Also called cold press liquid gold .The Ardoino family started making olive oil in about 1870 Giuseppe Ardoino was the first oil producer who in "The Oneglia" and "The Risveglio", two sailing ships oil producer, began supplying olive oil to a choice clientele in Savona, Genoa and La Spezia. The oil was transported successfully by ship until the 1st World War. In the 1920's Giuseppe Ardoino's son, Mario Ardoino, began exporting olive oil exclusively to America .Because of its precious extra virgin olive oil, so defined by famous journalists such as Enrico Guargnini, this small family- run company has found a "niche" among prestigious Chefs and European clients. This oil should not be used for cooking but rather utilized for eating pleasure. Pour over tomato salad, vegetables, mushrooms, parmesan, dressing or just a dip with freshly baked bread.

DE NIGRIS "Gran Riserva" Balsamic Vinegar of Modena is the result of a long aging process in wooden barrels, such as oak, chestnut, cherrywood, ash and mulberry. DE NIGRIS family realized this precious product in the fully respect of the Italian tradition of the Balsamic Vinegar and following the family recipe passed down from generation to generation since more than 100 years. 'Gran Riserva' aims to be the finest expression of DE NIGRIS family in producing high-quality vine vinegars along the years. "Gran Riserva" is marketed in two types of vinegars, based on the aging period: 20 and 25vintages. Try these Balsamic Vinegary on fresh vegetables, as a last refining touch to meat and fish, on a fruit salads with freshly picked strawberries with vanilla ice cream. Try it where the most important cooks of the world achieves, remarkable culinary successes using this extraordinary condiment.

Also available…Very rare and hard to obtain

50 Year Old Balsamic -
$ 105.00