Cara Cara: Aged for up to 12 years in Modena, Italy. Made from creamy, sultry Madagascar vanilla and bright, fruity cara cara orange. Delightful with chocolate, fruit salad, in sparkling water, mixed drinks, or drizzled over yogurt and vanilla ice cream. Pairs well with: Eureka Lemon Olive Oil, Wild Fernleaf Dill Olive Oil, Blood Orange Olive Oil, Butter Olive Oil, and Tuscan Herb Olive Oil.
Alfoos Mango: Fantastic with shrimp, scallops, salads, and salsas for a tropical, sweet twist. Considered by many to be one of the best in terms of sweetness, richness, and flavor. Pairs well with: Persian Lime Olive Oil.
Aged Pineapple: Sweet and tart with the heady aroma of fresh, ripe pineapple. This zesty balsamic is the perfect compliment to fruit salads and fresh berries. Pairs well with: Garlic Olive Oil.
Honey Ginger: Honey and ginger play well together and bring a gentle, spicy heat which is perfectly balanced with the moderate, natural acidity of the white balsamic vinegar. Pairs well with: Blood Orange Olive Oil and Persian Lime Olive Oil.
Grapefruit: Sparkles with a crisp, clean citrus flavor. It has a perfect balance of acidity and natural sweetness. Try in dressings or paired with fennel.
Coconut: Wonderfully sweet and pleasingly tart with the clean, natural flavor of coconut. It makes a fantastic dressing or marinade. Progressively aged in wood barrels according to the Solera method. Pairs well with: Persian Lime Olive Oil.
Peach White: Made with white trebbiano grape must, this balsamic undergoes the cooking and barrel aging process of balsamic vinegar of Modena, but is not caramelized and therefore remains clear in color. The result is a crisp vinegar with a touch of sweetness. Pairs well with: Tuscan Herb Olive Oil, and Garlic Olive Oil.