The first time we tried the lavender balsamic, white lavender balsamic and lavender olive oil we knew they were something special.

We launched these in store this spring and they flew off the shelves and have been a best seller ever since. Both balsamic vinegars are lovely. They are made with the same ingredients however they are very different, and that difference comes from age. You can use the infused vinegars and the olive oil in any of your favorite recipes in place of a non-infused option but they are all so wonderful you may want to just dip your bread into them, or even sip them!

LAVENDER BALSAMIC 

This is dark like a traditional balsamic. The tasting notes are floral, fruity and tart. It thicker in consistency than the white and has a caramel/molasses like sweetness that comes with the age. It is fabulous in a caprese salad, to marinate proteins, roast vegetables or make a wonderful salad dressing. INGREDIENTS: grape must, white wine vinegar and natural flavor (lavender)

WHITE LAVENDER BALSAMIC

This balsamic is clear. The tasting notes are floral, crisp, and bright. While this balsamic starts off really tart, as it lingers on the pallet it develops to a buttery and savory finish. You can use the white balsamic to marinate proteins, roast vegetables, make quick pickles, or on salads. The possibilities are endless! INGREDIENTS: grape must, white wine vinegar and natural flavor (lavender)

LAVENDER OLIVE OIL

The olive oil is a lovely rich oil. The tasting notes are floral, nutty, and smooth. You can cook with this oil any way you would use an uninfused oil but it is truly special when paired with one of the balsamic vinegars in a dressing or as a dip for bread. It is very nutty and void of the bitterness that can be found in some other olive oils available. INGREDIENTS: extra virgin olive oil with natural flavor (lavender)

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