{"title":"Vinegar \u0026 Oil","description":"\u003ch2\u003eGood ingredients don't need much – just the right things.\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eVinegar \u0026 oil\u003c\/strong\u003e are among the fundamentals of good cooking and often make all the difference. They shape the taste, character, and depth of a dish.\u003c\/p\u003e\n\u003cp\u003eHere you'll find \u003cstrong\u003ebalsamic vinegar, fruit vinegars, and wine vinegars, as well as olive and nut oils\u003c\/strong\u003e, all carefully crafted and allowing their origin to be tasted. The assortment is complemented by \u003cstrong\u003efine dressings and salad sauces\u003c\/strong\u003e, which refine simple dishes without overpowering them.\u003c\/p\u003e\n\u003cp\u003eFor everyone who values quality – in cooking as well as in seasoning.\u003c\/p\u003e","products":[{"product_id":"calvi-pinzimolio-olivenoel-500ml","title":"Pinzimolio Olive Oil","description":"\u003ch2 id=\"speakable-headline\"\u003eUnfiltered olive oil for cold dishes\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eCalvi Pinzimolio is an unfiltered extra virgin olive oil from Liguria, a blend of early-harvest Taggiasca and Ogliarola olives. Fruity and green, slightly tart, with a gentle piquancy. Made for cold dishes, not for frying.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePinzimolio olive oil\u003c\/strong\u003e is a medium-fruity, \u003cstrong\u003eunfiltered olive oil\u003c\/strong\u003e from Olio Calvi in Liguria, made from 100 percent Ligurian olives, derived from the mild Taggiasca and the more robust Ogliarola. Unlike the family’s mild signature oil, it is young, green, and herbaceous, packaged in a nostalgic swing-top bottle with a pourer that you won't want to part with after the first use.\u003c\/p\u003e\n\n\u003ch3\u003eFruity, spicy, grassy from the very first drop\u003c\/h3\u003e\n\u003cp\u003ePinzimolio has the fresh aroma of green herbs, freshly mown meadows, and green almonds, just as only an oil from early-harvested olives can. On the palate, a fruity-green taste follows, with soft bitter notes and a light, lively spiciness on the finish.\u003c\/p\u003e\n\u003cp\u003eIt is harvested before reaching full maturity, and that is exactly what you taste: the greener the olive, the more spice, bite, and fresh bitterness it brings to the oil. Pinzimolio is therefore not a reserved companion, but one that makes its presence known and adds character to a simple dish. Because it is bottled unfiltered, it may appear a little cloudy in the bottle; that is all part of its charm.\u003c\/p\u003e\n\n\u003ch3\u003eRaw with vegetables, salad, and bread\u003c\/h3\u003e\n\u003cp\u003ePinzimolio owes its name to \"pinzimonio,\" a classic Italian appetizer: crisp raw vegetables dipped in an emulsion of oil, vinegar, salt, and pepper. These four ingredients are all you need for a great start.\u003c\/p\u003e\n\u003cp\u003eThis is how it tastes most intense, with strips of carrots, fennel, celery, and cucumber, accompanied by a small bowl of Pinzimolio with a pinch of salt. It is equally good drizzled over colorful mixed salads, grilled vegetables, or simply on a slice of warm bread.\u003c\/p\u003e\n\u003cp\u003eIt also shows what it is capable of at the very last moment when drizzled over a warm tomato soup or white beans with red onion and parsley. Because it is unfiltered, it belongs in cold dishes and not in a hot pan; for frying and sautéing, it is better to use the mild \u003ca href=\"\/en\/products\/olio-calvi-mosto-oro-olivenoel\"\u003eMosto Oro\u003c\/a\u003e from the same producer. That way, the two oils complement each other perfectly.\u003c\/p\u003e\n\n\u003ch3\u003eLigurian oil craftsmanship from the Calvi family since 1919\u003c\/h3\u003e\n\u003cp\u003eBehind Pinzimolio is the house of Olio Calvi in Imperia-Oneglia on the Ligurian Riviera, where Giuseppe Calvi began his oil craft in 1919. The family became known for their single-variety Taggiasca oil, which became famous in the 1970s in its golden bottle, but this vibrant blend has long since found its own fans.\u003c\/p\u003e\n\u003cp\u003e\"An oil is allowed to have character,\" emphasizes Luca, who has been with the family business since 2007 and now runs it with his brother Gianni in the third generation. For Pinzimolio, the mild Taggiasca and the more robust Ogliarola are combined, harvested early, and bottled unfiltered. The less an oil is filtered, the more of its aromas and fine particles are preserved, and these are exactly what create its fruity-green character.\u003c\/p\u003e\n\u003cp\u003eThis is how an \u003cstrong\u003eunfiltered olive oil\u003c\/strong\u003e like this remains honest and authentic, with everything the olive naturally provides. You get Pinzimolio in a 500 ml swing-top bottle, which can live on as a small carafe on your table after it is empty—a lovely piece of kitchenware that stays with you.\u003c\/p\u003e\n\u003cp\u003eYou can find more Ligurian treasures in our \u003ca href=\"\/en\/collections\/olio-calvi\"\u003eOlio Calvi collection\u003c\/a\u003e, and those who enjoy comparing oils, from mild to robust, will find what they are looking for in our \u003ca href=\"\/en\/collections\/olivenoel\"\u003eolive oil selection\u003c\/a\u003e. Once tried, it will earn a permanent spot on your shelf.\u003c\/p\u003e","brand":"Olio Calvi","offers":[{"title":"500 ml","offer_id":53071134720334,"sku":"045VIA1116","price":19.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/calvi-pinzimolio-olivenoel.jpg?v=1750977866"},{"product_id":"olio-roi-olivenoel-mosto-roi-500ml","title":"Mosto Roi Olive Oil","description":"\u003ch2 id=\"speakable-headline\"\u003eMosto Roi, mild extra virgin olive oil from Liguria\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eMosto Roi is the everyday oil of the Boeri Roi family from Liguria, a cuvée of Taggiasca, Ogliarola, and Biancolilla. Mild, almondy, fruity. Not a sharp, aggressive oil, but a gentle olive oil for every day, from salads to the frying pan.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eMosto Roi\u003c\/strong\u003e is the mild, fruity \u003cstrong\u003eextra virgin olive oil\u003c\/strong\u003e from Olio Roi in Liguria's Valle Argentina, produced from the three varieties Taggiasca, Ogliarola, and Biancolilla. In its 500 ml bottle, it is an everyday oil, generous enough for both the kitchen and the table. Let yourself be surprised by its gentle character, which possesses almost no sharpness.\u003c\/p\u003e\n\n\u003ch3\u003eLight yellow, almondy, gentle finish\u003c\/h3\u003e\n\u003cp\u003eIn the glass, Mosto Roi glows light yellow with green reflections and has a delicate scent of dried olive leaves. On the palate, it first reveals a fine sweetness.\u003c\/p\u003e\n\u003cp\u003eThe sweetness is followed by an almond note, then a hint of artichoke and fresh olive, before a very slight sharpness flashes in the finish. It is fruity, velvety, and sweet. An extra virgin olive oil that never pushes itself to the forefront, but instead lets the ingredients speak for themselves.\u003c\/p\u003e\n\u003cp\u003eThe name reveals its character: \"Mosto\" means the fresh must, the young, juicy oil immediately after pressing. That is exactly how it tastes—lively and green, without ever becoming bitter.\u003c\/p\u003e\n\n\u003ch3\u003eFrom salad to the frying pan\u003c\/h3\u003e\n\u003cp\u003eA mild olive oil like Mosto Roi is an all-around talent in the kitchen, just as good raw over a plate as it is warm in a pot.\u003c\/p\u003e\n\u003cp\u003eMixed green salads, minestrone and steamed vegetables, tomatoes with basil, or delicate fish are its home. It can also handle heat: for gentle searing, for a fresh pesto, or over warm pasta. Wherever a \u003ca href=\"\/en\/collections\/olivenoel\"\u003egood olive oil\u003c\/a\u003e is needed without overpowering the flavor of the food, Mosto Roi is ready.\u003c\/p\u003e\n\u003cp\u003eFor those special moments when the oil is meant to take center stage raw, you are better off reaching for the Carte Noire DOP. But Mosto Roi is the reliable companion that cooks with you every day.\u003c\/p\u003e\n\n\u003ch3\u003eThree varieties from the Boeri Roi family\u003c\/h3\u003e\n\u003cp\u003eFranco Boeri Roi has been pressing Mosto Roi in Badalucco in the fourth generation; since 1900, everything for the family has revolved around the olive.\u003c\/p\u003e\n\u003cp\u003eThe trees grow on historic stone terraces in the Valle Argentina, the valley behind San Remo, at altitudes between 60 and 500 meters, covering about 42 hectares with around 11,000 trees. Unlike the single-varietal Carte Noire, Mosto Roi is a cuvée of three olive varieties, because the broader the base of varieties, the rounder and more versatile the aroma becomes. The Taggiasca provides the almondy sweetness, while Ogliarola and Biancolilla add fruit and freshness.\u003c\/p\u003e\n\u003cp\u003e\"I don't eat olives,\" says Franco with a smile; his wife Rossella and their children Paolo and Daria taste them for him on the tree. But he loves all his oils. Anyone who wants to get to know the whole valley will also find Taggiasca olives and the fine DOP oil in the \u003ca href=\"\/en\/collections\/olio-roi\"\u003eOlio Roi assortment\u003c\/a\u003e. Hats off.\u003c\/p\u003e\n\n\u003ch3\u003eIt can even go warm into the pan\u003c\/h3\u003e\n\u003cp\u003eStore the Mosto Roi in a dark, cool place, but not in the refrigerator, and close the 500 ml bottle tightly after every use. Unlike sharp, intense oils, Mosto Roi can also be used warm in the pan without becoming bitter.\u003c\/p\u003e\n\u003cp\u003eA few drops over a warm tomato soup elevate it instantly. If you prefer it pure and festive, combine it with \u003ca href=\"\/en\/products\/olio-roi-taggiasca-oliven-ohne-stein-180g\"\u003eLigurian Taggiasca olives\u003c\/a\u003e and good bread for a small antipasto. That is how the Valle Argentina tastes right in your own kitchen.\u003c\/p\u003e","brand":"Olio Roi","offers":[{"title":"500 ml","offer_id":53071134818638,"sku":"045VIA1161","price":19.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/olio-roi-olivenoel-mosto-roi-500ml.jpg?v=1750977869"},{"product_id":"tartuflanghe-trueffeloel-mit-weissem-trueffel-100ml","title":"White truffle oil with aroma","description":"\u003ch2 id=\"speakable-headline\"\u003eWhite Truffle Oil, Alba in a bottle\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eFor its white truffle oil, Tartuflanghe infuses extra virgin olive oil with real white truffle (Tuber magnatum Pico) \u0026amp; aroma. A few drops refine risotto, carpaccio, eggs, and bread.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003ewhite truffle oil\u003c\/strong\u003e from Tartuflanghe is the liquid essence of Piedmont: Extra virgin olive oil is infused with genuine white truffles of the Tuber magnatum Pico variety – that legendary tuber which is hunted, celebrated, and worth its weight in gold around Alba. A few drops are enough, and your dish will be perfumed with an Italian autumn.\u003c\/p\u003e\n\u003ch3\u003eReal truffle, enriched with aroma\u003c\/h3\u003e\n\u003cp\u003eThe most important thing first: this bottle contains real white truffle. Many truffle oils on the market rely on synthetic bismethylthiomethane – Tartuflanghe takes the more elaborate route, putting the tuber itself into the oil, supplemented by aroma. The result has a more complex, refined, and authentic scent: warm and garlicky, with notes of hay and honey, unmistakably Alba.\u003c\/p\u003e\n\u003cp\u003eThe base for this 100 ml bottle is extra virgin olive oil, which carries and protects the volatile aromas of the white truffle. Because heat causes the delicate notes to evaporate, the oil should be added only after cooking – as a finishing touch, a fragrance, a signature.\u003c\/p\u003e\n\u003cp\u003eThe Tuber magnatum Pico is no ordinary ingredient: it cannot be cultivated, only found – in autumn, with a dog and patience, in the forests around Alba, where the famous truffle fair attracts tens of thousands of gourmets every year. It is precisely this scarcity that makes the oil so valuable: it preserves a fragrance that is only available fresh for a few weeks each year.\u003c\/p\u003e\n\u003ch3\u003eOver risotto, on carpaccio, with eggs\u003c\/h3\u003e\n\u003cp\u003eThe classics first: A creamy risotto bianco, wafer-thin beef carpaccio, or tajarin with butter turn into a trattoria memory with just a few drops. Equally wonderful: scrambled or soft-boiled eggs, pan-seared fish, young cheese, or simply crusty white bread with good butter and a touch of oil.\u003c\/p\u003e\n\u003cp\u003eThis oil works best when you use restraint: three or four drops per plate are plenty – you can always add more, but you can never take it away. This means the bottle lasts surprisingly long, yet it remains the fastest way to make a Tuesday evening taste like Piedmont. If you prefer something earthier, try the sister product, the \u003ca href=\"\/en\/products\/tartuflanghe-trueffeloel-mit-schwarzem-trueffel-100ml\"\u003eblack truffle oil\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eA quick word on storage: the bottle prefers a dark and cool place, away from the stove and windowsill – this keeps the delicate aromas fresh for months. And don't be afraid to open it: once opened, truffle oil is meant to be used, ideally regularly and with growing culinary curiosity.\u003c\/p\u003e\n\u003ch3\u003eFrom the house of the Montanaro truffle family\u003c\/h3\u003e\n\u003cp\u003eTartuflanghe is an institution in Piedmont: In 1968, Domenica Bertolusso and Beppe Montanaro began trading fresh truffles in Alba – their restaurant was recognized by the Michelin Guide for its mushroom and truffle cuisine, and Beppe was considered a truffle specialist far beyond the city. In 1975, the couple founded Tartuflanghe; today, their children Stefania and Paolo run the company in the second generation.\u003c\/p\u003e\n\u003cp\u003eThe name combines Tartufo and Langhe – truffle and the region of origin – and exactly that connection is what you taste: this is not mass production, but a family that has been working with truffle hunters, forests, and the seasons for over 50 years.\u003c\/p\u003e\n\u003cp\u003eYou can find more olive oil craftsmanship from Italy at \u003ca href=\"\/en\/collections\/bartolini-olivenoel\"\u003eBartolini\u003c\/a\u003e, and the entire truffle world of the Montanaros on our \u003ca href=\"\/en\/collections\/tartuflanghe\"\u003eTartuflanghe\u003c\/a\u003e page. White truffle for every day – one drop at a time, of course!\u003c\/p\u003e","brand":"TartufLanghe","offers":[{"title":"100 ml","offer_id":53071134851406,"sku":"047WIL3940","price":25.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/tartuflanghe-trueffeloel-weissem-trueffel.jpg?v=1750977872"},{"product_id":"tartuflanghe-trueffeloel-mit-schwarzem-trueffel-100ml","title":"Truffle oil with black truffle","description":"\u003ch2 id=\"speakable-headline\"\u003eTruffle oil with black truffle, the earthy Italian\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eFor this truffle oil, Tartuflanghe flavors extra virgin olive oil with real black summer truffle (Tuber aestivum) – warm, earthy, and more suitable for everyday use than its white brother. For pasta, meat, roasted vegetables, and bread.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003etruffle oil with black truffle\u003c\/strong\u003e from Tartuflanghe in the 100 ml bottle is the more accessible of the two Piedmontese options: extra virgin olive oil meets real black summer truffle of the Tuber aestivum variety – earthy, warm, and slightly nutty in aroma, with a rounder and bolder palate than its white counterpart. A kitchen oil for those who love truffles not just on special occasions.\u003c\/p\u003e\n\u003ch3\u003eEarthy, warm, and honestly flavored\u003c\/h3\u003e\n\u003cp\u003eThe Tartuflanghe principle applies here too: real tuber plus aroma. The black summer truffle gives the oil its characteristic depth – forest floor, nut, a hint of cocoa – while remaining friendlier in tone than the intense white truffle. If you are buying truffle oil for the first time, this is the best place to start.\u003c\/p\u003e\n\u003cp\u003eThe Montanaro family has understood its craft for generations: what began in 1968 with Domenica and Beppe and fresh truffles in Alba became the Tartuflanghe manufactory in 1975 – today run by Stefania and Paolo, the founders' children. Over 50 years of truffle experience, bottled in 100 milliliters.\u003c\/p\u003e\n\u003ch3\u003eOn pasta, meat, and roasted vegetables\u003c\/h3\u003e\n\u003cp\u003eThe black oil is a team player: it rounds off pasta with butter or cream sauce, shines on roasted meat and tartare, and elevates baked potatoes, mushroom pans, and grilled vegetables. Drizzled over burrata, goat cheese, or a simple slice of buttered bread, it turns little effort into great pleasure.\u003c\/p\u003e\n\u003cp\u003eAs with any truffle oil, it is important to use it only after cooking, as heat carries away the delicate aromas. A teaspoon at the finish is enough – drizzle, wait a moment, serve. Creamy mashed potatoes carry it best, as the earthy truffle and the mild tuber greet each other like old friends.\u003c\/p\u003e\n\u003cp\u003eThe oil also looks the part in cold dishes: a few drops in a vinaigrette for lamb's lettuce with bacon, over beetroot carpaccio, or in a potato dressing – the everyday suddenly takes on a Piedmontese undertone. Stored in a dark, cool place, the little bottle will last for months, should it survive that long.\u003c\/p\u003e\n\u003cp\u003eFor something even more festive, try the \u003ca href=\"\/en\/products\/tartuflanghe-trueffeloel-mit-weissem-trueffel-100ml\"\u003etruffle oil with white truffle\u003c\/a\u003e – the Alba icon for special occasions. Many of our customers simply keep both bottles: black for everyday, white for celebrations.\u003c\/p\u003e\n\u003ch3\u003eFrom Alba, the capital of the truffle\u003c\/h3\u003e\n\u003cp\u003eTartuflanghe is based in Piobesi d'Alba, in the heart of the Langhe – the Piedmontese hilly landscape where truffle hunters and their dogs have roamed the forests for centuries. The company name combines Tartufo and Langhe, product and homeland: a family promise could hardly be summarized more succinctly.\u003c\/p\u003e\n\u003cp\u003eFrom the founders' restaurant, which the Guide Michelin once recognized for its truffle cuisine, to today's product range, there is a consistent theme: it's the tuber that counts, not the shortcut. Oil, salt, pasta – everything serves the truffle, never the other way around. The fact that the summer truffle remains significantly more affordable than its white relative makes this oil the perfect introduction to the world of the Montanaros.\u003c\/p\u003e\n\u003cp\u003eYou can find good pure olive oil from \u003ca href=\"\/en\/collections\/bartolini-olivenoel\"\u003eBartolini\u003c\/a\u003e in Umbria, and all the truffle treasures from the Montanaros on our \u003ca href=\"\/en\/collections\/tartuflanghe\"\u003eTartuflanghe\u003c\/a\u003e page. Italian forest floor to drizzle – your pantry will thank you!\u003c\/p\u003e","brand":"TartufLanghe","offers":[{"title":"100 ml","offer_id":53071134916942,"sku":"047WIL3941","price":18.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/tartuflanghe-trueffeloel-schwarzem-trueffel.jpg?v=1750977875"},{"product_id":"monterosa-olivenoel-verdeal-500ml","title":"Verdeal Olive Oil – 500ml","description":"\u003ch2\u003eMonterosa Verdeal – extra virgin olive oil – 500ml\u003c\/h2\u003e\n\u003cp\u003eUnfortunately, this oil is no longer being produced – try the \u003ca href=\"https:\/\/norgutes.com\/products\/monterosa-olivenoel-ribeiro-do-tronco\" title=\"Ribeiro do Tronco\"\u003eRibeiro do Tronco\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMonterosa Verdeal olive oil\u003c\/strong\u003e is a single-variety, extra virgin olive oil made from the Iberian Verdeal olive. It is very mild with a particularly fruity note. Aromas of freshly cut grass pair with a sweet scent of almonds. Perfect for salads, tomatoes, bread, cold soups, or vinaigrettes. An excellent Monterosa olive oil made from hand-picked Portuguese olives.\u003c\/p\u003e\n\u003ch3\u003eMonterosa – fine Verdeal from the Algarve\u003c\/h3\u003e\n\u003cp\u003eMonterosa is an artisanal family business in the eastern Algarve. Located just about 7 km from the cooling sea, a fresh breeze is always blowing here. In 1969, Detlev von Rosen emigrated from Sweden to Portugal to produce tomatoes and iceberg lettuce for the Northern European market. Later, he became—and still is today—very successful in cultivating high-quality ornamental plants.\u003cbr\u003e\u003cbr\u003eOlive trees have been growing on 20 hectares of land since the year 2000. Previous summers had been hot and dry, and the orange trees on the plantation required vast amounts of water (one orange tree requires 1,000 liters of water per week). So, they decided to plant olive trees with the goal of producing a particularly high-quality extra virgin olive oil. Five different olive varieties grow at Monterosa: Verdeal, Maçanilha, Picual, Cobrançosa, and Frantoio. However, olive trees were already being cultivated in this special place 2,000 years ago, as a Roman trade route connecting Lisbon to Corduba passed through Moncarpacho. The estate's own stone mill, however, is state-of-the-art. Without any long transport routes, the hand-picked olives can be processed into the finest olive oil right on the plantation.\u003c\/p\u003e\n\u003cp\u003eThe best way to discover the taste differences between the five varieties is to try them all. The Verdeal olive oil is the mildest, greenest oil, followed by the Maçanilha variety. The Picual is one of the medium-fruity varieties. The indigenous Portuguese Cobrançosa variety is the spiciest and most robust, with a notable kick in the finish.\u003c\/p\u003e","brand":"Monterosa","offers":[{"title":"500 ml","offer_id":53071137767758,"sku":"045MON001","price":21.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/monterosa-olivenoel-verdeal-500.jpg?v=1750977928"},{"product_id":"monterosa-olivenoel-geschenk-set","title":"Olive Oil Gift Set","description":"\u003ch2\u003eMonterosa Tasting Kit – Olive Oil Gift Set\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eMonterosa Olive Oil Gift Set\u003c\/strong\u003e is the best way to discover the flavor differences between Monterosa's five monocultivar olive oils. With a tasting kit, all five varieties are presented side by side. The beautiful gift box contains 5 small 20ml bottles of the following hand-picked olive oils from the Algarve in Portugal:\u003c\/p\u003e\n\u003ch3\u003eMonterosa Olive Oil – 5 varieties in one box\u003c\/h3\u003e\n\u003cp\u003eVerdeal: Extra virgin oil from southern Portugal, very mild, with a particularly fruity note. Aromas of freshly cut grass pair with a sweet scent of almonds. Perfect for salad, tomatoes, bread, cold soups, or vinaigrettes.\u003c\/p\u003e\n\u003cp\u003eMaçanilha: Extra virgin oil from southern Portugal, harmonious, with a particularly herbal note. In the 2016 Olivo Award, the gourmet magazine \u003cem\u003eDer Feinschmecker\u003c\/em\u003e judged the herb-intensive Maçanilha oil as follows: \"Thyme, parsley, mint, basil, lush green, almost unripe apples, lamb's lettuce, avocado, plus a very delicate chicory bitterness and a touch more spiciness. Wonderful with a chickpea salad with grilled octopus or burrata, grilled peppers, and tuna ventresca (belly meat).\"\u003c\/p\u003e\n\u003cp\u003ePicual: Extra virgin oil from southern Portugal, intensely fruity in taste. In the 2016 Olivo Award, \u003cem\u003eDer Feinschmecker\u003c\/em\u003e judged it as Portugal's \"Oil of the Year\": bitter, spicy, and powerfully aromatic! Grass, artichoke, cardoon, green tomatoes, pepper, arugula, sage, lemon zest – spectacular.\u003c\/p\u003e\n\u003cp\u003eCobrancosa: The spiciest of the Monterosa oils, made from an ancient indigenous Portuguese olive variety. Grassy green notes, scents of olive and tomato leaves as well as white pepper. Pairs well with meat, vegetables, and soups.\u003c\/p\u003e\n\u003cp\u003eand Frantoio: Originally from Tuscany, this variety is considered one of the most important Italian olive oil varieties of all. Its typical character is raw and unruly; consuming it brings out the characteristic tickle in the throat. The olive possesses fine aromas, acidity, and fruitiness, which are permeated by sharpness and bitterness. One can taste characteristic notes of fresh grass, green apple, artichoke, marjoram, rosemary, lettuce, celery, and almonds.\u003c\/p\u003e\n\u003cp\u003eSince not all varieties are processed into olive oil in some years, it may happen that one variety is included twice.\u003c\/p\u003e\n\u003cp\u003eMonterosa is a family-run artisanal business in the eastern Algarve. Located only about 7km from the cooling sea, a fresh breeze always blows here. In 1969, Detlev von Rosen emigrated from Sweden to Portugal to produce tomatoes and iceberg lettuce for the Northern European market. Later, he was, and still is today, very successful in cultivating high-quality ornamental plants.\u003c\/p\u003e\n\u003cp\u003eSince the year 2000, olive trees have been growing on 20 hectares. The previous summers were hot and dry, and the orange trees on the plantation required vast amounts of water (1 orange tree needs 1000L of water per week). So, without further ado, olive trees were planted with the goal of producing a particularly high-quality extra virgin olive oil. Five different olive varieties grow at Monterosa: Verdeal, Maçanilha, Picual, Cobrançosa, and Frantoio. However, olive trees have been nurtured and cared for at this special place for 2,000 years, as a Roman trade route connecting Lisbon to Corduba ran through Moncarapacho. The in-house stone mill, however, is state-of-the-art. Without long transport routes, the hand-picked olives can be processed into the finest olive oil directly on the plantation.\u003c\/p\u003e","brand":"Monterosa","offers":[{"title":"100 ml","offer_id":53071140782414,"sku":"045MON010","price":12.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/monterosa-geschenkset-mit-olivenoel.jpg?v=1750978026"},{"product_id":"bartolini-natives-olivenoel-extra-250ml","title":"extra virgin olive oil - 250ml","description":"\u003ch2 id=\"speakable-headline\"\u003eExtra virgin olive oil from Umbria to get to know\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eBartolini Classico is an extra virgin olive oil from Umbria, cold-pressed from Moraiolo, Leccino, and Frantoio olives. Medium-bodied, fruity, with a subtle piquancy. Not an anonymous supermarket oil, but a craft product from a family mill. The small 250ml bottle is perfect for trying it out.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eExtra virgin olive oil\u003c\/strong\u003e from the Bartolini oil mill comes from Arrone in Umbria and is one of the most versatile staples a good oil can be. Versatile, honest, and full of character. In the 250ml bottle, you get exactly the right amount to get to know this Umbrian oil at your leisure, without having to commit to a whole liter right away.\u003c\/p\u003e\n\n\u003ch3\u003eFruity, spicy, with a subtle piquancy\u003c\/h3\u003e\n\u003cp\u003eIn the glass, the Classico is gold-green and scented with fresh olives and a hint of green grass. An oil that smells of the garden, not the factory.\u003c\/p\u003e\n\u003cp\u003eOn the palate, it is medium-bodied and harmonious, with a light bitterness and that subtle piquancy in the finish that identifies a vibrant olive oil. The three varieties play off one another: the Moraiolo brings fruit and bite, the Frantoio the elegant grassy note, and the Leccino a mild almond sweetness. This creates a round, balanced oil that never becomes dull in any kitchen.\u003c\/p\u003e\n\u003cp\u003eUmbria, the green heart of Italy between Florence and Rome, has been olive country since the Etruscans. The very location on the Umbrian hills, with cool nights and long hours of sun, shapes its character. You can taste this exact origin: an oil that begins fruity and ends spicy.\u003c\/p\u003e\n\n\u003ch3\u003eWith legumes, soups, and good bread\u003c\/h3\u003e\n\u003cp\u003eThe Classico is an all-round talent of rustic Italian cuisine and loves hearty, honest dishes. It tastes great with lamb variations, legume stews, and grilled vegetables.\u003c\/p\u003e\n\u003cp\u003eIt works particularly well raw as a finish: a drizzle over a warm lentil soup, over pasta with lemon, or simply over bread. You should not heat extra virgin olive oil to high temperatures, as its delicate aromas prefer to be enjoyed cold or with gentle heat. If you need more of it, reach for the \u003ca href=\"\/en\/products\/bartolini-natives-olivenoel-extra-500ml\"\u003elarge 500ml bottle\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eFrom a family mill since 1850\u003c\/h3\u003e\n\u003cp\u003eThe Bartolini oil mill is located in Arrone and has become one of the most respected mills in Umbria. It has been pressing oil since 1850, now in its sixth generation. What Antonio Bartolini began with a small, animal-powered mill is continued today by Domenico and Ulderico with their father, Emilio.\u003c\/p\u003e\n\u003cp\u003eThe olives are harvested by hand in November and December and milled no later than 12 hours after harvest, usually that very same night. Because the shorter the time between harvest and pressing, the fresher and finer the oil tastes. The malaxation temperature remains between 24 and 27 degrees, ensuring it is a true cold pressing.\u003c\/p\u003e\n\u003cp\u003e“An oil is only as good as the fruit it comes from”; based on this principle, master miller Emilio Bartolini selects the olives himself, grove by grove. You can taste this care in every drop, even in the small bottle. You can find more oils from the producer in the \u003ca href=\"\/en\/collections\/bartolini-olivenoel\"\u003eBartolini collection\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eUncooked over bread, beans, or Caprese\u003c\/h3\u003e\n\u003cp\u003eUncooked, the Classico shows what it's made of, drizzled over grilled bread with a little sea salt, with white beans, or over a Caprese salad. Stored in a cool, dark place, the open bottle will retain its aroma the longest. If you like this Umbrian oil, also try our \u003ca href=\"\/en\/collections\/natives-olivenoel-extra\"\u003eother extra virgin olive oils\u003c\/a\u003e.\u003c\/p\u003e","brand":"Bartolini","offers":[{"title":"250 ml","offer_id":53071141011790,"sku":"045VIA1130","price":9.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bartolini-natives-olivenoel-extra-250ml.jpg?v=1750978033"},{"product_id":"giuseppe-giusti-3-medaglie-doro-250ml","title":"3 Gold Medals – Balsamic Vinegar of Modena PGI","description":"\u003ch2 id=\"speakable-headline\"\u003eThe dense favorite with plum and honey\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe 3 Medaglie d'Oro Il Denso by Giuseppe Giusti is a dense, sweet Aceto Balsamico di Modena IGP with notes of plum, honey, and vanilla. The most requested of the Collezione Storica, winner of the 2009 Feinschmecker test, and made for drizzling.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003e3 Medaglie d'Oro\u003c\/strong\u003e, known as Il Denso, is the dense and sweet \u003cstrong\u003eAceto Balsamico di Modena\u003c\/strong\u003e IGP from Giuseppe Giusti in Modena, three gold medals strong. Produced from late-harvested, sun-dried grapes, it displays stewed plum and red fruit with a hint of honey and vanilla. The balsamic for the final touch on the plate.\u003c\/p\u003e\n\n\u003cp\u003eWith a density of 1.32, it pours from the spoon like syrup and stays on the food instead of running off. A few drops are enough, because what counts here is not the quantity, but the concentration. It’s no wonder so many declare it their favorite.\u003c\/p\u003e\n\n\u003ch3\u003eStewed plum, honey, a touch of vanilla\u003c\/h3\u003e\n\u003cp\u003eThe 3 Medaglie d'Oro smells of plum compote and red fruits; on the palate, a deep sweetness follows with warm acidity and a long, woody, spicy finish.\u003c\/p\u003e\n\u003cp\u003eVelvety, dense, and syrupy, it coats food with a dark sheen. The sweetness is present, but it never becomes cloying because the acidity balances it out. Those who prefer something even deeper and more concentrated should step up to the \u003ca href=\"\/en\/products\/giuseppe-giusti-4-medaglie-doro-250ml\"\u003eeven denser 4 Medaglie d'Oro\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eDrizzle over Parmesan and strawberries\u003c\/h3\u003e\n\u003cp\u003eThe 3 Medaglie d'Oro likes to take the stage at the end, over fresh or stuffed pasta, grilled meat, soft cheese, fruit salad, and dessert.\u003c\/p\u003e\n\u003cp\u003eDrizzled over a chunk of aged Parmesan, its sweetness captures the saltiness particularly beautifully. Over ripe strawberries or a scoop of vanilla ice cream, it becomes a quick dessert, and it provides a glistening finish on a risotto. With a drizzle of \u003ca href=\"\/en\/collections\/olivenoel\"\u003egood olive oil\u003c\/a\u003e on the side, you already have half of Italian cuisine.\u003c\/p\u003e\n\u003cp\u003eIt is only important that it is used raw and added to the dish at the very end, as its delicate aromas do not handle heat for long. Those looking for a balanced all-rounder for everyday use should keep the \u003ca href=\"\/en\/products\/giuseppe-giusti-2-medaglie-doro-250ml\"\u003eversatile 2 Medaglie d'Oro\u003c\/a\u003e on hand.\u003c\/p\u003e\n\n\u003ch3\u003e2009 Test winner from the oldest Acetaia\u003c\/h3\u003e\n\u003cp\u003eThe 3 Medaglie d'Oro matures in French oak barrels, in use since 1900, filled according to the Solera principle from the house's own batteries.\u003c\/p\u003e\n\u003cp\u003eThe Acetaia Giuseppe Giusti dates back to the 16th century and has been passing down its knowledge for over 400 years. As early as 1863, the vinegar merchant from Modena defined the golden key ingredients: good grapes, good barrels, and time, according to Giuseppe Giusti. In 1929, the house was even named an official supplier to the Royal House of Savoy.\u003c\/p\u003e\n\u003cp\u003eIn 2009, the magazine Der Feinschmecker named Il Denso the test winner, an accolade that confirms its reputation as the secret star of the range. Exactly this blend of dense sweetness and award-winning origin makes it the most popular of the five vinegars. As an Aceto Balsamico di Modena IGP, it is bottled in the historic \"Champagnotta\" bottle and comes to you in a 250 ml format.\u003c\/p\u003e\n\u003cp\u003eYou can find the entire award-winning range in our \u003ca href=\"\/en\/collections\/balsamico\"\u003eBalsamic selection\u003c\/a\u003e, from the light Silver to the dense Banda Rossa. Il Denso is the golden centerpiece, dense enough for drizzling yet affordable for every day. Quite an achievement for so much fruit in a single drop.\u003c\/p\u003e","brand":"Giuseppe Giusti Modena","offers":[{"title":"250 ml","offer_id":53071147237710,"sku":"046WIL3813","price":22.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/giuseppe-giusti-3-medaglie-oro-il-denso.jpg?v=1750978251"},{"product_id":"giuseppe-giusti-balsamessig-mit-himbeere-100ml","title":"Raspberry Balsamic Vinegar","description":"\u003ch2 id=\"speakable-headline\"\u003eRaspberry Balsamic from Il Denso\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe raspberry balsamic vinegar from Giuseppe Giusti is a mild raspberry balsamic based on the award-winning Il Denso. Real raspberry purée matures directly in the balsamic; no flavoring from a bottle, but fruit from the barrel.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eBalsamic vinegar with raspberry\u003c\/strong\u003e, the Condimento Lampone, is a mild \u003cstrong\u003eraspberry balsamic\u003c\/strong\u003e from Giuseppe Giusti in Modena. It is created by macerating real raspberry purée directly in the balsamic, followed by several months of barrel aging. This gives the raspberry balsamic its sweet, clear fruit note, completely without artificial flavoring.\u003c\/p\u003e\n\n\u003cp\u003eIt is based on the popular 3 Medaglie d'Oro Il Denso, which is why this raspberry balsamic brings with it the same pleasant density of 1.32. Sweet, mild, fruity—it drapes over food without any sharp acidity. The fact that a producer uses the award-winning Il Denso as the base for their fruit vinegar is not something to be taken for granted, and it is something you can clearly taste. A little luxury in a 100 ml bottle.\u003c\/p\u003e\n\n\u003ch3\u003eSweet raspberry, mild and velvety\u003c\/h3\u003e\n\u003cp\u003eThe balsamic vinegar with raspberry has a clear scent of ripe raspberries; it remains mild and velvety, with the dense sweetness of the Il Denso in the background and a fine berry acidity at the finish.\u003c\/p\u003e\n\u003cp\u003eFruity, floral, velvety—the raspberry plays around the dark balsamic without overpowering it. Maceration in the barrel makes the fruit authentic and deep, not perfumed, and that is exactly what you taste. Where a cheap fruit vinegar tastes like candy, this raspberry balsamic brings the whole berry, sweetness and fine acidity in one. You can find the dark base for it in the \u003ca href=\"\/en\/products\/giuseppe-giusti-3-medaglie-doro-250ml\"\u003e3 Medaglie d'Oro Il Denso\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eFruity with game, cheese, and ice cream\u003c\/h3\u003e\n\u003cp\u003eThe raspberry balsamic likes bold and sweet partners: lamb, beef fillet, suckling pig, aged cheese, ice cream, and creams.\u003c\/p\u003e\n\u003cp\u003eIts place is on a seared beef fillet, where a few drops of raspberry brighten the roasted aromas. Over vanilla ice cream or a panna cotta, it becomes a quick dessert, and it provides a fruity counterpoint to bold cheese. A drizzle of \u003ca href=\"\/en\/collections\/olivenoel\"\u003egood olive oil\u003c\/a\u003e alongside it rounds off a salad with goat cheese.\u003c\/p\u003e\n\u003cp\u003eIt also shows off its fruitiness with game like venison or duck; a few drops are enough for a glossy sauce. As with all condimenti, it should be used raw and added to the dish only at the very end, as prolonged heat destroys the delicate fruit. If you prefer savory and spicy, go for the \u003ca href=\"\/en\/products\/giuseppe-giusti-balsamessig-mit-feige-100ml\"\u003ebalsamic vinegar with fig\u003c\/a\u003e from the same line.\u003c\/p\u003e\n\n\u003ch3\u003eAuthentic fruit from the oldest Acetaia\u003c\/h3\u003e\n\u003cp\u003eThe balsamic vinegar with raspberry is created by macerating raspberry purée in balsamic vinegar, which is then decanted and left to mature for several months in barrels.\u003c\/p\u003e\n\u003cp\u003eThe Acetaia Giuseppe Giusti dates back to the 16th century and has been passing down its knowledge for over 400 years. As early as 1863, the vinegar merchant from Modena defined the golden base ingredients: good grapes, good barrels, and time, according to Giuseppe Giusti. In 1929, the house was appointed an official purveyor to the House of Savoy.\u003c\/p\u003e\n\u003cp\u003eThis means even a fruity condimento receives the care of a great balsamic house, from the selection of the raspberries to the aging in old wood. The raspberry balsamic is available in a 100 ml bottle, just right for a flavor of which you only need a few drops anyway. You can find further vinegars and the other condimenti in our \u003ca href=\"\/en\/collections\/balsamico\"\u003ebalsamic selection\u003c\/a\u003e. Real fruit that tastes exactly the way it sounds.\u003c\/p\u003e","brand":"Giuseppe Giusti Modena","offers":[{"title":"100 ml","offer_id":53071147336014,"sku":"046WIL3819","price":12.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/giuseppe-giusti-balsamessig-himbeere.jpg?v=1750978254"},{"product_id":"giuseppe-giusti-5-medaglie-doro-250ml","title":"5 Gold Medals – Balsamic Vinegar of Modena PGI","description":"\u003ch2 id=\"speakable-headline\"\u003eThe Pride of the Acetaia with Plum and Cherry\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe 5 Medaglie d'Oro Banda Rossa by Giuseppe Giusti is the house’s most noble Aceto Balsamico di Modena PGI, dense and complex with notes of plum and black cherry. Once a family gift, today it is the pride of Italy’s oldest acetaia.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003e5 Medaglie d'Oro\u003c\/strong\u003e, known as Banda Rossa, is the complex \u003cstrong\u003eAceto Balsamico di Modena\u003c\/strong\u003e PGI from Giuseppe Giusti of Modena, five gold medals strong. It reveals plum, black cherry, and a sweet spice from ancient woods, with a finish that lingers. The most festive drop in the Collezione Storica.\u003c\/p\u003e\n\n\u003cp\u003eOriginally, the Banda Rossa was not a product for sale, but a gift that Giuseppe presented only to his closest family members, full of pride in his own craftsmanship. Today, you too can bring it to your table. With a density of 1.34 and a tremendous body, it is made for those special occasions.\u003c\/p\u003e\n\n\u003ch3\u003ePlum, black cherry, sweet spice\u003c\/h3\u003e\n\u003cp\u003eThe 5 Medaglie d'Oro has a deep aroma of plum and black cherry, followed by woody spice, dark sweetness, and a long, complex finish.\u003c\/p\u003e\n\u003cp\u003eComplex, spicy, and velvety, it coats your food and unfolds in layers. The old barrels give it a depth that no young vinegar possesses, yet it remains wonderfully balanced rather than heavy. Plum and black cherry lead the start, while the old wood provides the long finish. Those looking for the step just below will find it in the \u003ca href=\"\/en\/products\/giuseppe-giusti-4-medaglie-doro-250ml\"\u003eQuarto Centenario\u003c\/a\u003e, already dense yet a touch younger.\u003c\/p\u003e\n\n\u003ch3\u003eDrops over risotto and aged cheese\u003c\/h3\u003e\n\u003cp\u003eThe 5 Medaglie d'Oro loves the spotlight: fresh pasta, risotto, Chianina beef, aged cheese, and simple ice cream.\u003c\/p\u003e\n\u003cp\u003eA creamy risotto takes a few drops that glisten darkly and add depth to the plate. Over aged Parmesan or a seared piece of beef, it becomes the highlight, and on vanilla ice cream, nothing else is needed. A drizzle of \u003ca href=\"\/en\/collections\/olivenoel\"\u003egood olive oil\u003c\/a\u003e is the only partner it tolerates.\u003c\/p\u003e\n\u003cp\u003eLike all great long-aged vinegars, it belongs raw and added at the very end, never in the heat. A few drops are enough, because here it is about concentration, not quantity. For a popular all-rounder, the \u003ca href=\"\/en\/products\/giuseppe-giusti-3-medaglie-doro-250ml\"\u003edense 3 Medaglie d'Oro\u003c\/a\u003e is ready to serve.\u003c\/p\u003e\n\n\u003ch3\u003eMaturation in woods from the 1700s and 1800s\u003c\/h3\u003e\n\u003cp\u003eThe 5 Medaglie d'Oro matures in the house’s oldest barrels, made of French oak from the years 1700 to 1800, filled according to the Solera principle from historic batteries.\u003c\/p\u003e\n\u003cp\u003eOnly cooked grape must and aged wine vinegar go into the bottle; the rest is patience. The Acetaia Giuseppe Giusti dates back to the 16th century and has passed down its knowledge for over 400 years. As early as 1863, the vinegar merchant from Modena defined the golden ingredients: good grapes, good barrels, and time, according to Giuseppe Giusti.\u003c\/p\u003e\n\u003cp\u003eIn 1929, Giusti was named purveyor to the Royal House of Savoy, and the Banda Rossa continues to carry that standard today. As an Aceto Balsamico di Modena PGI, it is bottled in limited quantities annually in the historic \"champagnotta\" bottle and arrives to you in the 250 ml size.\u003c\/p\u003e\n\u003cp\u003eYou can find the entire award-winning range in our \u003ca href=\"\/en\/collections\/balsamico\"\u003ebalsamic selection\u003c\/a\u003e, from the light silver to this pinnacle. The Banda Rossa is its peak, a drop for holidays and for all who seek the best. This is how the pride of Modena tastes.\u003c\/p\u003e","brand":"Giuseppe Giusti Modena","offers":[{"title":"250 ml","offer_id":53071147467086,"sku":"046WIL3815","price":54.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/giuseppe-giusti-5-medaglie-d-oro-250ml-verpackung.jpg?v=1750978258"},{"product_id":"giuseppe-giusti-balsamessig-mit-feige-100ml","title":"Balsamic Vinegar with Fig","description":"\u003ch2 id=\"speakable-headline\"\u003eFig Balsamic from the Il Denso\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Fig Balsamic Vinegar by Giuseppe Giusti is a sweet, mild fig balsamic based on the award-winning Il Denso. Genuine fig purée matures directly within the balsamic, and you can taste it—no cheap flavorings, just fruit from the barrel.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eFig Balsamic Vinegar\u003c\/strong\u003e, or Condimento Fico, is a sweet, mild \u003cstrong\u003efig balsamic\u003c\/strong\u003e from Giuseppe Giusti of Modena. Genuine fig purée macerates directly in the balsamic and then ages for several months in the barrel. This is how this fig balsamic achieves its round, honey-sweet fruit notes with a subtle acidity underneath, completely free of artificial flavorings.\u003c\/p\u003e\n\n\u003cp\u003eThe popular 3 Medaglie d'Oro Il Denso serves as the base, which is why this fig balsamic carries the same pleasant density of 1.32. Sweet, mild, and velvety, it coats food perfectly without any sharp acidity. It is not a matter of course for a fruit vinegar to be built upon an award-winning balsamic. A little luxury in a 100 ml bottle.\u003c\/p\u003e\n\n\u003ch3\u003eSweet fig, mild and round\u003c\/h3\u003e\n\u003cp\u003eThe Fig Balsamic Vinegar smells of ripe, sun-warmed figs, followed by a round sweetness featuring the dense depth of the Il Denso and a fine, tart finish.\u003c\/p\u003e\n\u003cp\u003eFruity, velvety, and aromatic, the fig plays around the dark balsamic and softens it. The maceration in the barrel makes the fruit authentic and profound rather than perfumed, and that is exactly what you taste in the interplay between sweet and sour. You can find the dark base for this in the \u003ca href=\"\/en\/products\/giuseppe-giusti-3-medaglie-doro-250ml\"\u003e3 Medaglie d'Oro Il Denso\u003c\/a\u003e, which contains no fruit.\u003c\/p\u003e\n\n\u003ch3\u003ePerfect with cream cheese, ham, and arugula\u003c\/h3\u003e\n\u003cp\u003eFig balsamic pairs well with both savory and mild partners: cream cheese, boiled ham, beef braised in red wine, mixed leaf salads, and arugula.\u003c\/p\u003e\n\u003cp\u003eDrizzled over creamy fresh cheese or goat cheese, the fig builds a honey-sweet bridge to the dark balsamic. On an arugula salad with Parmesan, it adds a fruity peak, and it brings depth to boiled ham or braised beef. It is perfectly at home on a cheese board with walnuts and a glass of red wine. Add a drizzle of \u003ca href=\"\/en\/collections\/olivenoel\"\u003egood olive oil\u003c\/a\u003e, and your antipasti plate is complete.\u003c\/p\u003e\n\u003cp\u003eAs with all condimenti, serve raw and add only at the very end, as prolonged heat destroys the delicate fruit. If you prefer a berry variation, reach for the \u003ca href=\"\/en\/products\/giuseppe-giusti-balsamessig-mit-himbeere-100ml\"\u003eRaspberry Balsamic Vinegar\u003c\/a\u003e from the same range.\u003c\/p\u003e\n\n\u003ch3\u003eGenuine fruit from the oldest Acetaia\u003c\/h3\u003e\n\u003cp\u003eThe Fig Balsamic Vinegar is created by macerating fig purée in balsamic, which is then decanted and left to mature for several months in barrels.\u003c\/p\u003e\n\u003cp\u003eThe Acetaia Giuseppe Giusti dates back to the 16th century and has been passing down its expertise for over 400 years. As early as 1863, the vinegar merchant from Modena noted the golden essential ingredients: good grapes, good barrels, and time, according to Giuseppe Giusti. In 1929, the company was appointed an official supplier to the House of Savoy.\u003c\/p\u003e\n\u003cp\u003eThis ensures that even a fruit-based condimento receives the care of a great balsamic house, from the selection of the figs to their maturation in old wood. Once you have tasted genuine fig from the barrel, you will never want to go back to simple fruit vinegar. The fig balsamic comes in a 100 ml bottle—just the right amount for an aroma where only a few drops are needed.\u003c\/p\u003e\n\u003cp\u003eYou can find more vinegars and other condimenti in our \u003ca href=\"\/en\/collections\/balsamico\"\u003ebalsamic selection\u003c\/a\u003e, ranging from raspberry to truffle. Sweet fig from the barrel that tastes exactly as it sounds.\u003c\/p\u003e","brand":"Giuseppe Giusti Modena","offers":[{"title":"100 ml","offer_id":53071147598158,"sku":"046WIL3818","price":12.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/giuseppe-giusti-balsamessig-feige-100ml.jpg?v=1750978262"},{"product_id":"giuseppe-giusti-1-medaglia-dargento-250ml","title":"1 Silver Medal – Balsamic Vinegar of Modena PGI","description":"\u003ch2 id=\"speakable-headline\"\u003eThe Silver Medal from the Collezione Storica\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe 1 Medaglia d'Argento by Giuseppe Giusti is an Aceto Balsamico di Modena IGP from the historic collection, light and highly aromatic. A silver medal with a rounded acidity, intended for salads and vegetables, not a thick syrup for the spoon.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003e1 Medaglia d'Argento\u003c\/strong\u003e is the fresh entry point into the Collezione Storica by Giuseppe Giusti, the award-winning \u003cstrong\u003eAceto Balsamico di Modena\u003c\/strong\u003e IGP from Modena. The silver medal represents a lighter, lively profile with a rounded acidity that awakens your salads without overpowering them. Bottled in the manufacturer's historic \"Champagnotta\" bottle.\u003c\/p\u003e\n\n\u003cp\u003eThe name stems from a genuine honor, as the medals commemorate the World's Fairs of the late 19th century where Giusti won his awards. Here, the silver marks the lightest, freshest level of the range, which becomes denser and sweeter with each additional gold medal. This is a balsamic for generous use, not for sparing drips.\u003c\/p\u003e\n\n\u003ch3\u003eBright, lively, with a rounded acidity\u003c\/h3\u003e\n\u003cp\u003eThe 1 Medaglia d'Argento has a warm and balsamic aroma, while its taste remains lean, with clear fruit and an acidity that is rounded rather than sharp.\u003c\/p\u003e\n\u003cp\u003eIt is not a thick balsamic for drizzling, but a bright, highly aromatic vinegar for vibrant use. The density is 1.18; the profile remains fresh and enlivening, with warm balsamic notes in the finish. Those who prefer something more substantial can step up to the \u003ca href=\"\/en\/products\/giuseppe-giusti-2-medaglie-doro-250ml\"\u003erounder 2 Medaglie d'Oro\u003c\/a\u003e, which already exhibits more sweetness.\u003c\/p\u003e\n\n\u003ch3\u003eFresh with salads, vegetables, and dips\u003c\/h3\u003e\n\u003cp\u003eThe 1 Medaglia d'Argento enjoys fresh plates, green and mixed salads, grilled vegetables, sauces, and dips.\u003c\/p\u003e\n\u003cp\u003eDrizzled over a crisp leafy salad with a few drops of \u003ca href=\"\/en\/collections\/olivenoel\"\u003egood olive oil\u003c\/a\u003e, its rounded acidity makes the greens shine. It also shows character in a quick vinaigrette or a quark dip; a splash is enough. Added over warm grilled vegetables, it wakes up bell peppers and zucchini, and over ripe strawberries, the silver turns into a small dessert. For earthier everyday needs in a large bottle, there is the \u003ca href=\"\/en\/products\/aceto-balsamico-bordolese\"\u003eBordolese for every day\u003c\/a\u003e, which is a bit simpler in construction.\u003c\/p\u003e\n\n\u003ch3\u003eFrench oak and a label from 1900\u003c\/h3\u003e\n\u003cp\u003eThe 1 Medaglia d'Argento matures in old French oak barrels, some in use since 1900, filled according to the Solera principle from the house's batteries.\u003c\/p\u003e\n\u003cp\u003eOnly cooked grape must and aged wine vinegar go into the bottle; the rest is time. The cellars house over 600 old barrels made of chestnut, cherry, oak, and juniper, some dating back to the 17th century.\u003c\/p\u003e\n\u003cp\u003eThe Acetaia Giuseppe Giusti dates back to the 16th century and has passed down its knowledge for 17 generations; for over 400 years, the craft has remained in the family. As early as 1863, at the agricultural exhibition in Modena, the vinegar merchant identified the essential golden ingredients: good grapes, good barrels, and time, according to Giuseppe Giusti.\u003c\/p\u003e\n\u003cp\u003eThe 5 vinegars of the Collezione Storica, all Aceto Balsamico di Modena IGP, bear the first historic Giusti label from the beginning of the 20th century and the Champagnotta shape, with which the family celebrated their medals. You receive the 1 Medaglia d'Argento in a 250 ml bottle, the light prelude to this series, with more available in our \u003ca href=\"\/en\/collections\/balsamico\"\u003ebalsamic selection\u003c\/a\u003e. One could say it is a silver medal that invites you to drink it up.\u003c\/p\u003e","brand":"Giuseppe Giusti Modena","offers":[{"title":"250 ml","offer_id":53071147696462,"sku":"046WIL3811","price":10.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/giuseppe-giusti-1-medaglia-argento.jpg?v=1750978265"},{"product_id":"giuseppe-giusti-condimento-bianco-di-modena-250ml","title":"White Condiment from Modena","description":"\u003ch2 id=\"speakable-headline\"\u003eWhite Balsamic – the light one from Modena for fish and Hollandaise\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Condimento Bianco di Modena from Giuseppe Giusti is a light, white balsamic made from Trebbiano grapes. Mild and fruity with low acidity, it is made for dishes that need to retain their bright color, rather than a dark aceto that stains everything brown.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCondimento Bianco di Modena\u003c\/strong\u003e, also known as La Delizia, is a refined \u003cstrong\u003ewhite balsamic\u003c\/strong\u003e by Giuseppe Giusti from Modena. Matured from the sweet must of white Trebbiano grapes and straw-colored wine vinegar, it reveals notes of ripe yellow fruits and candied citrus. The light drop for anything that shouldn’t be darkened.\u003c\/p\u003e\n\n\u003cp\u003eUnlike the dark Medaglie series, the Condimento Bianco remains light in the glass and on the plate. With a density of 1.19, it is light and fluid, the acidity is low, and the character is fruity rather than tart. A white balsamic for light summer cuisine that complements rather than dominates.\u003c\/p\u003e\n\n\u003ch3\u003eFruity, floral, citrusy\u003c\/h3\u003e\n\u003cp\u003eThe Condimento Bianco has the aroma of ripe yellow fruits and candied lemon; it remains mild, fruity, and pleasantly soft, without a sharp edge.\u003c\/p\u003e\n\u003cp\u003eIts low acidity makes it so pleasant; it never pushes itself to the fore, but instead highlights the bright aspects of a dish. Aging in French oak and ash barrels gives it a gentle depth and its golden color. Where a dark balsamic clouds sauces and salads, the Condimento Bianco remains pleasantly clear—that is its true trick. Those looking for the dark counterpart should reach for the \u003ca href=\"\/en\/products\/giuseppe-giusti-2-medaglie-doro-250ml\"\u003eclassic 2 Medaglie d'Oro\u003c\/a\u003e, which brings more sweetness and spice.\u003c\/p\u003e\n\n\u003ch3\u003eExquisite with fish, asparagus, and salad\u003c\/h3\u003e\n\u003cp\u003eThe Condimento Bianco loves light cuisine: green and mixed salads, tender vegetables, fish, light sauces, and fruit salad.\u003c\/p\u003e\n\u003cp\u003eSteamed asparagus and fried fish receive a fresh, unobtrusive accompaniment from its citrus notes. In a Hollandaise or Béarnaise sauce, it is indispensable to us because it provides acidity without dulling the light color. A few drops with \u003ca href=\"\/en\/collections\/olivenoel\"\u003egood olive oil\u003c\/a\u003e turn a simple green salad into a small feast.\u003c\/p\u003e\n\u003cp\u003eOver ripe strawberries or a peach salad, it reveals its sweet side, as it also pairs wonderfully with fruit; a light splash is enough for a taste of summer in a glass. Unlike dark balsamic, it can be poured generously—here, freshness counts more than restraint. For a bold, dark note on the side, the \u003ca href=\"\/en\/products\/giuseppe-giusti-3-medaglie-doro-250ml\"\u003edense 3 Medaglie d'Oro\u003c\/a\u003e is ready.\u003c\/p\u003e\n\n\u003ch3\u003eTrebbiano grapes from the oldest Acetaia\u003c\/h3\u003e\n\u003cp\u003eThe Condimento Bianco is created from the must of white Trebbiano grapes and straw-colored wine vinegar, matured in barrels of French oak and ash.\u003c\/p\u003e\n\u003cp\u003eThe Acetaia Giuseppe Giusti dates back to the 16th century, passing down its knowledge for over 400 years. As early as 1863, the vinegar merchant from Modena established the golden basic ingredients: good grapes, good barrels, and time, according to Giuseppe Giusti. In 1929, the house was appointed as an official supplier to the House of Savoy.\u003c\/p\u003e\n\u003cp\u003eThis means even a white balsamic like this receives the same care as the house's famous dark vinegars. The fact that Giusti crafts its light specialty with the same standards as the Medaglie series is evident in every fruity note. It comes to you in a 250 ml bottle; you can find more vinegars in our \u003ca href=\"\/en\/collections\/balsamico\"\u003eBalsamic selection\u003c\/a\u003e. Bright, mild, and versatile—that’s summer on the plate and in the glass.\u003c\/p\u003e","brand":"Giuseppe Giusti Modena","offers":[{"title":"250 ml","offer_id":53071147827534,"sku":"046WIL3817","price":13.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/giuseppe-giusti-condimento-bianco-di-modena.jpg?v=1750978268"},{"product_id":"giuseppe-giusti-balsamessig-mit-trueffel-100ml","title":"Balsamic vinegar with truffle","description":"\u003ch2 id=\"speakable-headline\"\u003eTruffle Balsamic from Il Denso\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe truffle balsamic vinegar by Giuseppe Giusti is a savory truffle balsamic based on the award-winning Il Denso. Genuine black truffles are aged in the barrel with the balsamic—no artificial laboratory truffle flavoring, but rather fungus from the wood.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eBalsamic vinegar with truffle\u003c\/strong\u003e, the Condimento Tartufo, is a savory \u003cstrong\u003etruffle balsamic\u003c\/strong\u003e from Giuseppe Giusti in Modena. Dried black truffles are placed directly into the barrel with the balsamic, where they mature together until the sweetness and earthiness are completely fused. This is how the truffle balsamic achieves its deep, authentic aroma.\u003c\/p\u003e\n\n\u003cp\u003eIt is based on the popular 3 Medaglie d'Oro Il Denso, which is why this truffle balsamic possesses the same pleasant density of 1.32. Earthy, savory, and velvety, it coats hearty dishes without any sharp acidity. The fact that a genuine balsamic serves as the base lifts it far above common truffle oil. A small luxury for the kitchen in a 100 ml bottle.\u003c\/p\u003e\n\n\u003ch3\u003eEarthy truffles, mild and deep\u003c\/h3\u003e\n\u003cp\u003eThe balsamic vinegar with truffle has a strong scent of black truffle; when eaten, the earthy spiciness combines with the dense sweetness of the Il Denso to create a long, full finish.\u003c\/p\u003e\n\u003cp\u003eEarthy, savory, and velvety, the truffle settles over the dark balsamic and makes it hearty. You can taste that real truffles were aged in the barrel—the aroma is deep and round, not overpowering like cheap truffle oil. You can find the pure base for it in the \u003ca href=\"\/en\/products\/giuseppe-giusti-3-medaglie-doro-250ml\"\u003e3 Medaglie d'Oro Il Denso\u003c\/a\u003e, completely without fungus.\u003c\/p\u003e\n\n\u003ch3\u003eHearty with pasta, risotto, and egg\u003c\/h3\u003e\n\u003cp\u003eThe truffle balsamic loves hearty cuisine, fresh pasta, risotto, omelets, cheese fondue, scrambled eggs, and aged cheese.\u003c\/p\u003e\n\u003cp\u003eA few drops over fresh tagliatelle or a creamy risotto immediately smell of truffle. Drizzled over soft scrambled eggs or an omelet, it turns breakfast into a little feast, and it adds earthy depth to aged cheese. It even elevates simple mashed potatoes or a mushroom pan to a new level with just a few drops. A drizzle of \u003ca href=\"\/en\/collections\/olivenoel\"\u003egood olive oil\u003c\/a\u003e alongside rounds off the dish.\u003c\/p\u003e\n\u003cp\u003eAs with all condimenti, it should be used raw and only added to the dish at the end, as high heat for a long time strips the truffle of its aroma. If you prefer something fruitier and sweeter, try the \u003ca href=\"\/en\/products\/giuseppe-giusti-balsamessig-mit-feige-100ml\"\u003ebalsamic vinegar with fig\u003c\/a\u003e from the same line.\u003c\/p\u003e\n\n\u003ch3\u003eGenuine truffles from the oldest Acetaia\u003c\/h3\u003e\n\u003cp\u003eThe balsamic vinegar with truffle is created by aging dried black truffles directly in the barrel with the balsamic until the flavors are perfectly balanced.\u003c\/p\u003e\n\u003cp\u003eThe Acetaia Giuseppe Giusti dates back to the 16th century and has been passing down its expertise for over 400 years. As early as 1863, the vinegar merchant from Modena defined the golden ingredients: good grapes, good barrels, and time, according to Giuseppe Giusti. In 1929, the house was appointed a purveyor to the Royal House of Savoy.\u003c\/p\u003e\n\u003cp\u003eThis means even a savory condimento receives the care of a great balsamic house, from the selection of the truffles to the aging in old wood. The truffle balsamic is available in a 100 ml bottle, just right for an aroma that requires only a few drops.\u003c\/p\u003e\n\u003cp\u003eFor those who love truffles but shy away from the effort of fresh tubers, this is the simple and honest answer to keep in the cupboard. You can find further vinegars and other condimenti in our \u003ca href=\"\/en\/collections\/balsamico\"\u003ebalsamic selection\u003c\/a\u003e. Genuine truffles from the barrel—nothing more is needed for a grand performance.\u003c\/p\u003e","brand":"Giuseppe Giusti Modena","offers":[{"title":"100 ml","offer_id":53071147893070,"sku":"046WIL3823","price":13.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/giuseppe-giusti-balsamessig-trueffel.jpg?v=1750978271"},{"product_id":"giuseppe-giusti-4-medaglie-doro-250ml","title":"4 Gold Medals – Balsamic Vinegar of Modena PGI","description":"\u003ch2 id=\"speakable-headline\"\u003eThe anniversary bottle with tobacco and coffee\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe 4 Medaglie d'Oro Quarto Centenario by Giuseppe Giusti is a dense, long-aged Aceto Balsamico di Modena IGP with notes of tobacco, coffee, and wood. Created for the acetaia's 400th anniversary, it is produced in limited quantities.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003e4 Medaglie d'Oro\u003c\/strong\u003e, also known as Quarto Centenario, is the full-bodied \u003cstrong\u003eAceto Balsamico di Modena\u003c\/strong\u003e IGP from Giuseppe Giusti in Modena, four gold medals strong. First created for the acetaia's 400th anniversary, it exhibits ripe fruit, sweet tobacco notes, roasted coffee, and wood. A balsamic for the great moments at the table.\u003c\/p\u003e\n\n\u003cp\u003eWith a density of 1.36, it is even more concentrated than the Il Denso, a dark drop that lingers long on the tongue. Only a limited quantity is bottled annually in the historical \"Champagnotta\" bottle. Those who taste it will understand why the house chose it for their anniversary.\u003c\/p\u003e\n\n\u003ch3\u003eRipe fruit, tobacco, roasted coffee\u003c\/h3\u003e\n\u003cp\u003eThe 4 Medaglie d'Oro has the aroma of dried dark fruits and sweet tobacco, followed on the tongue by coffee, wood, and a deep, long-lasting sweetness.\u003c\/p\u003e\n\u003cp\u003eFull-bodied, spicy, and velvety, it spreads across the palate and resonates for minutes. The long maturation in old casks gives it a complexity that a young vinegar can never achieve, yet it remains balanced rather than heavy. Tobacco and coffee are not just a suggestion here, but truly distinct flavors. Those seeking the densest and most festive profile should look to the \u003ca href=\"\/en\/products\/giuseppe-giusti-5-medaglie-doro-250ml\"\u003egreat 5 Medaglie d'Oro Banda Rossa\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eA drizzle over Caprese and aged cheese\u003c\/h3\u003e\n\u003cp\u003eThe 4 Medaglie d'Oro enjoys festive cuisine, Caprese, sauces and dips, aged hard cheese, fruit salad, and dessert.\u003c\/p\u003e\n\u003cp\u003eIt belongs on a Caprese of ripe tomatoes and buffalo mozzarella, where its depth frames the freshness. Drizzled over aged Parmesan or Pecorino, it unfolds its coffee and tobacco notes, and on vanilla ice cream, it becomes a quiet feast. A thread of \u003ca href=\"\/en\/collections\/olivenoel\"\u003egood olive oil\u003c\/a\u003e on the side is all it needs.\u003c\/p\u003e\n\u003cp\u003eLike all long-aged balsamic vinegars, it should be used raw and only at the very end, never exposed to heat. For a dense everyday star one level down, the \u003ca href=\"\/en\/products\/giuseppe-giusti-3-medaglie-doro-250ml\"\u003epopular 3 Medaglie d'Oro\u003c\/a\u003e is ready, which is a bit lighter in profile.\u003c\/p\u003e\n\n\u003ch3\u003eFrench oak from 1800 to 1900\u003c\/h3\u003e\n\u003cp\u003eThe 4 Medaglie d'Oro matures in French oak casks dating from 1800 to 1900, filled according to the Solera principle from the house's batteries.\u003c\/p\u003e\n\u003cp\u003eOnly cooked grape must and aged wine vinegar go into the bottle; the rest is time. The Acetaia Giuseppe Giusti dates back to the 16th century and has been passing down its knowledge for over 400 years. As early as 1863, the vinegar merchant from Modena noted the golden basic ingredients: good grapes, good casks, and time, according to Giuseppe Giusti.\u003c\/p\u003e\n\u003cp\u003eIn 1929, Giusti was named a purveyor to the Royal House of Savoy, an honor that resonates to this day. As an Aceto Balsamico di Modena IGP, the Quarto Centenario is a small homage to 400 years of vinegar craftsmanship and comes to you in a 250 ml bottle, in limited annual quantities.\u003c\/p\u003e\n\u003cp\u003eIn the Collezione Storica, it stands between the popular Il Denso and the festive Banda Rossa—a drop for special occasions and for everyone who appreciates long-aged products. You can find the entire award-winning range in our \u003ca href=\"\/en\/collections\/balsamico\"\u003eBalsamic selection\u003c\/a\u003e. Hats off to four centuries in a single drop.\u003c\/p\u003e","brand":"Giuseppe Giusti Modena","offers":[{"title":"250 ml","offer_id":53071147958606,"sku":"046WIL3814","price":32.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/giuseppe-giusti-4-medaglie-d-oro-250ml-verpackung.jpg?v=1750978273"},{"product_id":"giuseppe-giusti-2-medaglie-doro-250ml","title":"2 Gold Medals – Balsamic Vinegar of Modena PGI","description":"\u003ch2 id=\"speakable-headline\"\u003eThe classic with liquorice and black pepper\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe 2 Medaglie d'Oro Il Classico from Giuseppe Giusti is an Aceto Balsamico di Modena PGI with a balanced sweetness and acidity. The all-rounder of the Collezione Storica, great with both raw and cooked dishes, and far from a one-dimensional sweet syrup.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003e2 Medaglie d'Oro\u003c\/strong\u003e, known as Il Classico, is Giuseppe Giusti’s versatile \u003cstrong\u003eAceto Balsamico di Modena\u003c\/strong\u003e PGI from Modena, two gold medals strong. It strikes a balance between sweetness and acidity, bringing notes of ripe fruit, liquorice, and black pepper. The vinegar to choose if you are only allowed one in the cupboard.\u003c\/p\u003e\n\n\u003cp\u003eWith a density of 1.25, it is noticeably rounder than the silver medal, without descending into the syrupy depth of the higher gold grades. This keeps it versatile—sometimes as a seasoning over a dish, sometimes as a fine touch in a sauce. A true classic, indeed.\u003c\/p\u003e\n\n\u003ch3\u003eRipe fruit, liquorice, a hint of pepper\u003c\/h3\u003e\n\u003cp\u003eThe 2 Medaglie d'Oro has the aroma of ripe dark fruits, followed by a warm sweetness with clear acidity and a spicy finish of liquorice.\u003c\/p\u003e\n\u003cp\u003eIt is precisely this balance that makes it so useful; it is sweet enough for strawberries and tangy enough for meat. Fruity, spicy, and velvety, it all works together beautifully. It is the liquorice note that sets it apart from everyday balsamic and gives it depth. For those who prefer it thicker and sweeter, opt for the \u003ca href=\"\/en\/products\/giuseppe-giusti-3-medaglie-doro-250ml\"\u003evelvety 3 Medaglie d'Oro\u003c\/a\u003e, the Il Denso.\u003c\/p\u003e\n\n\u003ch3\u003eFine with carpaccio, fish, and eggs\u003c\/h3\u003e\n\u003cp\u003eThe 2 Medaglie d'Oro loves fine cuisine: carpaccio, eggs, fish, seafood, white meat, and grilled vegetables.\u003c\/p\u003e\n\u003cp\u003eIt belongs over thin beef carpaccio with Parmesan and a drizzle of \u003ca href=\"\/en\/collections\/olivenoel\"\u003egood olive oil\u003c\/a\u003e, where its spice elevates the raw meat. Over poached eggs or fried fish, it adds a warm, slightly peppery final touch. It also pairs well with ripe strawberries, where its sweeter side shines through.\u003c\/p\u003e\n\u003cp\u003eIn the kitchen, it is best used raw or added towards the end of cooking, as prolonged heat will diminish its delicate aromas. For those who prefer something lighter, keep the \u003ca href=\"\/en\/products\/giuseppe-giusti-1-medaglia-dargento-250ml\"\u003efresh 1 Medaglia d'Argento\u003c\/a\u003e on hand, which offers more acidity and less sweetness.\u003c\/p\u003e\n\n\u003ch3\u003eFrench oak and a royal supplier since 1929\u003c\/h3\u003e\n\u003cp\u003eThe 2 Medaglie d'Oro is aged in French oak barrels, in use since 1900, and filled using the Solera principle from the acetaia’s casks.\u003c\/p\u003e\n\u003cp\u003eOnly cooked grape must and aged wine vinegar go into the bottle; the rest is patience. The Acetaia Giuseppe Giusti dates back to the 16th century and has been passing down its knowledge for over 400 years. As early as 1863, the vinegar merchant from Modena defined his golden ingredients: good grapes, good barrels, and time, according to Giuseppe Giusti.\u003c\/p\u003e\n\u003cp\u003eThe esteem in which the house was held is shown by the year 1929, when Giusti was appointed a supplier to the Royal House of Savoy. As an Aceto Balsamico di Modena PGI, Il Classico now sits in the middle of the Collezione Storica, in the historic \"Champagnotta\" bottle, and reaches you in a 250 ml format.\u003c\/p\u003e\n\u003cp\u003eYou can find the entire award-winning range in our \u003ca href=\"\/en\/collections\/balsamico\"\u003eBalsamico selection\u003c\/a\u003e, from the light silver to the dense Banda Rossa. Il Classico is the reliable middle ground that suits almost everything on the table, from savoury to sweet. A classic that truly deserves its name.\u003c\/p\u003e","brand":"Giuseppe Giusti Modena","offers":[{"title":"250 ml","offer_id":53071147991374,"sku":"046WIL3812","price":14.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/giuseppe-giusti-2-medaglie-oro.jpg?v=1750978276"},{"product_id":"fattoria-estense-aceto-balsamico-di-modena","title":"Balsamic Vinegar of Modena PGI","description":"\u003ch2 id=\"speakable-headline\"\u003eYoung Aceto Balsamico di Modena for everyday cooking\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Aceto Balsamico di Modena PGI from Fattoria Estense is a young, artisanally produced everyday vinegar from the heart of Modena. Briefly aged, fluid, with a delicate sweetness and balsamic notes. Not an aged luxury drop, but a reliable vinegar for salads, sauces, and soups.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eAceto Balsamico di Modena PGI\u003c\/strong\u003e from Fattoria Estense is the young everyday vinegar from the family acetaia near Modena in Emilia-Romagna. Blended from just 2 basic ingredients – wine vinegar and concentrated grape must –, briefly aged and pleasantly fluid, with its 6% acidity it provides exactly the vibrancy on the plate that a good vinegar needs. A balsamic for every day, not for the display cabinet.\u003c\/p\u003e\n\n\u003ch3\u003eDark sheen, delicate sweetness, 6% acidity\u003c\/h3\u003e\n\u003cp\u003eIn the glass, it appears dark brown and clear, and on the nose, it smells of cooked grape must. On the palate, 6% acidity meets a delicate sweetness – balanced, rounded, and suitable for everyday use.\u003c\/p\u003e\n\u003cp\u003eThe producer sees it as a \"pleasant alternative to wine vinegar, but with balsamic notes.\" That is exactly how it tastes – more balsamic and rounder than pure wine vinegar, without the syrupy density of long-aged balsamicos.\u003c\/p\u003e\n\u003cp\u003eThe concentrated grape must comes from Emilia-Romagna, where balsamic has always been produced, and gives it its dark color and rounded sweetness. Anyone trying an Aceto Balsamico di Modena for the first time is in the right place here: friendly in price, honest in taste, and a direct path to a good vinaigrette. A reliable everyday hero that never takes center stage.\u003c\/p\u003e\n\n\u003ch3\u003eIn salad dressings and for dipping\u003c\/h3\u003e\n\u003cp\u003eMix 1 part balsamic with 3 parts fruity olive oil, add a pinch of salt – and you have a vinaigrette that wakes up any leafy salad. A splash also rounds off a tomato soup or steamed vegetables. So simple, so good.\u003c\/p\u003e\n\u003cp\u003eIt pairs just as well with hearty leafy salads like arugula as it does with roasted vegetables, lentil soup, or a dark gravy, to which it adds depth at the last moment. Stirred with a fruity \u003ca href=\"\/en\/collections\/bartolini-olivenoel\"\u003eolive oil from Bartolini\u003c\/a\u003e, it becomes a dressing, or simply dip a piece of bread into a small bowl of vinegar and oil. For tomato-mozzarella or aged cheese, you should reach for the thicker \u003ca href=\"\/en\/products\/fattoria-estense-aceto-balsamico-gold\"\u003eAceto Balsamico Gold\u003c\/a\u003e, which comes from the barrel much more concentrated.\u003c\/p\u003e\n\n\u003ch3\u003eFrom old vaults in the heart of Modena\u003c\/h3\u003e\n\u003cp\u003eThe family business Fattoria Estense has specialized entirely in Aceto Balsamico di Modena for more than 30 years – blended, aged, and bottled in Emilia-Romagna, the home of balsamic. What began at the end of the 1980s combines ancient knowledge with a steady hand.\u003c\/p\u003e\n\u003cp\u003eSome of the vinegar blends the Fattoria draws from are stored in wooden barrels in old vaults for over 10 years – centuries-old vinegar cultures and well-kept family recipes form the basis. For this young everyday balsamic, it matures only briefly, whereas the higher grades require a long time. The abbreviation PGI stands for Protected Geographical Indication, which has been monitored by its own consortium since 1993.\u003c\/p\u003e\n\u003cp\u003eIf you would like to taste your way through the entire range of aging levels – from this young vinegar to Silver and the velvety Gold – you will find them in the \u003ca href=\"\/en\/collections\/fattoria-estense\"\u003eFattoria Estense range\u003c\/a\u003e. And those looking for the protected origin will find what they need in our selection of \u003ca href=\"\/en\/collections\/aceto-balsamico-di-modena-igp\"\u003eAceto Balsamico di Modena PGI\u003c\/a\u003e. The 250 ml bottle is a welcome addition to any good kitchen.\u003c\/p\u003e","brand":"Fattoria Estense","offers":[{"title":"250 ml","offer_id":53071148220750,"sku":"046WIL3762","price":4.7,"currency_code":"EUR","in_stock":true},{"title":"3x 250ml","offer_id":59721510453582,"sku":"046WIL3762_3","price":13.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/fattoria-estense-aceto-balsamico-modena.jpg?v=1750978283"},{"product_id":"fattoria-estense-aceto-balsamico-bronze","title":"Aceto Balsamico di Modena PGI Bronze","description":"\u003ch2 id=\"speakable-headline\"\u003eFruity Aceto Balsamico Bronze from Modena\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Aceto Balsamico di Modena IGP Bronze from Fattoria Estense is the first maturation stage of their quality series, a Riserva with a fruity aroma and delicate consistency. Dark brown, glossy, with no caramel coloring. Not a heavy syrup, but a light, fruity balsamic for dressings and everyday cooking.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eAceto Balsamico di Modena IGP Bronze\u003c\/strong\u003e from Fattoria Estense is the bronze-level of the range, a Riserva from Cogneto in Emilia-Romagna. With a density of 1.19, it still pours easily and smoothly, dark and glossy, with 6% acidity balanced against its fruity sweetness. The fruity entry into the house's aged balsamics.\u003c\/p\u003e\n\n\u003ch3\u003eFruity, delicate, dark and glossy\u003c\/h3\u003e\n\u003cp\u003eIt shimmers dark brown in the glass, with notes of cooked grape must and red fruit on the nose. On the palate, 6% acidity and a fruity sweetness in a calm flow. It is fruity, delicate, and light – a balsamic without any heaviness.\u003c\/p\u003e\n\u003cp\u003eThe producer describes it aptly: \"With a delicate consistency, it releases a distinct fruit aroma.\" That is exactly what it is – the lightest of the four color levels, dark in the glass, fruity on the tongue, with an aroma of cooked must. Anyone who only knows balsamic as a thick, dark syrup will discover its light, fruity side here. A balsamic that brings a good mood to any dressing.\u003c\/p\u003e\n\n\u003ch3\u003eIn vinaigrettes and for dipping\u003c\/h3\u003e\n\u003cp\u003eIn a salad vinaigrette with good olive oil, the Bronze shows its round side – or simply with oil in a small dish for dipping with bread. That’s what winding down tastes like.\u003c\/p\u003e\n\u003cp\u003eIt pairs well with crunchy leafy greens, roasted vegetables, and mild cheese; a few drops also lift a tomato sauce or pumpkin soup. Stir it with a fruity \u003ca href=\"\/en\/collections\/bartolini-olivenoel\"\u003eolive oil from Bartolini\u003c\/a\u003e using a ratio of three parts oil to one part vinegar, plus a little salt. Fried mushrooms or a fried egg can also handle a few drops if you’re in the mood. For heavier, thicker tasks – like tomato-mozzarella or aged cheese – reach for the \u003ca href=\"\/en\/products\/fattoria-estense-aceto-balsamico-silber\"\u003eAceto Balsamico Silver\u003c\/a\u003e or Gold, which are denser from the barrel.\u003c\/p\u003e\n\n\u003ch3\u003eRiserva from Cogneto in Emilia-Romagna\u003c\/h3\u003e\n\u003cp\u003eThe family business Fattoria Estense ages its balsamics in wooden barrels in old vaults near Cogneto. The Bronze carries the Riserva quality label and stands at the beginning of the colored maturation ladder, before Silver and Gold. Bronze, Silver, Gold – the three colors mark the maturation in the barrel, and the Bronze makes the fruity start.\u003c\/p\u003e\n\u003cp\u003eConcentrated solely through cooked grape must, without caramel coloring or artificial dyes, it reaches a density of 1.19 – lighter than the higher levels, but emphatically fruity. Some of the vinegar blends in the house are stored for over 10 years before they go into a cuvée. The Bronze shows that a good Riserva does not have to be heavy – fruit over force. Its fruitiness comes from the cooked must, not from a sugar pot, and you can taste it. The acronym IGP stands for the Protected Geographical Indication, which has been monitored by a consortium in Modena since 1993.\u003c\/p\u003e\n\u003cp\u003eIf you would like to move up the maturation ladder, you will find Silver, Gold, and Lodovico Campari in the \u003ca href=\"\/en\/collections\/fattoria-estense\"\u003eFattoria Estense range\u003c\/a\u003e, as well as other \u003ca href=\"\/en\/collections\/aceto-balsamico-di-modena-igp\"\u003eAceto Balsamico di Modena IGP\u003c\/a\u003e in our shop. Start here and work your way up if you like. The 250 ml bottle is enough for many salads – a fruity everyday companion at the great price of the Bronze level.\u003c\/p\u003e","brand":"Fattoria Estense","offers":[{"title":"250 ml","offer_id":53071148319054,"sku":"046WIL3780","price":8.9,"currency_code":"EUR","in_stock":true},{"title":"3x 250ml","offer_id":59721510486350,"sku":"046WIL3780_3","price":25.37,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/fattoria-estense-aceto-balsamico-bronze.jpg?v=1750978286"},{"product_id":"fattoria-estense-aceto-balsamico-gold","title":"Aceto Balsamico di Modena PGI Gold","description":"\u003ch2 id=\"speakable-headline\"\u003eFull-bodied Gold Aceto Balsamico from Modena\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Aceto Balsamico di Modena PGI Gold by Fattoria Estense is the Gran Riserva of the line, thick, velvety, and dark. Aged for a long time in small casks, with no caramel coloring. Not a young salad vinegar, but a full-bodied balsamic for refining – a small alternative to the Tradizionale.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eAceto Balsamico di Modena PGI Gold\u003c\/strong\u003e by Fattoria Estense is the Gran Riserva grade of the line, from Cogneto in Emilia-Romagna. With a density of 1.34, it flows thick and dark into the glass, smells of wood and cooked must, and carries 6% acidity in balance with a full, velvety sweetness. The full-bodied one among the color grades.\u003c\/p\u003e\n\n\u003ch3\u003eVelvety, thick, dark as ebony\u003c\/h3\u003e\n\u003cp\u003eDark brown and glossy, it leaves streaks on the edge of the glass, with scents of wood and boiled-down grape must on the nose. On the palate, 6% acidity and a full sweetness in a velvety flow. It is full-bodied, velvety, and dense – a balsamic with plenty of body and composure, which lingers long and elevates the plate.\u003c\/p\u003e\n\u003cp\u003eThe producer puts it aptly: \"Full-bodied and velvety, it exudes an intense and balsamic aroma of wood and cooked must.\" That is exactly what it is – denser and deeper than the Bronze and Silver, with the melt that brings it closer to the Tradizionale. A balsamic that does not splash, but flows. Anyone who does not yet have the great Tradizionale in their cupboard will find a clever approximation here.\u003c\/p\u003e\n\n\u003ch3\u003eOn tomato-mozzarella and over Parmigiano\u003c\/h3\u003e\n\u003cp\u003eIts density makes it a finisher: a few drops over tomato-mozzarella, over grilled vegetables, over a spoonful of ricotta, or quite classically over aged cheese. Over strawberries with a little black pepper, it becomes a small dessert.\u003c\/p\u003e\n\u003cp\u003eIt likes strong partners that provide contrast to its sweetness: a sliver of \u003ca href=\"\/en\/collections\/cavola-993\"\u003eParmigiano Reggiano\u003c\/a\u003e, a risotto for the finale, a piece of dark chocolate with your espresso. It is too precious for cooking – add it raw and only at the end so that the aroma and density remain. For the daily salad, the lighter \u003ca href=\"\/en\/products\/fattoria-estense-aceto-balsamico-silber\"\u003eAceto Balsamico Silver\u003c\/a\u003e is sufficient; save the Gold for the special plate.\u003c\/p\u003e\n\n\u003ch3\u003eGran Riserva from Cogneto in Emilia-Romagna\u003c\/h3\u003e\n\u003cp\u003eThe family business Fattoria Estense ages its balsamics in wooden casks in old vaults near Cogneto. The Gold matures for a long time in small casks and bears the highest grade of the colored PGI line: Gran Riserva. It represents the most mature of the colors before the named series with Lodovico Campari begins.\u003c\/p\u003e\n\u003cp\u003eConcentrated solely through boiled-down grape must, without caramel coloring and without artificial color, it reaches a density of 1.34 – denser than Bronze and Silver; only the Lodovico Campari sits higher at 1.38. Some of the vinegar blends in the house are aged for over 10 years before they go into a cuvée. The abbreviation PGI stands for Protected Geographical Indication, which has been monitored by a consortium in Modena since 1993.\u003c\/p\u003e\n\u003cp\u003eWhere the PGI line reaches its peak, the genuine Tradizionale begins with at least 12 years of aging – the Gold comes close to it for a fraction of the price. You can find the entire \u003ca href=\"\/en\/collections\/fattoria-estense\"\u003eFattoria Estense range\u003c\/a\u003e and other \u003ca href=\"\/en\/collections\/aceto-balsamico-di-modena-igp\"\u003eAceto Balsamico di Modena PGI\u003c\/a\u003e with us. The 250 ml bottle lasts a long time because only a few drops are needed – a little bottle for the kitchen that you use with care.\u003c\/p\u003e","brand":"Fattoria Estense","offers":[{"title":"250 ml","offer_id":53071148384590,"sku":"046WIL3800","price":27.5,"currency_code":"EUR","in_stock":true},{"title":"3x 250ml","offer_id":59721510551886,"sku":"046WIL3800_3","price":78.38,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/fattoria-estense-aceto-balsamico-gold.jpg?v=1750978289"},{"product_id":"fattoria-estense-aceto-balsamico-silber","title":"Aceto Balsamico di Modena PGI Silver","description":"\u003ch2 id=\"speakable-headline\"\u003eHarmonious Silver Aceto Balsamico from Modena\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Aceto Balsamico di Modena IGP Silver by Fattoria Estense is their medium-aged level, a Riserva with a harmonious interplay of sweet and sour and a slightly syrupy consistency. Dark, glossy, and free of caramel coloring. Not extreme in any direction, but a versatile all-rounder for almost any dish.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eAceto Balsamico di Modena IGP Silver\u003c\/strong\u003e by Fattoria Estense is the silver-tier in their range, a Riserva from Cogneto in Emilia-Romagna. With a density of 1.25, it flows with a slightly syrupy, dark, and glossy consistency, balancing 6% acidity with a harmonious sweetness. The golden mean between the fruity Bronze and the velvety Gold.\u003c\/p\u003e\n\n\u003ch3\u003eHarmonious, velvety, dark and glossy\u003c\/h3\u003e\n\u003cp\u003eIt shimmers dark brown in the glass, with the nose picking up notes of cooked grape must. On the palate, 6% acidity and a rounded sweetness in balanced interplay – harmonious, velvety, and fruity. Not a loud aroma, but a rounded one that can be mixed into almost anything.\u003c\/p\u003e\n\u003cp\u003eThe producer describes it as follows: \"pleasantly dense, with a pleasant aroma of cooked must, this balsamic presents a special harmony of sweet and sour notes.\" That is exactly what it is – denser than the Bronze, lighter than the Gold, and precisely for that reason, so versatile. A balsamic that does not push itself to the foreground, but makes every plate better. A reliable companion that is rarely out of place.\u003c\/p\u003e\n\n\u003ch3\u003eFor salmon tartare, asparagus, and cheese\u003c\/h3\u003e\n\u003cp\u003eA classic: salmon tartare with arugula, a few drops of Silver on top. Or over grilled green asparagus, over goat cheese, or in a vinaigrette for a Sunday salad. Two or three drops are enough to give a dish more contour.\u003c\/p\u003e\n\u003cp\u003eIt pairs wonderfully with fresh salads, roasted vegetables, fried fish, and mild cheese. Stir it into a vinaigrette with a fruity \u003ca href=\"\/en\/collections\/bartolini-olivenoel\"\u003eolive oil from Bartolini\u003c\/a\u003e – three parts oil, one part vinegar, a little salt. For thicker, more robust tasks like tomato-mozzarella or aged cheese, reach for the \u003ca href=\"\/en\/products\/fattoria-estense-aceto-balsamico-gold\"\u003eAceto Balsamico Gold\u003c\/a\u003e, which comes more concentrated from the barrel. Take the Silver for a quick after-work vinaigrette when you want it to be uncomplicatedly good while still tasting of Modena.\u003c\/p\u003e\n\n\u003ch3\u003eRiserva from Cogneto in Emilia-Romagna\u003c\/h3\u003e\n\u003cp\u003eThe family business Fattoria Estense ages its balsamics in wooden barrels in old cellars near Cogneto. The Silver holds the Riserva quality level and stands between Bronze and Gold in their aging hierarchy.\u003c\/p\u003e\n\u003cp\u003eConcentrated solely through boiled-down grape must, without caramel coloring or artificial colors, it reaches a density of 1.25 – slightly denser than the fruity Bronze, but still easy to pour. Some of the vinegar blends in the house are stored for over 10 years before they move into a cuvée. Bronze provides fruit, Silver provides balance, Gold provides richness – the Silver is deliberately placed in the middle. The acronym IGP stands for the protected geographical indication, which has been overseen by a consortium in Modena since 1993.\u003c\/p\u003e\n\u003cp\u003eAnyone who only wants one bottle in their cupboard is well-advised to choose the Silver – it can do almost anything. You can find the entire \u003ca href=\"\/en\/collections\/fattoria-estense\"\u003eFattoria Estense range\u003c\/a\u003e and other \u003ca href=\"\/en\/collections\/aceto-balsamico-di-modena-igp\"\u003eAceto Balsamico di Modena IGP\u003c\/a\u003e with us. The 250 ml bottle will accompany you through salads, soups, and Sunday dinners. And so you will always have the right dark drops ready in the kitchen for salad, fish, and cheese.\u003c\/p\u003e","brand":"Fattoria Estense","offers":[{"title":"250 ml","offer_id":53071148482894,"sku":"046WIL3790","price":12.95,"currency_code":"EUR","in_stock":true},{"title":"3x 250ml","offer_id":59721510519118,"sku":"046WIL3790_3","price":36.91,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/fattoria-estense-aceto-balsamico-silber.jpg?v=1750978291"},{"product_id":"stonewall-kitchen-lemon-dijon-vinaigrette","title":"Lemon Dijon Vinaigrette","description":"\u003ch2 id=\"speakable-headline\"\u003eLemon Dijon Vinaigrette by Stonewall Kitchen\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eLemon Dijon Vinaigrette by Stonewall Kitchen is a bright salad dressing made from lemon juice, white wine vinegar, and Dijon mustard that coats every leaf with a creamy consistency. The mustard binds the oil and acid together, preventing the mixture from separating in the bowl.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eLemon Dijon Vinaigrette\u003c\/strong\u003e is a bright mustard dressing from Stonewall Kitchen in York, Maine, crafted for green salads, asparagus, and potato salad. Canola oil and lemon juice form the base, with Dijon mustard providing the zest, complemented by dried garlic, cane sugar, and black pepper.\u003c\/p\u003e\n\n\u003ch3\u003eZesty, savory, and bright in tone\u003c\/h3\u003e\n\u003cp\u003eLemon juice is the second ingredient listed and is clearly noticeable, while white wine vinegar further extends the acidity. The result is tart rather than sweet, despite the inclusion of some cane sugar.\u003c\/p\u003e\n\u003cp\u003eThe Dijon mustard provides a calm spiciness underneath, which hits the palate after the acidity and lingers a bit longer. Garlic and black pepper add depth; this bottle requires no additional seasoning.\u003c\/p\u003e\n\u003cp\u003eIt pours from the spoon with a pale yellow, silky texture—thinner than a fig dressing but thicker than plain oil and vinegar. Because the canola oil remains neutral, the lemon shines through without being held back.\u003c\/p\u003e\n\n\u003ch3\u003eFor green salad, asparagus, and potatoes\u003c\/h3\u003e\n\u003cp\u003eUse it daily on mixed greens, arugula, and lamb's lettuce; in the spring, it pairs perfectly with green and white asparagus, served either cold or lukewarm. It even gives a simple butterhead lettuce a clear flavor profile.\u003c\/p\u003e\n\u003cp\u003eFor a potato salad, stir it with a little crème fraîche and pour it over the still-warm potato slices so they can absorb the dressing. It does the same for steamed broccoli, pasta salad, or pan-fried fish—brightening the dish and cutting through the richness. Chicken fillets marinated in it for an hour come out of the pan more tender and flavorful.\u003c\/p\u003e\n\u003cp\u003eFor something fruitier and darker, try the \u003ca href=\"\/en\/products\/stonewall-kitchen-balsamic-fig-dressing\"\u003eBalsamic Fig Dressing\u003c\/a\u003e, and you can find more bottles from Stonewall Kitchen under \u003ca href=\"\/en\/collections\/stonewall-kitchen-dressing-vinaigrette\"\u003eDressings and Vinaigrettes\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eWhy the mustard binds the vinaigrette\u003c\/h3\u003e\n\u003cp\u003eThe term \"vinaigrette\" comes from the French word \"vinaigre\" for vinegar and essentially refers to a mixture of acid, oil, and seasonings. The classic challenge is separation, as oil and water do not naturally stay combined.\u003c\/p\u003e\n\u003cp\u003eThat is exactly why Dijon mustard is in the bottle. Its ground seeds contain mucilage that attaches to both components, keeping the droplets suspended—which is why a spoonful is found in every good homemade vinaigrette.\u003c\/p\u003e\n\u003cp\u003eAt Stonewall Kitchen, xanthan gum—a thickener derived from sugar fermentation—also performs this task. This keeps the sauce creamy even after weeks in the refrigerator, requiring only a quick shake before use. If you are making a vinaigrette at home, whisk the seasonings and acid together first, then add the oil in a thin stream.\u003c\/p\u003e\n\n\u003ch3\u003eAdd to leaves just before serving\u003c\/h3\u003e\n\u003cp\u003eDress the salad only once everyone is seated at the table, as the acid and salt will draw moisture out of the leaves within minutes, causing them to wilt.\u003c\/p\u003e\n\u003cp\u003eOn a warm evening, a few fresh leaves, a splash of this dressing, and a piece of baguette are all you need to start the meal. Any leftover dressing in the bottle makes a great marinade for grilled zucchini and bell peppers; you can find more from the Stonewall Kitchen brand in our \u003ca href=\"\/en\/collections\/stonewall-kitchen\"\u003ecollection\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Stonewall Kitchen","offers":[{"title":"330 ml","offer_id":53071156707662,"sku":"049HER0063","price":14.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/stonewall-kitchen-lemon-dijon-vinaigrette.jpg?v=1750978466"},{"product_id":"azada-olivenoel-mit-zitrone","title":"Olive oil with lemon","description":"\u003ch2 id=\"speakable-headline\"\u003eAzada Lemon Olive Oil, Organic Lemon Olive Oil from Tarragona\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eAzada Lemon Olive Oil is an organic olive oil from Tarragona in which fresh lemons are pressed directly with Arbequina olives. No lemon flavoring, but real lemon juice in the oil – fresh, fruity, summery. Gluten-free, vegan, organically certified.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eAzada Lemon Olive Oil\u003c\/strong\u003e is an organic extra virgin olive oil from Tarragona, produced by pressing fresh lemons together with Arbequina olives in the company's own mill. The Forssmann family founded the brand in Tivissa in 2009. Gluten-free, vegan, lactose-free – a balanced summer olive oil that enlivens salads, fish, and carpaccio.\u003c\/p\u003e\n\n\u003ch3\u003eFresh lemon, almond, and green grass\u003c\/h3\u003e\n\u003cp\u003eAzada Lemon Olive Oil has a bright scent of fresh lemon, behind which lie the typical Arbequina notes of grass and almond, with a balanced fruitiness on the palate.\u003c\/p\u003e\n\u003cp\u003eThe oil flows elegantly and smoothly on the tongue, with a clear lemon note resulting from the pressed fruit itself – not from added flavoring. The acidity is distinct but not aggressive: lemon that perks up a salad without overpowering it.\u003c\/p\u003e\n\u003cp\u003eCharacter in comparison to lemon-flavored oils or lemon essential oils: here you notice the juice, not the aroma. The fine sweetness of the Arbequina olive carries the lemon note and makes the oil well-rounded. A balanced, youthful-tasting organic olive oil that sees more use in summer than in winter.\u003c\/p\u003e\n\n\u003ch3\u003eWhere there is summer, there is lemon\u003c\/h3\u003e\n\u003cp\u003eAzada Lemon Olive Oil is an all-around oil for light summer cuisine – over salads, with fish, for marinating carpaccio, in mayonnaise, and in vinaigrettes.\u003c\/p\u003e\n\u003cp\u003eNaturally, it is a classic for green salads, fish and seafood, grilled chicken, and sautéed asparagus. But try it for whipping up a mayonnaise, over fresh carpaccio with Parmesan, as a fresh kick for lentil or couscous salads, or simply on warm toast with avocado.\u003c\/p\u003e\n\u003cp\u003eThe lemon aroma is most intense when first opened. The natural citrus juice is not as volatile as lemon essential oil – but for full freshness, it is worth using the bottle relatively quickly in the summer rather than letting it sit for months.\u003c\/p\u003e\n\u003cp\u003eFor your pantry, it is worth combining it with the \u003ca href=\"\/en\/products\/azada-olivenoel-extra-nativ\"\u003epure version\u003c\/a\u003e for dishes without lemon and the \u003ca href=\"\/en\/products\/azada-olivenoel-mit-orange\"\u003eorange version\u003c\/a\u003e for a different citrus profile.\u003c\/p\u003e\n\u003cp\u003eAnyone wanting to get to know the entire brand will find \u003ca href=\"\/en\/collections\/azada\"\u003eall Azada varieties\u003c\/a\u003e in the brand overview.\u003c\/p\u003e\n\n\u003ch3\u003eLemons and olives, together in the mill\u003c\/h3\u003e\n\u003cp\u003eAt Azada, the lemons go into the company's own mill along with the Arbequina olives and are pressed together – no subsequent steeping, no added flavoring.\u003c\/p\u003e\n\u003cp\u003eFresh, sun-ripened lemons are washed and pressed whole with the Arbequina olives – meaning the peel and juice go into the oil together. This gives the lemon olive oil a full fruity note without concentrating the essential oils of the peel as is the case with lemon essential oil. A different way of seasoning, a different interplay of aromas.\u003c\/p\u003e\n\u003cp\u003eBehind Azada is the Forssmann family from Tivissa in the province of Tarragona, who founded the brand in 2009 with Josep Maria Mallafre. Kevin Forssmann describes the brand concept as \"the taste of Spain on your plate\" – this applies to every variety; for the lemon olive oil, that means Mediterranean summer cuisine from the north of Spain.\u003c\/p\u003e\n\u003cp\u003eThe lemon olive oil comes from the company's own mill in Tarragona in two sizes: a white 100 ml glass bottle for a first try and a 225 ml tin can for your pantry – both with the signature Azada branding.\u003c\/p\u003e\n\u003cp\u003eAn honest citrus oil from Spain – one that sounds more like summer than any imitation aroma.\u003c\/p\u003e\n\u003cp\u003eOrganic inspection number ES-ECO-019-CT Spanish agriculture\u003c\/p\u003e","brand":"Azada","offers":[{"title":"100 ml","offer_id":53071159198030,"sku":"045AZA0009","price":8.95,"currency_code":"EUR","in_stock":true},{"title":"225 ml","offer_id":59667800031566,"sku":"045AZA0032","price":14.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/Azada-Zitrone-100ml.jpg?v=1750978527"},{"product_id":"azada-olivenoel-mit-basilikum","title":"Olive oil with basil","description":"\u003ch2 id=\"speakable-headline\"\u003eAzada Basil Olive Oil, organic olive oil with fresh basil from Tarragona\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eAzada Basil Olive Oil is an organic olive oil from Tarragona in which fresh basil is cold-pressed together with Arbequina olives. No basil flavoring, but real basil juice in the oil – herbal, spicy, Mediterranean. Gluten-free, vegan, certified organic.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eAzada Basil Olive Oil\u003c\/strong\u003e is an extra virgin, organic-quality olive oil from Tarragona, for which fresh basil is pressed together with Arbequina olives in the company's own mill. The Forssmann family founded the brand in Tivissa in 2009. Gluten-free, vegan, lactose-free – the Mediterranean summer olive oil for tomatoes, pizza, and a pesto vibe.\u003c\/p\u003e\n\n\u003ch3\u003eBasil, green grass, peppery notes\u003c\/h3\u003e\n\u003cp\u003eAzada Basil Olive Oil has an intense aroma of fresh basil, backed by the typical Arbequina notes of grass and a hint of peppery spice on the palate.\u003c\/p\u003e\n\u003cp\u003eThe oil flows elegantly across the tongue with a warm, spicy, herbal note that comes directly from the pressed-in basil. You taste the entire plant, not just the essential oil – a different character than basil flavorings that only strike a single note.\u003c\/p\u003e\n\u003cp\u003eCharacter compared to jarred pesto oils or flavor mixtures: here you notice the juice of the fresh basil leaf, not a powdered note. The freshness is preserved because the basil is not crushed or preserved with salt, but goes directly into the mill with the olives. A different flavor path.\u003c\/p\u003e\n\n\u003ch3\u003eWhere there's tomato, there's basil\u003c\/h3\u003e\n\u003cp\u003eAzada Basil Olive Oil is the seasoning for any Mediterranean kitchen – over tomatoes, on pizza, in pasta sauces, and everywhere else fresh basil would usually be used.\u003c\/p\u003e\n\u003cp\u003eOf course, it’s a classic for tomato salad with mozzarella, on pizza and in pasta sauces, drizzled over grilled tomatoes, or stirred into a cold tomato soup. But also try it over burrata with tomato paste, in a vinaigrette for mixed salad, as a marinade for grilled chicken, or simply on a bruschetta with ripe tomatoes.\u003c\/p\u003e\n\u003cp\u003eOnce freshly opened, the basil aroma unfolds most intensely. Like all fresh herb oils, it loses its freshness over time – use the bottle up relatively quickly in the summer when tomatoes are in peak season.\u003c\/p\u003e\n\u003cp\u003eFor your pantry, it is worth combining it with the \u003ca href=\"\/en\/products\/azada-olivenoel-extra-nativ\"\u003epure variety\u003c\/a\u003e for more neutral dishes and the \u003ca href=\"\/en\/products\/azada-olivenoel-mit-knoblauch\"\u003egarlic variety\u003c\/a\u003e for more intense pasta days.\u003c\/p\u003e\n\u003cp\u003eIf you would like to get to know the whole brand, you can find \u003ca href=\"\/en\/collections\/azada\"\u003eall Azada varieties\u003c\/a\u003e in our brand overview.\u003c\/p\u003e\n\n\u003ch3\u003eBasil and olives, together in the mill\u003c\/h3\u003e\n\u003cp\u003eAt Azada, fresh basil goes into the company's own mill together with the Arbequina olives – not into the finished oil, not as a concentrate, but as whole leaves.\u003c\/p\u003e\n\u003cp\u003eFresh, locally grown basil is pressed with the Arbequina olives – leaves, stems, everything into the mill. This keeps the full scent of the plant in the oil, with the green, spicy notes that you get from a basil leaf rubbed between your fingers. The process works without pasteurization and without preservatives because the olive oil itself protects the freshness.\u003c\/p\u003e\n\u003cp\u003eBehind Azada is the Forssmann family from Tivissa in the province of Tarragona, who founded the brand in 2009 with Josep Maria Mallafre. Kevin Forssmann describes the brand concept as \"the taste of Spain on your plate\" – this also applies to the basil olive oil, which captures the vibe of pesto in a single bottle.\u003c\/p\u003e\n\u003cp\u003eThe basil olive oil comes from the company's own mill in Tarragona in two sizes: a white 100 ml glass bottle for your first try and a 225 ml tin can for your pantry – both with the typical Azada branding.\u003c\/p\u003e\n\u003cp\u003eA Mediterranean summer in a bottle – the pesto that doesn't come from a jar.\u003c\/p\u003e\n\u003cp\u003eOrganic control number ES-ECO-019-CT Spanish agriculture\u003c\/p\u003e","brand":"Azada","offers":[{"title":"100 ml","offer_id":53071159263566,"sku":"045AZA0008","price":8.95,"currency_code":"EUR","in_stock":false},{"title":"225 ml","offer_id":59667800064334,"sku":"045AZA0031","price":14.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/azada-olivenoel-basilikum-100ml.jpg?v=1750978530"},{"product_id":"azada-olivenoel-mit-orange","title":"Olive oil with orange","description":"\u003ch2 id=\"speakable-headline\"\u003eAzada Orange Olive Oil, organic olive oil with a juicy orange note\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eAzada Orange Olive Oil is an organic olive oil from Tarragona, in which juicy oranges are pressed together with the Arbequina olive. Zest and juice in the oil – fruity, mild, sunny. Gluten-free, vegan, organically certified.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eAzada Orange Olive Oil\u003c\/strong\u003e is an organic extra virgin olive oil from Tarragona, produced by pressing whole, fresh oranges together with Arbequina olives in the company's own mill. The Forssmann family founded the brand in Tivissa in 2009. Gluten-free, vegan, lactose-free – the citrus oil for fish, poultry, and sweet pastries.\u003c\/p\u003e\n\n\u003ch3\u003eOrange, green grass, almond sweetness\u003c\/h3\u003e\n\u003cp\u003eAzada Orange Olive Oil has the aroma of sun-ripened oranges with fine grassy notes from the Arbequina olive and a mild sweetness on the finish.\u003c\/p\u003e\n\u003cp\u003eOn the palate, the oil is mild and balanced, with a clear orange note that comes directly from the pressed fruit – peel and juice combined in the oil. Unlike essential orange oil, which only concentrates the peel, you get the entire fruit's flavor here: sweet, fruity, with a subtle acidity.\u003c\/p\u003e\n\u003cp\u003eCharacter compared to the lemon variety: less sharp, sweeter, with a warm tone. The Arbequina olive remains subtle, letting the orange take center stage. An oil that doesn't shout, but colors dishes with a warm hint of citrus.\u003c\/p\u003e\n\n\u003ch3\u003eFrom salmon to orange cake glaze\u003c\/h3\u003e\n\u003cp\u003eAzada Orange Olive Oil is the seasoning for fish, poultry, and sweet pastries – fruity, mild, a light hint of citrus without an acidic shock.\u003c\/p\u003e\n\u003cp\u003eIt is, of course, a classic for oven-baked salmon with fennel, for grilled chicken with honey glaze, and for roast duck with orange sauce. But try it over fresh fennel carpaccio with a drizzle of olive oil, in an orange vinaigrette for winter salad, or in baking instead of part of the butter – an orange cake with olive oil instead of butter gains a completely different succulence.\u003c\/p\u003e\n\u003cp\u003eThe orange note is most intense when freshly opened. Like all flavored oils made with pressed fruit, it loses freshness over time – use the small bottle relatively quickly, and its full character will shine through.\u003c\/p\u003e\n\u003cp\u003eFor your pantry, it's worth combining it with the \u003ca href=\"\/en\/products\/azada-olivenoel-extra-nativ\"\u003epure variety\u003c\/a\u003e for neutral dishes and the \u003ca href=\"\/en\/products\/azada-olivenoel-mit-zitrone\"\u003elemon variety\u003c\/a\u003e for a lighter, sharper acidity.\u003c\/p\u003e\n\u003cp\u003eIf you would like to discover the whole brand, you can find \u003ca href=\"\/en\/collections\/azada\"\u003eall Azada varieties\u003c\/a\u003e in our brand overview.\u003c\/p\u003e\n\n\u003ch3\u003eOranges and olives, together in the mill\u003c\/h3\u003e\n\u003cp\u003eAt Azada, the oranges go into the company's mill together with the Arbequina olives and are pressed together – peel, juice, and fruit pulp.\u003c\/p\u003e\n\u003cp\u003eFresh, sun-ripened oranges are washed and pressed whole with the Arbequina olives. This way, the essential oil from the peel and the juice go into the oil – resulting in a different character than in flavored oils with added orange oil. The natural acidity and sweetness are present simultaneously.\u003c\/p\u003e\n\u003cp\u003eBehind Azada is the Forssmann family from Tivissa in the province of Tarragona, who founded the brand in 2009 together with Josep Maria Mallafre. Kevin Forssmann describes the brand's idea as \"the taste of Spain on your plate\" – this also applies to the orange olive oil, which captures the Spanish winter with citrus fruits and Mediterranean sun.\u003c\/p\u003e\n\u003cp\u003eThe orange olive oil comes from the company's own mill in Tarragona in a white 100 ml glass bottle with the typical Azada branding – the compact version for this honest variety with a small range.\u003c\/p\u003e\n\u003cp\u003eA mild citrus oil from Spain – fruity, warm, with the whole fruit in the bottle.\u003c\/p\u003e\n\u003cp\u003eOrganic inspection number ES-ECO-019-CT Spanish agriculture\u003c\/p\u003e","brand":"Azada","offers":[{"title":"100 ml","offer_id":53071159329102,"sku":"045AZA0010","price":8.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/azada-olivenoel-orange-100ml.jpg?v=1750978533"},{"product_id":"azada-olivenoel-mit-knoblauch","title":"Olive oil with garlic","description":"\u003ch2 id=\"speakable-headline\"\u003eAzada Garlic Oil, Organic Olive Oil with Garlic from Tarragona\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eAzada Garlic Oil is an organic olive oil with fresh garlic, cold-pressed together with Arbequina olives in Tarragona. No garlic flavoring, but real garlic pressed directly with the olives – hence the intense profile. Gluten-free, vegan, certified organic.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eAzada Garlic Oil\u003c\/strong\u003e is an organic extra virgin olive oil from Tarragona, made by pressing fresh garlic directly with Arbequina olives. The Forssmann family founded the brand in Tivissa in 2009 and packages the oil in white bottles with the signature Azada branding. Gluten-free, vegan, lactose-free – an honest garlic alternative without artificial flavorings.\u003c\/p\u003e\n\u003ch3\u003eGarlic, green grass, a hint of peppery spice\u003c\/h3\u003e\n\u003cp\u003eAzada Garlic Oil has an intense aroma of fresh garlic, underscored by the typical Arbequina notes of grass and apple, with a fine peppery finish on the palate.\u003c\/p\u003e\n\u003cp\u003eOn the tongue, the garlic oil flows with the same elegance as the pure variety – the olive oil base is the same, only now with garlic resonating in every drop. What you taste immediately: no artificial garlic flavor, but the genuine juice of fresh garlic cloves, which are milled together with the olives.\u003c\/p\u003e\n\u003cp\u003eIts character compared to oils made with garlic powder or flavorings: you will notice the difference with the very first drop. The freshness is preserved because the garlic is not crushed separately but pressed alongside the olives – a process that captures aroma and character far better than any post-production flavoring.\u003c\/p\u003e\n\u003ch3\u003eWhere there is garlic, there is summer\u003c\/h3\u003e\n\u003cp\u003eGarlic oil replaces fresh garlic when you don't have any on hand – and gets pasta, pizza, and marinades ready faster than it takes to peel a single clove.\u003c\/p\u003e\n\u003cp\u003eIt is, of course, a classic for Mediterranean cuisine: over pasta with tomato and parmesan, in a marinade for grilled lamb or sea bream, for searing crustaceans, or drizzled over bruschetta with ripe tomatoes. But try it poured pure over fresh tortillas, in an aioli instead of a crushed clove, over roasted cauliflower, or simply for dipping with good bread.\u003c\/p\u003e\n\u003cp\u003eOnce opened, the garlic aroma is at its most intense. But be careful: it is truly garlicky – if you are using it for the first time, start with half the amount you would normally use. The bottle will last longer, and the character remains.\u003c\/p\u003e\n\u003cp\u003eFor your pantry, it is worth combining it with the \u003ca href=\"\/en\/products\/azada-olivenoel-extra-nativ\"\u003epure variety\u003c\/a\u003e for dishes without garlic and the \u003ca href=\"\/en\/products\/azada-olivenoel-mit-chili\"\u003echili variety\u003c\/a\u003e when you want to turn up the heat.\u003c\/p\u003e\n\u003cp\u003eIf you want to discover the entire brand, you can find \u003ca href=\"\/en\/collections\/azada\"\u003eall Azada varieties\u003c\/a\u003e in the brand overview.\u003c\/p\u003e\n\u003ch3\u003ePressing instead of flavoring – the Azada process\u003c\/h3\u003e\n\u003cp\u003eAt Azada, the garlic is not added to the oil as an extract or flavoring; it is added directly into the mill along with the Arbequina olives.\u003c\/p\u003e\n\u003cp\u003eFresh garlic cloves are pressed together with the vibrant green-violet Arbequina olives. In this way, the garlic juice migrates into the oil and remains there as a natural flavor – without preservatives, without artificial aromas, and without post-production infusion. This process is rooted in Spanish olive oil tradition and gives the brand its characteristic style.\u003c\/p\u003e\n\u003cp\u003eBehind Azada is the Forssmann family from Tivissa in the province of Tarragona, who founded the brand in 2009 together with Josep Maria Mallafre. \"We wanted to bring the taste of Spain to the table,\" says Kevin Forssmann – this holds true for the garlic oil as well, which tastes more like Spanish summer cooking than a standard garlic seasoning oil.\u003c\/p\u003e\n\u003cp\u003eFrom the company's own mill in Tarragona, the garlic oil comes in two sizes: a 100 ml white glass bottle for your first try and a 225 ml bottle for your stock – both with the signature Azada branding.\u003c\/p\u003e\n\u003cp\u003eAn honest alternative to industrial garlic-flavored oils – a Mediterranean staple that belongs in every kitchen.\u003c\/p\u003e\n\u003cp\u003eOrganic inspection number ES-ECO-019-CT Spanish agriculture\u003c\/p\u003e","brand":"Azada","offers":[{"title":"100 ml","offer_id":53071159591246,"sku":"045AZA0011","price":8.95,"currency_code":"EUR","in_stock":true},{"title":"225 ml","offer_id":59667796459854,"sku":"045AZA0029","price":14.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/azada-olivenoel-knoblauch-100ml.jpg?v=1750978539"},{"product_id":"azada-olivenoel-mit-chili","title":"Olive oil with chilli","description":"\u003ch2 id=\"speakable-headline\"\u003eAzada Chili Olive Oil, Organic Chili Olive Oil from Tarragona\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eAzada Chili Olive Oil is an organic olive oil from Tarragona in which fresh chili peppers are pressed together with the Arbequina olive. No chili flavoring, but real peppers – spicy, savory, Mediterranean. Gluten-free, vegan, certified organic.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eAzada Chili Olive Oil\u003c\/strong\u003e is an organic extra virgin olive oil from Tarragona, produced by pressing fresh chili peppers together with Arbequina olives in the company's own mill. The Forssmann family founded the brand in 2009 in Tivissa. Gluten-free, vegan, lactose-free – the spicy condiment oil for Mediterranean cuisine, pizza, pasta, and marinades.\u003c\/p\u003e\n\u003ch3\u003eSpiciness with character, not overwhelming\u003c\/h3\u003e\n\u003cp\u003eAzada Chili Olive Oil smells of fresh chili peppers with green Arbequina notes in the background; on the palate, it has a fine heat that builds up slowly.\u003c\/p\u003e\n\u003cp\u003eThe oil flows over the tongue like the plain variety, with a warm chili note derived from the pressed peppers—not from aromas or concentrates. The heat is clear but not brutal: it comes on slowly and lingers in the throat without masking the flavor of a dish.\u003c\/p\u003e\n\u003cp\u003eCharacter compared to chili powder or flavored oils: here you can taste the juice of the pepper, not just the capsaicin. The olive remains in the background, leaving the stage to the fruity heat—a process that tastes different from any artificially flavored oil.\u003c\/p\u003e\n\u003ch3\u003eSpiciness for pasta, pizza, marinades\u003c\/h3\u003e\n\u003cp\u003eAzada Chili Olive Oil is the seasoning for Mediterranean cuisine—over pasta, on pizza, in marinades for grilled meat and fish.\u003c\/p\u003e\n\u003cp\u003eIt is, of course, a classic for spicy pasta sauces like Aglio e Olio, over Pizza Diavolo, in a tomato marinade for grilled chicken, or drizzled over grilled fish. But also try it over fresh avocado toast with salt, with roasted chickpeas, in a bowl of hummus, or simply over a fried egg—a few drops are enough.\u003c\/p\u003e\n\u003cp\u003eThe heat is most intense when freshly opened. Over time, it becomes milder, which is not necessarily a bad thing for chili oils—if you want the full punch, use the small bottle first; if you prefer it rounder, let it age for a few weeks.\u003c\/p\u003e\n\u003cp\u003eFor your pantry, it is worth combining it with the \u003ca href=\"\/en\/products\/azada-olivenoel-extra-nativ\"\u003eplain variety\u003c\/a\u003e for dishes without heat and the \u003ca href=\"\/en\/products\/azada-olivenoel-mit-knoblauch\"\u003egarlic variety\u003c\/a\u003e for an intense Mediterranean profile.\u003c\/p\u003e\n\u003cp\u003eThose who want to discover the entire brand can find \u003ca href=\"\/en\/collections\/azada\"\u003eall Azada varieties\u003c\/a\u003e in the brand overview.\u003c\/p\u003e\n\u003ch3\u003eChili peppers and olives, pressed together in the mill\u003c\/h3\u003e\n\u003cp\u003eAt Azada, fresh chili peppers go into the company's own mill together with the Arbequina olives—not as powder, not as extract, but as whole peppers.\u003c\/p\u003e\n\u003cp\u003eThe chili peppers are pressed whole with the Arbequina olives—including seeds and flesh, so that the full character of the heat enters the oil. This way, the heat remains naturally distributed: not in concentrated pockets like with capsaicin concentrate, but evenly with every drop.\u003c\/p\u003e\n\u003cp\u003eBehind Azada is the Forssmann family from Tivissa in the province of Tarragona, who founded the brand in 2009 with Josep Maria Mallafre. Kevin Forssmann describes the brand's idea as \"the taste of Spain on the plate\"—this also applies to the chili olive oil, which captures Spanish spice in a bottle.\u003c\/p\u003e\n\u003cp\u003eThe chili olive oil from the company's own mill in Tarragona comes in two sizes: in a white 100 ml glass bottle for a first try and a 225 ml glass bottle for stock—both with the typical Azada branding.\u003c\/p\u003e\n\u003cp\u003eSpanish spice without flavor tricks—fresh peppers in the oil, not in the jar.\u003c\/p\u003e\n\u003cp\u003eOrganic control number ES-ECO-019-CT Spanish agriculture\u003c\/p\u003e","brand":"Azada","offers":[{"title":"100 ml","offer_id":53071159689550,"sku":"045AZA0012","price":9.2,"currency_code":"EUR","in_stock":true},{"title":"225 ml","offer_id":59667800162638,"sku":"045AZA0034","price":14.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/azada-olivenoel-chili-100ml.jpg?v=1750978542"},{"product_id":"monterosa-olivenoel-macanilha","title":"Macanilha Olive Oil","description":"\u003ch2 id=\"speakable-headline\"\u003eSingle-varietal Macanilha olive oil from Moncarapacho\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eMonterosa Macanilha olive oil is a single-varietal extra virgin olive oil made from hand-picked Maçanilha-Algarvia olives by the von Rosen family. Medium-bodied, herbal and fresh, with a peppery finish. Not a blend from a tank, but craft from a 20-hectare grove in the eastern Algarve.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eMonterosa Macanilha Olive Oil\u003c\/strong\u003e brings the herbal spice of the Portuguese Algarve into your kitchen and is a single-varietal extra virgin olive oil produced by the von Rosen family in Moncarapacho. 250 ml or 500 ml in a dark bottle, early-harvested, and ground in granite stone mills. Let yourself be surprised by how much of the Algarve can live in a single drop.\u003c\/p\u003e\n\n\u003cp\u003eIn the glass, the oil glows a clear golden green and smells of freshly cut grass, young herbs, and a hint of green apple. On the palate, the Macanilha unfolds a balanced spice – juicy, herbal, and fresh, with a peppery pungency that greets you only late in the throat. This is what an early harvest tastes like.\u003c\/p\u003e\n\u003ch3\u003eJuicy, herbal, and fresh, with a peppery finish\u003c\/h3\u003e\n\u003cp\u003eMacanilha olive oil is one of the medium-bodied olive oils – not as robust as a young Picual, not as mild as a ripe Arbequina. It hits the middle ground and brings character without overpowering the salad or the bread.\u003c\/p\u003e\n\u003cp\u003eThe herbal note is its recognizable hallmark: mown grass first, then parsley and mint, with a hint of young basil in the background, freshly crushed between the fingers. Subtly, the oil carries a fine hint of vanilla, which makes the green spice rounder. The finish is slightly peppery, as it should be with early-harvested oils, and lingers slowly.\u003c\/p\u003e\n\n\u003ch3\u003eFor salads, bread, and tomatoes\u003c\/h3\u003e\n\u003cp\u003eThe oil loves everything that tastes like summer: young salads with walnut kernels, freshly peeled tomatoes, grilled zucchini, baked eggplant. The oil likes both worlds – cold over finished dishes as well as warm in the pan when you gently sauté vegetables or fish.\u003c\/p\u003e\n\u003cp\u003eOn a piece of warm sourdough bread with a few flakes of \u003ca href=\"\/en\/collections\/salz\"\u003esea salt\u003c\/a\u003e and a slice of sun-ripened tomato, Macanilha olive oil becomes a simple, quick beauty. It is just as lovely with grilled fish, boiled potatoes, or drizzled over a white bean stew at the end of cooking. For those embracing the Portuguese connection, drizzle it over baked cod or a cold gazpacho with coriander and lime.\u003c\/p\u003e\n\u003cp\u003eStore the oil in a cool, dark place and keep it well-sealed – olive oil does not like sunshine or proximity to the stove. Its freshness is best enjoyed within twelve months of opening, after which the herbal spice begins to fade quietly.\u003c\/p\u003e\n\n\u003ch3\u003eThe von Rosen family in the Algarve since 1969\u003c\/h3\u003e\n\u003cp\u003eDetlev von Rosen came to southern Portugal from Sweden in 1969 and initially grew winter vegetables for Northern European markets. In 1972, the family switched to ornamental plants, but a few dry years led them down a different path – the olive trees, which require less water, gradually replaced an orange grove – a turn of events that Detlev liked to recount during tours of the olive groves. In the year 2000, the decision was made to dedicate themselves entirely to olive oil.\u003c\/p\u003e\n\u003cp\u003eThe approximately 20 hectares of olive groves are located seven kilometers from the Atlantic in Moncarapacho. The Maçanilha Algarvia, one of the few indigenous olive varieties of the Algarve, thrives here in a microclimate of Atlantic breeze, limestone, and intense sunlight. It is harvested by hand in early autumn as soon as the olives turn from green to violet – the earlier, the more herbal and fresh the oil.\u003c\/p\u003e\n\u003cp\u003eImmediately after the harvest, the olives go to the mill: ground in old granite stone mills, cold-extracted, and carefully filled into dark bottles. This preserves what an early harvest promises – herbs, mown grass, a touch of green fruit – in the glass. Pure craftsmanship from tree to glass. Hats off.\u003c\/p\u003e\n\u003ch3\u003eA few drops on salted butter and bread\u003c\/h3\u003e\n\u003cp\u003eThe Macanilha can be enjoyed in many ways: a tablespoon over a warm tomato soup, in the pan for gently sautéing vegetables, a few drops on \u003ca href=\"\/en\/products\/bordier-butter-leicht-gesalzen-125g\"\u003esalted butter and bread\u003c\/a\u003e, or completely pure with a pinch of sea salt and a piece of fresh sourdough. Those who prefer to serve the oil with a full meal will find other \u003ca href=\"\/en\/collections\/olivenoel\"\u003esingle-varietal olive oils\u003c\/a\u003e from the Mediterranean region in our shop. Enjoy within twelve months after opening.\u003c\/p\u003e","brand":"Monterosa","offers":[{"title":"250 ml","offer_id":59537426907470,"sku":"045MON006","price":13.5,"currency_code":"EUR","in_stock":true},{"title":"500 ml","offer_id":53071164735822,"sku":"045MON005","price":22.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/monterosa-olivenoel-macanilha-250ml.png?v=1777532343"},{"product_id":"monterosa-olivenoel-picual-250ml","title":"Picual Olive Oil","description":"\u003ch2 id=\"speakable-headline\"\u003eMonterosa Picual Olive Oil, intensely fruity from the Algarve\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eMonterosa Picual is a single-varietal extra virgin olive oil from the eastern Algarve, hand-picked and pressed immediately. Intensely fruity, medium-bodied, with aromas of green tomato and lemon zest. Not a mild \"bread-dipping\" oil, nor an ordinary blend – but character from a single variety.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eMonterosa Picual Olive Oil\u003c\/strong\u003e is a single-varietal extra virgin olive oil from the eastern Algarve in Portugal. Pressed from hand-picked Picual olives that yield their oil right on the plantation in Moncarapacho – no detours, no waiting time. In 2016, \u003cem\u003eDer Feinschmecker\u003c\/em\u003e magazine selected it as Portugal's best oil of the year at the Olivo Award, judging it to be \"powerfully aromatic.\" The latest harvest continues to carry this character. Anyone looking for an olive oil with profile will find a reliable source in the Monterosa Picual.\u003c\/p\u003e\n\u003ch3\u003eGrass, artichoke, lemon zest\u003c\/h3\u003e\n\u003cp\u003eOn the nose, the Picual opens with fresh-cut grass and green artichoke, green tomatoes, and a hint of sage. On the palate, it shows medium fruitiness with a distinct pungency and a bitter note reminiscent of fresh arugula – lively, clear, and without any heaviness.\u003c\/p\u003e\n\u003cp\u003eThe finish leaves a peppery aftertaste with lemon zest, making the Monterosa Picual unmistakable. If you taste all five Monterosa varieties side-by-side, you'll immediately taste that the Picual is the middle child – bolder than the gentle \u003ca href=\"\/en\/products\/monterosa-olivenoel-ribeiro-do-tronco\"\u003eRibeiro do Tronco\u003c\/a\u003e, milder than the spicy \u003ca href=\"\/en\/products\/monterosa-olivenoel-macanilha\"\u003eMacanilha\u003c\/a\u003e with its sharp finish.\u003c\/p\u003e\n\u003ch3\u003eWith grilled vegetables and fish\u003c\/h3\u003e\n\u003cp\u003eThe Picual loves bold flavors. It accompanies grilled vegetables, pan-seared eggplant, roasted fish with lemon, and warm lentil salads – wherever a mild oil would disappear into the dish, Monterosa Picual provides its own accent.\u003c\/p\u003e\n\u003cp\u003eA good drizzle over ripe tomatoes with coarse sea salt and fresh basil is the most obvious starting point. Or as a finish on a white bean soup cooked with a little garlic and rosemary. It is also a reliable choice for carpaccio and bruschetta. Store in a cool, dark place, ideally between 14 and 18 degrees Celsius – that way, the oil retains its full flavor profile for many months.\u003c\/p\u003e\n\u003ch3\u003e20 hectares in the Algarve, pressed where the Romans once harvested olives\u003c\/h3\u003e\n\u003cp\u003eMonterosa is located in Moncarapacho in the eastern Algarve, just 7 kilometers from the Atlantic. In 1969, founder Detlev von Rosen came to Portugal from Sweden to grow tomatoes and iceberg lettuce for the northern European market. Since the year 2000, olive trees have been growing on the 20 hectares instead of orange trees – as water became less available, switching to the hardy olive tree became the logical choice.\u003c\/p\u003e\n\u003cp\u003eFive varieties thrive at Monterosa: Verdeal, Maçanilha, Picual, Cobrançosa, and Frantoio. The olives are hand-picked and pressed in the estate's own mill, which stands on the site of an old Roman road – the route from Lisbon to Córdoba once passed through Moncarapacho. Granite stone mills meet modern extraction, and the harvest is processed the very same day. \"For us, only hours, not days, lie between the tree and the press,\" Detlev explains. That is how you achieve freshness.\u003c\/p\u003e\n\u003cp\u003eThe Picual won Gold at the NYIOOC in New York in 2016, and Gold again at the Olive Japan in Tokyo, as well as Silver in Los Angeles. In total, Monterosa has collected 29 medals over twelve years – 17 of them in Gold. Hats off.\u003c\/p\u003e\n\u003ch3\u003eOn toasted sourdough bread with fleur de sel\u003c\/h3\u003e\n\u003cp\u003eAs a finish on warm food, Monterosa Picual olive oil unfolds its aromas most beautifully. On a slice of toasted sourdough bread with fleur de sel, it is a quiet feast in itself. If you want to discover the entire \u003ca href=\"\/en\/collections\/olivenoel-portugal-monterosa\"\u003eMonterosa family\u003c\/a\u003e, start with the mild Ribeiro do Tronco and work your way up to the fiery Macanilha – the Picual is the golden center. You can find more olive oils in our \u003ca href=\"\/en\/collections\/olivenoel\"\u003eolive oil selection\u003c\/a\u003e.\u003c\/p\u003e","brand":"Monterosa","offers":[{"title":"250 ml","offer_id":53071164965198,"sku":"045MON008","price":13.5,"currency_code":"EUR","in_stock":true},{"title":"500 ml","offer_id":59537665065294,"sku":"045MON007","price":22.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/monterosa-olivenoel-picual-250ml.png?v=1777531813"},{"product_id":"fred-loimer-verjus-gruensaft-500ml","title":"Verjuice Green Juice","description":"\u003ch2 id=\"speakable-headline\"\u003eVerjus green juice, the fresh juice from unripe grapes\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eThe Verjus green juice from Fred Loimer is an organic juice made from unripe, harvested green grapes. Vibrantly acidic, fruity, and versatile – a mild vinegar substitute and a wonderful refreshment, enjoyed neat or with sparkling water.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eVerjus green juice\u003c\/strong\u003e is the acidic juice from the Fred Loimer winery, obtained by pressing unripe green grapes. Verjus, or \"green juice,\" is an ancient seasoning – finer than vinegar, fresher than lemon, and astonishingly versatile in the kitchen.\u003c\/p\u003e\n\u003ch3\u003eGrape must, meadow herbs, crisp apple\u003c\/h3\u003e\n\u003cp\u003eThe Verjus smells of fresh grape must, meadow herbs, and crisp apples. On the palate, it is fresh and fruity, with a lively and stimulating acidity.\u003c\/p\u003e\n\u003cp\u003e\"Like a bite into a crisp Granny Smith apple,\" is how Fred Loimer describes his Verjus, \"apple slices with lemon, a creamy texture with salty veins, and the tangy acidity lingers long and delicately.\" A refreshment enjoyed neat or with sparkling water.\u003c\/p\u003e\n\u003ch3\u003eAs a vinegar substitute and in mineral water\u003c\/h3\u003e\n\u003cp\u003eVerjus is both a mild vinegar substitute and a refreshing drink.\u003c\/p\u003e\n\u003cp\u003eMixed with mineral water at a 1:10 ratio, it creates a wonderful non-alcoholic refreshment. In the kitchen, it refines soups and sauces, seasons pickled vegetables, and marinates poultry – anywhere that vinegar would be too sharp and lemon too one-dimensional. Once opened, it keeps in the refrigerator for three to four weeks.\u003c\/p\u003e\n\u003ch3\u003eHarvested at the end of July, still unripe\u003c\/h3\u003e\n\u003cp\u003eThe grapes for the Verjus are harvested at the end of July, while still unripe and firm. This early harvest is crucial because very little sugar has formed in the green grapes – which gives the juice its lively acidity.\u003c\/p\u003e\n\u003cp\u003eAfter a short settling period, during which the solid components sink to the bottom, the juice is gently filtered and briefly pasteurized before being bottled in 500-milliliter containers. Biodynamic, like everything from Fred Loimer. You can find more from this producer among our \u003ca href=\"\/en\/collections\/weingut-fred-loimer\"\u003eother products from the Fred Loimer winery\u003c\/a\u003e and our \u003ca href=\"\/en\/collections\/oesterreich\"\u003eAustrian specialties\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eDiluted one to ten, add the acidity at the end\u003c\/h3\u003e\n\u003cp\u003eThe best introduction is the diluted version, 1:10 with cool mineral water – a non-alcoholic aperitif with character. In the kitchen, add a few splashes at the end, not too early, so that the fresh acidity is preserved. If you prefer something sparkling and sweet, try the \u003ca href=\"\/en\/products\/loimer-bio-traubensaft-prickelnd\"\u003esparkling grape juice\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eVerjus green juice – The juice and its specifications\u003c\/h3\u003e\n\u003cul\u003e\n\n\u003cli\u003eOrigin: Juice from Austria\u003c\/li\u003e\n\n\u003cli\u003eMade from unripe, harvested green grapes\u003c\/li\u003e\n\n\u003cli\u003eNon-alcoholic\u003c\/li\u003e\n\n\u003cli\u003eContents: 500 ml\u003c\/li\u003e\n\n\u003cli\u003eGently filtered, briefly pasteurized\u003c\/li\u003e\n\n\u003cli\u003eBest-before date: 27.08.2028\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp\u003eOrganic control number AT-BIO-402 – Austrian agriculture\u003c\/p\u003e","brand":"Weingut Fred Loimer","offers":[{"title":"500 ml","offer_id":53071170044238,"sku":"014LOI0032","price":8.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/fred-loimer-verjus-gruensaft.jpg?v=1751009436"},{"product_id":"crudo-olivenoel-extra-nativ-500ml","title":"Extra virgin olive oil","description":"\u003ch2 id=\"speakable-headline\"\u003eCrudo extra virgin olive oil from Apulia, mild and slightly fruity\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eCrudo is an extra virgin olive oil from Apulia, made from 100% Ogliarola olives. Mild and slightly fruity, with notes of almond and artichoke. Not a blend from many countries, but a single-varietal oil from a single harvest at the foot of the Murgia.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCrudo extra virgin olive oil\u003c\/strong\u003e is the single-varietal Ogliarola oil from Olearia Schiralli in Apulia, cold-pressed just a few hours after harvesting. As an extra virgin olive oil of the highest quality grade, it carries the mild, slightly fruity signature of Southern Italy: almond, artichoke, and a green tone. In 2023, the jury of the Feinschmecker Olio Award named Crudo the winner in its category.\u003c\/p\u003e\n\n\u003ch3\u003eAlmond, artichoke, and a peppery tingle\u003c\/h3\u003e\n\u003cp\u003eOn a piece of warm white bread, you will recognize the Ogliarola immediately: it tastes of freshly cracked almond and delicate artichoke, accompanied by a green, grassy note, like freshly mown grass after the rain.\u003c\/p\u003e\n\u003cp\u003eThe fruitiness remains mild, never overpowering, and at the end, there is a fine spiciness that tickles the throat slightly – the mark of fresh polyphenols. Fruity, gently bitter, and subtly sharp, these qualities remain in a calm balance, which is why Crudo pairs well with delicate flavors without masking them.\u003c\/p\u003e\n\n\u003ch3\u003eRaw over food, not in the pan\u003c\/h3\u003e\n\u003cp\u003eA mild, slightly fruity oil like this is best when raw – a drizzle over a finished dish just before serving. There is no need to heat it.\u003c\/p\u003e\n\u003cp\u003eBruschetta, Caprese, and carpaccio are the obvious pairings, as are green salads, vegetable gratins, or a simple pasta aglio e olio. Crudo also works well with seared meat and sea fish because it seasons without obscuring the ingredients. For frying at high heat, a single-varietal oil of this quality is too precious.\u003c\/p\u003e\n\u003cp\u003eBecause it is mild, the slightly fruity Crudo serves as an everyday oil for almost everything where a bold, bitter oil would be too much – for delicate fish, for children's plates, for a simple buttered bread with salt and a drizzle of oil. In contrast, the \u003ca href=\"\/en\/products\/crudo-olivenoel-sei-cinque-zero-500ml\"\u003eCoratina oil Sei Cinque Zero\u003c\/a\u003e is bolder, greener, and sharper.\u003c\/p\u003e\n\n\u003ch3\u003eThe Schiralli family at the foot of the Murgia\u003c\/h3\u003e\n\u003cp\u003eThe Schiralli family tends to about 8,000 olive trees on roughly 20 hectares of red soil near Bitetto, less than 15 kilometers from Bari and only 12 kilometers from the sea. The semi-rocky terrain, abundant sunshine, and a constant breeze from the sea provide the olives with ideal conditions.\u003c\/p\u003e\n\u003cp\u003eIn early November, the still half-green Ogliarola olives are harvested and cold-pressed just a few hours later – the shorter the journey from the fruit to the mill, the fresher the oil. The oils bear the name Crudo, Italian for \"raw,\" because of this gentle processing. Antonio Schiralli and his brothers press the Ogliarola as a single-varietal oil – a manageable estate that the family manages itself, as Antonio emphasizes.\u003c\/p\u003e\n\u003cp\u003eThis dedication pays off: in 2023, the expert jury of the Feinschmecker Olio Award chose the Crudo Ogliarola for 1st place in the \"mildly fruity\" category. In our shop, you will find the entire \u003ca href=\"\/en\/collections\/olearia-schiralli-olio-crudo\"\u003erange from Olearia Schiralli\u003c\/a\u003e and other \u003ca href=\"\/en\/collections\/natives-olivenoel-extra\"\u003eoils of extra virgin quality\u003c\/a\u003e. A single-varietal oil from Apulia that tastes like its origin.\u003c\/p\u003e\n\n\u003ch3\u003eKeep it dark and cool to stay fresh\u003c\/h3\u003e\n\u003cp\u003eExtra virgin olive oil is a natural product that thrives on its freshness. Stored in a dark, cool place, away from the stove or windowsill and tightly sealed, Crudo stays fresh for a long time.\u003c\/p\u003e\n\u003cp\u003eThis allows the almond and green notes to be preserved for months. An oil of this quality does not belong in the back of the pantry, but on the table, to be consumed within a reasonable time while the character of the young fruit is still present. Unopened and stored in a cool place, it will keep until the next harvest year.\u003c\/p\u003e","brand":"Olearia Schiralli Olio Crudo","offers":[{"title":"500 ml","offer_id":53071175582030,"sku":"045WIL4100","price":16.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/crudo-olivenoel-extra.jpg?v=1750978916"},{"product_id":"muraglia-olivenoel-geringelte-keramikflasche","title":"Ceramic bottle with ribbed pattern for olive oil","description":"\u003ch2 id=\"speakable-headline\"\u003ePeranzana olive oil in a striped ceramic bottle from Apulia\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eExtra virgin olive oil made from 100% Peranzana olives, pressed by Frantoio Muraglia in Andria and bottled in a hand-painted ceramic vessel. Delicately fruity rather than pungent, mild rather than bitter – an oil for fish and tomatoes, not for heavy roasts.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eThe olive oil in the striped ceramic bottle\u003c\/strong\u003e is the classic from Frantoio Muraglia and the piece by which you recognize the house. 500 ml of extra virgin olive oil from the Peranzana olive, sealed with a cork, and protected by brightly striped ceramics. Over the years, the rainbow has become the family's trademark – you don't hide this bottle in the cupboard; you put it on the table.\u003c\/p\u003e\n\n\u003ch3\u003eDelicately fruity, with notes of tomato and arugula\u003c\/h3\u003e\n\u003cp\u003eThe Peranzana produces a golden-yellow oil with green reflections that tastes of ripe tomato, arugula, and radish, with a hint of artichoke in the background.\u003c\/p\u003e\n\u003cp\u003eThe tag says \"delicately fruity,\" and that is exactly how the oil behaves: very little bitterness, hardly any pungency, and no scratchy spike in the throat. It does not push itself to the fore. Drizzled over steamed fish, it lets the fish shine, and on a piece of warm bread, you will recognize it immediately by its tomato note.\u003c\/p\u003e\n\u003cp\u003eIt is classically served over seafood with cherry tomatoes, steamed fish, or a salad of ripe tomatoes with \u003ca href=\"\/en\/products\/ingo-holland-flor-de-sal-meersalz-150g\"\u003eFlor de Sal\u003c\/a\u003e. A minestrone also benefits from half a teaspoon drizzled raw on top just before serving. For hearty braised dishes, you are better off reaching for a Coratina oil – the Peranzana is its more refined sister.\u003c\/p\u003e\n\n\u003ch3\u003eFrom olive to oil in 24 hours\u003c\/h3\u003e\n\u003cp\u003eAt Muraglia, there is a maximum of 24 hours between harvest and the mill. The shorter this span, the less time the fruit has to ferment, and the clearer the flavor remains in the finished oil.\u003c\/p\u003e\n\u003cp\u003eIt is ground in old stone mills and cold-pressed. The family cultivates the 40 hectares of olive groves around Andria without synthetic fertilizers or pesticides, and whatever wants to grow between the trees is allowed to do so. Healthy soil bears a healthy tree, and a healthy tree bears olives that can become something special.\u003c\/p\u003e\n\u003cp\u003eAndria calls itself the city of oil, and that is no mere coquetry: around the city, there are groves older than most of the houses within it. The Peranzana comes from northern Apulia and is considered the mild variety there, where the robust Coratina otherwise sets the tone.\u003c\/p\u003e\n\n\u003ch3\u003eHand-formed, fired, and painted\u003c\/h3\u003e\n\u003cp\u003eThe ceramic bottle is created in a workshop in the Murgia, the limestone plateau behind Andria: turned, fired, and painted by hand, ring by ring. As a result, no two bottles are exactly alike.\u003c\/p\u003e\n\u003cp\u003eThe clay keeps out the light, and light is the enemy of every olive oil. What began as practical protection became the house's trademark. Savino Muraglia manages the business in the fifth generation and bears the name of the grandfather who started it all in Andria. The true patriarch of the family, however, stands in the grove: a Coratina tree approximately 450 years old.\u003c\/p\u003e\n\u003cp\u003eOnce the bottle is empty, it shouldn't be discarded. Rinse it with warm water, dry it well, and refill it from a tin or canister – that is what it was built for. It should be kept in a dark and cool place, but not in the refrigerator, and the oil itself prefers to be consumed within a year.\u003c\/p\u003e\n\u003cp\u003eIf you want to work your way through the motifs, from sardines to lobsters to octopuses, you can find them all in the \u003ca href=\"\/en\/collections\/muraglia-olivenoel\"\u003eFrantoio Muraglia collection\u003c\/a\u003e. The same Peranzana, but a different artistic signature on the bottle every time. And a good splash of it belongs on top of \u003ca href=\"\/en\/products\/sardinha-sardinen-in-olivenoel\"\u003esardines in olive oil\u003c\/a\u003e anyway.\u003c\/p\u003e","brand":"Frantoio Muraglia","offers":[{"title":"500 ml","offer_id":53071176139086,"sku":"045WIL3394","price":41.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/muraglia-olivenoel-ringelflasche.jpg?v=1750978945"},{"product_id":"frantoi-cutrera-olivenoel-primo-double-bio","title":"Primo Double - Organic Olive Oil","description":"\u003ch2 id=\"speakable-headline\"\u003eOrganic Olive Oil from Sicily, green and full-bodied\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003ePrimo Double by Frantoi Cutrera is a premium organic extra virgin olive oil made from the Sicilian Tonda Iblea variety—single-varietal and cold-pressed. It carries the Monti Iblei DOP protected designation of origin. Not a blend from many countries, but olive oil from one island, one variety, one family.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePrimo Double\u003c\/strong\u003e is an \u003cstrong\u003eorganic olive oil from Sicily\u003c\/strong\u003e, pressed from early-harvested, still-green olives of the autochthonous Tonda Iblea variety. The trees grow 350 to 450 meters above sea level on the hilly slopes of the Monti Iblei. Single-varietal, cold-pressed, with the Monti Iblei DOP protected designation of origin. An oil that smells of meadows and green tomatoes the moment you unscrew the cap.\u003c\/p\u003e\n\n\u003ch3\u003eGreen, fruity, with a hint of green tomato\u003c\/h3\u003e\n\u003cp\u003eIn the glass, Primo Double glows a vibrant green and smells of freshly cut grass, green olive, and a bouquet of kitchen herbs. This is the scent of an early harvest, when the olives are not yet ripe and heavy, but young and firm.\u003c\/p\u003e\n\u003cp\u003eOn the palate, this \u003cstrong\u003eextra virgin olive oil\u003c\/strong\u003e is full-bodied and fruity, with that fine bitterness and spicy kick on the finish that identifies a good, young oil. A sweet, nutty note keeps it balanced, ensuring nothing stands out and everything resonates together. The oil has character, but it isn't overpowering. It is precisely this harmony that makes this organic olive oil from Sicily so versatile in the kitchen.\u003c\/p\u003e\n\n\u003ch3\u003eFor fish, for vegetables, on bruschetta\u003c\/h3\u003e\n\u003cp\u003eA good olive oil is only truly finished when it lands on the plate. It is best to add Primo Double raw as a final flourish once the heat is gone, as this preserves the green aromas.\u003c\/p\u003e\n\u003cp\u003eGrilled fish and meat, sautéed vegetables, or a hearty legume soup take to it particularly well. On \u003ca href=\"\/en\/collections\/italien\"\u003ebruschetta\u003c\/a\u003e with tomato and mozzarella, its green freshness really shines—add a few flakes of \u003ca href=\"\/en\/products\/tartuflanghe-trueffelsalz-mit-weissem-trueffel-90g\"\u003etruffle salt\u003c\/a\u003e, and nothing else is needed. A simple leaf salad also becomes a small celebration with this oil, and warm white bread will practically dip itself.\u003c\/p\u003e\n\n\u003ch3\u003eHand-picked in the Monti Iblei\u003c\/h3\u003e\n\u003cp\u003eFor over 100 years, since 1906, the heart of the Cutrera family in Chiaramonte Gulfi in southeastern Sicily has beaten for fine olive oil. Giovanni founded his first mill in 1979, followed by a second in 1999, as his oil had long been in demand beyond the island.\u003c\/p\u003e\n\u003cp\u003eThe still-green olives are hand-picked and pressed just a few hours after harvest in the family's own modern mill—gently and cold. The Tonda Iblea variety carries the DOP seal, which is only granted to agricultural products from a strictly defined area whose quality cannot be replicated elsewhere. Cultivation, processing, and bottling all take place within this region, across approximately 150 hectares of olive groves.\u003c\/p\u003e\n\u003cp\u003eToday, the three children—Maria, Giusy, and Salvatore—carry on their parents' work. Giovanni and Maria left them a legacy of principles, values, and knowledge, as Salvatore and his siblings tell it themselves, and you can taste it in every drop. Over the years, Primo Double has collected numerous awards. Well deserved.\u003c\/p\u003e\n\n\u003ch3\u003eCool, dark, and enjoy soon\u003c\/h3\u003e\n\u003cp\u003eOlive oil is a fresh, natural product that dislikes both light and heat. Store the 500 ml bottle in a cool, dark place, but not in the refrigerator.\u003c\/p\u003e\n\u003cp\u003eIt is best to consume this organic olive oil within a few months of opening, when the green notes are at their most vibrant. You can find more from the island in our \u003ca href=\"\/en\/collections\/olivenoel\"\u003eolive oil\u003c\/a\u003e selection and throughout the entire \u003ca href=\"\/en\/collections\/frantoi-cutrera\"\u003eFrantoi Cutrera\u003c\/a\u003e range.\u003c\/p\u003e\n\n\u003cp\u003eOrganic control body IT-BIO-008 – EU Agriculture\u003c\/p\u003e","brand":"Frantoi Cutrera","offers":[{"title":"500 ml","offer_id":53071182561614,"sku":"045VIA1262","price":23.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/frantoi-cutrera-primo-double-olivenoel.jpg?v=1750979085"},{"product_id":"omed-olivenoel-arbequina","title":"Arbequina Olive Oil","description":"\u003ch2 id=\"speakable-headline\"\u003eArbequina olive oil with the scent of green bananas\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eThe Arbequina olive oil from O-Med is a monovarietal extra virgin olive oil from Ácula in the province of Granada, pressed on the very day of the harvest. Mild in character, with green fruit and a slight hint of pepper at the end. Not a blend from multiple countries, nor mass-produced oil from a large tank.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eArbequina olive oil\u003c\/strong\u003e is the milder of the two oils pressed by siblings Paula and Juande García at their small mill in Andalusia. 100% Arbequina, harvested early in October, with an acidity level of 0.1 – far below what an extra virgin olive oil is even required to have. The oil for everything delicate on the plate.\u003c\/p\u003e\n\n\u003ch3\u003eGreen banana, green apple, no throat burn\u003c\/h3\u003e\n\u003cp\u003eThe Arbequina tastes of green banana and green apple, bright and clear like a morning in October. Fruity, gentle, light – and this fruitiness lingers for a long time.\u003c\/p\u003e\n\u003cp\u003eThe oil glows golden-green, bright and clear. Fragrant, fruity, unobtrusive – it never pushes itself to the forefront, which is precisely why it ends up on the table with almost every dish.\u003c\/p\u003e\n\u003cp\u003eUnlike stronger varieties, this oil does not unleash bitterness. It remains soft and brings only a slight trace of pepper at the end, more of a suggestion than a sharp heat. If you previously thought that good olive oil must cause a scratchy throat, you will learn the opposite here.\u003c\/p\u003e\n\n\u003ch3\u003eFor fish, in salads, in pastries\u003c\/h3\u003e\n\u003cp\u003eThe mild Arbequina loves delicate dishes that a strong oil would overpower – fish, fine leafy salads, vinaigrette, aioli.\u003c\/p\u003e\n\u003cp\u003eDrizzled over steamed cod or a baked sea bream, it provides a green accent without masking the ingredients. In a dressing, it combines with lemon and a pinch of \u003ca href=\"\/en\/products\/sal-de-ibiza-fleur-de-sel-im-steintopf\"\u003eFleur de Sel from Ibiza\u003c\/a\u003e; with \u003ca href=\"\/en\/products\/sardinha-sardinen-in-olivenoel\"\u003ePortuguese sardines\u003c\/a\u003e on toasted bread, it is a must anyway.\u003c\/p\u003e\n\u003cp\u003eAnd then the Arbequina can do something that is rarely expected of olive oil – it works in sweet applications. For baking, in desserts, even in ice cream. Over fresh strawberries with a few salt flakes, it sounds strange but tastes magnificent.\u003c\/p\u003e\n\n\u003ch3\u003eA small mill in Ácula since 2004\u003c\/h3\u003e\n\u003cp\u003eJuan de Dios García bought the small oil mill in Ácula in 2004, and his children Paula and Juande joined him and run it today. Both are pharmacists and work on the oil with the precision they learned at university.\u003c\/p\u003e\n\u003cp\u003eHarvesting is done by hand in the early morning hours of the last week of October, when the olives are still green and their aromas are at their most concentrated. Because the mill is located in the middle of the groves, there are only a few hours between the tree and the press. The shorter this journey, the less time there is for oxidation and the clearer the green fruit remains in the finished oil.\u003c\/p\u003e\n\u003cp\u003eThe building itself tells the story of how Paula and Juande work. Roof openings regulate the temperature instead of air conditioning, rainwater is collected in cisterns, and daylight enters every room through glass fronts. The groves belong to Olivares Vivos, the biodiversity project of SEO\/BirdLife, featuring nesting boxes, water troughs, and green lanes between the trees.\u003c\/p\u003e\n\u003cp\u003eDer Feinschmecker magazine ranked the Arbequina 2nd in the world in the mild category in 2015 – the same year as \u003ca href=\"\/en\/products\/omed-olivenoel-picual\"\u003ethe stronger Picual from the same mill\u003c\/a\u003e. Two varieties, two second places, one house. In addition, gold medals at Olive Japan 2013 and 2014 and gold at the International Olive Oil Award of the Zurich University of Applied Sciences. Quite impressive.\u003c\/p\u003e\n\u003cp\u003eThe white bottle with the green-illustrated olive tree holds 500 ml and is best kept in a cool, dark place, just not the refrigerator. If you would like to continue exploring, you can find other \u003ca href=\"\/en\/collections\/olivenoel\"\u003eextra virgin olive oils\u003c\/a\u003e from Spain, Italy, and Portugal in our shop.\u003c\/p\u003e","brand":"OMED Olivenöl","offers":[{"title":"500 ml","offer_id":53071185150286,"sku":"045FRO001","price":22.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/o-med-olivenoel-arbequina-v.jpg?v=1750979123"},{"product_id":"omed-olivenoel-picual","title":"Picual Olive Oil","description":"\u003ch2 id=\"speakable-headline\"\u003ePicual olive oil that smells like a vegetable garden\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eThe Picual olive oil from O-Med is the bolder of the two oils from Ácula, pressed from a single variety of early-harvested Picual olives. Spicy, with notes of tomato leaf and green almond, along with artichoke and a hint of pepper. Test winner in the German consumer magazine Stiftung Warentest, issue 02\/2016.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePicual olive oil\u003c\/strong\u003e is the spicy counterpart to the mild Arbequina from the same mill in Andalusia. 100% Picual, harvested in the last week of October and pressed the very same day, with an acidity level of 0.1. In 2016, Stiftung Warentest gave it a \"very good\" rating for its sensory profile and placed it at the top of the field. An oil that makes its presence known rather than hiding.\u003c\/p\u003e\n\n\u003ch3\u003eTomato leaf, green almond, a hint of pepper\u003c\/h3\u003e\n\u003cp\u003eThe Picual tastes of tomato leaf and freshly cut grass, with a touch of rosemary. Grassy, spicy, and robust, but never harsh – you will recognize it immediately on a piece of bread, and in a sauce, it stands its ground against garlic and chili without overpowering either.\u003c\/p\u003e\n\u003cp\u003eIt is joined by notes of green almond, artichoke, and green walnut, followed by that peppery tingle in the throat that early-harvested olives provide. Stiftung Warentest described it as very well-balanced, noting aromas of freshly cut grass, artichokes, and blossoms. Half a teaspoon is enough to give a soup a whole new direction.\u003c\/p\u003e\n\u003cp\u003eBitterness and pungency are part of its character; they are not flaws, but the hallmark of early-harvested olives. In this oil, they are perfectly balanced with the fruitiness—none of the three elements dominates the others.\u003c\/p\u003e\n\n\u003ch3\u003eFor arugula, the grill, and tomato sauce\u003c\/h3\u003e\n\u003cp\u003eThe Picual loves anything with a strong character—bitter salads, grilled meats, vegetables with roasted aromas. It pairs perfectly with anything bold, juicy, and hearty.\u003c\/p\u003e\n\u003cp\u003eDrizzled over arugula or radicchio, it adds a second bitter note that only enhances the first. For grilled octopus, lamb chops, or fried eggplant, it should be used raw as a finishing touch, never in a hot pan.\u003c\/p\u003e\n\u003cp\u003eAnd then there is the tomato. Soup, sauce, salad—Picual and tomato are an old pair because the oil shares the same green notes. A spoonful over \u003ca href=\"\/en\/products\/rustichella-dabruzzo-spaghetti-500g\"\u003edurum wheat semolina spaghetti\u003c\/a\u003e with nothing more than tomato, garlic, and salt showcases this classic pairing in its purest form.\u003c\/p\u003e\n\n\u003ch3\u003eWhat the juries in Madrid and New York found\u003c\/h3\u003e\n\u003cp\u003ePicual is Spain's most common olive variety, and most of what is pressed from it is everyday oil. The reason this one is a test winner lies in the timing of the harvest. Those who pick in October, while the fruit is still green, get significantly less oil from the same quantity of olives—but an oil with real character.\u003c\/p\u003e\n\u003cp\u003eJuan de Dios García bought the small oil mill in Ácula, southwest of Granada, in 2004. Every step reflects how Paula and Juande have since restructured the operation—harvesting is done by hand in the early morning, pressing happens within hours, and storage takes place in oxygen-protected steel tanks.\u003c\/p\u003e\n\u003cp\u003eThe Spanish Ministry of Agriculture awarded the Picual the title of best extra virgin olive oil in the \"green-bitter fruity\" category for the 2016\/2017 season and granted it the special \"Alimentos de España\" award. It took home the Grand First Prize at the International Olive Council’s Mario Solinas Awards in 2017, and third place in 2013.\u003c\/p\u003e\n\u003cp\u003eIt also won gold at the New York International Olive Oil Competition in 2013, 2015, and 2016, a first place at Terra Oleum 2014, and in the 2016 edition of Flos Olei, the Picual was ranked among the twenty best oils in the world. Impressive, indeed.\u003c\/p\u003e\n\u003cp\u003eThe white bottle with the pink olive tree illustration holds 500 ml. If you prefer things gentle, choose \u003ca href=\"\/en\/products\/omed-olivenoel-arbequina\"\u003ethe mild Arbequina from the same mill\u003c\/a\u003e; both are part of the \u003ca href=\"\/en\/collections\/omed-olivenoel\"\u003eO-Med collection\u003c\/a\u003e. And if you would like to taste even more, you will find plenty to choose from in our selection of \u003ca href=\"\/en\/collections\/olivenoel\"\u003eextra virgin olive oils\u003c\/a\u003e.\u003c\/p\u003e","brand":"OMED Olivenöl","offers":[{"title":"500 ml","offer_id":53071185969486,"sku":"045FRO002","price":22.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/o-med-olivenoel-picual_0e254a85-1bd6-4ef0-80c9-335fd360a485.jpg?v=1764259256"},{"product_id":"stonewall-kitchen-maple-balsamic-dressing","title":"Maple Balsamic Dressing","description":"\u003ch2\u003eMaple Balsamic Dressing – Salad Dressing by Stonewall Kitchen\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eStonewall Kitchen\u003c\/strong\u003e \u003cstrong\u003eMaple Balsamic Dressing\u003c\/strong\u003e was the first \u003cstrong\u003esalad dressing\u003c\/strong\u003e in the range of the gourmet manufacturer from Maine. The complex balsamic vinegar combines perfectly with the sweetness of maple syrup, giving every salad a sophisticated touch – simply a classic among salad dressings.\u003c\/p\u003e\n\u003ch3\u003eMaple Balsamic Dressing – sweet - creamy\u003c\/h3\u003e\n\u003cp\u003e Stonewall Kitchen uses only the best ingredients for its dressings: the most important are maple syrup, fine balsamic vinegar, mild mustard, ginger, salt, honey, and a little garlic. The dressing is also excellent as a marinade for chicken or pork. Dip roasted vegetables in the Maple Balsamic Dressing; it tastes great!\u003c\/p\u003e\n\u003ch3\u003eStonewall Kitchen – Sauce from the USA\u003c\/h3\u003e\n\u003cp\u003eStonewall Kitchen from Maine, USA, has used only the best ingredients for its exceptional BBQ sauces, chutneys, salsas, and dressings since its founding in 1991. They are perfectly combined and uniquely seasoned, and that is something Jonathan King and Jim Stott do better than almost anyone else. Today, they sell their award-winning gourmet products all over the world, which is crazy about this perfect taste.\u003c\/p\u003e\n\u003cp\u003eYou can find plenty of Stonewall BBQ sauces, ketchup, salsa, dressing, and chutney with us.\u003c\/p\u003e","brand":"Stonewall Kitchen","offers":[{"title":"330 ml","offer_id":53071187083598,"sku":"049HER0023","price":14.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/stonewall-kitchen-maple-balsamic-dressing.jpg?v=1750979149"},{"product_id":"stonewall-kitchen-balsamic-fig-dressing","title":"Balsamic Fig Dressing","description":"\u003ch2 id=\"speakable-headline\"\u003eBalsamic Fig Dressing by Stonewall Kitchen\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eBalsamic Fig Dressing by Stonewall Kitchen is a dark, creamy dressing made from fig purée and balsamic vinegar, awarded Best Salad Dressing in the USA in 2008. It clings to salad leaves and takes the edge off bitter varieties like radicchio.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eBalsamic Fig Dressing\u003c\/strong\u003e is the fruity salad dressing from Stonewall Kitchen in York, Maine, designed for hearty leaf salads, goat cheese, and grilled dishes. Fig purée and balsamic vinegar provide sweetness and acidity, a splash of orange adds freshness, and vanilla extract rounds off the dark fruit.\u003c\/p\u003e\n\n\u003ch3\u003eDark fig, velvety acidity\u003c\/h3\u003e\n\u003cp\u003eFig purée and concentrate provide the dark, almost jam-like sweetness, while the balsamic vinegar provides the contrasting acidity to keep it lively. In the bottle, the dressing looks almost black; on the leaf, it displays a warm brown tone.\u003c\/p\u003e\n\u003cp\u003eOrange adds a bright peak, black pepper a quiet heat, and the vanilla extract settles over it like a soft blanket. The rapeseed oil stays in the background, because here, sweetness sets the tone rather than fat.\u003c\/p\u003e\n\u003cp\u003eWell-shaken, it pours thickly from the spoon and stays on the leaf instead of collecting at the bottom of the bowl. The xanthan gum in the bottle holds the oil and water together, where a homemade vinaigrette would have long since separated.\u003c\/p\u003e\n\n\u003ch3\u003eFrom leaf salad to oven-roasted vegetables\u003c\/h3\u003e\n\u003cp\u003eOne to two tablespoons are enough for a large bowl of leaf salad; no more is needed because this Stonewall Kitchen dressing is both bold and sweet.\u003c\/p\u003e\n\u003cp\u003eArugula with tomato, goat cheese with walnuts, pear with aged mountain cheese, and lamb's lettuce with bacon are the dishes where it feels right at home. Drizzled over roasted root vegetables, the sweetness caramelizes slightly in the oven, and a spoonful in a marinade works well for grilled chicken or pork. Stirred into a potato salad, it removes the heaviness, and poured over warm lentils, it replaces the need for any other seasoning.\u003c\/p\u003e\n\u003cp\u003eFor something fresh and lemony, try the \u003ca href=\"\/en\/products\/stonewall-kitchen-lemon-dijon-vinaigrette\"\u003eLemon Dijon Vinaigrette\u003c\/a\u003e, and you can find our full selection under \u003ca href=\"\/en\/collections\/stonewall-kitchen-dressing-vinaigrette\"\u003edressings and vinaigrettes\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eAwarded as best salad dressing\u003c\/h3\u003e\n\u003cp\u003eIn the year of its release, it received the \u003ca href=\"https:\/\/www.specialtyfood.com\/news\/article\/sofi-awards-outstanding-salad-dressing-2008\/\" target=\"_blank\" rel=\"noopener\"\u003esofi Award for Best Salad Dressing\u003c\/a\u003e, the Specialty Food Association's prize for outstanding gourmet food.\u003c\/p\u003e\n\u003cp\u003eThe idea comes from a recipe for stuffed figs with cheese that was in Stonewall Kitchen's own cookbook. The interplay of sweet fig and salty cheese was turned into the bottle, which brings that same principle to the salad plate.\u003c\/p\u003e\n\u003cp\u003eThe fruit provides more than just sweetness. Its fine seeds give the dressing a subtle graininess, and its sugar provides a glaze when heated that a simple vinegar-oil mixture can never achieve. Balsamic vinegar, in turn, arrives in the bottle already sweet because reduced grape must is its base, meeting the dark fruit halfway.\u003c\/p\u003e\n\n\u003ch3\u003eDark fruit on fresh greens\u003c\/h3\u003e\n\u003cp\u003eOn a plate of young leaves, a few wedges of fresh fig, and goat cheese, the dark tones meet bright green, and the summer evening is complete.\u003c\/p\u003e\n\u003cp\u003eShake the bottle vigorously before each use so that the oil and fruit reunite, and return it to a cool place afterwards. A final drop always finds a slice of white bread or warm oven vegetables to soak it up. In the end, all that remains of Stonewall Kitchen is an empty jar in the sink.\u003c\/p\u003e\n","brand":"Stonewall Kitchen","offers":[{"title":"330 ml","offer_id":53071187181902,"sku":"049HER0024","price":14.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/stonewall-kitchen-balsamic-fig-dressing.jpg?v=1750979152"},{"product_id":"stekovics-paradeiser-essig","title":"Tomato Vinegar","description":"\u003ch2\u003eTomato Vinegar – made from tomatoes by Erich Stekovics\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eErich Stekovics\u003c\/strong\u003e calls his \u003cstrong\u003etomato vinegar\u003c\/strong\u003e \u003cstrong\u003eKaiser Vinegar\u003c\/strong\u003e – a nod to the nickname he has earned over all the years he has dedicated himself to the \"golden apple,\" as Austrians call tomatoes: Emperor of Tomatoes. The tomato vinegar, made from the juice of fully ripe tomatoes, is ideal for green salads, tomato salads, tomato-mozzarella, feta or goat cheese combinations, with arugula, but also for seasoning tomato sauces.\u003c\/p\u003e\n\u003cp\u003eFor this vinegar, aromatic tomatoes of various old varieties are harvested by hand and pressed, then inoculated with a vinegar mother so that nature can do its work and create a wonderfully flavorful tomato vinegar.\u003c\/p\u003e\n\u003ch3\u003eTomato Vinegar – from the Emperor of Tomatoes\u003c\/h3\u003e\n\u003cp\u003eErich Stekovics is the Emperor of Tomatoes. By Lake Neusiedl in Austria, he plants and cultivates countless old, almost forgotten varieties of tomatoes, peppers, chilies, garlic, and cucumbers, and makes delicious preserves from them. The charismatic farmer is on a quest for lost flavors. In his \"paradise,\" he guards over 4000 tomato varieties and now well over 200 chili varieties.\u003c\/p\u003e\n\u003cp\u003eWhat Erich Stekovics plants has flavor. And he is particularly fond of the old varieties of tomato and chili plants. And no one can fool him easily. Among his personal favorite varieties is the \"Gänseschnabel\" (Goose Beak) chili, which he preserves in the finest Beerenauslese vinegar.\u003c\/p\u003e","brand":"Erich Stekovics","offers":[{"title":"200 ml","offer_id":53071193211214,"sku":"046STE0020","price":12.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/stekovics-paradeiser-tomaten-essig.jpg?v=1750979354"},{"product_id":"azada-olivenoel-extra-nativ","title":"Extra virgin olive oil","description":"\u003ch2 id=\"speakable-headline\"\u003eAzada extra virgin olive oil from Tarragona, organic Arbequina olive oil\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eAzada extra virgin olive oil is an organic olive oil from the Spanish province of Tarragona, made exclusively from the Arbequina olive. It features a fruity aroma with notes of apple and green grass, and a palate defined by a fine peppery spice and a hint of green almond. Founded in 2009 by Kevin Forssmann.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eAzada extra virgin olive oil\u003c\/strong\u003e is an organic extra virgin olive oil harvested in the Spanish province of Tarragona from the Arbequina olive. The Forssmann family founded the brand in Tivissa in 2009 and has worked according to organic farming guidelines ever since. The oil is pressed in the company's own mill and packaged in white aluminum bottles and tin cans featuring the signature Azada branding.\u003c\/p\u003e\n\n\u003ch3\u003eApple, green grass, a hint of peppery spice\u003c\/h3\u003e\n\u003cp\u003eAzada extra virgin olive oil smells of fresh apple and green grass, followed on the palate by a fine peppery spice and the taste of green almond.\u003c\/p\u003e\n\u003cp\u003eIt flows smoothly and elegantly on the tongue without feeling heavy. What you immediately smell is a young, grassy aroma—the signature of early-harvested Arbequina, which is picked from the trees in Tarragona in November. In the finish, you will feel the typical peppery kick in the throat, the hallmark of young, first-harvest olive oils.\u003c\/p\u003e\n\u003cp\u003eCharacter of the Arbequina olive: fruity, mild compared to southern Spanish varieties like Picual or Hojiblanca, with a well-balanced profile of green aromas and sweet notes. If you are expecting extreme heat or intense bitterness, this is not the oil for you. If you are looking for elegance and drinkability, you have found it here.\u003c\/p\u003e\n\n\u003ch3\u003eFrom bread dipping to carpaccio\u003c\/h3\u003e\n\u003cp\u003eAzada extra virgin olive oil is an all-purpose oil for Mediterranean cuisine—from bread dipping to carpaccio.\u003c\/p\u003e\n\u003cp\u003eIt is, of course, a classic for dipping bread, dressing green salads with a pinch of salt, drizzling over roasted vegetables, or as a topping for bruschetta. But try it over fresh burrata with a little fleur de sel, as a marinade for carpaccio, as a finishing touch on lentil soup, or simply in a bowl next to warm bread.\u003c\/p\u003e\n\u003cp\u003eThe aromas are at their most intense when the bottle is freshly opened. The first bottle should be enjoyed on its own—on a piece of warm bread with salt, so that the character of the Arbequina can truly shine.\u003c\/p\u003e\n\u003cp\u003eFor your pantry, it is worth combining with the flavored varieties—such as the \u003ca href=\"\/en\/products\/azada-olivenoel-mit-knoblauch\"\u003egarlic version\u003c\/a\u003e for pasta dishes or the \u003ca href=\"\/en\/products\/azada-olivenoel-mit-zitrone\"\u003elemon version\u003c\/a\u003e for summer recipes.\u003c\/p\u003e\n\u003cp\u003eThose who want to discover the entire brand can find \u003ca href=\"\/en\/collections\/azada\"\u003eall Azada varieties\u003c\/a\u003e in the brand overview.\u003c\/p\u003e\n\n\u003ch3\u003eKevin Forssmann and the Arbequina in Tivissa\u003c\/h3\u003e\n\u003cp\u003eBehind Azada is the Forssmann family from Tivissa in the province of Tarragona, who founded the brand together with Josep Maria Mallafre in 2009.\u003c\/p\u003e\n\u003cp\u003eIn the 1970s, Kevin's father bought an abandoned property in Tivissa with a small house and old almond and hazelnut fields. \"Azada was born in 2009, inspired by the memories of my childhood,\" says Kevin Forssmann—the family had begun recultivating the fields with a simple hoe, which is called \"azada\" in Spanish.\u003c\/p\u003e\n\u003cp\u003eOver the years, the land grew to over twenty hectares of hazelnut, cherry, and olive trees, along with a small vineyard. As a boy, Kevin earned his pocket money by selling the produce to the local cooperative, later went out into the professional world, and returned in 2009 to found Azada—together with his friend Josep Maria Mallafre.\u003c\/p\u003e\n\u003cp\u003eThe Arbequina olive stays on the tree for many months until it reaches optimal ripeness in November. Local farmers harvest by hand and bring the olives to the company's own mill, where they are cold-pressed. The oil is then filled into the beautiful 225 ml white aluminum bottles or 500 ml tin cans with the typical Azada branding—certified organic according to EU standards.\u003c\/p\u003e\n\u003cp\u003eFrom an abandoned property to a brand with high standards—a Spanish story with German input.\u003c\/p\u003e\n\u003cp\u003eOrganic control number ES-ECO-019-CT Spanish agriculture\u003c\/p\u003e","brand":"Azada","offers":[{"title":"225 ml","offer_id":53071193473358,"sku":"045AZA0030","price":11.5,"currency_code":"EUR","in_stock":true},{"title":"500 ml","offer_id":59667800293710,"sku":"045AZA0001","price":15.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/azada-olivenoel-extra-nativ-225ml.jpg?v=1750979369"},{"product_id":"lang-weinessig-vinaigrette-jens-180ml","title":"Jens Vinaigrette – 180ml","description":"\u003ch2 id=\"speakable-headline\"\u003eVinaigrette Jens by Lang Weinessig, Mediterranean seasoned\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eVinaigrette Jens by Lang Weinessig is the Mediterranean organic salad dressing from the Southern Palatinate, seasoned with rosemary, thyme, and garlic. The matured red and white wine vinegar from oak barrels carries the herbs, while grape must and sea salt provide structure and a gentle sweetness.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eVinaigrette Jens\u003c\/strong\u003e is a Mediterranean vinegar preparation that Lang Weinessig crafts in the Southern Palatinate, seasoning it with rosemary needles, thyme, and garlic. The 180 ml bottle contains a ready-to-use seasoning; a spoonful over grated carrots makes a salad without the need to hunt for additional spices.\u003c\/p\u003e\n\n\u003ch3\u003eRosemary, thyme, and a hint of garlic\u003c\/h3\u003e\n\u003cp\u003eJens is fragrant with rosemary, underlying which is the earthy tone of thyme, with the garlic only making its appearance at the end.\u003c\/p\u003e\n\u003cp\u003eThe acidity has mellowed the garlic, keeping its pungency in check so it doesn't overpower everything else. What remains is a light, savory sauce that tastes of the south without being loud.\u003c\/p\u003e\n\u003cp\u003eOne spoonful is enough for a bowl of lettuce, two give a marinade its direction, and those who prefer it bolder can simply pour more. The grape must rounds off the acidity enough to give the needles and leaves room to shine.\u003c\/p\u003e\n\n\u003ch3\u003eThe dressing for quick salads and grilled vegetables\u003c\/h3\u003e\n\u003cp\u003eGrated carrots, a dash over them, and you have a salad on the table in just a few minutes.\u003c\/p\u003e\n\u003cp\u003eIt works just as quickly with lettuce, cucumber, tomato, or cooked lentils, and the same spoonful is enough for a pasta salad. Its herbal side becomes even more apparent over grilled vegetables, served with fried halloumi, or as a marinade for chicken drumsticks.\u003c\/p\u003e\n\u003cp\u003eA plate of white beans with rosemary also handles this seasoning well because the herb is reflected in the dish itself. On a slice of white bread with tomato, it replaces the need for any other dressing.\u003c\/p\u003e\n\u003cp\u003eThe sauce is also a great fit for a bean salad with red onions or over fried potato slices, as long as everything is still warm. A splash into quark makes it a dip for raw vegetables.\u003c\/p\u003e\n\n\u003ch3\u003eHow the herbs get into the vinegar\u003c\/h3\u003e\n\u003cp\u003eAcidity dissolves essential oils from needles and leaves, much like alcohol or fat, and holds them in place afterward. This is precisely why vinegar carries such flavors more reliably than water or broth.\u003c\/p\u003e\n\u003cp\u003eThis is why a herbal infusion tastes different than freshly chopped greens in a dressing: it is more consistent and remains stable for months, whereas chopped leaves turn dark after a few hours. Thyme provides primarily depth, rosemary provides the resinous top note, and together they create the tone of southern kitchens.\u003c\/p\u003e\n\u003cp\u003eBoth types of vinegar are stored in oak barrels beforehand, where the wood removes their harshness and leaves behind a subtle sweetness. At Lang Weinessig, all ingredients are organically grown, from the wine to the garlic.\u003c\/p\u003e\n\n\u003ch3\u003eGrated carrots and a spoonful\u003c\/h3\u003e\n\u003cp\u003eThe bottle stores well in a cool, dark place in an upright position, and a quick shake redistributes the herbs. For a quick dressing, one spoonful is sufficient, along with a splash of good oil if you like, and the rest is left up to the salad. Those who grill a lot should keep the bottle right next to the oil and salt on the countertop. The small bottle also fits into any picnic basket without taking up much space.\u003c\/p\u003e\n\u003cp\u003eFor something fruitier, try the \u003ca href=\"\/en\/products\/lang-weinessig-doro-vinaigrette-mit-tomate-180ml\"\u003eDoro with tomato\u003c\/a\u003e; for something light and fine, the \u003ca href=\"\/en\/products\/lang-weinessig-liese-vinaigrette-mit-riesling-180ml\"\u003eLiese with Riesling\u003c\/a\u003e. The rest of the Palatinate series is listed by \u003ca href=\"\/en\/collections\/lang-weinessig\"\u003eLang Weinessig\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eOrganic control number – DE-ÖKO-006 EU Agriculture\u003c\/p\u003e\n","brand":"Lang Weinessig","offers":[{"title":"180 ml","offer_id":53071194095950,"sku":"046LAN006","price":5.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/lang-weinessig-vinaigrette-jens-mediterran.jpg?v=1750979392"},{"product_id":"lang-weinessig-balsamico-250ml","title":"Balsamic vinegar from Southern Palatinate","description":"\u003ch2\u003eLang Wine Vinegar – \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eBalsamico Südpfalz\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eLang Wine Vinegar \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eBalsamico Südpfalz\u003c\/span\u003e\u003c\/strong\u003e is a vinegar preparation made from concentrated grape must and wine vinegar. It is the harmony between the sweetness of the concentrated grape must and the acidity of the wine vinegar that gives the Palatinate Balsamic its good taste and versatility in the kitchen. Whether as an ingredient for salad dressing, in gravy, or for marinating meat, this sweet and sour seasoning sauce is always a treat.\u003c\/p\u003e\n\u003cp\u003eIt's no coincidence that the Palatinate is considered the Tuscany of the North; the sun simply shines more here than in other German regions – if we disregard the Kaiserstuhl for a moment, figs even grow here, but above all, wine. The fact that Jens Lang, a trained chef and founder of Lang Wine Vinegar, fell for a Palatinate vintner's daughter we can call a stroke of luck, because that's how wine and vinegar makers come together.\u003c\/p\u003e\n\u003cp\u003eThe Lang Wine Vinegar Balsamico Südpfalz matures for several months in oak and chestnut barrels, just like in Italy. Thus, the Palatinate Balsamic consists of only two ingredients: concentrated grape must and wine vinegar. Caramel coloring or other additives are deliberately avoided.\u003c\/p\u003e\n\u003ch3\u003eBalsamico – from Lang Wine Vinegar from the Southern Palatinate\u003c\/h3\u003e\n\u003cp\u003eJens Lang, founder of Lang Wine Vinegar, learned and worked in Michelin-starred kitchens. He knows what matters: very good quality natural ingredients, versatile application of the slightly acidic products, and above all, great taste. The wines from an organic-certified winery in the Southern Palatinate are the basis for this unique vinegar preparation.\u003c\/p\u003e","brand":"Lang Weinessig","offers":[{"title":"250 ml","offer_id":53071196455246,"sku":"046LAN013","price":13.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/lang-weinessig-balsamico.jpg?v=1750979498"},{"product_id":"a-lolivier-himbeeressig-mit-fruchtmark-200ml","title":"Raspberry Vinegar with Fruit Pulp","description":"\u003ch2 id=\"speakable-headline\"\u003eRaspberry vinegar with fruit pulp, our fruitiest classic\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe raspberry vinegar with fruit pulp from A l'Olivier is a French vinegar preparation from Provence—bright red, thick, and full of raspberry pulp. It is not a vinegar fermented from raspberries, but rather a spirit vinegar refined with plenty of raspberry purée.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eRaspberry vinegar\u003c\/strong\u003e with fruit pulp is the best-selling fruit vinegar from the Parisian oil mill A l'Olivier, bringing the tart-sweet freshness of ripe raspberries to your glass. To make this vinegar preparation, spirit vinegar is mixed with about 40 percent raspberry pulp, a little sugar, and pectin, which gives it its thick consistency and bright red color. The French call it \u003cem\u003eVinaigre à la pulpe de framboise\u003c\/em\u003e, and in French cuisine, raspberry vinegar has always been a classic, popularized by the Nouvelle Cuisine for use on meat and salads.\u003c\/p\u003e\n\n\u003ch3\u003eBright red, tart-sweet, and full of raspberry\u003c\/h3\u003e\n\u003cp\u003eIn the glass, the raspberry vinegar glows bright red and thick; on the nose, it offers ripe raspberries, fresh and with a fine, tart edge.\u003c\/p\u003e\n\u003cp\u003eOn the palate, you first notice the sweet berry, followed by the clear acidity of the spirit vinegar that carries the fruit pulp. Fruity, tart-sweet, and juicy, it settles on the tongue—thick enough to cling to salad leaves instead of running to the bottom of the plate.\u003c\/p\u003e\n\u003cp\u003eBecause the raspberry pulp gives it body, you don't need much. A splash wakes up a tired summer salad, and just a teaspoon adds color and fruity depth to a marinade. That way, you taste the berry, not just the acidity.\u003c\/p\u003e\n\n\u003ch3\u003eFor calf's liver and field salad\u003c\/h3\u003e\n\u003cp\u003eWhisk the raspberry vinegar with some \u003ca href=\"\/en\/collections\/olivenoel\"\u003eolive oil\u003c\/a\u003e or nutty walnut oil to create a vinaigrette like the one meant for field salad with walnuts—one of the brightest among our \u003ca href=\"\/en\/collections\/fruchtessig\"\u003efruit vinegars\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eIn French cuisine, it is used to deglaze the pan after searing calf's liver or duck breast, creating a fruity sauce that leaves you wanting more. White meat, grilled goat cheese, and a summery fruit salad also benefit from a dash or a few drops. A little sweetness, lots of fruit, and clear acidity make it so versatile that it rarely stays in the cupboard for long. A spoonful over a bowl of strawberries with a little sugar turns simple fruit into a small dessert.\u003c\/p\u003e\n\n\u003ch3\u003eA Parisian tradition since 1822\u003c\/h3\u003e\n\u003cp\u003eIt all began in 1822 in Paris with the pharmacist Eugène Popelin, who wanted to introduce the Parisians to high-quality olive oil.\u003c\/p\u003e\n\u003cp\u003eThe small oil shop in the Marais grew into a house offering over 50 oils and a range of fruit vinegars, awarded at the World's Fairs in 1867 and 1889, just as Popelin had intended. Raspberry remains one of the most popular varieties to this day, and the Provencal workshops near Nice still select the fruit and mix the pulp, while a mill near Poitiers presses seed and nut oils.\u003c\/p\u003e\n\u003cp\u003eThe dark \u003ca href=\"\/en\/products\/a-lolivier-feigenessig-mit-fruchtmark-200ml\"\u003efig vinegar\u003c\/a\u003e comes from the same house, and you can find the rest of the \u003ca href=\"\/en\/collections\/a-l-olivier\"\u003eA l'Olivier assortment\u003c\/a\u003e with us.\u003c\/p\u003e\n\n\u003ch3\u003eA splash in chilled sparkling wine\u003c\/h3\u003e\n\u003cp\u003eShake well before use, as the raspberry pulp settles at the bottom, and keep the opened 200 ml bottle refrigerated to stay fresh as long as possible. For a quick summer drink, add a splash to chilled sparkling wine or sparkling water and top with a few fresh raspberries. And in winter, a spoonful adds bright, fruity acidity to a pan-braised red cabbage dish. If you like, combine it with the fig and mango vinegars to create a fruity trio—a lovely gift.\u003c\/p\u003e","brand":"A l'Olivier","offers":[{"title":"200 ml","offer_id":53071197929806,"sku":"046FRO8416","price":15.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/a-l-olivier-himbeeressig.jpg?v=1750979566"},{"product_id":"olio-roi-olivenoel-mosto-roi-250ml","title":"Roi Olive Oil Mosto – 250ml","description":"\u003ch2\u003eOlio Roi – Mosto Roi – Extra Virgin Olive Oil\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eMosto Roi\u003c\/strong\u003e, \u003cstrong\u003eextra virgin olive oil\u003c\/strong\u003e from \u003cstrong\u003eOlio Roi\u003c\/strong\u003e in Liguria, is a mild, fruity olive oil made from the Taggiasca, Ogliarola, and Biancolilla varieties. This blend of Ligurian olives is pale yellow with green reflections, and its aroma is reminiscent of dried olive leaves. Its taste initially reveals a gentle sweetness, an almond-like flavor, followed by notes of artichoke and fresh olive, which gives way to a slight pungency in the aftertaste. The 250ml bottle of Mosto Roi is Franco Roi's everyday olive oil.\u003c\/p\u003e\n\u003ch3\u003eOlio Roi – 5 Generations of Olive Oil\u003c\/h3\u003e\n\u003cp\u003eThe history of the Roi family began in 1900, when Giuseppe, the great-grandfather \"Pepin u Roi,\" built the first olive mill from wood and stone in our valley. This marked the beginning of a long journey that continues to the present day, with Paolo now dedicating all his time and passion to the family's olive mill alongside his father.\u003c\/p\u003e\n\u003cp\u003eMore than 100 years have passed since Giuseppe, yet the Taggiasca olive, its extra virgin olive oil, and the other culinary delicacies produced from it, such as pesto or table olives, still receive their full attention. The Taggiasca olive grows in the Argentina Valley on historic stone terraces, a cultural landscape that must be preserved. The current olive mill is state-of-the-art. This allows the Roi family to adapt the pressing and extraction of the oil to the ripeness of the Taggiasca olives, in order to preserve the fine, slightly sweet aromas of this small, almond-shaped olive variety and to maintain the highest quality of extra virgin olive oil.\u003c\/p\u003e","brand":"Olio Roi","offers":[{"title":"250 ml","offer_id":53071200420174,"sku":"045VIA1160","price":10.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/olio-roi-olivenoel-mosto-roi-250ml.jpg?v=1750979668"},{"product_id":"viani-trueffeloel-olivenoel-mit-weissen-trueffeln-100ml","title":"Olive oil with white truffle flavor","description":"\u003ch2 id=\"speakable-headline\"\u003eOlive oil with white truffle aroma\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\u003cp\u003eViani Tuber l'olio is an Italian extra virgin olive oil, refined with the aroma of white truffles and complemented by a hint of Bianchetto, a light summer truffle variety. It is not a pressed Alba truffle oil, but a finely balanced seasoning oil in a 100-ml bottle — your gentle final touch on the finished plate.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eolive oil with white truffle aroma\u003c\/strong\u003e from Antonio Viani bears the beautiful Italian name \u003cem\u003eTuber l'olio\u003c\/em\u003e and is available in pleasant-to-handle 100-ml bottles. The base is a mild, extra virgin olive oil, which accounts for 99.2% of the flavor; this is complemented by the aroma of white truffles and a hint of Bianchetto (\u003cem\u003eTuber albidum\u003c\/em\u003e) at 0.01%.\u003c\/p\u003e\n\u003cp\u003eJust a few drops are enough, and the scent fills the kitchen — of white tablecloths, thin slices, steaming pasta. This is how the few weeks of the year smell when white truffles are sought in Piedmont.\u003c\/p\u003e\n\u003ch3 id=\"spk-sensorik\"\u003eHow the oil smells and tastes\u003c\/h3\u003e\n\u003cp\u003eAs soon as you open the bottle, this \u003cstrong\u003eolive oil with white truffle aroma\u003c\/strong\u003e reveals its potential: the scent is rich, dense, wild. On the palate, the oil remains mild, slightly peppery and aromatic — the truffle aroma follows seconds later: earthy, warmly garlicky, spicy. The oil is a seasoning oil, not a cooking oil, not a salad oil.\u003c\/p\u003e\n\u003cp\u003eIt doesn't belong in the pan, but on the plate, just before you serve. Because the more gently you treat the aroma, the longer it stays on the tongue. Heating above 40 degrees ruins the finest aroma molecules in minutes — that's chemistry, not a matter of taste.\u003c\/p\u003e\n\u003ch3 id=\"spk-genuss\"\u003eWe love it on scrambled eggs, risotto and carpaccio\u003c\/h3\u003e\n\u003cp\u003eTruffle oil likes warm, mild bases: eggs, butter, rice, freshly grated Parmesan. It develops best on these. We love it on simple scrambled eggs with butter, on a \u003ca href=\"\/en\/products\/viani-steinpilzrisotto-risotto-ai-porcini\"\u003eporcini mushroom risotto\u003c\/a\u003e or on thin dumplings of mashed potatoes. A beef carpaccio, a hand-whipped cream sauce or pasta with Parmesan also becomes a small feast with it.\u003c\/p\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e A few drops on warm focaccia, topped with a slice of mild mountain cheese — nothing more is needed. Those who like truffles will find themselves at home.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003ch3 id=\"spk-viani\"\u003eAntonio Viani and the art of honest import\u003c\/h3\u003e\n\u003cp\u003eBehind Tuber l'olio is \u003cstrong\u003eAntonio Viani\u003c\/strong\u003e, who grew up in Piedmont and has lived in Nuremberg since the 1980s. What Antonio brings to Germany is a small map of good Italy: olive oils from Liguria and Tuscany, pasta from Campania, aceto from Modena, risotto from the Po Valley.\u003c\/p\u003e\n\u003cp\u003eAntonio has a good hand for small manufacturers, and as Antonio maintains it, Tuber l'olio has been part of this assortment for years. That the name of the oil is honest was important to us: real Alba truffle oil is not available on the shelf, because the white truffle (\u003cem\u003eTuber magnatum\u003c\/em\u003e) only releases its aroma into fat for 3 to 5 days and costs over 3,000 euros per kilo.\u003c\/p\u003e\n\u003cp\u003eThis oil is therefore called what it is: an olive oil with the aroma of white truffles, complemented by a hint of Bianchetto — fine, dosed, suitable for everyday use. The small bottle is good for a whole season, depending on your zeal, for 40 to 50 dishes.\u003c\/p\u003e\n\u003cp\u003eMore from the Italian shelf can be found in our category \u003ca href=\"\/en\/collections\/essig-ol\"\u003eVinegar \u0026amp; Oil\u003c\/a\u003e, the suitable complement is under \u003ca href=\"\/en\/collections\/olivenol\"\u003eOlive Oil\u003c\/a\u003e. And if you'd prefer an entire dish right away: the \u003ca href=\"\/en\/products\/viani-trueffelrisotto-risotto-al-tartufo\"\u003eTruffle Risotto al Tartufo\u003c\/a\u003e brings the same Viani signature to the plate. All due respect.\u003c\/p\u003e","brand":"Antonio Viani Importe","offers":[{"title":"100 ml","offer_id":53071200485710,"sku":"045VIA1520","price":12.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/viani-trueffeloel5a044a08c7717.jpg?v=1750979671"},{"product_id":"castillo-de-canena-olivenoel-picual","title":"Picual Olive Oil","description":"\u003ch2 id=\"speakable-headline\"\u003eCastillo de Canena Picual Olive Oil, robust and balanced\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003ePicual olive oil from Castillo de Canena is a single-varietal oil made from olives harvested while still green on the tree. In the 2018 Mario Solinas Quality Award of the International Olive Council, it took first place among 189 oils from various countries in the intensely fruity category.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePicual olive oil\u003c\/strong\u003e is an extra virgin olive oil from the Andalusian region of Jaén, the heartland of this olive variety, bottled in a 500 ml bottle. Castillo de Canena produces and bottles it on the estate itself, handling everything from the harvest to the seal in one go.\u003c\/p\u003e\n\n\u003ch3\u003eGreen tomato, fresh grass and a late sharpness\u003c\/h3\u003e\n\n\u003cp\u003eCastillo de Canena Picual olive oil smells of freshly cut grass, green tomato and tomato vines, accompanied by artichoke and a hint of green banana. Thyme and basil lie quietly underneath; you have to take a second sniff.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, the oil is initially soft and round, before the bitterness kicks in and the sharpness follows – that tickle in the throat which beginners mistake for a fault, and which comes from the polyphenols of an early-harvested oil. Both are clearly present without becoming harsh – achieving this balance is the art of a Picual.\u003c\/p\u003e\n\n\u003cp\u003eThe Picual is Spain's most widely grown olive, robust enough to stay fresh for longer.\u003c\/p\u003e\n\n\u003ch3\u003eRaw over bread, grilled vegetables and legumes\u003c\/h3\u003e\n\n\u003cp\u003eA robust oil needs robust company – ripe tomatoes with salt, a plate of chickpeas, grilled peppers; this Picual can be drizzled generously over all of them.\u003c\/p\u003e\n\n\u003cp\u003eRaw is its stage. As a thread over a cold gazpacho, over warm lentils, over a salad, along with \u003ca href=\"\/en\/products\/sal-de-ibiza-fleur-de-sel-im-steintopf\"\u003efleur de sel\u003c\/a\u003e, a few flakes. This variety handles heat better than many more delicate oils, but this early-harvested one should only be added at the end.\u003c\/p\u003e\n\n\u003cp\u003eIf you would like to compare Andalusian oils, you can find an \u003ca href=\"\/en\/products\/nobleza-del-sur-day-bio-olivenoel-500ml\"\u003eorganic olive oil from Jaén\u003c\/a\u003e in our shop; other \u003ca href=\"\/en\/collections\/olivenoel\"\u003eolive oils from the south\u003c\/a\u003e are available in our collection.\u003c\/p\u003e\n\n\u003ch3\u003eTwo hours from tree to mill\u003c\/h3\u003e\n\n\u003cp\u003eReserva Familiar, the family reserve – the best of every harvest, which has remained in the house for generations. This specific line is the Castillo de Canena Picual olive oil, and the producer calls it the hallmark of their house.\u003c\/p\u003e\n\n\u003cp\u003eThere are less than two hours between the tree and the \u003ca href=\"\/en\/collections\/castillo-de-canena\"\u003emill of the family estate in Jaén\u003c\/a\u003e; the olives are transported in small crates. Milling and kneading are done cold, at about 21 degrees and never over 22. These are the two details we ask about when considering an olive oil before we put it on our shelves.\u003c\/p\u003e\n\n\u003cp\u003eAnyone harvesting green presses less oil from the same amount of fruit; the estate accounts for the loss because the early harvest produces a fresher, more herbaceous oil.\u003c\/p\u003e\n\n\u003ch3\u003eTwo awards specifically for this olive oil\u003c\/h3\u003e\n\n\u003cp\u003eThe family reserve doesn't stay entirely in the house; it also goes to the judges. In 2019, the Castillo de Canena Picual olive oil received a perfect score in the Flos Olei oil guide, one hundred out of one hundred – this guide does not award more. This rating and the International Olive Council prize can be found by year at castillodecanena.com\/en\/awards\/.\u003c\/p\u003e\n\n\u003cp\u003eAn oil like this doesn't go into the cupboard; it sits next to the salt and bread and is always within reach when cooking.\u003c\/p\u003e\n","brand":"Castillo de Canena","offers":[{"title":"500 ml","offer_id":53071202943310,"sku":"045VIA1230","price":25.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/castillo-de-canena-olivenoel-picual.jpg?v=1750979753"},{"product_id":"lang-weinessig-tunke-mit-kirsche-175ml","title":"Dip with Pinot Noir and Cherry","description":"\u003ch2 id=\"speakable-headline\"\u003ePinot Noir and Cherry Sauce by Lang Weinessig\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003ePinot Noir and Cherry Sauce by Lang Weinessig is the dark variety among the house's condiment sauces. The cherry is featured twice, as boiled-down juice and as whole fruit, complemented by Pinot Noir, onion, and mustard for savory depth.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePinot Noir and Cherry Sauce\u003c\/strong\u003e is a savory sauce for hearty dishes from Lang Weinessig in the Southern Palatinate, available in a 175-milliliter bottle. The name \"Tunke\" (dip) is taken literally: it is thick enough for a spoon yet fluid enough to drizzle over a roast.\u003c\/p\u003e\n\n\u003ch3\u003eDark fruit, tart and sweet at the same time\u003c\/h3\u003e\n\u003cp\u003eIt has an aroma of sour cherry and dark wine, and its taste falls right between sweet and tart, just as only sour cherries can achieve. Mustard and onion provide a savory base, turning it into a condiment rather than a compote. Sour cherries naturally have more acidity than sweet cherries, which is exactly what gives this sauce its character.\u003c\/p\u003e\n\u003cp\u003eThe Pinot Noir adds a velvety wine note, the cherry provides the tart core, and the grape must adds rounded sweetness behind it. Together, this creates a condiment that stands up to hearty dishes without overpowering them. It stays on the plate rather than pooling at the edges, which makes for easier plating.\u003c\/p\u003e\n\n\u003ch3\u003eWith game, roasts, and on a cheese platter\u003c\/h3\u003e\n\u003cp\u003eThis sauce shows its strength when paired with game and venison, duck, dark roasts, and grilled meats. A spoonful added to gravy gives Sunday dinner a fruity depth, and it pairs perfectly alongside braised red cabbage, where it has belonged for a long time. It also finds its place with fried blood sausage or caramelized onions.\u003c\/p\u003e\n\u003cp\u003eServed cold, it pairs well with cheese—both soft cheese and aged mountain cheese—alongside grapes and walnuts. Game pâté also pairs well with a dollop, though a spoonful next to the venison is plenty; any more would overwhelm the roast. For an oriental twist, try the \u003ca href=\"\/en\/products\/tunke-mit-dornfelder-und-dattel\"\u003eDornfelder and Date Sauce\u003c\/a\u003e, or for a light and summery option, the \u003ca href=\"\/en\/products\/tunke-mit-aprikose\"\u003ePinot Blanc and Apricot Sauce\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eDouble cherry in a bottle\u003c\/h3\u003e\n\u003cp\u003eThe boiled-down sour cherry juice provides color and concentrated acidity, while the whole cherries contribute fruit pulp and soft sweetness. At Lang Weinessig, both go into the bottle, which is the source of this sauce’s dual note: tart on the surface and sweet underneath. Together, they create a depth that a single juice could never achieve.\u003c\/p\u003e\n\u003cp\u003eThe Pinot Noir is also boiled down so that its water evaporates, leaving the fruit flavor behind. Because the cherry already provides plenty of sweetness, the sauce requires very little else to become well-rounded. Furthermore, Pinot Noir is the classic red grape variety of the Palatinate, where cherry trees and vines often grow on the same slopes.\u003c\/p\u003e\n\n\u003ch3\u003eThe cherry is the best friend of red cabbage\u003c\/h3\u003e\n\u003cp\u003eStore the bottle in a cool place and shake it before use so that everything redistributes evenly. When serving with game, stir a spoonful into the gravy or serve it in a small bowl on the side. If you are serving a roast this winter, it belongs right next to the red cabbage and dumplings. After opening, the bottle should be kept in the refrigerator, where it will last for several weeks. Other varieties can be found in the \u003ca href=\"\/en\/collections\/lang-weinessig\"\u003eLang Weinessig collection\u003c\/a\u003e.\u003c\/p\u003e","brand":"Lang Weinessig","offers":[{"title":"175 ml","offer_id":53071205761358,"sku":"046LAN014","price":8.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/lang-weinessig-tunke-spaetburgunder-kirsche.jpg?v=1750979853"},{"product_id":"crudo-olivenoel-sei-cinque-zero-250ml","title":"Olive Oil Sei Cinque Zero – 250ml","description":"\u003ch2 id=\"speakable-headline\"\u003eSei Cinque Zero from Puglia, robust Coratina olive oil\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eSei Cinque Zero is an extra virgin olive oil from Puglia, made exclusively from the Coratina variety. Robust, green, and spicy. There are six hundred and fifty olives packed into every small bottle, and it was named the test winner by Stiftung Warentest in 2022.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCrudo Sei Cinque Zero\u003c\/strong\u003e is the single-varietal Coratina oil from Olearia Schiralli in Puglia, named after the 650 olives found in a quarter-liter – \"sei cinque zero\" is Italian for six, five, zero. As a robust, medium-fruity extra virgin olive oil, it offers notes of almond, green apple, and artichoke. In 2022, it was named the test winner by Stiftung Warentest.\u003c\/p\u003e\n\n\u003ch3\u003eGreen almond, artichoke, and a late kick of spice\u003c\/h3\u003e\n\u003cp\u003eOn a spoon or drizzled over a plate of pasta, this Coratina shows what it can do: green almond, accompanied by green apple, artichoke, and a hint of green banana, all carried by a tart, grassy core and a trace of green walnut.\u003c\/p\u003e\n\u003cp\u003eAlmond of the finest quality, noted the Feinschmecker jury – and that is exactly what defines this oil. The spice comes late, but is distinct, with a peppery tickle in the throat that characterizes robust Coratina oils. Fruity, bitter, and spicy elements make a confident appearance here; it is an oil with backbone that holds its own against hearty food rather than being overshadowed.\u003c\/p\u003e\n\n\u003ch3\u003eFor robust dishes that can handle a challenge\u003c\/h3\u003e\n\u003cp\u003eA strong oil like this needs dishes that can keep up – added raw at the end to ensure its green, spicy character is preserved. It is too individualistic for heating; its strength belongs on the finished plate.\u003c\/p\u003e\n\u003cp\u003eGrilled vegetables, a hearty bean soup like Ribollita, pasta with garlic, mature Pecorino, or a steak fresh off the grill are its ideal companions. Over mild food, the Coratina would take charge, but alongside hearty ingredients, it fully exerts its power. A drizzle over a finished soup is all it takes to give the dish direction.\u003c\/p\u003e\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/crudo-olivenoel-extra-nativ-500ml\"\u003eOgliarola-based Crudo oil\u003c\/a\u003e is significantly milder and gentler – both oils share the same origin, but not the same character.\u003c\/p\u003e\n\n\u003ch3\u003eThe Schiralli brothers and their 650 olives\u003c\/h3\u003e\n\u003cp\u003eAt the foot of the Murgia, on about 20 hectares of red soil near Bitetto, not far from Bari, Antonio Schiralli and his brothers tend to their olive groves. Plenty of sun, a constant sea breeze, and the semi-rocky terrain give the robust Coratina its character. The variety is considered one of the richest in Puglia, full of the green, bitter tones that distinguish a young oil.\u003c\/p\u003e\n\u003cp\u003eFor the Sei Cinque Zero, the Coratina olives are harvested and cold-pressed just a few hours later. The name quantifies how dense this oil is: the family puts 650 olives into a single quarter-liter bottle. Under the brand name Crudo, Italian for \"raw,\" the focus is on gentle processing, without heat, without shortcuts.\u003c\/p\u003e\n\u003cp\u003eThe awards speak for themselves: in 2022, Sei Cinque Zero was the test winner in Stiftung Warentest's olive oil test; a year earlier, it took 1st place in the medium-fruity category at the Feinschmecker Olio Awards, and a silver medal in 2017. You can find more oils in the \u003ca href=\"\/en\/collections\/olearia-schiralli-olio-crudo\"\u003eOlearia Schiralli assortment\u003c\/a\u003e and in our selection of \u003ca href=\"\/en\/collections\/olivenoel\"\u003eolive oil from Italy\u003c\/a\u003e. A small bottle with a big impact.\u003c\/p\u003e\n\n\u003ch3\u003eKept cool and dark, its strength remains\u003c\/h3\u003e\n\u003cp\u003eEven a robust oil loses its green freshness over time. Stored in a dark, cool place and sealed tight, away from the stove and windowsill, Sei Cinque Zero retains its piquancy the longest.\u003c\/p\u003e\n\u003cp\u003eOnce opened, it should be used promptly at the table rather than stored in the pantry. This keeps the late spice that the Coratina is known for alive. Unopened and stored in a cool place, it will last until the following autumn.\u003c\/p\u003e\n","brand":"Olearia Schiralli Olio Crudo","offers":[{"title":"250 ml","offer_id":53071207727438,"sku":"045WIL4139","price":12.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/crudo-sei-cinque-zero.jpg?v=1750979934"},{"product_id":"azada-olivenoel-tasting-kit","title":"Olive Oil Tasting Kit – 4x 20ml","description":"\u003ch2\u003eAzada – Olive Oil Tasting Kit – [ORGANIC]\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eAzada Olive Oil Tasting Kit\u003c\/strong\u003e contains four miniature bottles of flavored, Mediterranean olive oils. It's a kitchen favorite and gives you the opportunity to try all Azada olive oils; it's also practical as a single serving for an enjoyable lunch or dinner. It also makes a lovely gift for people who, like you, love to cook.\u003c\/p\u003e\n\u003cp\u003eWhat's special about the Azada Olive Oil Tasting Kit is that the olive oils are flavored entirely naturally, as the olives are milled and pressed together with 100% natural, regionally grown, intensely flavorful ingredients such as fresh lemons. This creates an incredibly intense, yet completely natural aroma.\u003c\/p\u003e\n\u003ch3\u003eWhat's in the Tasting Kit\u003c\/h3\u003e\n\u003cp\u003eThe olive oil gift set contains one bottle each of\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eChili Olive Oil: Pressed together with chili from Arbequina olives. Pure olive juice and chili, without artificial flavors or additives. For the connoisseur who likes it a bit spicier: spicy on pizza or pasta.\u003c\/li\u003e\n\u003cli\u003eLemon Olive Oil: Pressed together with lemons from Arbequina olives. Pure olive juice and lemons, without artificial flavors or additives. Ideal for dressing salads, marinating carpaccio, or preparing fish or seafood.\u003c\/li\u003e\n\u003cli\u003eBasil Olive Oil: Pressed together with basil from Arbequina olives. Pure olive juice and basil, without artificial flavors or additives. Ideal with pasta for that typical pesto taste or drizzled over a Caprese salad.\u003c\/li\u003e\n\u003cli\u003eGarlic Olive Oil: Pressed together with garlic from Arbequina olives. Pure olive juice and garlic, without artificial flavors or additives. For the connoisseur, ideal on pizza and pasta.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eand should be a staple in every kitchen.\u003c\/p\u003e\n\u003ch4\u003eAzada – Olive Oil from Northern Spain\u003c\/h4\u003e\n\u003cp\u003eAzada cultivates the Arbequina variety in the province of Tarragona in northern Spain, in small certified organic olive groves. The olives remain there for many months, enjoying the Spanish sun until they are perfectly ripe for pressing, around November each year. Local farmers then harvest them with mucho amor by hand and bring them to the company's own mill for pressing. There, it is filled into the pretty, white 20ml bottles with the typical Azada branding.\u003c\/p\u003e\n\u003cp\u003eOrganic control number ES-ECO-019-CT Spanish agriculture\u003c\/p\u003e","brand":"Azada","offers":[{"title":"4 x 20 ml","offer_id":53071215984974,"sku":"045AZA0016","price":14.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/azada-olivenoel-tasting-kit-4x20ml.jpg?v=1750980236"},{"product_id":"muraglia-olivenoel-keramikflasche-bunte-punkte","title":"Olive Oil Ceramic Bottle Colorful Dots","description":"\u003ch2\u003eMuraglia Olive Oil Ceramic Bottle with Colorful Dots \u003c\/h2\u003e\n\u003cp\u003eThe extra virgin \u003cstrong\u003eMuraglia olive oil\u003c\/strong\u003e in the popular \u003cstrong\u003eceramic bottle with colorful dots\u003c\/strong\u003e is an eye-catcher in any kitchen and a delight for the taste buds. This extra virgin olive oil, pressed by the Muraglia family in Apulia, consists of 100% Peranzana olives. The Italian olive oil is medium-fruity and slightly bitter, making it universally applicable in the kitchen. Decorative and protected from light, this medium-fruity Italian olive oil not only adds the finishing touch to your dishes but also brightens up your kitchen and dining table a little. The colorful ceramic bottle from Frantoio Muraglia is therefore an excellent gift.\u003c\/p\u003e\n\u003ch3\u003eMuraglia Olive Oil – in a ceramic bottle from Apulia\u003c\/h3\u003e\n\u003cp\u003eThe Muraglia family comes from the city of oil, Andria in Southern Italy, in Apulia. Frantoio Muraglia has been cultivating 40 hectares of olive groves for five generations. Today, this wonderful Italian olive oil is available in over 40 countries worldwide. Almost everyone recognizes the colorful, hand-painted Muraglia ceramic bottle. The rainbow has become a true symbol of the house's style. But it's not just the beautiful packaging that makes this extra virgin olive oil special; it's the family's unwavering determination, their stubbornness as they call it, to produce simply the best oil from Apulia's fruits. An important prerequisite for this is the biodiversity of the olive trees and the plantings between the trees. Healthy soil yields healthy trees, healthy trees produce healthy fruits, and healthy olives result in good olive oil. And as son Savino knows, the family's own oil mill is crucial for the olive oil's quality. After milling the olives in an old stone mill, the olives at Muraglia are gently pressed into extra virgin olive oil by hand on their own estate within 24 hours of harvesting.\u003c\/p\u003e\n\u003cp\u003eAt Frantoio Muraglia, mainly the indigenous olive varieties Coratina and Peranzana are grown. One of the oldest trees is 450 years old, a majestic Coratina olive tree. The Coratina olive produces a strong, robust olive oil. It is intensely green with aromas of dill, fennel, artichoke, pepper, and hay. It pairs perfectly with raw vegetables, salads, and legume soups. The Peranzana olive oil is medium-fruity and elegant, usually golden yellow with slight green reflections in color. It smells of tomato, arugula, radish, and some artichoke, and in taste, this extra virgin olive oil goes well with fish dishes or light meat.\u003c\/p\u003e","brand":"Frantoio Muraglia","offers":[{"title":"500 ml","offer_id":53071217000782,"sku":"045WIL3392","price":44.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/muraglia-olivenoel-keramikflasche-punkte.jpg?v=1750980270"},{"product_id":"muraglia-olivenoel-keramikflasche-bunter-kaktus","title":"Olive oil ceramic bottle colorful cactus","description":"\u003ch2 id=\"speakable-headline\"\u003eWhite ceramic bottle with prickly pear in rainbow stripes\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eExtra virgin olive oil from 100% Peranzana olives in a white ceramic jug printed with a prickly pear. Medium-fruity and mild – the oil from Frantoio Muraglia for vegetables, cheese, and good bread.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eThe ceramic bottle with the colorful cactus\u003c\/strong\u003e is the pastoral motif among the vibrant jugs from Frantoio Muraglia, where fish and octopuses usually dominate the imagery. 500 ml of extra virgin olive oil from the Peranzana olive, topped with a cork and string, and featuring a prickly pear on the front with paddles striped in rainbow colors.\u003c\/p\u003e\n\n\u003ch3\u003eA prickly pear, just as it stands by the field\u003c\/h3\u003e\n\u003cp\u003eThe *Fico d'India* grows in Apulia wherever little else thrives: on walls, embankments, and the edges of olive groves. Prickly, hardy, and full of sweet fruits in late summer.\u003c\/p\u003e\n\u003cp\u003eThe drawing is executed with a black pen and applied as a print to the glaze, paddle by paddle, each one bearing the house's signature rainbow bands across its surface – orange and green at the top, yellow and rust-red in the middle, blue and violet at the base. Even the thorns are placed individually, tiny black hooks within the field of color.\u003c\/p\u003e\n\u003cp\u003eOnly the striped and polka-dotted bottles in the collection are hand-painted; the other motifs are applied as prints onto the hand-thrown jug. The result here is a friendly cactus, which is quite an achievement for a plant with thorns. On the white ceramic, it looks like a botanical illustration that someone painted over in high spirits.\u003c\/p\u003e\n\n\u003cp\u003eIn late summer, the plant bears its fruits, the *fichi d'India*, ranging from orange to purple and covered in fine prickles. They are harvested with gloves and a long spoon, and eaten ice-cold, scooped out with a spoon. Anyone who has tasted them understands why the Apulians leave the cactus standing instead of clearing it away.\u003c\/p\u003e\n\u003ch3\u003ePeranzana, mild enough for vegetables and cheese\u003c\/h3\u003e\n\u003cp\u003eThe jug contains 100% Peranzana, golden yellow with green reflections, reminiscent of ripe tomato, arugula, and radish, with a hint of artichoke in the background.\u003c\/p\u003e\n\u003cp\u003eThe motif fits the contents better than one might initially think. Peranzana is the mild Apulian variety, without the scratchy edge, making it suitable for anything that comes from the land rather than the sea.\u003c\/p\u003e\n\u003cp\u003eDrizzle it over grilled zucchini and eggplant, young beans, or a warm chickpea salad with lemon. Pour it over fresh goat cheese or ricotta, with a sprinkling of coarse pepper. It belongs on good bread with \u003ca href=\"\/en\/products\/rue-traversette-artischockencreme-90g\"\u003eartichoke cream\u003c\/a\u003e anyway. The only place it doesn't go is into a hot pan.\u003c\/p\u003e\n\n\u003cp\u003eA mild oil proves its worth most honestly with *pinzimonio*: raw vegetables dipped in nothing but oil, salt, and pepper. Fennel, celery, young carrots, radishes – there is nowhere for the oil to hide here, and the Peranzana stands up to it well.\u003c\/p\u003e\n\u003ch3\u003eThe Murgia, where cactus and olive withstand the same conditions\u003c\/h3\u003e\n\u003cp\u003eAndria lies on the edge of the Murgia, a limestone plateau with thin soil and little rain. Anything that grows here must cope with drought, and that is exactly what the olive tree and the prickly pear can do.\u003c\/p\u003e\n\u003cp\u003eThe Muraglia family has been farming 40 hectares there without synthetic fertilizers or pesticides for five generations, currently under Savino Muraglia. The oldest tree on the estate is about 450 years old and has seen more droughts than any human who has ever harvested it.\u003c\/p\u003e\n\u003cp\u003eIt is harvested by hand, ground between granite stones, pressed cold and airtight, with no more than 24 hours between tree and mill. The clay of the bottle keeps out light, which makes olive oil age faster than anything else. Other designs are available in the \u003ca href=\"\/en\/collections\/muraglia-olivenoel\"\u003eFrantoio Muraglia collection\u003c\/a\u003e, including the classic \u003ca href=\"\/en\/products\/muraglia-olivenoel-geringelte-keramikflasche\"\u003estriped ceramic bottle\u003c\/a\u003e.\u003c\/p\u003e","brand":"Frantoio Muraglia","offers":[{"title":"500 ml","offer_id":53071217197390,"sku":"045WIL3331","price":48.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/muraglia-olivenoel-keramikflasche-kaktus.jpg?v=1750980276"},{"product_id":"muraglia-olivenoel-keramikflasche-bunte-sardinen","title":"Olive Oil Ceramic Bottle Colorful Sardines","description":"\u003ch2 id=\"speakable-headline\"\u003eFour colorful sardines on white ceramic from Apulia\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eExtra virgin olive oil made from 100% Peranzana olives in a white ceramic jug, on which four sardines swim side by side. Medium fruity, golden yellow, with tomato and arugula – the mild oil from Frantoio Muraglia for fish and vegetables.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eThe ceramic bottle with the colorful sardines\u003c\/strong\u003e is the jug from the Frantoio Muraglia pop art series that needs the least explanation. 500 ml of extra virgin olive oil from the Peranzana olive, cork and string on top, and four fish on the front in red, olive green, yellow, and blue, alternating with their heads pointing up and down.\u003c\/p\u003e\n\n\n\u003ch3\u003eFour sardines, arranged like in a tin\u003c\/h3\u003e\n\n\u003cp\u003eThat is exactly how sardines lie when someone packs them neatly: side by side, always one turned around so that no gap remains. The jug quotes this without further ado.\u003c\/p\u003e\n\n\u003cp\u003eThe fish are drawn like an old woodcut, with fine black hatching for scales and fins, and a single rich color layered over each one. No gradients, no shadows. Against the white background, it looks sober and cheerful at the same time.\u003c\/p\u003e\n\n\u003cp\u003eThe fact that they are sardines and not, for example, lobster or sea bass, has its charm. The sardine is the everyday fish of the Mediterranean, cheap, common, available everywhere – and magnificent in good hands. The exact same attitude is behind an oil that you don't save for holidays, but use daily.\u003c\/p\u003e\n\n\u003cp\u003eThe other motifs in the series are more colorful – with the \u003ca href=\"\/en\/products\/muraglia-olivenoel-keramikflasche-bunter-hummer\"\u003elobster\u003c\/a\u003e, for example, the house's rainbow bands run right across the animal. The sardines remain stricter, and that is precisely why they fit on any table, even a formal one.\u003c\/p\u003e\n\n\n\u003ch3\u003ePeranzana, medium fruity and mild\u003c\/h3\u003e\n\n\u003cp\u003eInside the jug is 100% Peranzana, golden yellow with green reflections, reminiscent of ripe tomato, arugula, and radish, with a hint of artichoke behind it.\u003c\/p\u003e\n\n\u003cp\u003ePeranzana is the mildest of the Apulian varieties. It carries little bitterness and hardly any pungency, but instead a clear fruitiness, allowing the food to take center stage rather than pushing ahead of it.\u003c\/p\u003e\n\n\u003cp\u003eThis makes it universal: over steamed fish, over \u003ca href=\"\/en\/products\/la-belle-iloise-oelsardinen-mit-gruenem-pfeffer\"\u003ecanned sardines on toasted bread\u003c\/a\u003e, over tomatoes with basil, over young beans, over a potato salad that is still lukewarm. A spoonful added to a finished soup also does it good. It just doesn't belong in a hot pan; there, it loses what you buy it for.\u003c\/p\u003e\n\n\n\u003cp\u003eRegarding quantity: better a little twice than a lot once. A drizzle over the plate just before serving does more than a splash in the pot, because what is cooked along loses its fruitiness. The jug itself belongs in a dark, cool place, but not in the refrigerator, and once opened, it should be empty within a few months.\u003c\/p\u003e\n\n\u003ch3\u003eFive generations and a 450-year-old tree\u003c\/h3\u003e\n\n\u003cp\u003eThe Muraglia family has been pressing its oil in Andria, in the heart of Apulia, for five generations. Savino Muraglia runs the house today and carries the name of the grandfather who started it.\u003c\/p\u003e\n\n\u003cp\u003eAround the city, the family manages 40 hectares without synthetic fertilizers or pesticides. The oldest tree on the property is a Coratina of around 450 years, the true patriarch of the estate, and it stood long before anyone thought of filling olive oil into colorful jugs.\u003c\/p\u003e\n\n\u003cp\u003eHarvested by hand, ground between granite stones, pressed cold and in an oxygen-free environment – and no more than 24 hours pass between tree and mill. The shorter this span, the fresher the oil tastes in the end. The other motifs can be found in the \u003ca href=\"\/en\/collections\/muraglia-olivenoel\"\u003eFrantoio Muraglia range\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Frantoio Muraglia","offers":[{"title":"500 ml","offer_id":53071217295694,"sku":"045WIL3332","price":48.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/muraglia-olivenoel-keramikflasche-sardinen.jpg?v=1750980280"}],"url":"https:\/\/norgutes.com\/en\/collections\/essig-oel.oembed","provider":"nur Gutes","version":"1.0","type":"link"}