Extra Virgin Olive Oil DOP from Fratepietro: This fruity extra virgin olive oil has a slightly bitter aftertaste, with notes of artichoke, unripe tomato, and fresh almond. It can be used for cooking or as a finishing oil, though, like all extra virgin olive oils, it should not be exposed to high heat. This oil pairs wells with chicken-based dishes, salads, vegetables, fish, and fresh cheeses like mozzarella or ricotta. Let the flavor sing by drizzling it on a simple bruschetta or serving it with homemade bread. For an elegantly decadent dessert, pool some of this oil over a scoop of chocolate gelato and top with a sprinkle of crunchy sea salt.
Garlic Infused Extra Virgin Olive Oil by Massimo Bottura: With the rich, rounded aroma of garlic and smooth, buttery olive oil, a little of this oil goes a long way, though it’s never overpowering. Use it as a finishing oil over meats, especially roast chicken and lamb. For deliciously complex crostini for parties, add a drizzle of this oil over toasts topped with roasted or sundried tomatoes, pecorino cheese, and fresh basil. It’s a brilliant flavor booster for any of your favorite dishes that feature garlic at center stage, from Caesar salad to a classic pasta aglio e olio.
Organic Balsamic Vinegar Modena I.G.P. 12 year: Rich, dense, and sweetly sour, this aged balsamic is a truly versatile condiment. Use it for salads, of course, like a traditional Caprese with the best tomatoes you can find. It adds a complex depth and sweetness to cocktails and beverages. For a sophisticated dessert, drizzle a little over sliced strawberries or vanilla gelato.