The Oil & Vinegar Guide

The Oil & Vinegar Guide

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C H E F S WA R E H O U S E .CO M

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THE CHEFS’ WAREHOUSE is the premier specialty food distributor to unique and independent chefs, gourmet stores, hotels and restaurateurs across the US. From caviar to truffles, olive oil to foie gras, cheese to chocolate – our ingredient selection spans the diverse needs of creative, food-driven menus. Our perfectly seasoned team of professionals – the majority of which have earned culinary degrees – understand the unique needs of the challenging restaurant industry and partner with our customers to provide the ingredients, services and tools needed to ensure their success.

OUR PRODUCTS The Chefs’ Warehouse is proud to offer a distinct variety of products to meet the unique needs of every kitchen. Our category managers are searching the globe to bring back the most impressive and innovative products in the world. Their discoveries – coupled with the requests of the customers we work with in each area – define our regional item selections. This catalog represents the depth of options our customers utilize for their Cheese and Charcuterie needs.

OUR VENDORS & BRANDS The Chefs’ Warehouse is proud to partner with suppliers of exceptional quality and unique products. We work directly with our vendors to ensure that they are available for customer questions, concerns and face-to-face visits. In addition to offering many nationally and regionally sourced brands, we also source a variety of private labels that enable us to provide exceptional quality and great value.

CATALOG NOTES With the ever changing dynamic of the food industry our selection is always evolving. The items in this catalog are a representation of products available throughout our company but not guaranteed to be stocked in all locations. Additional regional products are also available. Please use our website (chefswarehouse.com) and contact your sales representative for more details and local options so that we can fully service your needs.

For a complete listing of our oil and vinegar offerings, please visit chefswarehouse.com or connect with your sales representative.

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OIL & VINEGAR GUIDE

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Table of Contents

O I LS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 0

VINEGARS.........................................................................44

THE ART OF OLIVE OIL.........................................................12

THE ART OF VINEGAR...........................................................42

EXTRA VIRGIN OLIVE OIL......................................................24

BALSAMIC VINEGAR 101.....................................................50

FLAVORED OILS.....................................................................30

BALSAMIC VINEGARS..........................................................56

PURE OILS..............................................................................34

CIDAR VINEGARS..................................................................58

CANOLA OILS........................................................................35

FLAVORED VINEGARS..........................................................60

NUT OILS................................................................................39

MALT VINEGARS....................................................................61

SEED OILS..............................................................................40

RICE VINEGARS.....................................................................62

VEGETABLE OILS...................................................................41

VINCOTTO VINEGARS..........................................................63

SEEDLESS OILS.....................................................................42

WINE VINEGARS...................................................................66

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OIL & VINEGAR GUIDE

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OIL & VINEGAR GUIDE

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BelAria olive oils and vinegars are thoughtfully crafted with an emphasis on quality, tradition, and clean, expressive flavor. The extra virgin olive oil is produced using a cold-press extraction method, which helps preserve the olives’ natural characteristics— resulting in a well-balanced profile with vibrant fruit notes that evolve into a distinctive peppery, robust finish.

Complementing the oils, BelAria’s vinegars offer refined acidity and complexity, ranging from rich and subtly sweet to crisp and refreshing. This range allows for versatility across a variety of culinary applications.

Designed to enhance both everyday meals and elevated dishes, BelAria products are ideal for dipping, drizzling, marinades, and finishing. Together, the oils and vinegars create a harmonious balance of flavor, making them essential staples for both simple preparations and more sophisticated culinary experiences.

EXTRA VIRGIN OLIVE OIL

FLAVORED OILS BELARIA Black Truffle Oil

BELARIA Extra Virgin Olive Oil

#GO191 #BC108503

1/250 mL PC

6/2 L BC

BALSAMIC VINEGARS

BELARIA White Truffle Oil

#GO190

BELARIA Balsamic Vinegar #BC109508

2/5 LT BC

#BC702236

12/17 oz CS

1/250 mL PC

BELARIA Italian Balsamic Glaze #BC102211

12/225 mL BC

BELARIA White Balsamic Condiment #GV390

2/5 LT BC

OIL KEY ORIGIN

COMPOSITION

1

SINGLE ORIGIN

V

X

MULTI-ORIGIN

M MONOCULTIVAR B

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FILTER

VARIETAL BLEND

USE

FILTERED

U

UTILITY

UNFILTERED

F

FINISHING

BLENDED OIL C H E F S WA R E H O U S E .CO M

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Terre Bormane, founded in 1995 in the historic Ligurian village of Taggia, is a craft brand known for combining tradition with innovation. Celebrating 30 years, it has earned international recognition for its high-quality olive oils and specialty products, all carefully produced to preserve authenticity, purity, and flavor.

Deeply rooted in the culture and landscape of Western Liguria, the brand reflects a strong connection between land, farmers, and craftsmanship. Focused on the Food Service and HoReCa sectors, Terre Bormane partners with top chefs and offers an elegant, curated range of products designed for premium culinary experiences.

EXTRA VIRGIN OLIVE OIL

BALSAMIC VINEGARS TERRE BORMANE Aulente White Balsamic Condiment

TERRE BORMANE Colombino Unfiltered Extra Virgin Olive Oil

#BC800212

6/2 L BC

#BC801636

6/500 mL BC

#BC100007

TERRE BORMANE Cherry Blossom Balsamic Vinegar #10458242A

TERRE BORMANE Ligure Rivera PDO Extra Virgin Olive Oil Varietal: Taggiasca

#BC801649

6/500 mL BC

12/250 mL BC

TERRE BORMANE Metista Balsamic Vinegar #BC918754

6/500 mL BC

TERRE BORMANE White Balsamic Glaze

6/500 mL BC

#BC601703

12/250 mL BC

WINE VINEGARS TERRE BORMANE Rubino Red Wine Vinegar BC918753

6/500 mL BC

OIL KEY ORIGIN

COMPOSITION

1

SINGLE ORIGIN

V

X

MULTI-ORIGIN

M MONOCULTIVAR B

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OIL & VINEGAR GUIDE

VARIETAL BLEND

FILTER

USE

FILTERED

U

UTILITY

UNFILTERED

F

FINISHING

BLENDED OIL

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Oils From robust extra virgin olive oils to infused specialty blends and everyday cooking oils, oils are the foundation of flavor in every kitchen. Whether drizzled over fresh salads, used to finish a dish, or relied on for high-heat cooking, each oil brings its own unique character, aroma, and purpose. Extra virgin olive oil offers rich, fruity complexity, while flavored oils infused with garlic, chili, citrus, or herbs add bold personality to marinades, pastas, and roasted vegetables. From avocado and grapeseed oils to classic canola and sunflower, cooking oils provide versatility and performance for chefs and home cooks alike — turning simple ingredients into unforgettable meals.

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OIL & VINEGAR GUIDE

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The Art of Olive Oil OL I V E T RE E P RO DU CT I O N SYSTE MS OV E RV IE W Olive cultivation systems differ primarily in two key factors: 1. Tree density per hectare 2. The intensity of orchard management practices.

These differences influence yield, harvesting methods, tree longevity, and the overall quality and character of the olive oil produced.

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F EAT U R E

T RA D I T I O N A L / ME DIU M INTE NSIT Y

HIG H DE NSIT Y / SU PE R IN TEN S IVE

T R EE D EN S I T Y

Low: approximately 200–600 trees per hectare

Very high: approximately 1,200–1,500 trees per hectare

T R EE LI F ES PA N

Long-lived: 30–200+ years

Short-lived: typically 15–20 years

HISTO R I C SI G N I F I CA NC E

Includes centuries-old groves; some trees in regions such as Turkey, Greece, and Puglia (Italy) are over 1,000 years old and still productive

Modern system with no long-term historical groves

T R EE ST R U CT UR E

Naturally shaped, widely spaced trees

Planted in compact hedgerows for efficiency

TIME TO P RO D UCT I O N

Longer maturation period before full production

Early production: typically 2–3 years after planting

HA RVEST I N G M E T H O D

Combination of manual labor and mechanical tools (e.g., trunk shakers, nets)

Fully mechanized harvesting using specialized equipment

LABO R R EQ U I R E M E N TS

Higher labor input

Lower labor requirements

WAT ER R EQ U I R E M E N TS

Often rain-fed; minimal irrigation needed

Requires consistent irrigation for optimal yields

VA R I E TA LS

Wide diversity: 100+ cultivars, supporting premium and specialty oils

Limited varietals suited for mechanization

O IL CHA RACT E R I ST I CS

Greater diversity of flavor profiles and unique regional expression

More standardized flavor profiles with less individuality

CO ST ST R U CT UR E

Higher labor and harvesting costs

Lower labor and harvesting costs; more cost-efficient

OIL & VINEGAR GUIDE

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O I L P ROD U CT I O N Olive oil production methods significantly influence the oil’s nutritional value, flavor profile, and overall quality.

The two primary approaches—cold pressing and refining—offer distinct advantages and trade-offs.

F EAT U R E

CO L D PRESS EXTRACTION

RE F INING PROC ES S (HEAT & C HE MICAL APPLICATION )

P RO CESS DEF I NI T I O N

Mechanical extraction of oil at temperatures below 27°C (80.6°F)

Oil is treated with heat, chemicals, and filtration to remove impurities and standardize the product

N U T R I T I O N A L VA LUE

High in naturally occurring polyphenols and antioxidants

Polyphenols and antioxidants are largely removed during processing

F LAVO R & A RO M A

Retains full aroma, natural flavor, and characteristic color

Neutral flavor and aroma due to removal of compounds

O I L Y I EL D

Lower yield; less oil extracted from the fruit

Higher yield; maximizes extraction efficiency

CO ST I MPACT

Higher production cost due to lower output

More cost-efficient production

STABI LI T Y & SMOK E PO I N T

Less stable at high temperatures; moderate smoke point

Highly stable with a higher smoke point

OVERA LL Q UA L I T Y P ERCEPT I O N

Associated with premium and specialty oil

Considered a standard or commodity oil

WHAT MAK ES VI RG I N O I L? Virgin Oil is based on 2 Variables: 1. Production Process, ONLY Cold Press Extraction, No Solvents or chemicals can be used during production.

2. Acidity level present in the oil must be low.

Oil Acidity: • Acidity is caused by the free fatty acids.

• The higher these acids the poorer quality oil.

• High Acidity is caused by older bruised olives, long storing,unhealthy olives, mold, bacteria, poor cold press production processes.

Virgin vs Extra Virgin Oil Virgin: Acidity can be up to 2% Extra Virgin: Acidity max .8%

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OIL & VINEGAR GUIDE

REF I N E D OI L

(ALSO REFERRED TO AS “PURE OIL” )

• Refined oil is produced through a series of processes that may include charcoal filtration, chemical treatment, heat application, and mechanical filtration techniques to extract and purify the oil.

• This process removes most naturally occurring polyphenols, resulting in a product with significantly reduced health benefits, as well as diminished taste and aroma.

• Refined oils are often blended with a small proportion of virgin oil to reintroduce some flavor characteristics.

• Products in this category are commonly labeled as Olive Oil, Pure Olive Oil, Salad Oil, or Light Olive Oil.

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VA RIE TA LS Varietals refer to the specific type of olive used in oil production.

The chosen varietal plays a critical role in defining key attributes of the olive oil, including: • Flavor intensity • Aromatic profile (e.g., grassy, fruity, or nutty notes) • Polyphenol content, which influences both oxidative stability and shelf life

OL IV E OIL CLASSIF ICAT IONS BY VA RIE TA L A ND BL E ND • Monocultivar oils are produced from a single olive varietal that is crushed and processed independently.

• Varietal blends are created by combining oils from different olive varieties after the extraction process.

• Blended oils refer to products that combine olive oil with other types of oils.

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F EAT U R E

M O N O C ULT IVAR ( S I N GL E VA R IE TAL)

VARIE TAL B LE ND

B LE NDE D OILS (MIXE D OIL T YPES )

DEF I N I T I O N

Produced from one olive varietal

Produced by blending different olive varietals after extraction

Produced by blending olive oil with other types of oils

P U R PO SE

Showcase the unique character of a single olive variety

Create a balanced and consistent flavor profile

Achieve specific flavor, cost, or performance attributes

F LAVO R P RO F I L E

Distinct and expressive; reflects the specific varietal (similar to wine)

Balanced combination of fruitiness, bitterness, and pungency

Generally mild or neutral, depending on blend composition

CO N SI ST EN CY

May vary depending on harvest and growing conditions

Designed to maintain a consistent taste, though composition may shift slightly

Highly consistent due to controlled formulation

LA BELI N G

Typically names the specific olive varietal

Sometimes lists varietals; often omitted due to variability

Usually labeled by oil type (e.g., “olive oil blend,” “vegetable oil blend”)

VA R I A BI LI T Y

Lower variation in composition (single source)

Varietal percentages may change from batch to batch

Composition is standardized for consistency

T Y P I CA L U S E

Premium, specialty, and tasting applications

Everyday cooking with elevated flavor balance

General cooking, frying, or cost-sensitive applications

EXA MP LES

Arbequina, Koroneiki, Frantoio

Proprietary olive oil blends

Olive oil blended with seed or vegetable oils

OIL & VINEGAR GUIDE

OL I V E VARI E TA LS : SPAIN

GREECE

Picual - Andalusia

Koroneiki - Messinia primarily & Crete

Most widely used olive in the world Flavor: Robust, peppery, slightly bitter Traits: Very high in polyphenols, long shelf life, stable Olive: Pointed Beak shape on one side. Is green with purple

Known for consistency and quality Flavor: Green, herbaceous, peppery finish Traits: High oil yield despite small fruit Olive: Very small elongated oval that is purple at ripeness

blushing when fully ripe Arbequina - Catalonia

Popular for approachable, everyday oils and blends Flavor: Mild, buttery, fruity (apple, almond) Traits: Low bitterness and spice Olive: Small shape round to oval, yellow green to reddish brown at ripeness Arbosana - Catalonia

FRANCE Picholine- Southern France Languedoc region

Often bright and lively oils Flavor: Green, peppery, slightly nutty Traits: Dual-purpose (oil + table olive) Olive: Medium with long and slightly cresent shape with reddish to deep purple at peak ripeness

Popular for growing regions in California, South American production has High yield, easy to harvest, good climate adaptability Flavor: Medium Intensity, green almond, fresh herbs Traits: Moderate bitterness and peppery Olive: Small teardrop shape, red to purple at ripeness Hojiblanca - Andalusia Flavor: Grassy, slightly sweet peppery finish Traits: Versatile; used for both oil and table olives Olive: Large elongated shape, green with red blushing when fully ripe C H E F S WA R E H O U S E .CO M

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OL I V E VARI E TA LS CO N T.: ITALY Coratina - Puglia

Often used to add structure to blends Flavor: very bold, intensely bitter and spicy Traits: extremely high in antioxidants Olive: Oval/elongated. Green with purple blushing Frantoio - Tuscany Central Italy

Balanced bitterness and pepperiness

Biancolilla - Sicily

Early Harvest is brighter and fresh but still has gentle flavor profile Flavor: light to medium intensity with sweet almond and light herb notes Traits: Very subtle aromatic gentle profile Olive: Small slender elongated olive that is light yellow with pink blushing when ripe

Flavor: fruity, green (herbs, artichoke) Traits: Classic “Tuscan” profile Olive: Irregular Oval shape with Reddish Purple coloring at rippening Leccino - Tuscany Central Italy

Often blended with stronger cultivars Flavor: mild to medium, slightly sweet Traits: smooth and approachable Olive: oval shape that is green to purple when fully ripe Moraiolo - Central Italy Tuscany, Umbria, Lazio

Often dominates blends due to intensity Flavor: Medium to robust Traits: Pronounced peppery notes Olive: Shape is oval with distinct pointy ends that are green with dark purple blushing Nocellara di Belice - Sicily

Dual purpose olive for oil & table olive Flavor: Medium intensity with notes of tomato and green apple Traits: Balanced with a slightly buttery mouthfeel Olive: Round wide shape olive that stays vibrant green at ripeness Ceasuola - Sicily

Very similar to Moraiolo olive oil Flavor: Medium to Robust with medium to high bitterness Traits: High polyphenol content that make it a stable oil.

Olive: Round to oval with green and purple blushing when ripe.

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OIL & VINEGAR GUIDE

Taggiasca - Liguria Italy

Has low polyphenol content which has less stability and shorter shelf life but a very approachable oil.

Flavor: Light intensity with low pungency Traits: Buttery tones with light nuttiness very low bitterness Olive: Small oval shape that is reddish brown at ripeness.

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Green Gold olive oil is a premium extra virgin olive oil celebrated for its vibrant color, fresh aroma, and robust flavor profile. Crafted

by United Olive Oil Company, the Green Gold line reflects decades of expertise in sourcing and producing high-quality olive oils with a focus on consistency and freshness. This oil is typically made from early-harvest olives, giving it a bright, grassy aroma with notes of green tomato, artichoke, and fresh herbs. Its profile is smooth yet lively, finishing with a distinctive peppery bite.

Known for its balanced intensity and versatility, Green Gold olive oil is ideal for drizzling over salads, finishing roasted vegetables, or enhancing simple dishes where its bold, fresh character can truly stand out.

EXTRA VIRGIN OLIVE OIL GREEN GOLD Sicilian & Greek Extra Virgin Olive Oil Varietal: Cerasuola, Biancolilla, Nocellara di Belice, Koroneiki

#1119967

4/3 LT BC

GREEN GOLD Sicilian Extra Virgin Olive Oil Varietal: Cerasuola, Biancolilla, Nocellara di Belice

#10440579

4/3 LT BC

OIL KEY ORIGIN

COMPOSITION

1

SINGLE ORIGIN

V

X

MULTI-ORIGIN

M MONOCULTIVAR B

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OIL & VINEGAR GUIDE

VARIETAL BLEND

FILTER

USE

FILTERED

U

UTILITY

UNFILTERED

F

FINISHING

BLENDED OIL

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OIL & VINEGAR GUIDE

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AGRO.VI.M S.A., headquartered in Kalamata, Messinia, was established in 1994 as a continuation of A. Gyfteas S.A., a company with origins dating back to 1964. In its early years, the company focused primarily on processing olive oil from the Kalamata region, an area renowned for its exceptional olive cultivation.

Over the years, AGRO.VI.M S.A. has significantly expanded its production capabilities, diversified its product portfolio, and strengthened its position in international markets. Despite this growth, the company remains firmly committed to its founding vision: delivering high-quality products that preserve authentic, traditional Mediterranean flavors.

Today, AGRO.VI.M S.A. offers a comprehensive range of premium olive oils, olives, and other agricultural products, reflecting both innovation and heritage.

EXTRA VIRGIN OLIVE OIL ILIADA Greek Extra Virgin Olive Oil PDO Varietal: Koroneiki

#GOI100

4/3 LT BC

#BC110006

12/750 mL BC

#BC110005

12/500 mL BC

ILIADA Greek Extra Virgin Olive Oil Bag in Box PDO Varietal: Koroneiki

#10496311

1/9.5 L PC

ILIADA Organic Greek Extra Virgin Olive Oil Varietal: Koroneiki

#BC110010

12/500 mL CS

OIL KEY ORIGIN

COMPOSITION

1

SINGLE ORIGIN

V

X

MULTI-ORIGIN

M MONOCULTIVAR B

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FILTER

VARIETAL BLEND

USE

FILTERED

U

UTILITY

UNFILTERED

F

FINISHING

BLENDED OIL C H E F S WA R E H O U S E .CO M

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Extra Virgin Olive Oil Extra virgin olive oil is the highest quality olive oil, made by

APPEARANCE: Golden to deep green; clear with a slight natural haze in unfiltered oils

TEXTURE: Smooth, viscous, lightly silky on the palate

FLAVOR:

cold-pressing ripe olives without heat or chemicals. It boasts a

Fruity, grassy, sometimes peppery or slightly bitter

fruity, peppery, and slightly bitter flavor profile, along with a rich

depending on origin

golden-green color and smooth, viscous texture.

Application: Salads, grilled vegetables, bread dipping, pasta, roasted meats

AROMA: Fresh and herbaceous with notes of green leaves, tomato vine, or almond

Interesting Fact: The term “extra virgin” dates back to Italy and indicates not just purity, but the oil’s low acidity (under 0.8%), making it both flavorful and packed with antioxidants and healthy monounsaturated fats.

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OIL & VINEGAR GUIDE

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KEY ORIGIN 1

SINGLE ORIGIN

X MULTI-ORIGIN

COMPOSITION V VARIETAL BLEND M MONOCULTIVAR

GREECE , KALA MATA ILIADA Greek Extra Virgin Olive Oil PDO Varietal: Koroneiki

#GOI100

4/3 LT BC

ILIADA Greek Extra Virgin Olive Oil PDO Varietal: Koroneiki

B BLENDED OIL

FILTER FILTERED UNFILTERED

#BC110006

12/750 mL BC

#BC110005

12/500 mL BC

ILIADA Greek Extra Virgin Olive Oil Bag in Box PDO

USE #10496311

F

FINISHING

1/9.5 L PC

ILIADA Organic Greek Extra Virgin Olive Oil

CHILE

#BC110010

O-LIVE Chilean Extra Virgin Olive Oil Bag in Box

#10788575

2/5 LT CS

#BC800212

6/2 L BC

#BC801636

6/500 mL BC

ITALY, GREECE GREEN GOLD Sicilian & Greek Extra Virgin Olive Oil

12/500 mL CS

ITALY MONINI Granfruttato Extra Virgin Olive Oil

#1119967

#10629099

MONINI Extra Virgin Olive Oil

MONINI Amabile Extra Virgin Olive Oil

#GOM122

1/10 LT CS

#GOM125

4/3 LT BC

OLITALIA Extra Virgin Olive Oil

#10629101

Varietal: Nocellara di Belice

#926425

6/500 mL BC

PLANETA DOP Extra Virgin Olive Oil

4/3 LT BC 1/5 LT PC

ITALY - LIGURIA TERRE BORMANE Ligure Rivera PDO Extra Virgin Olive Oil Varietal: Taggiasca

6/500 mL BC

ITALY - PUGLIA MONINI Monocultivar Coratina Extra Virgin Olive Oil

ITALY - TUSCANY TENUTA DI CAPEZZANA Tenuta di Capezzana Extra Virgin Olive Oil

Varietal: Moraiolo, Frantoio, Leccino, Pendolino

#910800

LAUDEMIO FRESCOBALDI Tuscan Extra Virgin Olive Oil Varietal: Leccino, Moraiolo, Frantoio

#77773

Varietal: Coratina

6/500 mL BC

6/500 mL BC

6/500 mL BC

ITALY - UMBRIA

12/500 mL BC

12/500 mL BC

RAINERI Italian Unfiltered Extra Virgin Olive Oil Varietal: Taggiasca & Frantoio

#10768742

6/500 mL BC

OLIO VERDE Italian Extra Virgin Olive Oil

#10729321

#10509935N

EU BLEND

#10509943N

Varietal: Nocellara, Biancolilla, Nocellara di Belice

#BC801649

Varietal: Koroneiki

MONINI Monocultivar Nocellara Extra Virgin Olive Oil Varietal: Nocellara di Belice

Varietal: Cerasuola, Biancolilla, Nocellara di Belice, Koroneiki

Varietal: Koroneiki

U UTILITY

TERRE BORMANE Colombino Unfiltered Extra Virgin Olive Oil

ITALY - SICILY FRANTOIA Sicilian Unfiltered Extra Virgin Olive Oil Varietal: Nocellara, Biancolilla, Nocellara di Belice

#104114

4/3 LT BC

#BC760250

12/1 LT BC

#BC760263

12/500 mL CS

MONINI Monocultivar Frantoio Extra Virgin Olive Oil Varietal: Frantoio

#10509901N

6/500 mL BC

4/3 LT CS #BC701533

12/1 LT BC

RAINERI Italian Extra Virgin Olive Oil

GREECE

GREEN GOLD Sicilian Extra Virgin Olive Oil Varietal: Cerasuola, Biancolilla, Nocellara di Belice

Varietal: Taggiasca & Frantoio

SPOLETO Extra Virgin Olive Oil

#GO135

#BC701534

12/1 LT BC

#10440579

4/3 LT BC

4/3 LT BC

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MULTI-ORIGIN

UNITED STATES

BELARIA Extra Virgin Olive Oil

CORTO Truly Extra Virgin Olive Oil

#BC108503

#10753891

6/2 L BC

1/10 LT CS

MISSION VALLEY New World Extra Virgin Olive Oil

#VN090400N

2.5 gal CS

#VN090406AN

1/5 gal CS

MISSION VALLEY Southern Hemisphere Blend Extra Virgin Olive Oil

#10371391

1/2.5 gal BIB CS

SPAIN MISSION VALLEY Arbequina Extra Virgin Olive Oil Bag in Box Varietal: Arbequina

#VN090400B

1/2.5 gal CS

#VN090406B

1/5 gal CS

OMED Arbequina Extra Virgin Olive Oil in Tin

#10948997

9/1 LT BC

OMED Picual Extra Virgin Olive Oil in Tin

#10949009

9/1 LT BC

OMED Picual Extra Virgin Olive Oil

#10255488

9/500 mL BC

VISTA DEL SOL Spanish Extra Virgin Olive Oil Varietal: Hojiblanca & Arbequina

#10229837

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3/3 LT BC

OIL & VINEGAR GUIDE

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Monini is a renowned Italian olive oil producer with over a century of history, widely recognized for its commitment to quality, tradition, and innovation. Founded in 1920 in Spoleto by Zefferino Monini, the company began as a small family business and quickly became a pioneer in promoting extra virgin olive oil at a time when refined oils dominated the market. Over generations, Monini has remained family-owned, growing into one of Italy’s leading olive oil brands while staying rooted in its Umbrian heritage.

Monini is best known for its extra virgin olive oils, crafted by carefully selecting and blending high-quality olives from Italy and across the Mediterranean. Its products are valued for their consistent, balanced flavor—typically smooth, slightly fruity, and versatile enough for both cooking and finishing dishes. The brand offers a wide range of oils, including classic everyday varieties, organic and region-specific selections, and more robust, peppery oils designed for finishing.

EXTRA VIRGIN OLIVE OIL

MONINI Monocultivar Coratina Extra Virgin Olive Oil

MONINI Amabile Extra Virgin Olive Oil

Varietal: Coratina

#10629101

#10509935N

MONINI Monocultivar Frantoio Extra Virgin Olive Oil

12/500 mL BC

MONINI Extra Virgin Olive Oil

Varietal: Frantoio

#GOM122

1/10 LT CS

#GOM125

4/3 LT BC

#10509901N

6/500 mL BC

MONINI Monocultivar Nocellara Extra Virgin Olive Oil

MONINI Granfruttato Extra Virgin Olive Oil

#10629099

6/500 mL BC

Varietal: Nocellara di Belice

#10509943N

12/500 mL BC

6/500 mL BC

OIL KEY ORIGIN

COMPOSITION

1

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V

X

MULTI-ORIGIN

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OIL & VINEGAR GUIDE

VARIETAL BLEND

FILTER

USE

FILTERED

U

UTILITY

UNFILTERED

F

FINISHING

BLENDED OIL

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Flavored Oils

APPEARANCE: Clear to lightly tinted, often reflecting the infused ingredient

TEXTURE: Smooth, silky, slightly viscous

FLAVOR:

Flavored oils are crafted by infusing high-quality oils—often extra

Base oil richness with pronounced infused notes

virgin olive oil—with herbs, spices, or aromatics like garlic, chili, lemon, or rosemary. These oils carry the base richness of olive oil

AROMA:

while adding a vibrant, aromatic twist that enhances both savory

Fragrant and expressive, led by the

and sweet dishes.

added ingredients

Application: Drizzling over salads, roasted vegetables, grilled meats, pasta, bread Interesting Fact: Infusing oils with herbs and spices has been a Mediterranean tradition for centuries, allowing cooks to preserve seasonal flavors and add instant depth to dishes without additional cooking.

KEY ORIGIN 1

ITALY

SPAIN

BELARIA Black Truffle Oil

AGRUMATO Bergamot Agrumato

OMED Smoked Extra Virgin Olive Oil

SINGLE ORIGIN

X MULTI-ORIGIN

COMPOSITION V VARIETAL BLEND M MONOCULTIVAR B BLENDED OIL

FILTER FILTERED UNFILTERED

USE U UTILITY F

EU BLEND

FINISHING

#GO191

BELARIA White Truffle Oil

#GO190

#STO6A

OIL & VINEGAR GUIDE

#1095819BC

6/200 mL BC

AGRUMATO Blood Orange Agrumato

1/250 mL PC

SABATINO Black Truffle Oil

#GOM40514

6/200 mL BC

#10949025

9/250 mL BC

OMED Yuzu Extra Virgin Olive Oil

#10513598

9/250 mL BC

AGRUMATO Lemon Agrumato

6/8.4 oz BC

SABATINO White Truffle Oil

#GOM40505

6/500 mL BC

#GOM40513

6/200 mL BC

AGRUMATO Tangerine Agrumato

#10463244N

4/1 gal BC

#STO6

6/8.4 oz btl BC

#VN090331

6/200 mL BC

SABATINO White Truffle Sunflower Oil

#1108054

30

1/250 mL PC

6/33.8 oz BC

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M I S S I O N VA L L E Y

Mission Valley Olive Oils offers a premium collection of expertly blended olive oils sourced from renowned growing regions in California, Spain, and South America. Cold-pressed to preserve the olives’ natural character, each oil delivers exceptional freshness, balance, and consistency, with flavor profiles ranging from smooth and buttery to bold with a peppery finish.

By combining olives from multiple regions, Mission Valley creates oils with depth, complexity, and dependable quality. Designed for versatility in the kitchen, these olive oils are ideal for dressings, marinades, bread service, finishing dishes, and a wide range of chef-driven culinary applications, bringing authentic flavor and reliable performance to every plate.

EXTRA VIRGIN OLIVE OIL

BLEND OIL MISSION VALLEY Non GMO 80/20 Extra Virgin Olive Oil

MISSION VALLEY Arbequina Extra Virgin Olive Oil Bag in Box Varietal: Arbequina

#VN090405N #VN090400B

1/2.5 gal CS

#VN090406B

1/5 gal CS

1/5 gal CS

MISSION VALLEY New World Extra Virgin Olive Oil

#VN090400N

2.5 gal CS

#VN090406AN

1/5 gal CS

MISSION VALLEY Southern Hemisphere Blend Extra Virgin Olive Oil

#10371391

1/2.5 gal BIB CS

OIL KEY ORIGIN

COMPOSITION

1

SINGLE ORIGIN

V

X

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M MONOCULTIVAR B

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U

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F

FINISHING

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Pure Oils

APPEARANCE: Pale yellow to clear; clean and uniform with no cloudiness

TEXTURE:

Pure oils are refined oils, often neutral in flavor, extracted from seeds, nuts, or other plant sources such as sunflower, grapeseed, or avocado. They provide a clean, versatile base for cooking, frying, and baking without overpowering the natural flavors of food.

Application: Sautéing, frying, baking, salad dressings, sauces

Light, smooth, and fluid

FLAVOR: Neutral to mildly nutty; minimal to no distinct taste

AROMA: Very subtle, clean, and almost odorless

Interesting Fact: Unlike extra virgin oils, pure oils undergo light refining to remove impurities, giving them a higher smoke point— making them ideal for high-heat cooking while still retaining nutritional benefits.

KEY ORIGIN 1

SINGLE ORIGIN

X MULTI-ORIGIN

COMPOSITION V VARIETAL BLEND

MULTI-ORIGIN CORTO Saute Oil La Padella

#10770682N

1/10 LT CS

SPOLETO 10% Olive and Canola Oil Blend

M MONOCULTIVAR B BLENDED OIL

FILTER FILTERED

#GO196

6/1 gal BC

SPOLETO Olive & Canola Oil Blend 25%

#GO195

6/1 gal BC

UNFILTERED

USE U UTILITY F

FINISHING

UNITED STATES CORTO Extra Virgin Olive Oil and Sunflower Oil 51/49 Blend

#1119356

1/10 LT CS

MISSION VALLEY Non GMO 80/20 Extra Virgin Olive Oil

#VN090405N 34

OIL & VINEGAR GUIDE

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Canola Oils

APPEARANCE: Light pale yellow; clear and bright

TEXTURE: Canola oil is a light, neutral-flavored oil extracted from the seeds of the canola plant, known for its smooth texture and high smoke point. It’s versatile in both cooking and baking, providing a healthy source of monounsaturated fats and omega-3 fatty acids.

Application: Frying, sautéing, baking, salad dressings, marinades

Thin, smooth, and fluid

FLAVOR: Very mild and neutral with a faint buttery note

AROMA: Clean and subtle, nearly odorless

Interesting Fact: Canola oil was developed in Canada in the 1970s as a heart-healthy alternative to traditional vegetable oils, and its name is derived from “Canadian oil, low acid.”

CANADA Canola Fry Oil #GS221

1/35 lb CS

Pure Canola Oil #GO123

1/35 lb TUB CS

#GO127

6/1 gal CS

MULTI-ORIGIN Non-GMO Expeller Pressed Canola Oil #76683

1/35 lb CS

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A STORY OF FLAVOR AND CRAF T Spoleto offers a thoughtfully curated collection of premium oils crafted for exceptional flavor, quality, and performance. Sourced from trusted growers around the world, the portfolio includes extra virgin olive oil, blended olive oils, grapeseed oil, and sunflower oil, each selected for its distinctive flavor, consistency, and versatility in the kitchen.

Designed with chefs in mind, Spoleto oils deliver outstanding results in both finishing and cooking applications. The extra virgin olive oil provides rich aroma and depth, while the blended and specialty oils offer dependable performance for sautéing, roasting, frying, and high-heat cooking. Whether used to elevate a finished dish or as a reliable everyday cooking oil, Spoleto brings together craftsmanship, functionality, and exceptional taste in every pour.

EXTRA VIRGIN OLIVE OIL

SEED OILS SPOLETO Grapeseed Oil

SPOLETO Extra Virgin Olive Oil

#BC701701N

#GO135

SPOLETO Sunflower Oil in PET

4/3 LT BC

#GO137

4/3 LT BC

4/3 LT BC

BLEND OILS SPOLETO 10% Olive and Canola Oil Blend

#GO196

6/1 gal BC

SPOLETO Olive & Canola Oil Blend 25%

#GO195

6/1 gal BC

OIL KEY ORIGIN

COMPOSITION

1

SINGLE ORIGIN

V

X

MULTI-ORIGIN

M MONOCULTIVAR B

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OIL & VINEGAR GUIDE

VARIETAL BLEND

FILTER

USE

FILTERED

U

UTILITY

UNFILTERED

F

FINISHING

BLENDED OIL

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OIL & VINEGAR GUIDE

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Nut Oils

APPEARANCE: Golden to amber; clear with occasional deeper hues depending on the nut

TEXTURE: Nut oils are extracted from nuts such as walnut, almond, or hazelnut, offering rich, aromatic flavors and a smooth, often golden-brown texture. They are usually best used unheated to

Smooth, medium-bodied, slightly silky

FLAVOR: Rich, nutty, and distinctive (ranging from mildly

preserve their delicate, nutty essence.

sweet to deeply roasted) Application: Salads, roasted vegetables, drizzling over pasta or desserts, baked goods

AROMA: Warm and aromatic with pronounced toasted

Interesting Fact: Nut oils have been prized for centuries in

or fresh nut notes

Europe, especially in France and Italy, where they were traditionally used both for culinary flavoring and as a finishing touch to highlight simple, fresh ingredients.

J. LEBLANC Almond Oil #GO186L

LA TOURANGELLE Macadamia Oil 6/500 mL BC

#1124659

6/500 mL BC

LA TOURANGELLE Organic 100% Virgin Coconut Oil

J. LEBLANC Argan Oil #GO188L

#10230117

J. LEBLANC Hazelnut Oil #GO145L

6/250 mL BC

6/14 oz CS

Peanut Oil 6/500 mL BC

#GO160

1/35 lb tub CS

J. LEBLANC Pistachio Oil #GO187L

6/500 mL BC

J. LEBLANC Walnut Oil #GO185L

6/500 mL BC

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Seed Oils

APPEARANCE: Pale yellow to golden; clear and bright

TEXTURE:

Seed oils are extracted from seeds such as sunflower, sesame, flax, or pumpkin, offering a range of flavors from neutral to robust

Light to medium-bodied; smooth and fluid

and nutty. They are versatile in cooking and baking, with many

FLAVOR:

varieties providing a high smoke point and a healthy dose of

Mild to slightly nutty or earthy, depending

unsaturated fats.

on the seed

Application: Sautéing, frying, salad dressings, marinades, roasted

AROMA: Subtle and clean with faint nutty

vegetables

or grassy notes Interesting Fact: Seed oils have been used for thousands of years, with ancient Egypt relying on sesame and flaxseed oils not only for cooking but also for medicinal and cosmetic purposes.

LA TOURANGELLE Roasted Pumpkin Seed Oil #916806

6/250 mL BC

OLITALIA Frienn Sunflower Fry Oil #10502661

1/20 LT CS

SPOLETO Grapeseed Oil #BC701701N

4/3 LT BC

SPOLETO Sunflower Oil in PET #GO137

40

4/3 LT BC

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Vegetable Oils

APPEARANCE: Clear to light golden; bright and uniform

TEXTURE: Light, smooth, and fluid

FLAVOR:

Vegetable oil is a neutral, light oil typically made from a blend of plant-based sources such as soybean, corn, or sunflower. Its mild flavor and smooth texture make it highly versatile for cooking, frying, and baking without altering the taste of dishes.

Neutral with little to no distinct taste

AROMA: Very mild and clean, nearly odorless

Application: Frying, sautéing, baking Interesting Fact: Vegetable oils became popular in United States during the 20th century as an affordable, all-purpose cooking oil, replacing animal fats like lard and butter in many households.

FLAVOR KING Beef Fry Oil #929301

Avocado Oil #1100398

Avocado Oil

HEALTHY BRAND Fryer Fuel #10750737

#UF49985N 1/35 lb CS

#GS222

Corn Oil

#400487

#GO130

6/8.5 oz BC

SOVENA Try-Fry Oil

1/35 lb tub CS

1/35 lb tub CS

Non-GMO Expeller Soybean Oil #GO181

1/35 lb tub CS

1/35 lb CS

ZERO ACRE Organic Fera Fruit Fry Oil #1121609N

4/1 gal BC

Clear Fry Soybean Oil

LA TOURANGELLE Avocado Oil

#82084

1/35 lb CS

1/50 lb CS

1/35 lb CS

Non-GMO Rice Bran Oil #VN053060

1/35 LB tub CS

Soybean Oil #GO178

6/1 gal BC

#GO180

1/35 lb tub CS

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Seedless Oils

APPEARANCE: Rich hues ranging from pale gold to deep emerald green

Seedless oils offer a premium, natural alternative to traditional

TEXTURE:

seed-derived oils. Sourced from nutrient-rich plant fruits and

Smooth, silky mouthfeel

flesh, these oils are celebrated for their clean profile, versatility, and distinctive qualities. Popular options such as avocado oil

FLAVOR:

deliver a smooth taste and exceptional cooking performance,

Distinctive profiles including fruity, earthy, nutty,

making seedless oils an increasingly sought-after choice for

and subtly sweet notes

consumers looking for high-quality ingredients.

Application: Ideal for sautéing, roasting, grilling, and finishing, adding rich flavor and silky texture

AROMA: Notes can range from grassy and herbaceous to buttery, nutty, or tropical

Interesting Fact: Many seedless oils retain more of their natural flavor characteristics due to minimal processing

ZERO ACRE Organic Fera Fruit Fry Oil #1121609N

1/35 lb CS

Avocado Oil #1100398

1/35 lb CS

Avocado Oil #UF49985N

4/1 gal BC

Peanut Oil #GO160

1/35 lb tub CS

Rice Bran Oil Non GMO #VN053060

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1/35 lb CS

OIL & VINEGAR GUIDE

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Vinegars From bright balsamic vinegars to crisp wine vinegars and specialty infused varieties, vinegars bring balance, depth, and complexity to countless dishes. Whether used to elevate dressings, brighten sauces, pickle vegetables, or finish roasted meats, each vinegar offers its own distinct flavor profile and culinary purpose. Traditional balsamic delivers rich sweetness and acidity, while red wine, champagne, and sherry vinegars add sharpness and nuance to marinades and vinaigrettes. Infused vinegars featuring fruits, herbs, or spices provide creative layers of flavor that transform everyday cooking into something exceptional.

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The Art of Vinegar VIN EG AR: F ER M EN TAT I O N The term vinegar originates from the French word vinaigre, meaning “sour wine.” At its core, vinegar is a solution composed primarily of acetic acid and water, produced through a natural fermentation process.

CORE FERMENTATION PROCESS INVOLVE T WO DISTINCT BIOLOGICAL PROCESSES: 1. Alcoholic Fermentation Sugars from sources such as fruits, grains, rice, or other carbohydrates are converted into alcohol and carbon dioxide by yeast.

This yeast may be naturally occurring or cultivated.

2. Acetic Acid Fermentation (Acetification) The alcohol is then exposed to oxygen, allowing Acetobacter bacteria to convert it into acetic acid, giving vinegar its characteristic acidity.

KEY INFLUENCES ON QUALIT Y: The final flavor and profile of vinegar depend on: • The fermentation method • The initial alcohol content • The desired flavor style and aging process

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OIL & VINEGAR GUIDE

VINEGAR PRODUCTION ME THODS Different production methods influence the speed, acidity, and flavor complexity of vinegar. The primary techniques range from traditional, time-intensive processes to highly efficient modern systems.

Orleans Method: • Barrels with holes are filled with Alcohol RAW M AT E R I A L Fruits, Grains, Rice, Sugar

I N IT I A L P RO C ES S I N G Maceration, Blending, Nutrient Addition, Cooking

• Stored & allowed to ferment around 85° F • Process takes several months and can be aged for years • Usually, 15% of the vinegar is left in the barrel for the next batch Submerged Fermentation: • Commonly used in the production of wine vinegars.

• Large stainless-steel tanks called acetators are used

A LCO H O L I C F E R M E N TAT I O N Introduction of Yeast, Fermentation

• Tanks have centrifugal pumps in the bottom that pump air bubbles • The pump stirs the alcohol and adds in acetobacters

AC ECT I F I CAT I O N Introduction of Acetobacter Bacteria, Introduction of Oxygen

• A heater in the tank keeps the temperature between 80 and 100° F • Process takes hours to convert alcohol to vinegar Generator Method

F I N A L P RO C ES S I N G Maturing, Pasteurization, Filtration, Clarification, Sedimentation

B OT T L I N G

• Tall oak vats are filled with vinegar-moistened beechwood shavings, charcoal, or grape pulp.

• The alcohol product is poured into the top of the vat and slowly drips down through the fillings.

• Oxygen is allowed into the vats either by holds in the side of the vats or with an air compressor • Takes days to weeks for the alcohol product reaches the bottom of the vat at that point it has converted to vinegar • The vinegar produced in this method has a very high acetic acid content, often as high as 20% and must be diluted with water to bring its acetic acid content to a range of 5-6%.

• Distilled vinegar, the diluted liquid is poured into a boiler and brought to its boiling point. A vapor rises from the liquid and is collected in a condenser. It then cools and becomes liquid again. This liquid is then bottled as distilled vinegar.

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T YP ES OF VI N EG A R Balsamic Vinegar: Blend of Wine Vinegar and Cooked Grape Cider Vinegar: Vinegars made from fermented juice Malt Vinegar: or alegar, is a type of vinegar that is made by malting barley turning the barley into a beer, and then allowing the beer to turn into vinegar.

Wine Vinegar: Wine vinegar is an acetic liquid made from wine that has been secondarily fermented and aged over time.

Rice Vinegar: Rice vinegar is a type of vinegar that is manufactured from fermented rice Flavored Vinegars: Flavored vinegars are exactly what their name suggests: vinegars that have been infused with a different flavor, usually from herbs, fruits, or spices.

Vincotto: not a vinegar but is unfermented grape must that is cooked down to a thick paste

E VALUAT I N G VI N EG A R Q UAL IT Y: KEY CONSID E RAT IONS When assessing the quality of vinegar, several key factors should be taken into account: Acetic Acid Balance High-quality vinegars are typically characterized by a balanced acidity, rather than excessively high acetic acid levels. This balance contributes to a smoother, more nuanced flavor profile.

Aging Process The aging of vinegar—often in wood barrels—enhances complexity, depth, and harmony. Extended aging can soften acidity and develop richer, more integrated flavors.

Sourcing of Raw Materials The quality of the base ingredients (such as wine, fruit, or grains) directly impacts the final product. Premium vinegars are made from carefully selected, high-quality source materials.

Production Method The method used—whether traditional, slow fermentation or modern accelerated processes—plays a critical role in determining the vinegar’s flavor complexity, aroma, and overall character.

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Balsamic Vinegar 101 Balsamic vinegar production centers on the careful preparation and concentration of grape must, combined with fermentation and aging techniques. Variations in process, sourcing, and aging result in a wide spectrum of products ranging from highly traditional, artisanal vinegars to more accessible, everyday options.

Balsamic vinegar is produced from a combination of cooked grape must and wine vinegar, creating a product known for its balance of sweetness, acidity, and depth of flavor.

COOK E D GRA P E M U ST

T Y PES OF BA LSA MIC PRO DU CTS

Cooked grape must is a foundational component of balsamic

There are four primary categories of balsamic products, each

vinegar and refers to the freshly pressed juice of whole grapes

defined by production standards and geographic designation:

(including skins, seeds, and stems) that has been concentrated through heating.

Traditional Balsamic Vinegar of Modena DOP (Denominazione di Origine Protetta)

• The grape juice is gently heated in kettles and brought close to a boil.

• Before fermentation begins, it is removed from heat, strained

• Protected designation with strict regulations • Made from 100% cooked grape must and aged for extended periods

to remove solids, and returned to a lower temperature for controlled reduction.

• The must is then slowly concentrated to a desired level of

Balsamic Vinegar of Modena IGP Indicazione Geografica Protetta)

thickness and sugar content, which significantly influences the

• Regulated, but more flexible production standards

final flavor profile.

• Typically a blend of cooked grape must and wine vinegar

• Each producer determines their own reduction style and density, often maintaining these specifications as proprietary

Balsamic Vinegar

methods.

•General category with fewer geographic or regulatory

• Cooked grape must may be produced in-house by the acetaia (vinegar producer) or sourced from specialized suppliers.

requirements • May vary widely in composition and quality Balsamic Condiment • Less regulated products • Often includes additional ingredients or flavoring components

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OIL & VINEGAR GUIDE

DOP F EAT U R E

IG P

BALSAMIC V INEG AR

BALSAM IC CON D IM EN T

T RA D I T I O N A L BA LSA M I C OF MODENA

BALSAMIC OF MODE NA

CERT I F I CAT I O N

Strictly regulated (Protected Designation of Origin)

Regulated (Protected Geographical Indication)

Not strictly regulated

Not regulated

ORIGIN REQ U I R EMEN T

Must be produced and aged in Modena or Reggio Emilia, Italy

Produced in Modena region with more flexibility

No geographic restrictions

No geographic restrictions

IN G R ED I EN TS

100% cooked grape must

Cooked grape must + wine vinegar (may include caramel)

Varies widely; often includes wine vinegar and additives

May include grape must, wine vinegar, and added ingredients

AG I N G

Minimum 12 years (often 12–25+ years)

Minimum ~60 days (longer aging options available)

Minimal or no required aging

Typically minimal aging

P RO DU CT I O N ME T HO D

Traditional, slow aging in wooden barrel series

Modern methods with some traditional practices

Industrial or mixed methods

Flexible production methods

FLAVO R P RO F I LE

Highly complex, rich, sweet, and balanced with low sharpness

Balanced sweet and tangy with moderate complexity

Sharper, more acidic, less complex

Varies; often sweeter or flavored

T EX T U R E

Naturally thick and syrup-like

Medium body; may be slightly thickened

Typically thinner

Can range from thin to thick

AC I D I T Y LEVEL

Lower perceived acidity due to long aging

Moderate acidity (around 6%)

Higher, more pronounced acidity

Varies depending on formulation

LA BELI N G

DOP seal; strict packaging (small bottles)

IGP seal; more commercial formats

General labeling

Often labeled as “condimento”

P R I CE PO I N T

Premium to luxury

Mid-range

Low to mid-range

Wide range depending on quality

BEST U SE

Finishing dishes, drizzling, tasting

Versatile: dressings, marinades, finishing

Everyday use, cooking

Specialty uses, glazes, flavored applications

GENERIC

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I GP OR D OP

CERTIFIED BALSAMIC VINEGAR GUIDELINES: Strict regional sourcing, controlled grape selection, and extended aging requirements are essential to maintaining the authenticity, quality, and characteristic flavor profile of traditional balsamic vinegar from Modena.

Region of Production

Cask Wood Varieties

• All ingredients must be grown and sourced within the

Barrels are crafted from a variety of woods, each contributing

Emilia-Romagna region of Italy.

distinct characteristics:

• The entire production process, including fermentation and aging, must be completed in Modena.

• Chestnut – Enhances color, adding deeper, darker hues • Mulberry – Promotes concentration and thickness

Grape Requirements

• Juniper – Adds resinous, aromatic notes

• Grapes must be cultivated exclusively within Emilia-Romagna.

• Cherry – Contributes subtle sweetness

• Only approved grape varietals may be used, including:

• Oak – Imparts softness with light vanilla notes

Fortana, Trebbiano, Lambrusco, Sangiovese, Albana, Ancellotta, and Montuni.

Aging Process

• Grapes are typically harvested late in the season to ensure max-

Wood selection, barrel aging, and controlled transfer between

imum sugar concentration (high Brix levels), which contributes to

casks are essential to developing balsamic vinegar’s complexity,

the richness and depth of the final product.

balance, and characteristic texture, with DOP products adhering to the most stringent and traditional standards.

Wine Vinegar Component • The wine vinegar must also be produced from the same ap-

During maturation, the vinegar is gradually transferred between

proved grape varietals.

barrels of decreasing size, allowing for evaporation and concen-

• It must be made from wine produced within the Emilia-Romag-

tration over time.

na region.

• The wine vinegar is generally aged for a minimum of 10 years, contributing to complexity and balance in the final blend.

Cask Aging and Maturation • Once blended, the balsamic mixture is transferred to wooden casks for aging. These barrels—often previously used for regional winemaking—impart additional depth and complexity through natural tannins and wood influence.

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OIL & VINEGAR GUIDE

D OP ( T RAD IT I O N A L BA LSA M IC) STAN DARD S • Aged in a series of 5–9 casks, known as a batteria • Barrel sizes typically range from 10–100 liters • Each year, approximately 10% of the oldest vinegar is drawn off and replenished from the next barrel • Minimum aging requirement of 12 years • Must reach a minimum density of 1.3 • Certified by the consortium for origin, production method, and quality standards

I GP STAN DA R DS • Must be aged in wood barrels for a minimum of 3 years • Typically reaches a density of approximately 1.1 • Allows for more flexible production methods compared to DOP

PROD UCT I O N P RO C ES S

SELECT I ON O F RAW M AT E R I A LS

S O F T P R ES S I N G

M U ST CO O K I NG

BLEN D I NG & F E R M E NTAT I O N

BA R R E L AGI N G

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Rooted in Italian tradition, De Nigris has been crafting vinegars since 1889, combining time-honored methods with modern innovation. Known for its range of balsamic, wine, and specialty vinegars, the brand emphasizes quality ingredients—often sourced from select Italian grapes—and careful aging processes to develop balanced, nuanced flavors.

Di Nigris vinegars are celebrated for their versatility, offering everything from rich, syrupy balsamic varieties with notes of fig and molasses to bright, crisp wine vinegars with clean acidity. Whether used to elevate simple salads, enhance marinades, or finish roasted vegetables, they bring depth and authenticity to everyday cooking while reflecting the heritage of Italian vinegar-making.

BALSAMIC VINEGARS

WINE VINEGARS

DE NIGRIS 15 Travasi Balsamic Vinegar

DE NIGRIS Rose Vinegar

#1122839

#1122836N

6/100 mL BC

6/250 mL BC

DE NIGRIS Balsamic Vinegar #VIN13

2/5 LT BC

DE NIGRIS Bold Balsamic Vinegar #1122841

6/250 mL BC

DE NIGRIS Harmonious Balsamic Vinegar #1122840

6/250 mL BC

DE NIGRIS Saba #108565

6/250 mL BC

DE NIGRIS Star Balsamic Vinegar #VIN11

6/250 mL BC

DE NIGRIS Truffle Balsamic Flavor Pearls #1122834

6/50 gr CS

DE NIGRIS Vibrant Balsamic Vinegar #1122838

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6/250 mL BC

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Balsamic Vinegars Balsamic vinegar is a deeply flavorful condiment made from cooked grape must that is aged to develop its signature balance of sweetness and acidity. Traditional styles from Modena are rich, syrupy, and complex with notes of fig, molasses, and wood, while more commercial varieties are lighter, tangier, and versatile for everyday use.

Pairing Suggestion: Grilled meats, roasted vegetables,

APPEARANCE: Deep brown to almost black; glossy and syrupy with a rich sheen

TEXTURE: Smooth, slightly thick, and velvety (more viscous in aged varieties)

FLAVOR: Balanced sweet and tangy with notes of fig, molasses, and dark fruit

AROMA: Rich and complex with hints of sweetness, wood, and subtle acidity

strawberries, parmesan, salads Interesting Fact: Authentic traditional balsamic vinegar can be aged for 12 to 25+ years in a series of wooden barrels, gradually concentrating in flavor and becoming thicker over time— sometimes so prized it’s gifted like fine wine.

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ITALY BELARIA Balsamic Vinegar

COMPAGNIA DEL MONTAL White Balsamic Pearls

DE NIGRIS Vibrant Balsamic Vinegar

#10517206

#1122838

6/7 oz BC

#BC100007

#BC109508

2/5 LT BC

DE NIGRIS 15 Travasi Balsamic Vinegar

#BC702236

12/17 oz CS

#1122839

BELARIA Italian Balsamic Glaze

DE NIGRIS Balsamic Vinegar

#BC102211

#VIN13

12/225 mL BC

6/100 mL BC

2/5 LT BC

DE NIGRIS Bold Balsamic Vinegar

#GV390

#1122841

2/5 LT BC

COMPAGNIA DEL MONTAL Balsamic Pearls 6/7 oz BC

#70143

6/8.8 oz CS BC

6/250 mL BC

6/500 mL BC

#GV328

6/750 mL BC

MANICARDI Balsamic Vinegar #BC701161

6/250 mL BC

6/250 mL BC

6/250 mL BC

#BC102205

6/250 mL BC

#GV304

#VIN11

#BC102206

6/250 mL BC

DE NIGRIS Truffle Balsamic Flavor Pearls #1122834

12/250 mL BC

1/100 mL PC

#10305203

6/8.5 oz BC

TERRE BORMANE White Balsamic Glaze

MANICARDI Extra Vecchio Balsamic Vinegar MANICARDI Oro Balsamic Vinegar

#103590

6/500 mL BC

6/250 mL BC

DE NIGRIS Star Balsamic Vinegar

COMPAGNIA DEL MONTAL Vigna Oro Balsamic Vinegar

12/250 mL BC

TERRE BORMANE Metista Balsamic Vinegar

#BC601703

COMPAGNIA DEL MONTAL Special Edition Balsamic Vinegar 6/8.5 oz BC

TERRE BORMANE Cherry Blossom Balsamic Vinegar

#BC918754

MANICARDI Cherry Wood Balsamic Vinegar

6/500 mL BC

MANICARDI Cruet Balsamic Vinegar

DE NIGRIS Saba #108565

#GV326

#77655

DE NIGRIS Harmonious Balsamic Vinegar #1122840

COMPAGNIA DEL MONTAL Oro Nero Balsamic Vinegar

LEONARDI Saba

#10458242A

BELARIA White Balsamic Condiment

#10477136N

6/250 mL BC

TERRE BORMANE Aulente White Balsamic Condiment

6/250 mL BC

MANICARDI Traditional Balsamic Vinegar #GV303

1/100 mL PC

6/50 gr CS

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Cider Vinegars

APPEARANCE: Light amber to golden; clear or slightly cloudy if unfiltered

TEXTURE: Thin and fluid

FLAVOR:

Cider vinegar, often called apple cider vinegar, is made from

Bright, tangy, and mildly fruity

fermented apple juice that develops a bright acidity balanced by subtle fruity sweetness. Unfiltered varieties contain the “mother,”

AROMA:

a natural culture that gives the vinegar a cloudy appearance and a

Fresh and crisp with pronounced apple notes

more complex, slightly tangy flavor compared to filtered versions.

and gentle acidity

Pairing Suggestion: Pork, cabbage, greens, marinades, dressings Interesting Fact: Apple cider vinegar has been used for thousands of years, dating back to ancient civilizations like Babylon, where it was valued not just in cooking but also for its traditional health and preservation uses.

CANADA MINUS 8 Apple Cider Vinegar #10530321

24/200 mL BC

FRANCE DELOUIS Apple Cider Vinegar #BC100297

6/16.8 oz BC

DELOUIS French Cider Vinegar #BC702295A

2/5 LT BC

UNITED STATES BRAGG Organic Raw Apple Cider Vinegar #10451471

12/16 oz CS

MUSSELMAN’S Apple Cider Vinegar #10507526

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4/1 gal BC

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Flavored Vinegars

APPEARANCE: Clear to vibrantly tinted, reflecting the infused ingredients (reds, ambers, or golden hues)

TEXTURE: Light and fluid

Flavored vinegars are crafted by infusing vinegar—often wine, balsamic, or cider—with herbs, fruits, spices, or aromatics to create layered, aromatic profiles. Depending on the infusion, they can range from bright and citrusy to sweet and jammy or savory and herbaceous, adding depth and complexity beyond standard vinegar.

FLAVOR: Tangy base with pronounced added notes (herbal, fruity, sweet, or spiced)

AROMA: Bright and aromatic, led by the infused elements

Pairing Suggestion: Salads, roasted vegetables, chicken, seafood, cheese Interesting Fact: Infusing vinegar at home has been a long-standing culinary tradition, allowing cooks to preserve seasonal herbs and fruits—like tarragon, raspberry, or chili—by steeping them directly into vinegar for weeks to naturally capture their flavor.

FRANCE

JAPAN

DELOUIS Raspberry Vinegar

YAMATO Sweet Vinegar with Ginger

#BC702286A

2/5 LT BC

#1101981

#GV345DS

6/33.75 oz BC

GERMANY

DELOUIS Tarragon Vinegar #GV372DS

6/33.75 oz BC

OMED Yuzu Vinegar #10950237

GERMANY

#10950712

UNITED STATES 9/250 M LT BC

POJER E SANDRI Black Currant Vinegar #10940039

ITALY

#10322062 6/250 mL BC

POJER E SANDRI Quince Vinegar #10939724

#77705 6/250 mL BC

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16/500 mL BC

SPARROW LANE D’anjou Pear Vinegar 4/1 gal BC

SPARROW LANE Peach Vinegar #10458867

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6/250 mL BC

MINUS 8 Maple Brix Verjus Vinegar

POJER E SANDRI Cherry Vinegar #10939759

6/2 LT BC

6/2 LT BC

OMED Yuzu Vinegar #10950237

9/250 M LT BC

OMED Rose Vinegar

OMED Rose Vinegar #10950712

15/1 L BC

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Malt Vinegars Malt vinegar is made from fermented barley, giving it a bold, tangy flavor with subtle toasted, nutty notes. Dark in color and robust in character, it has a distinctive savory edge that sets it apart from fruit-based vinegars.

APPEARANCE: Deep amber to brown; clear with a slight viscosity

TEXTURE: Thin but slightly heavy

FLAVOR: Malty, rich, and tangy with a toasted grain undertone

AROMA: Warm, slightly sweet, with toasted barley

Pairing Suggestion: Fish and chips, fries, pickles, marinades

and subtle vinegar sharpness

Interesting Fact: Malt vinegar is a classic staple in United Kingdom cuisine, most famously splashed over traditional fish and chips as a sharp, flavorful finishing touch.

CANADA MINUS 8 IP8 Beer Vinegar #10295746N

24/200 mL BC

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Rice Vinegars Rice vinegar is made from fermented rice and is known for its

APPEARANCE: Pale yellow to light amber; clear and bright

TEXTURE: Light and fluid

FLAVOR: Mildly sweet and delicate with gentle acidity

mild acidity and slightly sweet, delicate flavor. Lighter and less

AROMA:

harsh than many Western vinegars, it enhances dishes without

Soft, subtle, and slightly sweet with faint grain

overpowering them.

or rice notes

Pairing Suggestion: Sushi rice, stir-fries, dipping sauces, pickled vegetables Interesting Fact: Rice vinegar is an essential ingredient in Japanese cuisine, especially in seasoning sushi rice, where its gentle acidity helps balance flavors and achieve the signature taste found in dishes like those from Japan.

HONG KONG KOON CHUN Black Vinegar #913251N

12/16.9 oz BC

UNITED STATES HOTARU FOODS Unseasoned Rice Vinegar #10747731

4/1 gal BC

MARUKAN Rice Wine Vinegar #GV363

12/24 oz BC

MARUKAN Seasoned Rice Vinegar #VN100030

4/1 gal BC

MARUKAN Unseasoned Rice Vinegar #VN100035

4/1 gal BC

SHAOXING Cooking Wine #932193

4/1 gal CS

SPARROW LANE Rice Wine Vinegar #10118854

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4/1 gal BC

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Vincotto Vinegars Vincotto is a rich, sweet condiment made from slowly cooked grape must, similar in origin to balsamic but typically unfermented

APPEARANCE: Deep brown to dark amber; thick and glossy

TEXTURE: Syrupy and viscous

FLAVOR: Sweet, rich, and fruity with complex notes of cooked grape and molasses-like depth

or only lightly fermented. Produced ‫ רקיעב‬in southern Italy, espe-

AROMA:

cially Puglia, it has a thick, syrupy texture with deep notes of dried

Warm, fruity, and caramel-like with hints of grape

fruit, caramel, and spice, offering more sweetness and less acidity

reduction and subtle earthiness

than traditional vinegars.

Pairing Suggestion: Roasted meats, aged cheese, desserts, figs, ice cream Interesting Fact: Vincotto dates back to ancient Roman times, when boiled grape must was used as both a sweetener and preservative—making it one of the oldest grape-based condiments still enjoyed today.

ITALY GIANNI CALOGIURI Fig Vincotto #400622

6/500 mL BC

#BC869867

6/250 mL BC

GIANNI CALOGIURI Lemon Vincotto #BC869869

6/250 mL BC

GIANNI CALOGIURI Raspberry Vincotto #BC869870

6/250 mL BC

GIANNI CALOGIURI “The Original” Vincotto #BC869872

6/250 mL BC

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Forvm balsamic vinegars are crafted with care, using select grape musts that are slowly reduced and aged to achieve a perfect balance of sweetness and acidity. With rich, complex flavors and a smooth, syrupy texture, they bring depth and elegance to both classic and modern dishes, enhancing everything from salads and roasted vegetables to meats and desserts.

Rooted in the centuries-old traditions of Modena, balsamic vinegar was originally made as a way to preserve grape must and enhance flavors in local cuisine. Forvm continues this heritage today, combining traditional aging methods with modern production to maintain the authentic, time-honored taste that has been cherished for generations.

WINE VINEGARS FORVM Spanish Cabernet Vinegar #BC100093

6/16.8 oz BC

FORVM Spanish Chardonnay Vinegar #BC100115

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6/16.8 oz BC

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Wine Vinegars

APPEARANCE: Varies by type: pale gold to ruby or deep red, clear and bright

TEXTURE: Light and fluid

FLAVOR:

Wine vinegar is made by fermenting red or white wine, resulting

Tangy and acidic with subtle fruitiness

in a versatile vinegar with bright acidity and nuanced fruit flavors.

reflecting the original wine

Red wine vinegar tends to be bold and robust, while white wine vinegar is lighter and more delicate, making both staples in classic European cooking.

AROMA: Fresh, fruity, and slightly sharp

Pairing Suggestion: Salad dressings, marinades, vinaigrettes, roasted vegetables, sauces Interesting Fact: Wine vinegar has been produced for centuries in France and Italy, originally as a way to preserve wine that had begun to sour, turning a potential spoilage into a prized culinary ingredient.

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FRANCE

ITALY

SPAIN

UNITED STATES

CAVE DE L’ABBE ROUS 6 Year Aged De Banyuls Vinegar

BELARIA Chianti Vinegar

CAPIRETE 8 Year Aged Sherry Vinegar

DIVINA Verjus Blanc White Fusion

#BC100098

#VN100754

#GB504N

DELOUIS Champagne Vinegar #BC702272

6/16.8 oz

#BC702287A

2/5 LT BC

DELOUIS Sherry Vinegar #BC702288A

#BC702216

12/500 mL BC

12/12.7 oz CS

12/750 mL BC

6/500 mL BC

CASTELLO DI VOLPAIA Red Wine Vinegar

CAPIRETE 20 Year Aged Sherry Vinegar

DIVINA Verjus Rouge Red Fusion

#250085

#BC100080

12/25.4 oz BC

#VN100753

#BC100097

12/12.7 oz BC

6/500 mL BC

CASTELLO DI VOLPAIA White Wine Vinegar #250108

6/500 mL BC

CAPIRETE 50 Year Aged Sherry Vinegar #BC100091

2/5 LT BC

DE NIGRIS Rose Vinegar

DELOUIS White Wine Vinegar

#1122836N

#GV395DS

2/5 LT BC

#GV319DS

6/33.75 oz BC

TERRE BORMANE Rubino Red Wine Vinegar

DELOUIS Red Wine Vinegar

#BC918753

6/250 mL BC

6/500 mL BC

6/8.33 oz BC

CAPIRETE Sherry Vinegar

12/750 mL BC

SPARROW LANE Cabernet Vinegar #77703

12/750 mL BC

#SL103

4/1 gal BC

SPARROW LANE Champagne Vinegar

#BC100092

2/5 LT CS

#SL104

4/1 gal BC

#BC100096

12/25.4 oz BC

#77704

12/750 mL BC

#BC100099

12/12.7 oz BC

#GV332DS

2/5 LT BC

FORVM Spanish Cabernet Balsamic Vinegar

#GV335DS

6/33.75 oz BC

#BC100093

6/16.8 oz BC

FORVM Spanish Chardonnay Balsamic Vinegar #BC100115

6/16.8 oz BC

#77701

4/1 gal BC

SPARROW LANE Walnut Champagne Vinegar #77702

4/1 gal BC

SPARROW LANE White Wine Vinegar #SL106

OMED Cava Vinegar #10950763

SPARROW LANE Sherry Vinegar

4/1 gal BC

6/2 LT BC

OMED Moscatel Vinegar #10950739

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6/2 LT BC

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