As the staples of every cuisine, oil and vinegar always set the stage for a great meal. From bottles that are pressed just hours after harvest to choices that hail from Tuscany, Liguria, Puglia and Sicily, the options are endless. We purchase our oil as fresh as possible to retain a rich, complex taste and our vinegars are as fine as wine with distinct flavor profiles that can make any dish come to life.
Prelibato White Balsamic Vinegar
Prelibato is an authentic traditional white balsamic vinegar from Modena, Italy. This product is an equally delicious alternative to the traditional dark balsamic and boosts a truly unique flavor. Its delicate, creamy essence makes it an ideal condiment when drizzled over seafood and fresh fruit. Add it to your favorite meal today to get a gentle, smooth and unforgettable dish!$ 21.00 | 6.76 oz
Saporoso Riserva Balsamic "8 year"
Aged for 2 years longer than our original Saporoso, Saporoso Riserva is a high-end balsamic vinegar that exudes sophistication. Delicately matured for 8 years in oak barrels and 8 months in steel containers, this authentic Italian product is tart with delicate accents of wild flowers, grass and cooked mustard and can turn a regular meal into a stunning masterpiece.$ 30.95 | 6.7 oz
Tradizionale Balsamic of Modena (12 year)
Available in very limited quantities. In the spring of 2013, when we visited the Acetaia Ponterotto owned by the Tagliavini family, we knew that a family with as much pride, character, and values of producing this traditional balsamic had to be producing something very special. The techniques Tagliavini uses to produce this balsamic are the product of centuries of development and fine-tuning. Generations of vinegar makers have used the same set of rules, and they will continue to. Tagliavini himself may never see the 25-year form of this year's batch of mosto, but others will take his place. The tradition continues. A farmer who produces grape mosto (must) destined to become balsamic will have to spend hours concentrating the must before aging it in an elaborate system of wooden barrels. The annual batch of mosto will be intermingled with a co-aging liquid that will slowly and gently transform into vinegar. In Modena, the vineyards have long been adapted to producing a mosto of such quality as to allow long aging into a dense, vinegar-based condiment. But still, this raw base takes years of careful tending by a vinegar maker. After the 12-year mark or especially after the 25-year mark, the balsamic becomes a dense, complex elixir that is only mildly evocative of grapes or vinegar.$ 120.00 | 3.5 oz
Balsamic Vinegar (Fiaschetta) - 4 Leaf Rating
Fiaschetta in Italian translates into "flask", which is the inspiration behind this modern and unique bottle design from Acetum. The real treasure is the balsamic though. This balsamic has been awarded 4 leaves, which is the highest rating given by the strict standards of the AIB (the Italian Balsamic Tasting Association), which certifies this as quality Balsamic Vinegar of Modena. The sweet and aromatic balsamic has a balance and rich flavor and we recommend it for finishing your finest cuts of meats, poultry, seafood and cheeses (especially parmigiano reggiano, the king of Italian cheeses). It is also great for marinating and drizzling over grilled vegetables.$ 19.00 | 8.8 oz
Extra Virgin Olive Oil with Sicilian Lemons
This popular "Dressing in a Jar" beautifully compliments fresh green salads and seafood. This unique EVOO is made from Gentile, Intosso, and Ghiandaro olives which are pressed directly with fresh Sicilian lemons, giving this oil great versatility and performance in the kitchen. Toss in a hot pan with grilled or blanched vegetables for a tasty finish, or add to your favorite marinade for added zest and depth. The aroma alone will have you feeling like you are country side near the Mediterranean sunshine. This is a must have for your pantry.$ 22.95 | 17 oz
Essenza 8 Year Balsamic
Andrea Bezzecchi from the San Giacomo estate has created this sophisticated balsamic condiment that has the intensity and personality of a tradizionale balsamico. Essenza, translating into "the heart, essence, or nature of an item", is made from the exact same cooked grape must (Lambrusco and Trebbiano grapes) used for the production of Aceto Balsamico Tradizionale. What's the diffenece? As with the tradizionale, the cooked grape must is aged in batteries of wood barrels of smaller and smaller size and of various woods. The difference is in the aging process. By interupting the natural aging process earlier, this specialty has a concentrated fruitiness that is velvety smooth and a less developed flavor of the woods used in the process of producing Aceto Balsamic Tradizionale which is aged for a longer period of time regulated the Consortium. It is the perfect compliment to desserts, fruits, cheeses and meat dishes.$ 49.95 | 8.4 oz
White Truffle Olive Oil
Sogno Toscano have partnered up with a multi-generation family of truffle hunters: The Ongaro Family from Alba, Italy. Gianpaolo, the father, with his son Andrea and their 4 amazing truffle search dogs, have a very clear map of the woods near Alba and know it inside out. The extract of the truffles combined with the highest quality of our olive oil gains an intense and unique fragrance: pasta and rice become incomparable and a few drops of our truffle oil on any kind of fish or meat will give the final touch of class to an unforgettable dish.$ 26.50 | 8.5 oz
Certified USDA Organic Balsamic
When we went to the home of balsamic in Modena, Italy, we discovered a unique Organic Balsamic. It starts with grapes grown in an organic-only field and is made with 80% Trebbiano grape must and 20% aged Lambrusco red wine vinegar. The result ... a versatile balsamic that balances subtle acidity and traditional balsamic body. It's great in a salad dressing or as a finishing touch on your favorite dessert. In Italy, a bottega is a place where students learn from those who have mastered their craft. Our signature line, Bottega Ditalia, invites you to learn about Italy's best foods made by experienced artisans. We work with the best producers in Italy to creating authentic products made to our specifications.$ 32.95 | 8.45 oz
Extra Virgin Olive Oil - (2015 Harvest)
This olive oil from coastal region of Apulia, Italy is as beautiful as it is flavorful. The vibrant tin bottles are inspired by traditional Italian tile patterns. The oil is subtly grassy and fruity, with a smooth, peppery finish. A great way to finish pesto pastas, bruschetta, and much more.
$28.95SALE $ 20.00 | 17.6 oz
Lambrusco Red Wine Vinegar
An elegant red wine vinegar made from Lambrusco grapes from the Emilia-Romagna region of Italy. Full bodied, with a lush and smooth flavor.$ 11.95 | 8.45 oz
Trebbiano White Wine Vinegar
A bright, crisp and simple white wine vinegar made from Trebbiano and Sauvignon Blanc grapes from the Emilia-Romagna region of Italy. Perfect for salads, marinades, ceviche and so much more.$ 11.95 | 8.45 oz
Caper Infused Extra Virgin Olive Oil
For five generations Le Ferre has carefully tended their olive groves on ancient acre-age in the rural area of Castellaneta (Taranto, Apulia), along the "heel" of Italy's boot. In 2005, brothers Luca and Giuseppe Esposito began updating their production carefully integrating their fields and facilities with state-of-the-art techniques and equipment.$ 16.95 | 8.5 oz
1923 Unfiltered Extra Virgin Olive Oil - (2015 Harvest)
1923 marks the first olive harvest and oil production for Sogno Toscano at their farm in Bolgheri, Italy (Tuscany). 1923 is a raw unfiltered olive oil featuring hand picked Italian olives from the estate, cold pressed, and packed in Italy.
$14.95SALE $ 8.95 | 8.5 oz
Organic Citrus Balsamic Vinegar
Inspired by the sun-drenched lemon groves of Sorrento, this lively balsamic vinegar is an enticing blend of organic lemon juice, Trebbiano grape must, and wine vinegar. Drizzle on fresh garden salads, over fruit, berries, or panna cotta. Blend in seafood or chicken marinades. Pairs nicely with a Tuscan blend or milder extra virgin olive oil from central Italy.$ 25.95 | 6.78 oz
Novello Sicilian Extra Virgin Olive Oil - (2016 New Harvest)
Discover extra virgin olive oil all over again. On the 274th day of the Gregorian Calendar (October 1st), the Aprile brothers begin to harvest Biancolilla olives on their estate. 274 Extra Virgin Olive Oil is cold-pressed 6 hours after picking and unfiltered for a classic, peppery taste. We recommend drizzling 274 on bread, vegetables, salads, bruschetta, and white meats.$ 34.95 | 17 oz
Olio Tre Casi Organic Extra Virgin Olive Oil - (2015 Harvest)
DITALIA and Communita dell'Olio Crastu
The La Plena, Giaimo, and Zito families have made olive oil in the mountains of Madonie, Sicily for centuries. Their Olio Tre Casi is made from the rare U Crastu olive, which grows only on the cliffs of Madonie. Today, DITALIA is thrilled to bring this extra virgin olive oil to America for the first time. Cold-pressed from 100% organic U Crastu olives, this is truly an extra virgin olive oil like no other.
Discover the story behind this olive oil
$32.95SALE $ 21.95 | 17.6 oz
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