• Tangy & luscious. Zesty finish. Crushed together.

    Fresh blood oranges crushed with California olives. Family farmed with love. No artificial anything — ever! A difference you can taste. Aromatic and fruity. Delicious drizzled on shaved fennel, arugula and beet salads with feta or blue cheese. A perfect finishing touch to grilled salmon, duck and chicken. Dreamy over vanilla ice cream. A splash of savory citrus. Multiple SOFI award winner, International Fancy Food Show NYC presented by the Specialty Food Association (the best of the best)!
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  • O Oak Aged Balsamic Vinegar & O California Extra Virgin Olive Oil

    You can't get any more classic than this. Enjoy O's rich balsamic, oak aged in small batches in California. Paired with our delicious, bright and fruity O California Extra Virgin Olive Oil. Drizzle on your favorite greens for a crowd pleaser.
  • Smooth & toasty. Nutty finish. Artisan crafted.

    Fresh roasted garlic paired with 100% California extra virgin olive oil. Family farmed with love. No artificial anything — ever! A difference you can taste. Smooth and toasty. Splash over oregano chicken or rosemary potatoes. Perfect over pasta with fresh parmesan. Amazing on grilled veggies, flatbreads, baby greens and fresh tomatoes. Healthy superfoods in perfect harmony.
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  • Crisp & light. Floral aromas. Delicate finish.

    Sparkling, crisp, light and dry. Made from California champagne grapes nurtured in the cool coastal sunshine. Artisan crafted, made with love and no artificial anything. Old-school recipe, new-school attitude. Fizz on. Splash on tarragon potatoes with sea salt. Spritz over seared scallops or grilled artichokes. Classic in a Dijon vinaigrette over frisée with radishes. Plays well with O Meyer Lemon Olive Oil. SOFI award winner, International Fancy Food Show NYC presented by the Specialty Food Association (the best of the best)!
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  • Lightly sweet. Notes of pear. Smooth & rich.

    Light notes of apple, pear and almond. Crafted from golden, luscious muscat grapes with love. Delicate in color, but full of rich, smooth balsamic flavor. Sweet like the California sun. Let’s lighten up. Splash over a salad of shaved fennel, blood oranges and avocado. Spritz on grilled ahi. Refreshing over cubed watermelon, feta and chopped basil. Whisk with O California Extra Virgin Olive Oil for a fresh perspective on vinaigrette. California Prop 65 compliant.
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  • Aromatic. Smooth & toasty.

    Lightly floral, smoky and oh-so-smooth. Made with sun-ripened palomino grapes and aged slowly in toasted white oak barrels. Intriguing hints of almond and apricot. Sherry-o, baby. Spritz over grilled veggies, fish or tofu. Blend with O Artisan Extra Virgin Olive Oil and chopped shallots for a classic vinaigrette. Drizzle over sliced cherry tomatoes. Pairs fabulously with smoked paprika. Brings fall soups to life with a splash. Featured in a June issue of Cook's Illustrated, O Sherry Vinegar “…edged out the competition.”
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  • Lively & fragrant. Fresh finish. Crushed together.

    Fresh basil crushed with California olives. Family farmed with love. No artificial anything — ever! A difference you can taste. Lively and fragrant. Pair with fresh parmesan for prompt pesto and drizzle over pasta or crostini. Delicious with mozzarella and heirloom tomatoes for a quick Caprese. Splash over grilled veggies, wild salmon or frittatas. Savor summer forever.
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  • O Oak Aged Balsamic Vinegar & O California Fresh Basil Olive Oil

    Lush, dark balsamic made and oak aged in California. Fresh basil crushed together with California olives. A taste of summer all year long. A perfect pair for all seasons! Your salads will love being dressed in this duo. Essential for crave-worthy bruschetta bliss.
  • Juicy, ripe. Mission figs. Oak aged.

    Dark, lush, complex. Our own California balsamic brightened with a touch of ripe fig. Oak aged, thoughtfully crafted, made with love. A shout out to the Franciscan monks who brought these luscious Mission figs to Sonoma from the old world. Drizzle over prosciutto and goat cheese crostini. Delicious on pork loin or lamb with fresh thyme. Whisk into O Roasted Garlic Olive Oil over dandelion greens or shaved zucchini with walnuts. Splash on vanilla ice cream. Multiple SOFI award winner, International Fancy Food Show NYC, presented by the Specialty Food Association (