The Oil & Vinegar Guide
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.
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
BELARIA
Extra Virgin Olive Oil
#BC108503 6/2 L BC
BALSAMIC VINEGARS
BELARIA
Balsamic Vinegar
#BC109508 2/5 LT BC
#BC702236 12/17 oz CS
BELARIA
Italian Balsamic Glaze
#BC102211 12/225 mL BC
BELARIA
White Balsamic Condiment
#GV390 2/5 LT BC
FLAVORED OILS
BELARIA Black Truffle Oil
#GO191 1/250 mL PC
BELARIA White Truffle Oil
#GO190 1/250 mL PC
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
TERRE BORMANE
Colombino Unfiltered Extra Virgin Olive Oil
#BC800212 6/2 L BC
#BC801636 6/500 mL BC
TERRE BORMANE
Ligure Rivera PDO Extra Virgin Olive Oil
Varietal: Taggiasca
BALSAMIC VINEGARS
TERRE BORMANE
Aulente White Balsamic Condiment #BC100007 6/500 mL BC
TERRE BORMANE
Cherry Blossom Balsamic Vinegar #10458242A 12/250 mL BC
TERRE BORMANE
Metista Balsamic Vinegar #BC918754 6/500 mL BC
TERRE BORMANE
White Balsamic Glaze
#BC601703 12/250 mL
WINE VINEGARS
TERRE BORMANE
Rubino Red Wine Vinegar
BC918753 6/500
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.
The Art of Olive Oil
OLIVE TREE PRODUCTION SYSTEMS OVERVIEW
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.
HISTORIC SIGNIFICANCE
TREE STRUCTURE
TIME TO PRODUCTION
HARVESTING METHOD
LABOR REQUIREMENTS
30–200+ years
Includes centuries-old groves; some trees in regions such as Turkey, Greece, and Puglia (Italy) are over 1,000 years old and still productive
Short-lived: typically 15–20 years
Modern system with no long-term historical groves
Naturally shaped, widely spaced trees Planted in compact hedgerows for efficiency
Longer maturation period before full production Early production: typically 2–3 years after planting
Combination of manual labor and mechanical tools (e.g., trunk shakers, nets)
Higher labor input
WATER REQUIREMENTS Often rain-fed; minimal irrigation needed
VARIETALS
OIL CHARACTERISTICS
COST STRUCTURE
Wide diversity: 100+ cultivars, supporting premium and specialty oils
Greater diversity of flavor profiles and unique regional expression
Higher labor and harvesting costs
Fully mechanized harvesting using specialized equipment
Lower labor requirements
Requires consistent irrigation for optimal yields
Limited varietals suited for mechanization
More standardized flavor profiles with less individuality
Lower labor and harvesting costs; more cost-efficient
OIL PRODUCTION
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.
FEATURE
PROCESS DEFINITION
NUTRITIONAL VALUE
FLAVOR & AROMA
OIL YIELD
COST IMPACT
STABILITY & SMOKE POINT
OVERALL QUALITY PERCEPTION
COLD PRESS EXTRACTION
Mechanical extraction of oil at temperatures below 27°C (80.6°F)
High in naturally occurring polyphenols and antioxidants
Retains full aroma, natural flavor, and characteristic color
Lower yield; less oil extracted from the fruit
Higher production cost due to lower output
Less stable at high temperatures; moderate smoke point
Associated with premium and specialty oil
WHAT MAKES VIRGIN OIL?
Virgin Oil is based on 2 Variables:
Oil is treated with heat, chemicals, and filtration to remove impurities and standardize the product
Polyphenols and antioxidants are largely removed during processing
Neutral flavor and aroma due to removal of compounds
Higher yield; maximizes extraction efficiency
More cost-efficient production
Highly stable with a higher smoke point
Considered a standard or commodity oil
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%
REFINED OIL
(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.
FEATURE
DEFINITION
PURPOSE
FLAVOR PROFILE
CONSISTENCY
LABELING
VARIABILITY
TYPICAL USE
EXAMPLES
VARIETALS
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
OLIVE OIL CLASSIFICATIONS BY VARIETAL AND BLEND
• 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.
MONOCULTIVAR (SINGLE VARIETAL)
Produced from one olive varietal
Showcase the unique character of a single olive variety
Distinct and expressive; reflects the specific varietal (similar to wine)
May vary depending on harvest and growing conditions
Typically names the specific olive varietal
Lower variation in composition (single source)
Premium, specialty, and tasting applications
Arbequina, Koroneiki, Frantoio
VARIETAL BLEND
Produced by blending different olive varietals after extraction
Create a balanced and consistent flavor profile
Balanced combination of fruitiness, bitterness, and pungency
Designed to maintain a consistent taste, though composition may shift slightly
Sometimes lists varietals; often omitted due to variability
Varietal percentages may change from batch to batch
Everyday cooking with elevated flavor balance
Proprietary olive oil blends
BLENDED OILS (MIXED OIL TYPES)
Produced by blending olive oil with other types of oils
Achieve specific flavor, cost, or performance attributes
Generally mild or neutral, depending on blend composition
Highly consistent due to controlled formulation
Usually labeled by oil type (e.g., “olive oil blend,” “vegetable oil blend”)
Composition is standardized for consistency
General cooking, frying, or cost-sensitive applications
Olive oil blended with seed or vegetable oils
OLIVE VARIETALS:
SPAIN
Picual - Andalusia
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 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
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
GREECE
Koroneiki - Messinia primarily & Crete
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
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
OLIVE VARIETALS
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
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.
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
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.
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
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
Extra Virgin Olive Oil
Extra virgin olive oil is the highest quality olive oil, made by cold-pressing ripe olives without heat or chemicals. It boasts a fruity, peppery, and slightly bitter flavor profile, along with a rich golden-green color and smooth, viscous texture.
Application: Salads, grilled vegetables, bread dipping, pasta, roasted meats
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.
APPEARANCE:
Golden to deep green; clear with a slight natural haze in unfiltered oils
TEXTURE:
Smooth, viscous, lightly silky on the palate
FLAVOR:
Fruity, grassy, sometimes peppery or slightly bitter depending on origin
AROMA:
Fresh and herbaceous with notes of green leaves, tomato vine, or almond
MULTI-ORIGIN
GREECE, KALAMATA
ILIADA
Greek Extra Virgin Olive Oil
PDO
Varietal: Koroneiki
#GOI100 4/3 LT BC
ILIADA
BLEND
MONOCULTIVAR
UNFILTERED
BLENDED OIL FINISHING
Greek Extra Virgin Olive Oil
PDO
Varietal: Koroneiki
#BC110006 12/750 mL BC
#BC110005 12/500 mL BC
ILIADA
Greek Extra Virgin Olive Oil
Bag in Box PDO
Varietal: Koroneiki #10496311
Organic Greek Extra
Virgin Olive Oil
CHILE
O-LIVE
Chilean Extra Virgin Olive Oil Bag in Box #10788575
TERRE BORMANE
Colombino Unfiltered Extra
Virgin Olive Oil
#BC800212 6/2 L BC
#BC801636 6/500 mL BC
ITALY, GREECE
GREEN GOLD
Sicilian & Greek Extra Virgin Olive Oil
Varietal: Cerasuola, Biancolilla, Nocellara di Belice, Koroneiki
#1119967 4/3 LT BC
ITALY - LIGURIA
TERRE BORMANE
Ligure Rivera PDO Extra Virgin
Olive Oil
Varietal: Taggiasca
Varietal: Koroneiki #BC110010 12/500 mL CS
#BC801649 6/500 mL BC
ITALY - PUGLIA
MONINI
Monocultivar Coratina Extra
Virgin Olive Oil
MONINI
Granfruttato Extra Virgin Olive Oil
#10629099
Extra Virgin Olive Oil
Amabile Extra Virgin Olive Oil #10629101
RAINERI
Italian Unfiltered Extra Virgin
Virgin
MONINI
Monocultivar Nocellara Extra
Virgin Olive Oil
Varietal: Nocellara di Belice
#10509943N 6/500 mL
OLIO VERDE
Italian Extra Virgin Olive Oil
Varietal: Nocellara di Belice
#926425 6/500
PLANETA
DOP Extra Virgin Olive Oil
Varietal: Nocellara, Biancolilla, Nocellara di Belice
ITALY
-
1/5
TUSCANY
TENUTA DI CAPEZZANA
Tenuta di Capezzana Extra
Virgin Olive Oil
Varietal: Moraiolo, Frantoio, Leccino, Pendolino
#910800 6/500 mL BC
LAUDEMIO FRESCOBALDI
Tuscan Extra Virgin Olive Oil
Varietal: Leccino, Moraiolo, Frantoio #77773 6/500
Varietal: Coratina
#10509935N 6/500 mL BC
ITALY
- SICILY
FRANTOIA
Sicilian Unfiltered Extra Virgin Olive Oil
Varietal: Nocellara, Biancolilla, Nocellara di Belice
#104114 4/3 LT BC
ITALY - UMBRIA
MONINI
Monocultivar Frantoio Extra
Virgin Olive Oil
Varietal: Frantoio #10509901N 6/500
Olive Oil
Varietal: Taggiasca & Frantoio
#BC701533
RAINERI
Italian Extra Virgin Olive Oil
Varietal: Taggiasca & Frantoio
SPOLETO
Extra Virgin Olive Oil
#BC701534 12/1 LT BC
#BC760250 12/1 LT BC
#BC760263 12/500 mL CS
GREEN GOLD
Sicilian Extra Virgin Olive Oil
Varietal: Cerasuola, Biancolilla, Nocellara di Belice
#10440579 4/3 LT BC
MULTI-ORIGIN
BELARIA Extra Virgin Olive Oil
#BC108503 6/2 L BC
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 3/3 LT BC
UNITED STATES
CORTO Truly Extra Virgin Olive Oil
#10753891 1/10 LT CS
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 Amabile Extra Virgin Olive Oil
#10629101 12/500 mL BC
MONINI Extra Virgin Olive Oil
#GOM122 1/10 LT CS
#GOM125 4/3 LT BC
MONINI Granfruttato Extra Virgin Olive Oil
#10629099 12/500 mL BC
MONINI
Monocultivar Coratina Extra
Virgin Olive Oil
Varietal: Coratina
#10509935N 6/500 mL BC
MONINI
Monocultivar Frantoio Extra
Virgin Olive Oil
Varietal: Frantoio
#10509901N 6/500 mL BC
MONINI
Monocultivar Nocellara Extra
Virgin Olive Oil
Varietal: Nocellara di Belice
#10509943N 6/500 mL BC
Flavored Oils
Flavored oils are crafted by infusing high-quality oils—often extra virgin olive oil—with herbs, spices, or aromatics like garlic, chili, lemon, or rosemary. These oils carry the base richness of olive oil while adding a vibrant, aromatic twist that enhances both savory and sweet dishes.
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.
EU BLEND
BELARIA Black Truffle Oil
SINGLE ORIGIN
#GO191 1/250 mL PC
BELARIA White Truffle Oil
BLEND
OIL
#GO190 1/250 mL PC
SABATINO Black Truffle Oil
#STO6A 6/8.4 oz
SABATINO White Truffle Oil
#10463244N 4/1 gal
#STO6 6/8.4 oz btl
SABATINO White Truffle Sunflower Oil
#1108054 6/33.8 oz BC
APPEARANCE:
Clear to lightly tinted, often reflecting the infused ingredient
TEXTURE: Smooth, silky, slightly viscous
FLAVOR:
Base oil richness with pronounced infused notes
AROMA:
Fragrant and expressive, led by the added ingredients
ITALY
AGRUMATO Bergamot Agrumato
#1095819BC 6/200 mL BC
AGRUMATO Blood Orange Agrumato
#GOM40514 6/200 mL BC
AGRUMATO Lemon Agrumato
#GOM40505 6/500 mL BC
#GOM40513 6/200 mL BC
AGRUMATO Tangerine Agrumato
#VN090331 6/200 mL BC
SPAIN
OMED
Smoked Extra Virgin Olive Oil
#10949025 9/250 mL BC OMED Yuzu Extra Virgin Olive Oil
#10513598 9/250 mL BC
M IS S I O N V A LL 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
MISSION VALLEY
Arbequina Extra Virgin Olive Oil Bag in Box Varietal: Arbequina
#VN090400B 1/2.5 gal CS
#VN090406B 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
BLEND OIL
MISSION VALLEY
Non GMO 80/20 Extra Virgin Olive Oil
#VN090405N 1/5 gal CS
Pure Oils
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
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 COMPOSITION USE FILTER SINGLE ORIGIN
VARIETAL BLEND UTILITY FILTERED MULTI-ORIGIN MONOCULTIVAR BLENDED OIL FINISHING UNFILTERED
MULTI-ORIGIN
CORTO
Saute Oil La Padella
#10770682N 1/10 LT CS
SPOLETO 10% Olive and Canola Oil Blend
#GO196 6/1 gal BC
SPOLETO Olive & Canola Oil Blend 25%
#GO195 6/1 gal BC
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 1/5 gal CS
APPEARANCE: Pale yellow to clear; clean and uniform with no cloudiness
TEXTURE: Light, smooth, and fluid
FLAVOR:
Neutral to mildly nutty; minimal to no distinct taste
AROMA:
Very subtle, clean, and almost odorless
Canola Oils
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
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
APPEARANCE:
Light pale yellow; clear and bright
TEXTURE: Thin, smooth, and fluid
FLAVOR:
Very mild and neutral with a faint buttery note
AROMA:
Clean and subtle, nearly odorless
A STORY OF FLAVOR AND CRAFT
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
SPOLETO Extra Virgin Olive Oil
#GO135 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
SEED OILS
SPOLETO Grapeseed Oil
#BC701701N 4/3 LT BC
SPOLETO Sunflower Oil in PET #GO137 4/3 LT BC
Nut Oils
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 preserve their delicate, nutty essence.
Application: Salads, roasted vegetables, drizzling over pasta or desserts, baked goods
Interesting Fact: Nut oils have been prized for centuries in 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.
APPEARANCE:
Golden to amber; clear with occasional deeper hues depending on the nut
TEXTURE:
Smooth, medium-bodied, slightly silky
FLAVOR:
Rich, nutty, and distinctive (ranging from mildly sweet to deeply roasted)
AROMA:
Warm and aromatic with pronounced toasted or fresh nut notes
J. LEBLANC
Almond Oil
#GO186L 6/500 mL BC
J. LEBLANC
Argan Oil
#GO188L 6/500 mL BC
J. LEBLANC
Hazelnut Oil
#GO145L 6/500 mL BC
J. LEBLANC
Pistachio Oil
#GO187L 6/500 mL BC
J. LEBLANC
Walnut Oil
#GO185L 6/500 mL BC
LA TOURANGELLE
Macadamia Oil
#1124659 6/250 mL BC
LA TOURANGELLE
Organic 100% Virgin
Coconut Oil
#10230117 6/14 oz CS
Peanut Oil
#GO160 1/35 lb tub CS
Seed Oils
Seed oils are extracted from seeds such as sunflower, sesame, flax, or pumpkin, offering a range of flavors from neutral to robust and nutty. They are versatile in cooking and baking, with many varieties providing a high smoke point and a healthy dose of unsaturated fats.
Application: Sautéing, frying, salad dressings, marinades, roasted vegetables
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 4/3 LT BC
APPEARANCE:
Pale yellow to golden; clear and bright
TEXTURE:
Light to medium-bodied; smooth and fluid
FLAVOR:
Mild to slightly nutty or earthy, depending on the seed
AROMA:
Subtle and clean with faint nutty or grassy notes
Vegetable Oils
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.
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.
APPEARANCE:
Clear to light golden; bright and uniform
TEXTURE:
Light, smooth, and fluid
FLAVOR:
Neutral with little to no distinct taste
AROMA:
Very mild and clean, nearly odorless
FLAVOR KING
Beef Fry Oil
#929301 1/50 lb CS
HEALTHY BRAND
Fryer Fuel
#10750737 1/35 lb CS
LA TOURANGELLE
Avocado Oil
#400487 6/8.5 oz BC
SOVENA
Try-Fry Oil
#82084 1/35 lb CS
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
Clear Fry Soybean Oil
#GS222 1/35 lb tub CS
Corn Oil
#GO130 1/35 lb tub CS
Non-GMO Expeller Soybean Oil
#GO181 1/35 lb tub 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
Seedless Oils
Seedless oils offer a premium, natural alternative to traditional seed-derived oils. Sourced from nutrient-rich plant fruits and flesh, these oils are celebrated for their clean profile, versatility, and distinctive qualities. Popular options such as avocado oil deliver a smooth taste and exceptional cooking performance, making seedless oils an increasingly sought-after choice for consumers looking for high-quality ingredients.
Application: Ideal for sautéing, roasting, grilling, and finishing, adding rich flavor and silky texture
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
Rice Bran Oil Non GMO
APPEARANCE:
Rich hues ranging from pale gold to deep emerald green
TEXTURE: Smooth, silky mouthfeel
FLAVOR:
Distinctive profiles including fruity, earthy, nutty, and subtly sweet notes
AROMA:
Notes can range from grassy and herbaceous to buttery, nutty, or tropical
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.
The Art of Vinegar
VINEGAR: FERMENTATION
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 TWO 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 QUALITY:
The final flavor and profile of vinegar depend on:
• The fermentation method
• The initial alcohol content
• The desired flavor style and aging process
VINEGAR PRODUCTION METHODS
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
• Stored & allowed to ferment around 85° F
RAW MATERIAL
Fruits, Grains, Rice, Sugar
INITIAL PROCESSING
Maceration, Blending, Nutrient Addition, Cooking
ALCOHOLIC FERMENTATION
Introduction of Yeast, Fermentation
ACECTIFICATION
Introduction of Acetobacter Bacteria, Introduction of Oxygen
FINAL PROCESSING
Maturing, Pasteurization, Filtration, Clarification, Sedimentation
BOTTLING
• 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
• Tanks have centrifugal pumps in the bottom that pump air bubbles
• The pump stirs the alcohol and adds in acetobacters
• A heater in the tank keeps the temperature between 80 and 100° F
• Process takes hours to convert alcohol to vinegar
Generator Method
• 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.
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
EVALUATING VINEGAR QUALITY: KEY CONSIDERATIONS
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.
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.
COOKED GRAPE MUST
Cooked grape must is a foundational component of balsamic vinegar and refers to the freshly pressed juice of whole grapes (including skins, seeds, and stems) that has been concentrated through heating.
• The grape juice is gently heated in kettles and brought close to a boil.
• Before fermentation begins, it is removed from heat, strained to remove solids, and returned to a lower temperature for controlled reduction.
• The must is then slowly concentrated to a desired level of thickness and sugar content, which significantly influences the final flavor profile.
• Each producer determines their own reduction style and density, often maintaining these specifications as proprietary methods.
• Cooked grape must may be produced in-house by the acetaia (vinegar producer) or sourced from specialized suppliers.
TYPES OF BALSAMIC PRODUCTS
There are four primary categories of balsamic products, each defined by production standards and geographic designation:
Traditional Balsamic Vinegar of Modena DOP (DenominazionediOrigineProtetta)
• Protected designation with strict regulations
• Made from 100% cooked grape must and aged for extended periods
Balsamic Vinegar of Modena IGP
Indicazione Geografica Protetta)
• Regulated, but more flexible production standards
• Typically a blend of cooked grape must and wine vinegar
Balsamic Vinegar
•General category with fewer geographic or regulatory requirements
• May vary widely in composition and quality
Balsamic Condiment
• Less regulated products
• Often includes additional ingredients or flavoring components
FEATURE
CERTIFICATION
ORIGIN REQUIREMENT
INGREDIENTS
AGING
PRODUCTION METHOD
FLAVOR PROFILE
TEXTURE
ACIDITY LEVEL
LABELING
TRADITIONAL BALSAMIC OF MODENA
Strictly regulated (Protected Designation of Origin)
Must be produced and aged in Modena or Reggio Emilia, Italy
100% cooked grape must
Minimum 12 years (often 12–25+ years)
Traditional, slow aging in wooden barrel series
Highly complex, rich, sweet, and balanced with low sharpness
Naturally thick and syrup-like
Lower perceived acidity due to long aging
DOP seal; strict packaging (small bottles)
BALSAMIC OF MODENA
BALSAMIC CONDIMENT
Regulated (Protected Geographical Indication) Not strictly regulated Not regulated
Produced in Modena region with more flexibility
Cooked grape must + wine vinegar (may include caramel)
Minimum ~60 days (longer aging options available)
Modern methods with some traditional practices
Balanced sweet and tangy with moderate complexity
Medium body; may be slightly thickened
Moderate acidity (around 6%)
IGP seal; more commercial formats
No geographic restrictions
Varies widely; often includes wine vinegar and additives
Minimal or no required aging
Industrial or mixed methods
Sharper, more acidic, less complex
Typically thinner
Higher, more pronounced acidity
General labeling
No geographic restrictions
May include grape must, wine vinegar, and added ingredients
Typically minimal aging
Flexible production methods
Varies; often sweeter or flavored
Can range from thin to thick
Varies depending on formulation
Often labeled as “condimento” PRICE POINT
IGP OR DOP
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
• All ingredients must be grown and sourced within the Emilia-Romagna region of Italy.
• The entire production process, including fermentation and aging, must be completed in Modena.
Grape Requirements
• Grapes must be cultivated exclusively within Emilia-Romagna.
• Only approved grape varietals may be used, including: Fortana, Trebbiano, Lambrusco, Sangiovese, Albana, Ancellotta, and Montuni.
• Grapes are typically harvested late in the season to ensure maximum sugar concentration (high Brix levels), which contributes to the richness and depth of the final product.
Wine Vinegar Component
• The wine vinegar must also be produced from the same approved grape varietals.
• It must be made from wine produced within the Emilia-Romagna 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.
Cask Wood Varieties
Barrels are crafted from a variety of woods, each contributing distinct characteristics:
• Chestnut – Enhances color, adding deeper, darker hues
• Mulberry – Promotes concentration and thickness
• Juniper – Adds resinous, aromatic notes
• Cherry – Contributes subtle sweetness
• Oak – Imparts softness with light vanilla notes
Aging Process
Wood selection, barrel aging, and controlled transfer between casks are essential to developing balsamic vinegar’s complexity, balance, and characteristic texture, with DOP products adhering to the most stringent and traditional standards.
During maturation, the vinegar is gradually transferred between barrels of decreasing size, allowing for evaporation and concentration over time.
DOP (TRADITIONAL BALSAMIC) STANDARDS
• 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
IGP STANDARDS
• 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
PRODUCTION PROCESS
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
DE NIGRIS
15 Travasi Balsamic Vinegar #1122839 6/100 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 6/250 mL BC
WINE VINEGARS
DE NIGRIS
Rose Vinegar
#1122836N 6/250 mL BC
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, 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.
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
ITALY
BELARIA
Balsamic Vinegar
#BC109508 2/5 LT BC
#BC702236 12/17 oz CS
BELARIA
Italian Balsamic Glaze
#BC102211 12/225 mL BC
BELARIA
White Balsamic Condiment
#GV390 2/5 LT BC
COMPAGNIA DEL MONTAL
Balsamic Pearls
#10477136N 6/7 oz BC
COMPAGNIA DEL MONTAL
Oro Nero Balsamic Vinegar #70143 6/8.8 oz CS BC
COMPAGNIA DEL MONTAL
Special Edition Balsamic Vinegar #10305203 6/8.5 oz BC
COMPAGNIA DEL MONTAL
Vigna Oro Balsamic Vinegar #103590 6/8.5 oz BC
COMPAGNIA DEL MONTAL
White Balsamic Pearls #10517206 6/7 oz BC
DE NIGRIS
15 Travasi Balsamic Vinegar #1122839 6/100 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 6/250 mL BC
LEONARDI
Saba
#GV326 6/500 mL BC #GV328 6/750 mL BC
MANICARDI
Balsamic Vinegar
#BC701161 6/250 mL BC
MANICARDI
Cherry Wood Balsamic Vinegar #77655 6/250 mL BC
MANICARDI
Cruet Balsamic Vinegar #BC102205 6/250 mL BC
MANICARDI
Extra Vecchio Balsamic Vinegar #GV304 1/100 mL PC
MANICARDI
Oro Balsamic Vinegar #BC102206 6/250 mL BC
MANICARDI
Traditional Balsamic Vinegar #GV303 1/100 mL PC
TERRE BORMANE
Aulente White Balsamic Condiment #BC100007 6/500 mL BC
TERRE BORMANE
Cherry Blossom Balsamic Vinegar #10458242A 12/250 mL BC
TERRE BORMANE
Metista Balsamic Vinegar #BC918754 6/500 mL BC
TERRE BORMANE
White Balsamic Glaze #BC601703 12/250 mL BC
Cider Vinegars
Cider vinegar, often called apple cider vinegar, is made from fermented apple juice that develops a bright acidity balanced by subtle fruity sweetness. Unfiltered varieties contain the “mother,” a natural culture that gives the vinegar a cloudy appearance and a more complex, slightly tangy flavor compared to filtered versions.
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 4/1 gal BC
APPEARANCE:
Light amber to golden; clear or slightly cloudy if unfiltered
TEXTURE: Thin and fluid
FLAVOR: Bright, tangy, and mildly fruity
AROMA:
Fresh and crisp with pronounced apple notes and gentle acidity
Flavored Vinegars
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.
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
DELOUIS
Raspberry Vinegar
#BC702286A 2/5 LT BC
#GV345DS 6/33.75 oz BC
DELOUIS
Tarragon Vinegar
#GV372DS 6/33.75 oz BC
GERMANY
OMED
Rose Vinegar
#10950712 6/2 LT BC
OMED
Yuzu Vin egar
#10950237 9/250 M LT BC
ITALY
POJER E SANDRI
Cherry Vinegar
#10939759 6/250 mL BC
POJER E SANDRI
Quince Vinegar
#10939724 6/250 mL BC
JAPAN
YAMATO
Sweet Vinegar with Ginger #1101981 15/1 L BC
GERMANY
OMED
Yuzu Vin egar
#10950237 9/250 M LT BC
OMED
Rose Vinegar
#10950712 6/2 LT BC
UNITED STATES
POJER E SANDRI
Black Currant Vinegar
#10940039 6/250 mL BC
MINUS 8
Maple Brix Verjus Vinegar
#10322062 16/500 mL BC
SPARROW LANE
D’anjou Pear Vinegar
#77705 4/1 gal BC
SPARROW LANE
Peach Vinegar
#10458867 4/1 gal BC
APPEARANCE:
Clear to vibrantly tinted, reflecting the infused ingredients (reds, ambers, or golden hues)
TEXTURE:
Light and fluid
FLAVOR:
Tangy base with pronounced added notes (herbal, fruity, sweet, or spiced)
AROMA:
Bright and aromatic, led by the infused elements
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.
Pairing Suggestion: Fish and chips, fries, pickles, marinades
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
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 and subtle vinegar sharpness
Rice Vinegars
Rice vinegar is made from fermented rice and is known for its mild acidity and slightly sweet, delicate flavor. Lighter and less harsh than many Western vinegars, it enhances dishes without overpowering them.
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 4/1 gal BC
APPEARANCE:
Pale yellow to light amber; clear and bright
TEXTURE: Light and fluid
FLAVOR:
Mildly sweet and delicate with gentle acidity
AROMA:
Soft, subtle, and slightly sweet with faint grain or rice notes
Vincotto Vinegars
Vincotto is a rich, sweet condiment made from slowly cooked grape must, similar in origin to balsamic but typically unfermented or only lightly fermented. Produced בעיקר in southern Italy, especially Puglia, it has a thick, syrupy texture with deep notes of dried fruit, caramel, and spice, offering more sweetness and less acidity 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
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
AROMA:
Warm, fruity, and caramel-like with hints of grape reduction and subtle earthiness
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 6/16.8 oz BC
Wine Vinegars
Wine vinegar is made by fermenting red or white wine, resulting in a versatile vinegar with bright acidity and nuanced fruit flavors. 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.
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.
APPEARANCE:
Varies by type: pale gold to ruby or deep red, clear and bright
TEXTURE: Light and fluid
FLAVOR:
Tangy and acidic with subtle fruitiness reflecting the original wine
AROMA:
Fresh, fruity, and slightly sharp
FRANCE
CAVE DE L’ABBE ROUS
6 Year Aged De Banyuls
Vinegar
#GB504N 6/500 mL BC
DELOUIS
Champagne Vinegar
#BC702272 6/16.8 oz
#BC702287A 2/5 LT BC
DELOUIS
Sherry Vinegar
#BC702288A 2/5 LT BC
DELOUIS
White Wine Vinegar
#GV395DS 2/5 LT BC
#GV319DS 6/33.75 oz BC
DELOUIS
Red Wine Vinegar
#GV332DS 2/5 LT BC
#GV335DS 6/33.75 oz BC
ITALY
BELARIA
Chianti Vinegar
#BC702216 12/500 mL BC
CASTELLO DI VOLPAIA
Red Wine Vinegar
#250085 6/500 mL BC
CASTELLO DI VOLPAIA
White Wine Vinegar
#250108 6/500 mL BC
DE NIGRIS
Rose Vinegar
#1122836N 6/250 mL BC
TERRE BORMANE
Rubino Red Wine Vinegar
#BC918753 6/500 mL BC
SPAIN
CAPIRETE
8 Year Aged Sherry Vinegar
#BC100098 12/12.7 oz CS
CAPIRETE
20 Year Aged Sherry Vinegar
#BC100080 12/25.4 oz BC #BC100097 12/12.7 oz BC
CAPIRETE
50 Year Aged Sherry Vinegar
#BC100091 6/8.33 oz BC
CAPIRETE
Sherry Vinegar
#BC100092 2/5 LT CS #BC100096 12/25.4 oz BC #BC100099 12/12.7 oz BC
FORVM
Spanish Cabernet Balsamic Vinegar
#BC100093 6/16.8 oz BC
FORVM
Spanish Chardonnay Balsamic Vinegar #BC100115 6/16.8 oz BC
OMED
Cava Vinegar
#10950763 6/2 LT BC
OMED
Moscatel Vinegar #10950739 6/2 LT BC
UNITED STATES
DIVINA
Verjus Blanc White Fusion #VN100754 12/750 mL BC
DIVINA
Verjus Rouge Red Fusion #VN100753 12/750 mL BC
SPARROW LANE
Cabernet Vinegar #77703 12/750 mL BC #SL103 4/1 gal BC
SPARROW LANE
Champagne Vinegar #SL104 4/1 gal BC #77704 12/750 mL BC
SPARROW LANE
Sherry Vinegar #77701 4/1 gal BC
SPARROW LANE
Walnut Champagne Vinegar #77702 4/1 gal BC
SPARROW LANE
White Wine Vinegar #SL106 4/1 gal BC
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