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Specialists in oils, vinegars and condiments since 1822, A L'Olivier now introduces their new line of innovative fruit vinegars. Thick, fresh and full of fruit pulp, these unique vinegars will add a delicious burst of fruit to your favorite salads and savory dishes. These have been an instant success in igourmet's kitchen, and we're confident just one taste will be enough to get you hooked. The only question is, with four delicious and tempting varieties to choose from, which to try first?
Passion Fruit
Our new passion! A lovely vinegar which brings fresh, fruity flavors to the table. Great on grilled seafood and shellfish, and combines beautifully with infused oils to create unique dressings.
Raspberry
Fantastic with duck and grilled chops, the rich raspberry flavors also pair well with our blue cheeses, and of course on salads.
Tomato
This unique flavor profile is suprisingly versatile, and can be successfully combined with steamed fish, grilled poultry, as well as a variety of cheeses, most notably those made from sheep's milk.
Fig
A staff lunchtime favorite, this vinegar is simply delectable with aged and blue cheeses, poultry and salads, especially when all of these are combined!
Varieties sold seperately |
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Out of Stock Varieties:Fig, Tomato, Raspberry
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This is our "1 Leaf" Balsamic. Pliny the Elder, the famous Roman naturalist, (70 A.D.) said "Vinegar possesses great merits for its many uses, without which life would lose its pleasantness". Fine Balsamic Vinegar of Modena is the masterpiece of the vinegar world. In recognition of the extraordinary nature of this product, the Italian government has adopted legislation defining its characteristics and production process. Unlike wine vinegar, which is made from wine, Balsamic vinegar is made from fermented concentrated grape must (grape juice), and gets its dark color and pungent sweetness from aging in oak barrels over a period of many years. Compared to more pedestrian vinegars, Carli's is quite aromatic and flavorful. It is a sweet and delicious vinegar that is the perfect complement to Extra Virgin olive oil over salads. Note: this product contains sulfites, which are added to inhibit the growth of unfavorable, flavor-detracting bacteria. |
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In Italy, Carli Olive Oil has always only been sold direct from the factory to the consumer. A fleet of over 100 trucks assures prompt direct delivery to more than 700,000 families, over 120,000, of which have been loyal customers for two or more generations. Why are Italians so religious about their Olio Carli? For one, no oil from pomace or any source other than fresh ripe olives is ever used in the production of Carli Olive Oil. Secondly, although the strictest legislation allows a maximum acidity of 1% in Extra Virgin Olive Oil, the maximum acidity allowed by Carli in its olive oil is 0.3%. Olio Carli has been honored frequently at national and international expositions. Embossed on the label of these fine oils, you can read the following distinctions:
1927 By Appointment to the Papacy
1937 By Appointment to the Royal Household |
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The lime and serrano peppers add zing to the flavor of papaya! Baste salmon or white fish for delicious flavor or add it to your next fruit salad and make it sing. |
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Our Tahini is produced by Krinos using traditional methods. This involves a laborious process of soaking, crushing, and soaking again; this time in heavily salted water. Kernels are then skimmed from the surface and then grilled before being sent off to the mill. Here, they are ground until they release the thick, oily paste we all know and love as Tahini.
High in protein and other essential nutrients, Tahini is a wonderful all-natural ingredient to keep around. Makes a great base for appetizer spreads and is a great addition to salad dressings. Indispensible when preparing Greek mezzes and is a welcome ingredient in desserts such as halva. |
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The official state vegetable of Georgia is the Vidalia onion. The Vidalia is intriguingly mellow and juicy sweet in flavor. This is a result of the mild climate and unique soil composition found only in Southern Georgia.
Prissy's of Vidalia has balanced the sweet flavor of the Vidalia with just the right dose of peppercorns. This dressing/dip has so many uses - try brushing it on seafood and poultry, on salads, both pasta and vegetable, or as a dip for raw vegetables |
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White Balsamic is a special condiment that was studied by Acetum after the requests they received from consumers that did not like the dark colour of regular Balsamic Vinegar of Modena. The gentle, smooth and well-balanced flavour is perfect to be used in a variety of recipes, from simple salads up to more elaborated dishes. It's ideal on fish and on white meats because the color doesn't "stain" the dishes. |
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