Oils & Vinegars

A dark green stream falling into the white porcelain bowl. The slightly peppery aftertaste in the throat – the sign of a young, freshly pressed oil. A drop of 25-year-old balsamic vinegar on a piece of Parmigiano. Oils and vinegars are the liquid foundation of Mediterranean cuisine and they determine whether a dish merely fills you up or awakens memories.

Olio Roi – Liguria in a Bottle

On the Ligurian Riviera, where the Taggiasca olive takes on its dark purple skin, the Boeri family has been pressing oil for over a century. Mild, almondy, balanced – an olive oil that doesn't overpower fish or weigh down salad.

Giuseppe Giusti and Acetaia Mussini – the Barrels of Modena

Decades of aging in small oak, chestnut, and cherry wood barrels transform fresh grape must into the dark, almost syrupy balsamic vinegar. Giuseppe Giusti has been aging since 1605, Acetaia Mussini cultivates a similarly long tradition. One drop is enough.

A good balsamic vinegar doesn't just refine salad – it turns a strawberry into a dessert.

Bartolini, Monterosa and TartufLanghe – Oils with Character

Smoked oil from Umbria. Lemon and orange oil from Apulia. Truffle oil from Piedmont. Oils with aromas that carry entire dishes – such as a salad with goat cheese, a simple risotto, grilled fish.

Fruit Vinegars from France and Belgium

Raspberry, fig, pomegranate: A l'Olivier from Paris and Belberry from Belgium show how exciting vinegar can taste beyond wine. Ideal for deglazing, in vinaigrettes, or as an aromatic finish over ripe tomatoes.

In this selection you will find extra virgin olive oil, Aceto Balsamico from Modena, wine vinegars, fruit vinegars and flavored specialty oils – sorted by use and origin.