Great Balsamic is rare to find, and I like mine thick with a deep full-bodied flavor. The Trebbiano and Lambrusco Grapes are carefully harvested in early Autumn by hand, where their juice, skins, seeds, and stems are cooked. This caramelizes the sugars, giving Balsamic Vinegar its rich, complex flavor. Our Balsamic Vinegar is then fermented and aged in Oak barrels over long seasons. It’s silky and viscous, with a deep, sweet flavor profile.

A sharp knife is good to have, but the Heritage Olive Oil and Balsamic Vinegar are two tools you really need in every kitchen. I fell in love with this Balsamic the moment I tried it. And great Balsamic is rare to find. It has a rich, complex flavor that I use it on EVERYTHING — sometimes even on a spoon in the middle of the night when nobody is watching. Our Olive Oil is the backbone of the Set: rich, peppery, and full of bite. Only made possible by our famous blend cold-pressed in Ojai, CA. They are the best kitchen tools in the world.