Featured Flavor Pairing

Red Apple Aged Dark Balsamic and Thyme/Rosemary Fused Olive Oil

Crisp, red apples meet dark balsamic for a rich, fruity depth, enhanced by a warm, herbal note from wild Tunisian rosemary pressed with ripe Chetoui olives (an agrumato). This versatile pair works across applications: use the balsamic-apple glaze to finish duck, roasted vegetables, gelato, or a chicken marinade with orange zest for autumn brightness; pair the rosemary-olive oil with salads, meats, and pasta, especially prime braised chicken, pork, or beef. Drizzle the agrumato over roasted root vegetables for a hearty side, brighten cream-based soups or Italian pastas, or adorn cheese plates—especially hard, smoked cheeses and fruit preserves. A harmonious blend that transitions from bright, fruity glaze to herbaceous, savory oil, ideal for both everyday meals and special-occasion dishes.