olive oils

Taste the Difference!

 Here at the store we’re starting off the New Year with an explosion of tastes.  Our January First Friday event offers you the opportunity to taste award winning artisan balsamics and olive oils.  Our Ritrovo Selections  are all organic, aged in oak barrels and produced in Italy.  

Organic Citrus Balsamic Vinegar:  inspired by the sun-drenched lemon groves of Sorrento, this bright balsamic vinegar is a blend of lemon juice, Trebbiano white grape must, and wine vinegar.  Serving suggestions:  finish grilled or smoked salmon; drizzle on fresh garden salads; add zest to fruit or berry deserts; drizzle on ice cream; use in seafood, chicken or tofu marinades; blend in Shrubs for a Spritz or cocktail (Shrubs are a blend of fruit, sugar and vinegar, originally created during the Colonial Era to preserve fruit long after harvest. The vinegar provides a distinct tangy bite); pair with a Tuscan blend or milder extra virgin olive oil for a sunny dressing.

Organic Tomato Balsamic Vinegar:  delivers an invigorating sweet and savory flavor.  Serving suggestions:   use for tomato vinaigrette; pair with extra virgin olive oil for caprese or tomato salads; use in seafood salad; drizzle on grilled tuna, halibut or oysters; use on burgers instead of ketchup; add to tomato-based soups and stews; ideal on bruschette; add zest to Bloody Marys; drizzle on oven roasted tomatoes.

Organic Apple Balsamic Vinegar:  a combination of organic Trentino apples with organic Modena white grape must which produces a balanced “agrodolce” vinegar.  Serving suggestions:  use as a finish on pork chops; use on roasted beets; drizzle on fresh fruit and cheese plates; use on spinach salads; add to BLTs; blend with olive oils for dressings; pair with a fruity extra virgin olive oil, Dijon mustard, and Fennel & salt.

Organic Raspberry Balsamic Vinegar:  a combination of Italian raspberry juice and Trebbiano white grape must.  Serving suggestions:  use in salads with spring greens, feta cheese, fruit, and pine nuts; drizzle over grilled radicchio; use as a sauce for duck; drizzle over cheeses or yogurt; drizzle over fruit cobbler or pie; pair with a fresh mint-infused olive oil for an exotic dressing; pair with a milder extra virgin olive oil for vinaigrettes.

Enjoy.  I wish you healthy eating in the New Year!


First Friday Event

Introduction of our 2016 Collection of Specialty Foods, October 7, 5-8 pm

IMG_3502Join us First Friday as we introduce our 2016 Collection of Specialty Foods. Dried fruits, sauces, spices, oils & vinegars, flatbread, cookies & crackers, and chocolate are only a few of the curated selections that await you this year. We’ll have some items to sample and there will be a door prize drawing. This is a great opportunity to check out items for holiday gifting and entertaining.

First Friday Event

2015 Specialty Foods Introduction, Oct. 2, 5-8 pm

IMG_3141Join us First Friday for the introduction of our 2015 Collection of Specialty Foods. From pastas and sauces to chocolates, mustards, figs, lemon curd, and spices. We take cooking to the next level with our curated selection. Throughout the season you’ll have a chance to sample some of our delicacies and talk with us to get ideas for incorporating our choices into your cuisine. We’ve filled the larder to inspire great dishes and gift-giving ideas.

First Friday Signature Event

2014 Specialty Foods Collection October 3, 5-8 pm

IMG_2281Join us First Friday for the introduction of our 2014 Collection of Specialty Foods. You’ll be amazed by the oils, vinegars, mustards, appetizer and tapas selections, chocolates, pastas, bread dips, sauces, and more. We’ll have samples to taste. An If Only Signature Event!

First Friday Event

Specialty Foods Friday October 4, 2013 5-8 pm

photo (92)Join us for the debut of our 2013 Collection of Specialty Foods. Choose from a wide selection of pastas, sauces, oils, vinegars, olives, pickles, crackers, cookies, crackers, chocolate and much more. We’ll be able to answer questions, provide serving suggestions, and you’ll be able to taste selections from the collection.


? 4 December 2011? Our 2011 Specialty Foods Collection offers five olive oils of distinctly different origins and flavors.? Top on our list is Quinta de S. Vicente Colheita Premium Extra Virgin Olive Oil from Portugal.? This oil took First Prize in national competition in 2010 and was selected for the worldwide list of the top 250 olive oils.? You won’t find this oil on the shelf at the grocery!? It is cold pressed and? perfectly balanced, with subtle green flavors– slightly tart and spicy with a peppery aftertaste and delicate notes of almonds and dried fruit.? This oil is ideal for finishing meat or fish dishes, or as a base for seasoning salads or as a flavoring for desserts.? Beautifully presented, Colheita makes a handsome gift or an addition to your own pantry.

?Castillo De Canena Family Reserve XV Olive Oil is produced from olives that are harvested early, a process that requires twice the amount of olives and renders an oil of exceptional quality, taste, and aroma.? The Vano family has grown and harvested olives on their estate since 1780 and bottle the oil on site.? We chose Arbequina oil, which has a sweet almond and green apple flavor.? This is also an award winning oil and has worldwide renown and appeal.

Oleum Viride is a 100% organic extra virgin olive oil, made in Spain with a blend of Manzanilla de Zahara and Lechin olives.? It is cold pressed, a delicate fruity oil with flavors of apple, green olives, nuts and fresh tomato with a hint of spice.? It is very smooth on the palate.? The bottles are hand numbered with both batch and bottle number.? The origin of the oil can be traced easily by entering this information on the website, www.oleumviride.com? How cool is that?

?We also selected two olive oils from California, Sparrow Lane and Olivier.? Both are reasonably priced and are excellent oils.? Sparrow Lane oil, presented in a small, giftable bottle, provides a nutty, balanced taste.? It is lovely blended with lemon juice and sea salt for an easy vinaigrette.? Olivier is a mission varietal extra virgin and comes paired with a cruet of 4 year barrel aged balsamic.? The oil and balsamic stack in these beautiful square bottles.? Just looking at them on your counter will inspire you to use them.? Great for dressings, sauces, and marinades.

?A great finishing oil shares its nuances with the rest of the dish and all of these oils are invited to the table.? I’d recommend the top three oils for the biggest wow factor.

Gift Idea Number Four:? If you have a great cook on your list, give a great Olive Oil this holiday season in a fun reusable bottle bag with a cookbook to inspire.? Great cooks deserve to cook with great ingredients!? They will appreciate your discerning taste, especially when you remind them what a fabulous cook they are!? Useful and delicious; my favorite kind of gift.?? You might even get an invitation?