Extra Virgin Olive Oil (EVOO) is from the first pressing of the olive and is usually “greener” in flavor.  There are usually three pressings of extra virgin olive oil and the type you use should be decided by your own preference.  Many Italians find that cooking with sunflower oil also lends its own “special” taste to many prepared foods.  Sam Lovera has personally selected a variety of EVOO from different producers throughout Italy, all of which are sure to please even the most discerning palate.
When it comes to vinegar, wine vinegar is perfect for salads or for cooking.  However, for something truly spectacular, there’s nothing like balsamic vinegar, whose production is controlled by the Italian government to assure quality and consistency.  It gives a delicate, mellow taste to your favorite dishes (try some over strawberries, with a hint of brown sugar!).  Aceto balsamico comes from the Renaissance and is made from fresh grape juice, boiled to a concentrate in copper kettles.  Very labor intensive, this concentrate is aged up to fifteen years in casks of various woods, each imparting a particular flavor.  As the liquid evaporates, the vinegar becomes more concentrated and is transferred to smaller and smaller casks.  The smallest is said to hold the absolute best.  Pure balsamic vinegar is considered one of Italy’s “treasures”.  Click to see Lovera’s array of wonderful aged balsamico and a delicious variety of excellent wine vinegars.