Balsamic + Red Wine Vinegar + Olive Oil

Three bottles worth keeping within reach.

Our extra virgin olive oil begins with Ligurian Taggiasca olives, cold-pressed in the Aldo Armato family’s stone mill. The family has kept the mill for five generations. The oil is rich, buttery, especially good poured over warm beans.

Missy has cooked with this red wine vinegar for nearly twenty years. From Emilia-Romagna, aged in wood, it brings the brightness she looks for in a vinaigrette or in the last splash over roasted vegetables. Our Balsamic Essenza, made with Acetaia San Giacomo, has a deeper, fuller flavor with a distinct acidity. A few drops are enough for a shard of Parmigiano.

Presented together in our signature MISIPASTA gift box, wrapped by hand and ready to give.