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High Quality Olive Oils and Vinegars

Sample more than 50 varieties of the finest, freshest imported extra virgin olive oils, all natural, aged balsamic vinegars and specialty oils. Our olives are grown and pressed by artisans and small farms throughout the world and are 100% extra virgin, unfiltered and settled. All of our oils and vinegars are imported to our stores in Asheville and Charlotte and bottled locally on site.

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Featured Recipes

 

Pulled Pork Flatbread with Blackberry Ginger BBQ Sauce

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I’m obsessed with how easy and gorgeous this meal is. Buy the best Naan bread you can find, and ALDI offers an exceptionally delicious pre-cooked...

Pomegranate Harvest Quinoa Salad

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All across the internet food bloggers are posting harvest salad recipes to take advantage of the hearty root vegetables available now. This one is my...

Orange Ginger Bourbon Cooler

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Look at “OLIVE THESE” beautiful holiday cocktails! from @allthingspreet. We have partnered with her to create these gorgeous cocktails and...

Orzo Chicken Pasta Salad with Lemon Olive Oil and Neapolitan Herb Balsamic Vinegar

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This recipe is a quick crowd pleaser. Roast the vegetables while the pasta is cooking. Mix up the dressing and then toss it all together. To prepare...

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Educational Resources

 

A Myriad of Health Benefits Associated with Consuming Premium EVOO

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An article posted by Rachel Bradley-Gomez on Monday, November 29, 2010   Could something in your kitchen cabinet help you lose weight and...

Balsamic Vinegar Health Benefits

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Balsamic vinegar health benefits comprise reduced risks of heart diseases, cancer and other infectious diseases. Moreover, balsamic vinegar...

Oil and Vinegar FAQs

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Q:  What is Extra Virgin Olive Oil? To produce olive oil, ripe olives are crushed and cold pressed to extract the oil. It is best to do this...

Why Cooking with Extra Virgin Olive Oil is ALWAYS Better For You

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Smoke Point vs. Free Fatty Acids Below you will find a handy dandy chart relating specific FFA (Free Fatty Acids) of extra virgin olive oil to its...

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