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Olive OilsOlive Oils
Olive oil from north of the equator are harvested in November and December. Crushed and naturally filtered through screens of mesh. The oil is then stored, most often in big tanks of stainless steel. Resting for a few weeks to months before bottling. This allows additional sediment to settle out. We only carry the most recent harvest available. Meaning that the harvest designated is always the year before (Nov, Dec) and is listed this way. Having an oil designated as the current year is incorrect and not possible. (Unless from the southern hemisphere)
 
Infused OilsInfused Oils
Olive oils infused with fruit, truffles, herbs and spices. You see this all the time in the store. Some are good and some are not. Often these are created using last years oils, they have less flavor and, well they are leftovers. The fruit oils we have are in fact truly infused. Where the fruit is incorporated into the crushing of the olives, not juice added and stirred in like so many out there. This crushing together makes for olive oil that is bonded together in a harmony of flavors to enhance and exemplify any dish.
 
Balsamic VinegarBalsamic Vinegar
A truly wonderful "Balsamic" style vinegar is just that. There is a change afoot to ensure that less-than-balsamic cannot be designated Balsamic Vinegar. There is something to be said about DOP and for products to be monitored. On the other hand there are amazing elixirs that will never have the official designation from the Modena and Reggio Emilia designation that are indeed special. The basic process is grapes cooked down and then is moved through a series of barrels often of different woods over years. The result is magical.
 
Wine VinegarWine Vinegar
Vinegar is easy to create. A bottle of wine, set out to long and it will turn. Turning acidic makes it seem like vinegar. There is some belief that when, in, medieval times, the wines harvest would go bad and turn acidic they then used it in cooking and to soften "aged" meat. If it were only that simple. The truth is, good wine vinegar is a more difficult process. And to make a great vin aigre, well, can take years to create one that has personality and doesn't taste like bad wine. Of all the vinegars, wine vinegar, tasted off the spoon, might be the least appealing, but when added to a dish makes the best impression!
 
Fruit VinegarFruit Vinegar
Fruit Vinegars are in a category of their own. Honey vinegar it is obtain by double fermentation of honey and water, the first fermentation is alcoholic (also known as mead) and the second acidic. In the case of fruit vinegars, the fruit, water and honey must first ferment together to became fruit honey wine, before it be can use to make vinegars. It is a difficult process to produce and maintain year after year. Etruria's vinegars are alive and that is good! The "mother" is in each of the bottles as the process Giuseppe uses does this.
 
Nut & Seed OilsNut & Seed Oils
 
Olio NuovoOlio Nuovo
Harvested and pressed in the fall of 2013 in Spain, California and Italy. This is the newest press of oil from the northern hemisphere. Usually only available from Mid-November to January. Bottled right after harvest and pressing, without any natural filtration (sediment sinks to the bottom of the tank). The Novellos give us an indication of the what the year will bring. Full of vibrant flavor and punch.
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Pernigotti Cocoa Powder - Italy

Pernigotti Cocoa Powder - Italy
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Oatmeal, Organic Stone-Cut from Scotland

Oatmeal, Organic Stone-Cut from Scotland
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Rega Rega San Marzano D.O.P. Tomatoes - Italy LG

Rega Rega San Marzano D.O.P. Tomatoes - Italy LG
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