Heritage Olive Oil Our heritage olive oil collection has been created in partnership with two artisan families. Summer doesn’t feel like it’s ending for us yet because there’s still an amazing amount of wonderful summer produce that’s reaching out to us every time we go to the farmers market. Our infused olive oils are crafted exclusively for The Gift of Oil by the Di Lorenzo family in Sicily, artisanal producers of premium wine and olive oil. Fig Balsamic Vinegar (Condiment) - produced in Modena and aged in the same manner as IGP Balsamic Vinegars but it is a little sweeter and less acidic. The rich sharp and sweet flavours of balsamic vinegar are given an extra zing of fruity figgy flavour.

If you have time, refrigerate until serving; this seems to make the flavor more consistent throughout the vinaigrette. We haven’t tried canning it yet, but the batches we’ve done have lasted quite a while in the fridge.

This selection from our Reserve Collection started as a traditional balsamic vinegar from Modena, Italy, aged for years in oak casks. Usually compared to a liquid hug, everyone benefits from the juicy complexity and how well this Fig Balsamic Vinegar pairs with a multitude of our Olive Oils - - a true 'fig-ure' of culinary elegance.

In France, it is served with foie gras as the sweet fruity flavor breaks and balances the intense richness of the duck liver. To serve the balsamic fig glaze with the foie gras, place a small amount into a bowl and bring it to the table. ReModena Fig Dressing is the result of a marvellous combination of barrel aged balsamic vinegar, Figs, wine vinegar and cooked must. We work with the Verrini family to test and refine new flavours; a process that can take several years. Our Fresh Fig Balsamic Vinegar is a perfect balance of sweet, nutty and tangy richness; its depth is thick and not too acidic.

Figs are briefly in season twice a year and because of this, not only are they difficult to find, but they can be expensive. Made using fresh herbs and fruits they grow themselves in the abundant orchards and gardens of the Disisa estate, the ingredients are handpicked only hours before they are submerged into their freshly pressed, extra virgin olive oil. They were the authors of the first documented recipe for the production of Balsamic Vinegar and are the custodians of the most extraordinary existing cask reserve, composed of invaluable century old barrels. We only ask for your name and e-mail so we can verify you are human and if requested notify you of a reply.

Our flavoured balsamics are created by the Verrini family using aged balsamic vinegar that they have produced on their estate in the north of Modena, Italy. We think the flavours are well-balanced; we can taste the figs and the cinnamon and we like the chilli kick. Many on the market are actually flavoured olive oils which contain artificial flavourings, and have never seen a lemon, a basil leaf, or a sprig of rosemary!I used this for salads, making sauces for meals (especially great with pork but also works well with beef), and even drizzled over some vanilla ice cream. A sweet fruity balsamic cream vinegar which works perfectly when mixed with our Original nutty rapeseed oil. Each guest can place a slice of the foie grass on a slice of savory brioche, plain bread or pain d epice and a small teaspoon of fig jam on top.

This beautiful, fruit-infused vinegar has everything you would expect from ripe Italian figs combined with our balsamic base. Hint: in Europe, we use the reverse canning technique, which is not recommended by the National Center of Home Food Preservation in the USA.

Acetaia Reale have been making DOP Balsamic Vinegars for four generations on their Campi Macri farm and look after every stage of balsamic vinegar production from harvesting the grape to ageing the vinegar. Giusti add only good quality wine vinegar to the cooked grape must, and then age it in traditional barrels of various woods - juniper, cherry, oak, ash, and mulberry. We are very excited about the relationships we have built with many of the people in your local Farmers Markets, Italian Festivals, Wine Festivals and Craft Shows. Excellent on bruschetta, drizzled on smoked salmon, and of course mozzarella with tomatoes and basil. Use about 1 teaspoon at a time (or to taste) to your favorite marinades, sauces, dressing and drizzles.