SOLAR GARDENS at Avalon

HERE'S SOME REALLY GOOD "SPICE ADVICE"

Dried herbs and spices add a lot of flavour to our dishes. They are readily available and convenient to use. When we're able to blend a combination of spices and herbs the end result usually leads to a wonderful meal. Preserving the quality, freshness and flavour of your spices and seasonings will give you great tasting dishes and help eliminate boring meals.

Spices don't spoil, but over time they do lose their strength. When stored properly spices retain their potency longer than you might think. Whole peppercorns, nutmegs, cloves, cinnamon sticks and whole seeds, such as coriander, cumin, and cardamom all last longer than their ground counterparts.

Proper Storage

There are two critical keys to maintaining the optimum flavor and in getting the greatest value out of your herbs and spices. Store your spices and seasoning blends in air tight containers and keep them in a cool dark place. Keeping containers tightly closed will protect them from moisture and oxidation. Keeping them away from direct light will keep their colour from fading. We've also found that when spices are stored in glass jars they tend to retain more of their essential oil content (this is where the flavour is).

Never store your spices above your stove as the additional heat will more quickly lead to degradation of their quality. Also don't store them directly above your dishwasher as the increased humidity will also shorten their shelf life. Stored spices do best in temperatures below 70° and in lower humidity environments. While achieving both of these may be impractical in your kitchen, the closer you can get to the ideal storage of them the more flavour you will retain.

If you have ever heard it's good to freeze spices and herbs forget it! Condensation will be a problem each time the jar or bag of spice comes out of the freezer and is likely to introduce unwanted moisture to the spices. We also do not recommend shaking herbs or spices out of the bottle directly into something you're cooking as any steam/moisture rising up from the cooking dish will introduce moisture into your jar of spices. Instead it's better to shake the spice into the palm of your hand and then add it to the dish you're cooking.

Some people like to store red spices like chili powder, cayenne pepper and paprika in the refrigerator to prevent loss of colour and flavour. As mentioned in the freezer scenario above, this does more harm than good.

Whole spices keep the longest because they have not been cracked or ground which would expose their volatile oils to the air, which speeds up the breakdown of their flavor. This is why ground spices have a shorter shelf life than whole spices or seeds.

So Many Different Recommendations - Which are Correct?

The general recommendations for freshness dating are four years for whole spices and two years for ground. You may hear people say that spices should be replaced every six months. However, most spices are only harvested once a year, so it certainly doesn't make sense to replace them every six months.

If spices and herbs are kept as we have discussed the shelf life will be as follows:
  

• Whole spices and dried herbs, leaves and flowers will keep 1 - 2 years.       
• Seeds will keep 2 - 3 years and whole roots (i.e. ginger root or galangal root) will keep 3 years.       
• Ground spices and herb leaves keep 1 year.       
• Ground roots will keep for 2 years.

Just because a spice or seasoning blend is outside the date range listed above doesn't mean that the spice needs to be tossed in the trash. To determine if a spice or seasoning is still good you have to remember "appearance" and "aroma". A spice that is no longer acceptable will have lost much of it's vibrant colour and will instead appear dull and faded. The bigger key though is smell. To determine whether or not a ground spice is still good gently shake the container with the cap on. Remove the cap and smell the spice to see if the potent aroma of the spice is still present. If it is, then your spice is still in good shape. Spices don't just all of a sudden go from good one day to bad the next (like milk). From the time they're harvested they slowly begin to deteriorate and what you want to do is to prolong their optimum flavour for as long as possible with proper storage.

The Bottom Line ....literally haha!

A good overall practice to follow is to only purchase high quality dried herbs, spices and spice blends from reliable suppliers & in small quantities, so that you can easily use them up in a reasonable period of time. 

All of our dark balsamic are naturally flavoured. No added sugars, sweeteners, glutens, colouring, or thickening agents. They only contain naturally occurring sulfites and no added or re-introduced sulfites.

Our balsamic vinegars contain no added sugar – they're a combination of 80% grape must and 20% red or white wine vinegar. The flavourings also do not have added sugar and are all natural. The reason most people assume there is added sugar is because of the thick viscosity and the sweet taste. We accomplish that by using more ‘must’ (our competitors use between 40% to 60%). This costs more money for us to buy but it makes for a better product.

A Premium Balsamic Vinegar is without a doubt a condiment that is unparalleled in taste and versatility. Our balsamic are selected from one of the most reputable producers in Italy, and are of exceptional quality.

Acai Berry - (ah-sigh-EE) berry is a grapelike fruit harvested from Acai
palm trees, which are native to the rainforests of South America. Brush on poultry, drizzle over salads and fruits, add to pan drippings for a delicious sauce. Pairs well with Truffle, Garlic, Blood Orange, and Persian Lime olive oils.

Apricot - This apricot balsamic is juicy, fragrant, sweet, slightly tart, and
simply mouthwatering! It makes a fantastic vinaigrette, glaze, or reduction for fruit salad or grilled chicken. Drizzle over greens and add goat cheese crumbles for an amazing salad!

Blackberry - This balsamic vinegar is sweet and smooth and bursting
with summertime freshness. Drizzle it on your favorite desserts, fruit salads, or cheese plates. Splash into your favorite iced tea or lemonade recipes for a summertime treat. Use as a marinade for pork or chicken or slather on baby back ribs.

Blackberry Ginger - Sweet blackberry flavour combined with a hint of spicy, sweet ginger. Delicious in combination with a fruit dish or as a salad
dressing, but also perfect as a sauce for roast pork or chicken.

Black Currant - This blend of balsamic vinegar and black currants
produces a unique flavour that nicely complements feta cheese, red onions and orange wedges in salads. A rich balsamic vinegar infused with sweet black currants, this unique vinegar is rich and full of depth. Pair it with other berries, pork, game meat, mushrooms and fresh cheeses.

Black Mission Fig - Rich and flavourful. Pair with Garlic, Wild Mushroom & Sage, Tuscan Herb, Walnut, Chipotle or Blood Orange Olive Oil.

Blueberry - A great blueberry aroma, crisp and very tart flavour with a mild sweetness. This unique balsamic is great for dressings, dessert sauces or
as a marinade for your steaks or pork.

Butter Pecan - Our Butter Pecan Balsamic Vinegar combines the flavors of roasted pecans, butter and vanilla for a sweet, traditional taste that
can’t be beat.

Cara Cara Orange Vanilla - Madagascar Vanilla and the
bright citrus of Cara Cara Oranges combine to delight the senses. Pair with fine chocolate, drizzle over fruit salad, in sparkling water, mixed drinks, or over yogurt or ice cream.

Caramel - The concentrated, burnt sugar flavour has hints of vanilla and cream. It's perfect to drizzle over angel food cake or use in a fruit salad. Or top baked fruit.

Cherry - Sweet cherry with a hint of licorice aftertaste. Perfect for vinaigrettes, pork and duck. Also great on ice cream and drizzled over a brownie. Yumm!

Chile - A mild chile flavour that works well on a salad or as a marinade for meats. Don’t forget drizzling on a bowl of beef chili to add extra yum.

Chocolate Cherry - Chocolate covered cherries? Need we say more? Use as a topping on ice cream, cheesecake or a fudge brownie!

Chocolate Jalapeno - Everything is better with chocolate! This
rich chocolate flavor is enhanced with just a little bit of spicy jalapeno. Marinate steaks or drizzle this over fresh fruit with a little pound cake. If you want to be healthy try this with roasted brussels sprouts or plain cottage cheese.

Chocolate Mandarin - The creamy goodness of the chocolate flavour pairs perfectly with the tangy citrus zing of mandarin. Tastes like orange
sherbet with dark chocolate syrup. Great over ice cream.

Chocolate Raspberry - A decadent flavour combination that
few can pass up; this rich and dark balsamic combines the sweet dark flavours of chocolate with the tart undeniable zing of fresh raspberries. Great over ice cream or pancakes.

Chocolate Strawberry - This rich and dark balsamic combines
the sweet flavours of chocolate with big bold strawberries. Perfect alone, used as a dessert sauce, or in combination with a citrus flavoured olive oil as a salad dressing. Also try as a topping on Brie cheese.

Cinnamon Pear - A lovely pear taste with a hint of cinnamon. Try it
on pork or lamb. Wonderful on fruit and desserts. Blend with EVOO and drizzle over spinach, baby arugula, slices of fresh pear, toasted pecans and dried cranberries.

Citrus - Citrus flavours of grapefruit, lemon, lime and orange. Great in vinaigrette to dress your salad or fruit. Also good for marinating chicken or fish.

Coconut - An ideal accompaniment to tropical dishes. Pair with our Meyer Lemon, Persian Lime or Blood Orange for salad dressings or to marinate
chicken or shrimp for the grill. A darker version of our popular white balsamic.

Cranberry - This is a wonderful flavor to add to meats, such as pork or turkey. Works great on a salad with nuts, or try it on vanilla ice cream.

Cucumber & Melon - A summery taste that goes well with marinated veggies or pair with our Meyer Lemon olive oil for a fresh salad
dressing.

Espresso - This flavourful balsamic is excellent as a steak marinade or as a base for barbecue pork. With the essence of dark roasted coffee, enjoy this as a glaze for your favourite cut of beef. Makes fresh fruit taste amazing!

Fig & Lemon - This rich, dark balsamic vinegar has a full fig flavour, brightened with the citrus touch of lemon. Beautiful as a seafood glaze and
delicious combined with nuts in your favorite salad.

Garlic - Pungent garlic in a thick dark sweet balsamic vinegar, this is a
great option in a vinaigrette or as a drizzle on your Caprese salad. Mix it with our Parmesan rosemary olive oil for a great chicken marinade or dipping sauce. A dark version of our Garlic white balsamic.

Grapefruit - A light balsamic to brighten up your summer salads or drizzle on rich, lightly seasoned fish. Pair with our Blood Orange olive oil for a
crisp, clean vinaigrette.

Green Apple - A slight tart taste of apple. Try it with an olive oil for a delicious spinach and nut salad dressing.

Hibiscus - Very fragrant and fruity, and a bit sweet. Hibiscus is
becoming the trendy taste of the day! Not only can it be used as an aromatic balance to sweet dishes, it can add layers of flavor in savory dishes as well. Try it in your martini or add a drop to your next citrusy cocktail. Or drizzle on a crostini with Brie.

Honey Date - Mediterranean flavours of honey and date. Drizzle over crispy bacon wrapped figs. Great for a grilled pork marinade or sauce. Toss with a salad of olives, capers, tomato and feta cheese.

Honey Raspberry - A combination of sweet honey and raspberry, this flavourful balsamic can be used over your favorite fruit salad, as a chicken or salmon marinade, or even as a delicious sweet sauce on your steaks.

Jalapeno - With a smoky, spicy flavour of jalapeño, it’s perfect to add a
bit of heat as a marinade for salmon or chicken. Try it paired with our
Persian Lime olive oil for a vinaigrette for your taco salad. A dark version of our Jalapeño white balsamic.

Juniper Berry - Sweet, pleasantly herbal and with just the right bite,
our Juniper Berry balsamic is a seasonal flavour which beckons the holidays with the distinctive taste of juniper berries. Try this balsamic with gin in a cocktail, paired with wild game or as a glaze for duck.

Key West - Enjoy a citrus explosion with this popular dark balsamic
vinegar. Use as a tropical component in your marinades or vinaigrettes. A blend of grapefruit, orange, lime and lemon, this versatile vinegar is great with vegetables and proteins, or use with grains like quinoa or farro. Drip on top of some chopped avocados, halved cherry tomatoes, goat cheese and walnuts for a delicious snack.

Lavender - A member of the mint family, lavender can be described as herbaceous, earthy and floral. Use in any recipe calling for thyme or marjoram, or poured over favourite desserts (especially ice cream).

Lemon - Perfect as a glaze for salmon or other seafood. Adds a nice citrus touch when used in vinaigrettes.

Mandarin Orange - Perfect for vinaigrettes, salads and sauces For Asian, pork or chicken dishes.

Mango - This sweet fruity balsamic is always great by itself, on a salad or on fresh fruit. Use also as a marinade on many different meats and poultry.
Would make a great topping for your favorite ice cream.

Maple - Flavours of caramelized sugar and vanilla. Warm and pour over pancakes or dunk French toast strips. Works as a healthy substitute
for brown sugar in your porridge/oatmeal.

Orange - A little more tangy than our Mandarin Orange dark balsamic, enjoy the sweet, citrus zing of this rich balsamic in a multitude of ways.
Peach - A rich and fruity finely crafted balsamic from Italy with a pleasant punch of peach! Adds a unique fresh flavour to salads, seafood and pork. Drizzle over fresh fruit for a simple, sensational dessert.

Pear - Light pear taste delicious on salads, fresh fruit, ice cream and a variety of meats to compliment their flavour. Use this balsamic with mild olive oil for a salad dressing or dip, or just by itself. It is so good!

Pistachio - A decadent sweet, nutty flavour. Drizzle over a strawberry sorbet. Try as a glaze over lamb chops or other gamey meats. Pour over pan seared and pistachio crusted Tilapia or Halibut.

Pomegranate -Enjoy this sweet, slightly tart balsamic vinegar. With a supple pomegranate flavour, it can be enjoyed on salads, in desserts, as well as in sauces and marinades.

Pompea - (Pomegranate and Pear) Drizzle over white fish or blend with an olive oil for a tart and sweet salad dressing. Great on cheesecake
or ice cream. Try blended into a warm apple cider.

Raspberry - Great alone or paired with olive oil or try it with the Blood Orange infused olive oil for a great bread dip or salad dressing. This balsamic is also awesome on vanilla ice cream.

Raspberry Cranberry - Tart and sweet, this flavourful dark
balsamic is great to use in both sweet and savory dishes. Very versatile, use as a glaze on ham, put into your favorite cranberry sauce recipe or just pour over ice cream. The possibilities are endless.

Rich Dark Chocolate - Outstanding marinade for chicken or pork. Use Chocolate Balsamic in a reduction for a mouthwatering sauce. Toss
with fresh berries. Also try as a topping on Brie cheese.

Spicy Mango - Turn up the heat with chile peppers and mango! Try on sautéed shrimp, pan-seared sea scallops or for an Oriental chicken salad.

Spicy Orange - Citrus with a kick. Enjoy our Spicy Orange balsamic on bruschetta, over ice cream and as the perfect component in a salad dressing. pork, chicken and asian dishes.

Strawberry - Terrific paired with our Basil EVOO over greens,
strawberries, toasted pecans, and goat cheese. To make an instant appetizer, try it drizzled on a strong cheese such as smoked cheddar.

Tangerine - With a bold tangerine aroma and flavour, this balsamic is perfect for vinaigrettes and sauces. When used as a marinade on scallops, enjoy the sweet caramelization after it’s been grilled.

25 Star - Hints of fig and dried raisins. Add a dash to slice fruit, cheeses, salads, or fish to enhance their flavour.

Tangy Fig – A blend of tangerine and fig. Blend with an olive oil dressing for salads. Great as a marinade for grilled salmon, chicken or pork
chops. Top cantaloupe wrapped with prosciutto.

Tart Berry – (Strawberry and Lemon) Toss a salad with baby arugula, sliced strawberries and blue cheese and candied pecans. Brush
on grilled salmon or baked chicken. Drizzle over salami stuffed with blue cheese.

Traditional - This balsamic vinegar from Modena Italy is so smooth
you could sip it after dinner. Use it as a drizzle on aged cheeses, cured meats and fresh fruit, or as a dessert sauce for vanilla ice cream and strawberries. Makes a great marinade or a fabulous finish on salmon.

Vanilla - A distinctive sweet and dark balsamic vinegar, hinted with the flavour of vanilla. Use with your dessert, pouring over vanilla ice cream and
pound cake with fresh strawberries. Or also excellent for a sweet vinaigrette.

Vanilla Fig - Great poured over grilled asparagus, or added to your favorite sauces. Try drizzled over a good nutty cheese for a treat.

Walberry (Walnut & Strawberry) - With a pleasant strawberry walnut aroma and unique flavour, it is perfect for vinaigrettes and
sauces.

Watermelon - Perfect for summer salads. Try watermelon, feta and arugula with toasted pine nuts or a watermelon caprese salad. Drizzle over a lemon sorbet.

SPECIALTY VINEGARS

Champagne Vinegar - Solera aged dark balsamic vinegar from
Modena, Italy is blended with sparkling white french champagne vinegar. With an acidity of 6%, it adds a tart kick to many applications such as vinaigrettes, marinades and sauces.

Sherry Reserva Vinegar - Has a true sherry flavour. It tastes
of ripe fruit and nuts, and is delicately balanced by tangy acidity. Enjoy its intensity as a dressing for greens, warm salad or an outstanding reduction sauce.

SOLARGARDENS@AVALON TASTING STUDIO GOURMET OLIVE OILS

We carry all the popular flavours as well as some unique items that will keep you coming back over and over! All of our olive oils are extra virgin olive oils (EVOOs).

Flavour-Infused Extra Virgin Olive Oils

Bacon - Avoid the saturated fat and substitute this delectable extra virgin
olive oil wherever you love bacon flavour! Add sweet, salty and smoky goodness to your warm spinach salads or use to top your potato skins. Add a little salt when cooking to enhance the flavor to new heights!

Basil - Distinctive basil flavour in an extra virgin olive oil. It is perfect for grilling and sautéing or tossing in with pasta. Drizzle it on tomatoes, steamed vegetables, fall soups and soft cheeses.

Blood Orange - Blend with our Cranberry/Pear White Balsamic
Vinegars for a lively, tart vinaigrette. Use in place of the oil in any recipe for a hint of orange flavour. Try in baked goods, add a new twist to Asian cooking or use to sauté salmon or scallops.

Butter - You can still keep the flavour of butter intact but treat your family to better health by using this special olive oil in many of your recipes. Drizzle over fresh bread or a rosemary loaf, or try it with steamed vegetables or grilled fish and of course popcorn!

Chipotle – Chipotle has all the smoky flavor of chipotle (smoke-dried jalapeno chilies), and its heat is primarily noticeable after you swallow. Deep red in colour. Drizzle over focaccia bread or pizza dough, to finish soups, pasta or grain dishes. Use it when marinating steaks or brush it over grilled chicken, seafood or veggies. Pair with our Pineapple White,
Tangerine or Cherry Balsamic vinegar for sweet and spicy vinaigrette.

Chive - Enjoy our chive olive oil as a drizzling oil over roasted potatoes (combine with our bacon and butter for a "baked potato" theme). An aromatic extra virgin olive oil, this is a great topper for potato soup, use to poach salmon or just simply to scramble eggs.
 
Cilantro Lime - Fresh and tangy combination of aromatic cilantro and vibrant lime. Perfect to zest up your favourite marinades, salad dressings and salsas.

Cumin - Aromatic cumin is used to add an earthy element of flavor with an
almost sweet hint of pine and lemon. A perfect addition to your favourite hummus recipe, any meat or poultry, or also try sautéing with your favorite vegetable, especially eggplant or squash.

Cumin Lime - Take the great aromatic and earthy flavours in cumin and add a little zing with the citrus of lime. A great way to brighten up any Indian, Mexican, or Asian dish, and is a versatile ingredient in a salad or slaw dressing.

Dill - Try this dill flavoured extra virgin olive oil as the perfect oil to sauté salmon or in a creamy aioli for potato salad. A beautifully aromatic oil, it is also great in salad dressings or for roasting potatoes.

Garlic - Try drizzling over roasted potatoes, pasta, or for marinating your grilling meats. Great as a bread-dipper, or for brushing over a warm slice of bread, focaccia, or bruschetta.

Garlic Cilantro - A perfect ingredient for your next salad dressing.
Pair it with one of our citrus balsamics for a flavorful bright combination. A savoury blend that is often described as aromatic and zesty with flavors of sage and citrus, balanced with a subtle garlic attitude.

Habanero - This oil is spicy! For serious hot pepper fans, true flavor of
habanero peppers. This is wonderful drizzled over fish, chicken, veggies or pasta. Drizzle over anything that you think could use an extra spicy “kick”.
Pair with our Lemon, Apricot, Raspberry or Black Currant Dark Balsamic Vinegars.

Habanero Garlic - Spicy habanero provides a spicy kick to garlic olive oil. A perfect combination of heat and sweet garlic that can be used for sautéing vegetables, to cook seafood (add some Meyer Lemon olive oil) or for a marinade for chicken.

Harissa - Is a North African pepper paste staple, containing roasted red &
green chile peppers coupled with garlic, coriander and saffron.
The inviting aromas are perfectly balanced and add a unique smoky and spicy flavour to your dish. Pairs well with our Mango white balsamic for a spicy & sweet combo. Use in stir-fry's to add a layer of flavour.

Italian Herb - This one makes your mouth water! A great combination of
garlic, basil, rosemary and oregano, it's great for dipping, sautéing or used as finishing oil. It has a vibrant herb flavour which would be great brushed on your grilled meats. Also try in pasta with blue cheese, roasted potatoes and on your vegetables. Serve with bread or even drizzled on popcorn.

Jalapeno - Jalapeno chilies brings a touch of southwest flavour to your
chicken, beef or seafood. Excellent for dipping or as a finishing oil for soups, pasta or grain dishes. Use in cornbread. Brush on kabobs, chicken or corn before grilling. Pairs well with Peach White Balsamic, Espresso Dark Balsamic, Chocolate Dark Balsamics and Pineapple White Balsamic.

Jalapeno Garlic - The flavour of spicy jalapeños and garlic ending with a slight slow burn. Great drizzled on pizza or pasta. Add to sautéed veggies for a little kick. Try scrambling some eggs with this oil too!

Jalapeno Lime - The flavor of jalapeños, lime and a touch of heat. A favourite for bread-dipping. Drizzle over any white fish, scallops or salmon
sashimi. Try it as a finishing touch on your guacamole or chicken tacos.

Lemon Pepper - Transform a so-so dish into a meal to remember... perfect on poultry or any white fish, this combination of cracked black
peppercorns and tangy lemon zest will add citrus flavor with a peppery kick.

Meyer Lemon - Meyer lemons are a cross between oranges and
lemons, creating a sweet flavor with less of a bite than regular lemons. Drizzle on fish fillets before you bake or broil. Also excellent on salads, vegetables and in marinades. Lemon chicken will never be the same! Perfect for sautéing shrimp or scallops. Pair with Blueberry or Raspberry Dark Balsamic or Jalapeno White Balsamic.

Mushroom Lovers - Four different mushroom flavors: Porcini, Portobello, Shiitake and Wild Mushrooms. Great with pasta, drizzle on steaks or chicken dishes.

Oregano - Great on pastas and rice. Also use on meats and in sauces. Mix with your favorite balsamic for a wonderful bread dip or dressing.

Parmesan Cheese - A wonderful dipping oil to add your favorite seasonings to or use it on pastas, rice, and salads. It is delicious drizzled over a baguette and then grilled. Popcorn too!

Parmesan & Basil - The flavors of pesto sauce. Try on pasta and rice, focaccia bread or as a bread dipping oil.

Parmesan & Garlic - A wonderful dipping oil to add your favorite Italian seasonings or use it on pastas, rice or salads. It is delicious.

Parmesan, Garlic & Rosemary - A great flavour combination. Try on pasta, in a risotto or as a bread dipping oil.

Persian Lime – Also known as Tahitian Lime. Less acidic than key limes. Fantastic with fish, poultry, marinades and dressings. Great paired with our Dark Blackberry Ginger, Mango or Jalapeno Balsamics.

Porcini Mushroom – For mushroom lovers beware! Woodsy. Earthy. Rich pungent mushroom taste. Known for its versatility, porcini olive oil
can be added easily to soups, salads, pastas or risotto.

Portobello & Garlic - Another wonderful mushroom flavor with the added touch of garlic. Use to grill your cheese sandwich or sauté meats

Roasted Chile - Combination of fruity extra virgin olive oil infused with roasted chili will bombard your senses. Perfect for general pan frying and
sautéing as well as salads and of course, a terrific bread dip. Jazz up the those scrambled eggs. Drizzle over your pizza for a punch of flavor. Marinate shredded chicken or pork for fajitas or enchilada filling.

Roasted Chile & Garlic - Fire-roasted chili flavour with the unmistakable addition of roasted garlic. Use to sauté pretty much any
vegetables for a spicy side dish. Also a great marinade for steak or chicken.

Roasted Chile & Lime - Spicy and tangy, great as a marinade or with chicken, meat and fish dishes. Great on popcorn too!

Roasted Garlic - Try it on salads, for bread dipping, in marinades and
wherever a rich buttery garlic flavor is desired. We love it on roasted and mashed potatoes, and roasted vegetables. It produces divine Sautéed Spinach and Garlic Shrimp, and it is a treat served on popcorn topped with grated cheese. Mix it with Basil Olive Oil for a customer favorite Garlic-Basil blend and it can be softened by adding some light EVOO.

Rosemary - This oil has a light rosemary flavour that is wonderful on salads. Use with many meats and especially great on chicken. Drizzle on tomatoes, steamed vegetables, soups and soft cheeses.
Shallot Garlic - Shallots exhibit a soft onion-type flavour, making it so
easy to incorporate into recipes. With added garlic, this oil is super easy to use. It adds great taste to pastas and salads, or make a bread dip with your favourite seasoning, or sauté veggies in it.

Sundried Tomato, Parmesan & Garlic - A wonderful
dipping oil to add your favourite Italian seasonings or use it on pastas, rice, salads. It is delicious. Drizzle some on a baguette and grill to make awesome crostini.

Tarragon - The French consider tarragon the "King of Herbs," and you will, too, after using this classic, aromatic extra virgin olive oil. Its licorice-like essence is captured beautifully to help you enhance the flavor of chicken, lasagna, fish and egg dishes. Blend with our Grapefruit White Balsamic for a taste sensation!

Wild Mushroom & Sage - The earthy flavor of mushrooms paired with sage. Use on a wide variety of meats, vegetables or side dishes. Add
it to stew or soup. Drizzle on your turkey stuffing! Pair with Lemon White Balsamic for a wonderful vinaigrette.

Zesty Onion - With a little chipotle kick, this onion flavoured olive oil is a versatile option. Don't waste time sautéing onions when you can let this oil do all the work for you! Use this oil when cooking meats, making soups and marinating chicken or pork. Use in your favorite salad dressing or as a bread dipper.

SPECIALTY OILS

Avocado - Avocado oil is relatively new to the culinary world. Like olive oil, avocado oil is pressed from the pulp surrounding the pit. It is great for sautéing or frying as it has an unusually high smoke point. As for health benefits, it is high in monounsaturated fats and vitamin E. Use it for sautéing, stir-fry, grilling, baking, or as a base for a salad dressing. Add to hummus.

Avocado Garlic - Great for sautéing vegetables or breakfast potatoes. Brush on steaks or chicken for high temperature grilling. Great for marinades too.

Avocado Lemon - With a high smoke point, this is great for sautéing
items such as scallops, shrimp, white fish and salmon. Could be used with a load of freshly ground pepper, sea salt and garlic for a fantastic Lemon Pepper Chicken.

Black Truffle - The oil has an earthy mushroom flavour. A fantastic complement to cream-based soups, risotto, mashed and roasted potatoes.
Roasted Almond - Great for sautéing, drizzling, baking, dipping and
as a vinaigrette. Pair with Raspberry Dark Balsamic or Lemon White Balsamic for amazing vinaigrette.
 
Roasted Walnut – Our Roasted Walnut oil is produced in France. Adds a rich walnut taste to salad dressing, pasta, grilled meat, fresh baked pastries and makes a great bread dip. Shake up with equal amounts of our Green Apple or Blackberry-Ginger Dark Balsamic Vinegars for an unforgettable vinaigrette!

Toasted Sesame - This sesame oil is tremendous with Honey Ginger
Dark Balsamic or Coconut White Balsamic to make an amazing marinade for chicken or vinaigrette for an Asian chicken salad. Also, try marinating flank steak in Sesame Oil with Honey Ginger Dark Balsamic for a delightful spin on steak. Sesame seed oil has a high proportion (41%) of polyunsaturated (Omega-6) fatty acids and is also a great source of anti-oxidants. It is often used as a flavour enhancer in Chinese, Japanese, Middle Eastern, Korean, and Southeast Asian cuisine.

White Truffle - A connoisseur’s olive oil. Makes a great finishing oil for many Mediterranean dishes, in mashed potatoes or try it drizzled on popcorn! It also makes an amazing aioli. A little goes a long way, so use sparingly!
 
VARIETAL EXTRA VIRGIN OLIVE OILS

Arbosana - A complex, nutty oil with flavours of fresh tomato and almonds. Fabulous when baking with chocolate or as a drizzle atop soups or a
grilled rib-eye steak.

Argentinian - The oil has an intense fruity aroma and taste. Pair with soups, roasted fish, grilled vegetables, and red meat.
Chilean Arbequina - Chilean Arbequina is often taken by the
tablespoon as a nutritional supplement. Use this oil raw over seafood, vegetables. It is delicious when paired with our Fig, Cranberry, Walberry, Vanilla or Orange Balsamic vinegars.

Chilean Arbosana - Arbosana is often taken by the tablespoon as a
nutritional supplement. It contains hints of apple with a nutty flavor. Light and buttery in consistency, ends with a pungent and bitter-yet-smooth finish. Drizzle over fish or lobster to enjoy the richness of butter without the guilt! Also delicious with breads or in salads when paired with our Blueberry Dark Balsamic, Coconut & Lime White or Grapefruit White Balsamic Vinegars.

Cobrancosa - Cobrancosa complements our Pear and Black Currant
balsamic vinegars as a dressing for salads, or for dipping with artisan breads. Its smooth consistency, coupled with its fresh aroma and flavor profile, makes it ideal as a finishing oil for drizzling on seafood or pasta.
 
Hojiblanca - This extra virgin olive oil is the sauce makers’ choice. Is an
excellent all around oil. It has a soft, buttery, smooth and sweet flavour, yet ends in a wonderful pepper finish. Stands up well under heat. Brush over vegetables, as a base for salad dressings, or mix with any Balsamic for a sweet, buttery taste.

House Olive Oil - This is a blend of our favorite extra virgin varietal olive oils. You can count on this blend to wow your taste buds and be versatile
with any food. Use as a base for a bread-dipping blend or for your salad dressings, as well as for your everyday cooking.

Koroneiki - Strong rich dark green Greek Olive flavour. Koroneiki is fabulous as finishing oil with any salad, and all vegetable dishes. Enjoy over bean salads, grilled vegetable dishes and meats, and roasts.

Picual - Like many Spanish olive oils, Picual has a medium body, smooth
texture, and sweet, buttery taste, finishes with a peppery kick that gives it an extra layer of flavour. It is an excellent choice for use as an everyday olive oil. Picual works beautifully in sauces and salads, and is a delicious counterpart to the more flavourful balsamic vinegars. For an appetizer, sprinkle it with assorted grated cheeses and spices and use it as a dipper for your favourite crusty bread. When warmed, Picual gives off the sweet aroma of ripe tomatoes.

 FREQUENTLY ASKED QUESTIONS

What are varietal olive oils?

These are extra-virgin olive oils (EVOO’s) that have been made from a single variety of olive, e.g., Arbequina or Picual. This is the same concept as we see in varietal wines, which are made using a single variety of grape, e.g., Pinot Noir, Shiraz, or Cabernet Sauvignon. As with wines, each variety of olive imparts a distinct taste to its oil.
As you will see, and have the opportunity to experience in the store, olive oils can be classified by intensity: mild, medium, and robust. This method of classification is similar to that of, for example, Cheddar cheese.

What are infused or fused olive oils?

The varietals described above have nothing added to them from harvest to consumer. Some olive oils, by contrast, are augmented by introducing additional flavour. The other characteristics of the oil remain the same. Adding flavour is done in one of two quite different processes; one of them gives rise to what is referred to as ‘fused’ oil, the other to ‘infused’ oil.
In the production of a ‘fused’ oil, the fruit or vegetable having the desired flavour, e.g., lemons or oranges, is combined with the olives at the time of crushing, that is, the olives and the fruit are crushed together at the same time early in the production process.
An ‘infused’ oil, on the other hand, is one to which the concentrated oil from an aromatic natural source has been added later in the production process. Examples include herbs such as basil, and vegetables such as roasted onion. This method provides a wide diversity of flavour options.

What are specialty oils?

Specialty oils are not restricted to those made from olives. Many are made from seeds and nuts. Oil is extracted using one of several defined processes; sources include almond, sesame, walnut, porcini, and avocado. These oils are used as cooking oils or to add flavour directly to food.

 What are balsamic vinegars?

True traditional balsamic vinegars are produced in only two locations in the world: the adjacent provinces of Modena and Reggio Emilia in the Emilia- Romagna region of northern Italy. These vinegars are made primarily from Trebbiano grapes, though Lambrusco and other grapes are sometimes used. The ripe grapes are pressed and the mixture is then cooked for many hours to reduce it to a concentrate. The concentrate is then aged for up to 18 years in wooden barrels of various sizes. Because true traditional balsamic vinegar is very expensive, we are fortunate that other excellent balsamic vinegars are available to us. “Condimento” balsamic vinegar, for example, is similar to traditional balsamic vinegar, but its production varies slightly from that of the “true traditional” product, for example, it is aged for fewer years.
Dark balsamic vinegars (often simply called “Balsamic Vinegars”) and white balsamic vinegars obtain their different colourings partly through the length of the reduction process and partly through the colour of their flavouring additives. The white vinegars often have a milder taste and are somewhat less sweet.

Can Balsamic Vinegar Go Bad?

Balsamic vinegar is more expensive than traditional vinegar, so if you’ll find a bottle of it stored for a long time in the pantry, you’ll surely ask yourself “can balsamic vinegar go bad?”. While there’s a slight possibility that it will go bad (if stored improperly), in almost all cases it will be fine to use for years after buying. So, the answer to the question is affirmative – balsamic vinegar can go bad, but it happens very rarely and only in certain circumstances. Let’s go through the most important pieces of information about storing vinegar, how its quality will be good and how to tell if it's bad. Sounds interesting? Read on!

                   Storing Balsamic Vinegar

Balsamic vinegar should be stored like any other vinegar. That is, it should be kept in a cool, dry area, in a dark coloured bottle (not clear) and away from light. Therefore, most people keep it in the pantry, as it seems to be the best choice. Heat and light will affect the taste of balsamic vinegar, so do your best to keep it away from them. Never buy balsamic vinegar that's in a clear bottle as the light will cause the balsamic to deteriorate more rapidly.

After opening the bottle, the thing to remember is that it should be always sealed tightly when not in use. If you store vinegar in a bottle without it's cap, chances are some contaminants might find their way into the bottle and start to develop in there. Even though vinegar isn’t the best place for bacteria and other microorganisms to grow (due to the acidic environment), it might happen. When you always keep the bottle sealed, vinegar going bad isn’t a risk.

                   As mentioned earlier, vinegar will last years if stored properly. But the sole fact that balsamic vinegar is safe to consume 5 or 10 years after production isn’t the only thing that matters. There’s one more thing that’s even more important – the quality of vinegar over time. You should remember that balsamic vinegar is in it's best quality only for a couple of years ( 2 to 3 years maybe) and its quality slowly deteriorates. So if you find a bottle of balsamic vinegar that was sitting in the cellar for 10 years, the vinegar is safe to consume, but in most cases you really won’t be happy about its taste. The best thing to do is to taste it before using, so you’ll be sure if it still can be used or if you would much rather discard it for quality reasons.

MYTH - The Olive Oil Fridge Test

An often perpetuated myth related to olive oil is the “Fridge Test” - a supposedly simple home test for olive oil authenticity. The myth is so widespread that you may even see conflicting versions of the test – some say your oil should solidify if it’s real, and others say it should not solidify if it’s real. If only it were that easy! This “test” unfortunately, is completely false and misleading. Read on to see why even the rumour-mongers are confused on this one.

Almost all oils will become cloudy and eventually solidify at cold temperatures. Generally speaking, refined oils (such as regular olive oil or vegetable or seed oils) will solidify at a lower temperature than extra virgin olive oil. However, the time and the level of cold required to get to the solidification stage are greatly affected by the overall chemical compounds of the oil. These include the contents of the saturated fatty acid chains, like palmitic or stearic acid, that can change the melting-point of the triglycerides (the main constituent representing almost 98% of all oils and fats) and other compounds in oil, as well as the presence of natural waxes.

The profile of an olive oil, and especially Extra Virgin Olive Oil, is incredibly diverse because the oil’s makeup is affected by so many natural factors that vary by region, season, and type of olive. These include:

• The olive variety
• The seasonal growing conditions
• The latitude of the country of origin
• The time of harvest
• The processing methods

All these factors affect the final profile of the olive oil, and even olives from the same trees can produce oil that varies from year to year. Since olives are a fruit, the skin has natural waxes that protect the fruit as it grows. Evidence of these waxes can be traced in the final product. These natural waxes aren’t harmful, but the range found is variable and some suppliers even chill and filter the oil to remove visible waxes for appearance purposes in order to produce a more polished oil, which will also affect the oil’s solidification temperature. Finally, in order to achieve and keep a consistent flavour profile, some producers may blend several varieties of extra virgin olive oil from various types of olives or regions. This will also affect the time and the level of cold required to get to the solidification stage.

There is no simple magic home test to check for olive oil authenticity. Extra virgin olive oil will crystallize and/or solidify at a wide variety of time and temperature exposures. All this variance is what makes extra virgin olive oil truly special. Forget the fridge, and focus instead on enjoying the wide variety of flavours found amongst extra virgin olive oils.

We sell plants for wedding favours in 2 1/4" size  plastic pots and are sold in flats of 48 plants. $4.50 per plant and the entire flat  must purchased  ( half or partial flats not available).

We can ship clear across Canada!

The pictures above show the succulents in 2 1/4" pots. There are 48 plants in a flat. Pictured here are assorted different varieties,
Please note that the above pictures are just sample trays. Our selection constantly varies.
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We will always text or email you a picture of the trays before shipping to make sure you are happy with the selection.