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Olive Oil & Balsamic Vinegar | Recipes, Articles & Videos

Whether the duo is used to top a leafy, green salad as a zesty vinaigrette or as stars in their own dishes, extra virgin olive oil and vinegar are staples in Italian cuisine. We provide you with the information you need to make the best choice in the grocery store; learn which oil is better for frying your artichokes, which is best for tossing with linguine and how to use extra virgin olive oil for the tastiest, light dressing. Also, check out our articles on the interesting history of Balsamic Vinegar and why it is such a coveted item in Italian cuisine.

At the Market: Selecting Olive Oils

Selection of olive oil at your store's shelf can be a daunting task, but if you follow some basic principles you will... (read more)

Olive Trees, Harvesting, and Olive Oil

Family Farm harvesting olives for oil... A community affair (read more)

Uncovering the Secret History of Balsamic Vinegar

Once only enjoyed by royalty, balsamic vinegar has become mainstream. Take it's journey for king's court to home... (read more)

An Oil for Olive Your Palates

DeLallo Olive Oils

Olive oil comes in many varieties, ranging from milder-tasting to strong olive flavor. Some are better for salad... (read more)

Vinegar from the Gods

A culinary treasure, balsamic vinegar's production is as complex and elaborate as it's flavor. (read more)

At The Market: Balsamic and Wine Vinegars

Balsamic & Wine Vinegars

No other Italian food can be more confusing to purchase than Balsamic and wine vinegars. We, at DeLallo give you some... (read more)