roasted tomato it is very pleasant on the palette. The oil finishes with a pleasant pungency. |
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Storm Ranch
In 1992, owner Bonnie Storm armed with a dream of producing great olive oil, purchased this 120-year-old cattle and dairy ranch. This area, known as Pope Valley, remains rugged and generally unsettled. Due to its reputation for being hotter, drier and colder (not to mention all of the rattlesnakes!) than the bucolic valley floor, it provides the perfect stressful climate in which olive trees are known to thrive. In 1994, as Bonnie planted the 1,000 trees she had imported from Italy. Reflective of the Tuscan roots of the trees, the oil is a deep green color with a nose redolent of fresh cut grass and green apples. The flavors run deep with the intense peppery and pungent finish that is expected of such youthful and fresh oil. Break out the grilled, rustic toast or dress the simplest of pastas with this flavorful oil. |
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Lila Jaeger
A favorite among Napa Valley chefs for its fruity, rich and luscious flavors. This elegant oil was originally crafted by the visionary who helped start the renaissance of olive oil production in California. The 2005 Lila Jaeger olive oil is well balanced, with a nose of fresh cut grass and herbs and a taste that is rich, lush and fruity with a pleasant sweetness on the tongue. A 5 time LA County Fair Gold Medal Winner. Only 200 cases produced. |
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L'Olivier
Founded in 1822, this company still maintains a quaint shop in the Marais Quarter of Paris. It is a distinctly sweet, fragrant and fruity oil with a low acidity that makes it a very versatile oil when you want something fruity, but mild. |
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Morgenster
Considered the premier olive estate in South Africa, Morgenster Extra Virgin Olive Oil has received numerous international awards. This Italian style oil is blended from the pressing of Frantoio, Leccino, Coratina, Favoloza and Peranzana olives. The resulting oil has a fresh, full-bodied flavor and texture with a smooth, peppery finish. |
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Carm
The Madeira family produces this unfiltered and organically grown extra virgin olive oil in the Douro region of Portugal. The Madural and Verdeal olive varieties are hand picked between the end of October and the beginning of December and then crushed with a traditional stone mill or frantoio. Portuguese oils have similar characteristics to those of their Spanish neighbors to the east; fruity yet subtle with a hint of pepperiness. The Carm olive oil in particular has flavors of apple and almond with a mellow pepper aftertaste. This is Le Petit Outre's sole offering from Portugal and is a gold medal winning olive oil. |
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Mustapha's
The rich soil and temperate climate of Morocco has been renowned for centuries for its high quality olive oil. The estate lies in a region that is strewn with the ruins of ancient Roman and Greek olive presses. Pressed from Picholine olives that are hand picked when they are young and green, this oil is rich, nutty and intensely flavored. |
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Kitchen Line
The flagship of the Kitchen Line brand and a two-time gold medal winner at the prestigious Los Angeles County Olive Oils of the World Competition, Chef's Pick is carefully crafted from olives harvested from groves in Suisun Valley (on the eastern border of Napa) and the historic growing region of Tehama County. The finished olive oil is a marriage of flavors with a deep fruity structure whose versatility lies in the harmony of its supple, almost sweet flavor with floral, grassy overtones in the nose. An excellent value for an authentic, artisan-made extra virgin olive oil in a generous 750ml bottle! |
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McEvoy Ranch
Located in Petaluma, CA this 82acre olive oil estate is certified organic and it is produced in the traditional Tuscan style using six different Italian olive varities. The 2006 release has a fresh green taste with a mild, delicate pungency. |
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Rock Hill Ranch
This California extra virgin olive oil is a mixture of five italian olive varietals. Rock Hill Ranch varietal's produce an ideal blend of fruit, sweet and grassy flavors that make this oil excellent for pestos, vineagrettes and steamed vegetables. |
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Kitchen Line Meyer Lemon
Lemon olive oils were traditionally made at the end of the season to clean the frantoio or stone mill. This oil is available year around and is crushed with Meyer lemons a less acidic lemon grown in California. The finished oil has a soft fruity olive flavor combined with the sweeter and floral Meyer lemon flavors. |
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Terra Medi
An excellent greek extra virgin oil. Grown on Greece's Peloponnesian peninsula this traditional oil uses only koroneiki olives. It is a certified organic oil with a smooth, delicate and fruity flavor that is characteristic of greek oils. |
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Tibvrtini Olio Novello
This the first new oil of the fall 2007 harvest. traditionally new release oils are stronger flavored and mellow in the bottle over time. The Tibvrtini oil is an excellent green unfiltered oil that is great on bruschetta and other traditional italian dishes. |
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