The Fall Harvest Collection - Oil & Vinegar Trio

The Fall Harvest Collection includes 3 - 200ml bottles: Vermont Maple Dark Balsamic, Blood Orange Olive Oil, and Cinnamon Pear Dark Balsamic packed in a gift box. 

VERMONT MAPLE DARK BALSAMIC: We have searched high and low and it appears that we have created the first of its' kind, an aged pure maple balsamic, using real 100% pure maple produced at a small family farm in Vermont. This balsamic is outrageously good. Think pancakes, BBQ sauce base, waffles, maple balsamic glazed bacon, pork chops, salmon, glazed ham, ice cream, dressings, marinades, chocolate, cake, fruit, the possibilities are endless.

*Pairs well with blood orange infused olive oil.

• Highly aromatic and intensely flavorful
• Lower-fat alternative to many processed salad dressings
• Great for adding a splash of brightness when finishing sauces and soups
• Pair with your favorite cheese or reduce to a syrup and drizzle over ice cream for a decadent dessert
• Mix with soda water for a refreshing spritzer, or with something harder for a specialty cocktail

BLOOD ORANGE OLIVE OIL:  Bright and zesty, this Super Premium EVOO is made with the fresh oil extract of Italian blood oranges. The sweet, slightly tart taste of blood oranges makes this olive oil even more attractive. Piquant but never pithy or bitter, it is clean, bright, citrusy, and almost exotic in aroma. Its versatile flavor profile and fruit forward aroma make this oil a staff and customer favorite. Drizzle it over oven roasted or grilled fish, combine it with your favorite vinegar to dress a salad, or bake into olive oil cakes and muffins. You will love it!

• Use to pan sear scallops and serve over farro and spinach salad.
• Combine with any of the suggested balsamic pairings for a great salad dressing. We especially like it with Cinnamon Pear Dark Balsamic. 
• Use in baking in lieu of melted butter or other oils: try it in brownies, carrot cake, muffins, or pumpkin bread.
• Drizzle over roasted red beets, carrots, fennel, or sweet potatoes and sprinkle with chopped parsley.

CINNAMON PEAR DARK BALSAMIC: The rich Sri Lankan toasted cinnamon aroma and the sweet taste of Anjou pear are harmoniously combined to make a savory and sweet balsamic vinegar. Paired with Blood Orange olive oil, it makes a delicious vinaigrette for a festive spinach and baby arugula salad; top it with slices of fresh pear, toasted pecans, and dried cranberries. This balsamic can also be used as a marinade for pork or poultry. Vanilla ice cream becomes fruity vanilla cinnamon bun pear ice cream with just a drizzle.

• Combine with Blood Orange olive oil to dress a spinach or arugula salad, topped with fresh berries, mandarin oranges, and goat cheese.
• Use in lieu of lemon juice in your favorite apple pie recipe
• Use to poach pears or apples.
• Combine it with an EVOO and drizzle over sweet potato wedges, pumpkin, or butternut squash before roasting.
• Drizzle over Greek yogurt, ice cream, or oatmeal.
• Brush over acorn squash halves before roasting.
• Whip into Mascarpone cheese for a dessert topping.