2006 CASTELLO DE LA PANERETTA ... 23.99
From the wonderful harvest of 2006 comes this distinctive, Tuscan estate oil. Aggressively peppery and rich, it delivers deep "green" olive flavor and hearty herbacious notes of orange peel and toasted nuts. Price and quality can't be beat!

2006 SASSETTI LIVIO "Pertimali" Extra Virgin Olive Oil, Montalcino .... 37.99 (750ml)
From the locale of Brunello di Montalcino, this unfiltered, cold-pressed extra virgin olive oil produced by Livio Sassetti is exquisite and elegantly fruity. The 2006 is brighter, offering a crisp palate with a creamy, pepper note. It is balanced and buttery: rich as a Moraiolo, peppery at the finish like a Raggiolo. A perfect "dipping" oil with bread, or to accompany sauteed or grilled meats and seafood.

VIGNALTA RED WINE VINEGAR (ACETO DI VINO ROSSO) Colli Euganei, Veneto ... 8.50 (250ml) Liner & Elsen welcomes our first estate red wine vinegar! Vignalta's Aceto di Vino Rosso is produced exclusively from a small lot of Colli Euganei Rosso Vignalta, from the Villa dei Vescovi vineyard in Luvigliano. The wine is aged for three years in small oak barrels, followed by acetic fermentation with new grape clusters. Finally the vinegar is aged for one more year in small oak barrels. The result is a natural, undiluted vinegar that is smooth, balanced and authentic. Pair with Vignalta's estate olive oil (below). 2005 VIGNALTA Extra Virgin Olive Oil Colli Euganei, Veneto- ... 21.99 (500ml) Vignalta's 2005 extra virgin olive oil is pressed from Rasara, Moraiolo and Marzemina varietials grown in the Colli Euganei. The blend is typical of the Veneto region, producing a delicate, light fruity oil with low acidity, herbaceous scent and a slight, delicate bitterness. It is perfect on salads and for cooking in general. Pair with Vignalta's red wine vinegar (above).

2005 SAVIGNOLA PAOLINA Extra Virgin Olive Oil - Greve-in-Chianti, Tuscany ... 24.99 (500ml)
This hand-crafted, unfiltered blend from the historic properties of Savignola Paolina is a quintessential expression of Tuscan estate olive oil. Silky, soft and buttery, the taste yields to a gentle pepper at the finish. Some have detected a hint of artichoke in the lush, grassy flavor that is so distinctive to the region’s olives. Picked, pressed and bottled under the careful guidance of patriarch Carlo Fabri, this extra virgin olive oil is the estate’s pride. You’ll reach for the tall, elegant bottle when dressing salads, grilled vegetables, shellfish and rich fish dishes.

2005 FATTORIA PETROIO Extra Virgin Olive Oil - Chianti Classico DOP ... 19.99 (500ml)  was 20.99
An estate blend of Frantoio, Leccino, Correggiolo and Moraiolo olives. The olives are crushed in the traditional method, with extraction by centrifuge. The freshly pressed oil is opaque, creamy and light green, with a penetrating aroma and intense, peppery taste. As it matures it loses its initially pungent taste and becomes lighter, softer, and more delicate.

L. HIRSCHMANN Roasted Pumpkin Seed Oil, Styria, Austria ... 18.99 (375ml)
"Leo Hirschmann makes the La Tâche of pumpkin seed oil. It has amazing polish and complexity," writes Terry Theise. Use this pure, healthful oil derived from pumpkin seeds with potatoes sparingly to dress trout and halibut, soups, grilled squash, or salads. Wow!