Walt Churchill's Market Introduces Gourmet Dipping Oils.

Made with Canola/Olive Oil blend: some with a touch of Balsamic Vinegar. We've added all the right spices to this oil, just pour out and dip some crusty bread! Toss with pasta or brush on your meats before grilling!

Lorenza de Medici, celebrated author and educator of Italian cookery, presents (using her own recipe) an exquisite, authentic balsamic vinegar of Modena. The condiment, produced with top-quality cooked grape must and locally made wine vinegar, has a velvety umber hue, fruity bouquet and pleasantly sweet-tart taste. Enliven your next eating experience with a sprinkle of Lorenza de Medici balsamic.

Introducing the new, award-winning Las Doscientas 100% single varietal extra virgin olive oils.  They are estate-grown at the Las Doscientas estate in the Maule Valley in Chile then handpicked in May-June and first cold pressed within minutes of harvest for maximum freshness.  They are packaged in a uniquely shaped, glass bottle with a wooden, drip-free pour spout. 

Las Doscientas means “The 200” in Spanish.  It represents the 200 plots of farm land that were joined together to make the current Las Doscientas estate where they currently grow their olives.

Las Doscientas was founded in 2001 by Chilean entrepreneur Juan Fernando Waidele who decided to dedicate himself to the noble products tied to the history of humankind: olive oil and wine. 

The Las Doscientas estate is located 250 kilometers south of Santiago in the Maule Valley which is known as Chile's premier agricultural region.  The estate is west of Talca toward the coast and close to the old town of Pencahue.   The estate is in a sub-valley between the Andes and Coastal Mountains ranges, which generates great diversity of climates and soils that is perfect for growing olives.  Over 300 hectares are planted with Arbequina, Picual, Leccino, Frantoio, and Coratina olives.  State-of-the-art technology, fertile lands, and passionate people committed to their work ensure excellent results.

Las Doscientas is a young extra virgin olive oil company that has received international awards and recognition since its first harvest in 2005.

Arbequina - Fresh, fruity and smooth

Type of Olive Oil:
Extra Virgin made with 100% Arbequina olives, a Spanish olive varietal
Maximum acidity of 0.3%

Tasting Notes:
This oil has pleasant, fresh and fruity aromas with notes of almond and green tomato. The flavor features green fruits with medium intensity and light notes of pepper.  It is very smooth and buttery with a nutty flavor and a pleasing sensation on the finish.

How to Use:
Perfect for salads, vegetables, poultry and fish

Picual – Fresh, intense and peppery

Type of Olive Oil:
Extra Virgin made with 100% Picual olives, a Spanish olive varietal
Maximum acidity is 0.3%

Tasting Notes:
This oil has a fresh, intense aroma characteristic of the olive variety with notes of fresh herbs, fresh-cut grass, red bell pepper and fresh artichoke.  The flavor is moderately fruity and very peppery, making this a very pleasing oil with good character and tremendous freshness.

How to Use:
Best used for roasted meats, fried potatoes and stews

Olio Verde

Gianfranco Becchina, an art collector and international antiquities dealer, carefully restored the villa and grounds once owned by Princess Pignatelli of Spain. The estate is located on the outskirts of Castelvetrano, a small city in southwestern Sicily near the extensive ruins of the ancient Greek colony of Selinunte.  In addition to the structure restoration his goal was to also bring new life to the sixty acres of olive groves that seem roll out from behind the walls of the estate and develop a world-class olive oil.

Great care has been taken to revitalize the olive groves, many of the 300 year old Nocellara del Belice olive trees, which are native to southwestern Sicily, have been grafted to create younger healthy trunks. The olives from this tree are very round like a walnut for which it was named.  An elaborate irrigation system delivers water to every tree from a nearby underground spring.  The olives are hand picked when still green but with a light sheen of white that only exist for two weeks at the most.  Picking the olives at this stage is regarded by many growers as too early to harvest and often will result in lower fruit yields.  Gianfranco loves the intense flavors that come from this early harvest and it has become a signature taste profile that many American chefs adore. Using the continuous cycle method, the oil is not filtered and has bright green chlorophyll suspended in each bottle acting as a natural preservative.

Gianfranco also happens to be one of Sicily’s most talented home cooks, often using the incredible selection of ingredients that surround his estate such as tomatoes, artichokes, citrus, apricots, and seafood from the Mediterranean to name just a few. His strong connection to the culinary art has enabled him to create one of Italy’s finest olive oils.  

The oil has hints of fresh cut grass, light peppery finish, with full round olive fruit notes.  A perfect paring to grilled swordfish, zuppa di pesce, or slow cooked corona beans and grilled rib eye.

• Region: Castelvetrano, Sicily
• Olive cultivar: 100% Nocellara del Belice
• Unfiltered, Estate-bottled
• Description: Deeply green, well-balanced, fruity olive flavor, long peppery finish. Redolent of fresh-cut grass with a fresh green olive vivacity.
• Traditions: Drizzle over fresh greens, grilled meats or over a thick piece of toasted Italian bread.
• Gold Award Winner at the 1998 Fancy Food Show in New York City.

Frantoia Italian Extra Virgin Olive Oil

Produced in Sicily by the renowned Barbera olive oil producer, Frantoia unfiltered extra virgin olive oil is characterized by its rich golden green color, fruity flavor, and its distinct spicy aroma. This extra virgin olive oil truly captures the remarkable flavor of the frantoia olive variety.

Lucini Organic Limited Reserve Italian Extra Virgin Olive Oil

This single-estate Tuscan extra virgin olive oil is produced in limited quantities each harvest year. Made from 100% organic Tuscan olives pressed within 24 hours of harvest, this extra virgin olive oil has an exquisite Tuscan tasting profile. It is "green", with notes of artichoke and a distinct peppery finish. A product of sustainable agriculture, the olives are harvested by hand at precisely the right time and crushed within 24 hours to capture the maximum freshness of the olive fruit and its legendary health benefits. This oil is certified Kosher Parve.

Lucini Italia naturally achieves it's low acidity which is less than half of what is legally required to be classified as extra virgin.

Lucini Premium Select Italian Extra Virgin Olive Oil®

Aided by sun, soil and the Italian climate, our extra virgin olive oil is produced from 100% hand-picked Italian olives pressed within 24 hours. Our olives are harvested to produce a traditional Tuscan tasting profile that is green and full, with a peppery finish. It has an acidity level less than half of regular extra virgin. The hillside estates are 300 to 500 meters above sea level, where the soil and microclimate are ideal for cultivation, and the trees date back over 100 years. Lucini Italia olives are harvested at precisely the right time, then crushed immediately to capture the fruit's peak flavor. This oil is certified Kosher Parve.

Laudemio Frescobaldi Italian Extra Virgin Olive Oil 

Frescobaldi Laudemio is limpid and clear, with a brilliant green color, intense essence of grass, with a lush full fruit pallet, clean and bright, with a hit of black pepper on the finish… a true star!  Pour liberally on Fettunta (thick slices of grilled country bread) sprinkled with coarse salt.  Finish pasta with puree of cooked leeks and Parmigiano Reggiano.

• Region: Florence, Tuscany
• Olive cultivars: Frantoio, Moraiolo, Leccino
• Filtered, Estate-bottled
• Description: Green, fruity, and sophisticated. A fresh aroma with hints of artichoke and pepper.
• Traditions: Use as a condiment over beans, grilled or steamed vegetables, drizzle over soups.
• Rated #1 Tuscan oil in 1997 by Wine Spectator.
• Rated "Best Olive Oil" at the Summer Fancy Food Show 2001, New York.

Full bodied taste, smooth flavorand aroma and a perfectly balanced Balsamic Vinegar of Modena. Suggested Uses: salad dressing, sprinkled over cheeses, marinate chicken, meat, fishand vegetables, to make reductions and even on strawberries, figs and cakes.

Barrel Aged Red and White Wine Vinegars

FINI Special Barrel Aged Selection of Red and White Wine Vinegar is an exquisite vinegar obtained from the slow fermentation in wooden barrels of specially selected wines. Manufactured in Modena, FINI red/white wine vinegar is patiently aged in wooden barrels in order to achieve its perfectly balance taste and aroma.

Sweet and zesty, perfect condiment for salads, vegetables and soups and the main ingredient for salad dressings, sauces and marinates FINI Special Barrel Aged Selection Red/White Wine Vinegar it’s an essential item in every kitchen pantry.

Villa Manodori Balsamic Vinegar

Aceto Balsamico perfectly glazes steak, pork and poultry. Add it to sauce or drizzle it over risotto or sliced Parmigiano-Reggiano cheese. Toss greens such as arugula and radicchio with balsamic, then add a swirl of Extra Virgin Olive Oil and a pinch of salt. For dessert, try fresh berries sprinkled with powdered sugar and Villa Manodori Balsamic Vinegar.
Villa Manodori begins with locally grown trebbiano grapes, which are reduced into must, and then aged in oak, chestnut and juniper barrels. Villa Manodori Balsamic Vinegar's dark color and rich aroma reflect a century of family tradition.