6 products
6 products
Which oil with which vinegar
A salad needs both. Pumpkin seed oil goes with apple vinegar and rosé wine vinegar; that is the Styrian combination. Olive oil goes with tomato vinegar, turning the plate into the Mediterranean. White balsamic vinegar goes well with both. And the rule of thumb for quantities: two to three parts oil to one part vinegar; put the spices in the vinegar first, then add the oil.
Pumpkin seed oil
The seeds grow on our own fields. Several times a year, they are roasted and pressed at a nearby mill, always fresh. Dark, nutty, the black gold of Styria. Over scarlet runner beans, scrambled eggs, and sausage salad. And over vanilla ice cream—anyone who has tried that once will do it again.
Olive oil
From a farmers' cooperative in Andalusia, cold-pressed, extra virgin. Delicate aroma, mild fruitiness, not too intense. We chose it because it pairs perfectly with our vinegars: with pasta, antipasti, leaf salads, and all things Mediterranean.
Vinegar jelly
One part vinegar, one part fresh fruit juice, thickened with natural apple pectin and a little sugar. Three varieties: Apple Balsamic, Raspberry, and Quince. They go wherever you would otherwise use chutney or fig mustard: with aged cheese, ham and pâtés, or game. And with dark chocolate mousse. 105 grams in a jar, refrigerate after opening.
Which oil with which vinegar
A salad needs both. Pumpkin seed oil goes with apple vinegar and rosé wine vinegar; that is the Styrian combination. Olive oil goes with tomato vinegar, turning the plate into the Mediterranean. White balsamic vinegar goes well with both. And the rule of thumb for quantities: two to three parts oil to one part vinegar; put the spices in the vinegar first, then add the oil.
Pumpkin seed oil
The seeds grow on our own fields. Several times a year, they are roasted and pressed at a nearby mill, always fresh. Dark, nutty, the black gold of Styria. Over scarlet runner beans, scrambled eggs, and sausage salad. And over vanilla ice cream—anyone who has tried that once will do it again.
Olive oil
From a farmers' cooperative in Andalusia, cold-pressed, extra virgin. Delicate aroma, mild fruitiness, not too intense. We chose it because it pairs perfectly with our vinegars: with pasta, antipasti, leaf salads, and all things Mediterranean.
Vinegar jelly
One part vinegar, one part fresh fruit juice, thickened with natural apple pectin and a little sugar. Three varieties: Apple Balsamic, Raspberry, and Quince. They go wherever you would otherwise use chutney or fig mustard: with aged cheese, ham and pâtés, or game. And with dark chocolate mousse. 105 grams in a jar, refrigerate after opening.
