Our exquisite collection of infused and fused Extra Virgin Olive Oils burst with distinctive flavors that elevate any dish. From our top-selling EVOO infused with garlic, basil, sun-dried tomatoes, parsley, and marjoram to the sensational garlic olive oil imbued with the essence of fresh garlic bulbs and the richly fused basil oil — our selection offers endless culinary possibilities. Whether you’re drizzling over salads, sautéing veggies, or indulging in bread dipping delights, these oils are a gourmet essential. Pair a 375 mL or a 750 mL bottle of our specialty olive oils with our range of vinegars for a symphony of flavors that will tantalize your taste buds.
Here are some examples of what we carry. Go to bellabalsamic.net or visit us in downtown Grand Junction to see our current selection!
One of our Top Sellers! EVOO infused with fresh-pressed garlic, basil, sun-dried tomatoes, parsley and marjoram. Delicious! Can be used in any application — from salads, frying eggs, soups, marinades and of course, bread dipping! Pairs well with any of our vinegars, but especially lemon!
A fused basil oil rich in flavor. Perfect for salad green herbs. It will complement red and white meats, seafood and vegetables. This very popular and delicious oil has the sweet flavor of fresh basil with a mild buttery extra virgin olive oil in the background. Basil Olive Oil can be combined with our Garlic Olive Oil to make an excellent blend for cooking or bread dipping. Pairs well with Fig Balsamic Vinegar.
This luscious oil exudes a burst of lemon flavor. Perfect on seafood, salads and sauces. A true lemon olive oil achieved by cold pressing whole lemons and late harvest olives together. Superior in quality and flavor intensity. Use while baking, sautéing, grilling and steaming, then drizzle or toss to finish. Pairs with any balsamic vinegar.
Fresh blood oranges pressed with late harvest Mission olives. Tangy orange citrus flavor. Great with seafood like salmon and scallops, roasted chicken and lamb. Sprinkle over asparagus, artichokes, broccoli and cauliflower. Use in baked goods like brownies and pancakes. Pairs well with fig, citrus fruit, chocolate and espresso balsamics.
Sweet and smoky with just the right amount of heat. Chipotle peppers are more known for their smokiness than being hot, and this oil reflects that superbly. Use to flavor meats on the grill, in chili, drizzled on top of soups and stews. Great on steak fajitas, skirt steaks, salsas and grilled chicken. Excellent as the olive oil base in a vinaigrette — try it with raspberry or dark chocolate balsamic vinegar. So delicious with apricot or peach white balsamic.
