Chef's have long reduced balsamic vinegar over low heat to create a glaze for sauces and garnishing, Roland has done this for you in this convenient squeeze bottle. A unique sweet & tart flavor is a wonderful compliment for beef, chicken, fish, roasted veggies or fresh figs or strawberries!

The Giusti family is the oldest producer of Balsamico in the world, founded in 1605. Till today they won a total of 14 Gold Medals and their vinegars have been enjoyed by kings and popes throughout the centuries. They have in their cellars hundreds years old barrels (the oldest are from 17th century), where they age their most special products - 50 and 100 year old Vinegars. The balsamic vinegar is produced from a local grape Trebbiano, left to mature and age very slowly in barrels. The production process is still the same as in the ancient times, vinegar is transferred through a series of smaller barrels of various woods: juniper, oak, chestnut, cherry, etc. The barrels give slowly flavour to the vinegar, creating an extremely intense taste, full of aroma and perfumed liquid. Wine tasters found many different flavours in it, as there is a true complexity in the taste due to the endless aging. A Chef will relish its lasting aftertaste by delighting in a drop on a piece of Parmesan cheese, a strawberry or an ice-cream. It goes well with aged cheeses; it is ideal finish on a lobster, or giant shrimps. It is a Modenese tradition to sip this unique elixir directly from a porcelain spoon.

Petrolo estate, located in Tuscany, on the Chianti hills, is producing organic extra virgin olive oil from the sole 4500 olive trees growing on their estate. The harvest is carried manually and the lives milled daily with the traditional method. Olio Petrolo is made with 70% Frantoio olives and 30% Moraiolo olives and is bottled without filtering.

Petrolo estate, located in Tuscany, on the Chianti hills, is producing organic extra virgin olive oil from the sole 4500 olive trees growing on their estate. The harvest is carried manually and the lives milled daily with the traditional method. Olio Petrolo is made with 70% Frantoio olives and 30% Moraiolo olives and is bottled without filtering.

Cobram Estate Classic is crafted from olives grown in Australia’s leading groves on the banks of the Murray River. Their oil master skillfully combines the leading varieties from each estate to create a distinctive, first press Extra Virgin Olive Oil packed with appealing fresh fruity aromas and penetrating flavours. This multi-purpose fruity oil is ideal for sautéing, grilling, roasting vegetables, salad dressings – or simply for dipping crusty bread.

Certified Organic and grown on the famed Araujo Estate winery, this 2008 vintage Extra Virgin Olive Oil is perfect on grilled vegatables or just dipping.

This extra virgin olive oil with white truffles comes from Istria, a hilly peninsula on the border with Italy. The olives are hand picked and first pressed on cold, without the addition of chemicals. It is the acient way of producing the olive oil, dating from the times of Romans and Greeks and is the most natural one guaranteeing the purest and tastiest product. With the addition of edible golden flakes, it can be used as finishing many dishes. It can be sprinkled over omelette, pasta, risotto, a salad, or an aged cheese.