No Italian pantry is complete without fabulous olive oil (Olio) and vinegar (Aceto). Here, we’ve collected our favorites to outfit your kitchen with everything you need to cook the Italian way. With one versatile, well-balanced olive oil, a rich, decadent balsamico, and a flavored oil to add a sunny touch to unique dishes, you’ll be ready for any meal. This kit is a lovely present for the cook in your life.
This box contains:
DOP Valle del Belice Extra Virgin Olive Oil: Intense and fruity, this truly special extra virgin olive oil from Centonze is the peak of Sicilian flavor. It’s made with Nocellara del Belice olives grown on the estate of Case di Latomie in the DOP region of Valle del Belice, in southwestern Sicily. That DOP protection recognizes the special nature of olive oil from this area, which are intensely flavored, deep green, and layered with herbal and fruit notes. It’s presented in an elegant green glass bottle reminiscent of a classic perfume flask that showcases just how fragrant and exceptional it really is. (Bonus: The dark glass protects the volatile compounds in the oil, keeping it fresh and flavorful!)
Rosemary Infused Extra Virgin Olive Oil: Turn your next dinner into a Michelin-level gourmet meal with this rosemary-infused oil from Villa Manodori. Created by chef Massimo Bottura, whose restaurant Osteria Francescana in Modena has been ranked the best in the world, this oil showcases his genius with flavor. It’s made by blending extra virgin Italian olive oil with the essential oil of rosemary, distilled using a special process that took years to perfect to capture the fragrant herb’s flavor in its purest form. Fragrant and rich, this is an amazing finishing oil and a wonderful tool for building layers of flavor as you cook.
Balsamic Vinegar of Modena IGP 'Gold Series' Organic Biodynamic: Why is balsamic vinegar from Modena so special? The production of balsamic in this region is strictly regulated, which means no funky additives or other cost-cutting methods allowed. What you get is pure grape goodness, fermented and aged the way it’s been done for centuries. The vinegar is held in oak barrels, which transforms the fresh, sour starter into a complex liquid that’s packed with probiotics and beneficial enzymes (to this day, many Italians swear by a spoonful of balsamic every day as a health tonic). It slowly evaporates, reducing to a thick, syrupy consistency, and the wood of the barrels imparts its own natural flavors like vanilla and honey. The older the balsamic, the denser and more flavorful it will be.