Tres Osos Olive Oil
Victor Guedes Olive Oil
Saloio Olive Oil
Sotaroni Reserva Aged Vinegars
Il Borgo Balsamic
Vinegar
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In keeping with the Horatius’ commitment to offer our customers simple, high quality ingredients, all of our California Olive Oils are certified extra virgin by the stringent rules of the California Olive Oil Council (COOC), an organization dedicated to promoting high quality olive oils.
Victor Guedes Olive Oil
The rooster is as symbolic to Portugal as it is to France, in fact some people assume that the word Portugal means “the port of the rooster.” Our Victor Guedes olive oil is sold throughout the world under the brand “Gallo” for its emblematic rooster on the label. Here in the United States, it is sold under the Victor Guedes brand (the name of the producer) due to trademark issues. Although Portugal is known for producing some of the best olive oils in the world, there is no doubt that Victor Guedes is by far the best selling olive oil in Portugal and in all Portuguese-speaking countries, such as Brazil, Angola and Mozambique. Horatius is proud to offer one of Portugal’s most revered food staples in our market gallery.
Horatius Cooking Tips
Although Victor Guedes Olive Oil with the famous rooster on its packaging is the best selling Portuguese Olive Oil around the world, Horatius also highly recommends Saloio Portuguese Olive Oil but for different cooking applications:
- Use Victor Guedes for your daily cooking and as a final dressing. It has more olive flavor and intensity than your typical olive oil.
- Use Saloio as a final drizzle over a salad, fish or soup. Its full body, intense aroma, and nutty, mildly peppery taste add a wonderful depth of flavor to your dishes just before serving
Featured Olive Oils:
Lucero Ascolano
Extra Virgin Olive Oil
Great olive oil shares many similarities with fine wine. It is an expression of the land, the climate and the care with which it is made. Lucero Extra Virgin Olive Oil, winner of the California Olive Oil Council’s 2009 “Best in Show” award, is a perfect representation of respect for terroir. From groves in the Northern area of California’s Sacramento Valley, the olives are hand harvested and cold pressed on the day of picking. The result is delicious, fruity oil with a slightly spicy finish.
OLEOESTEPA SPECIAL EDITION 100% HOJIBLANCA EXTRA VIRGIN OLIVE OIL
This lush extra virgin olive oil comes from the Estepa area of Spain, located in the heart of the Andalusian region. This gold medal winning oil is made in limited quantities from the Hojiblanca olive variety. Green-gold in color, it has a lovely balance of fruit and rich nuttiness.
AVAB BLANQUETA EXTRA VIRGIN OLIVE OIL
This distinctive extra virgin olive oil is from a white variety of olives called “Blanqueta” grown near Valencia, Spain. The rich golden oil has flavors of almonds and fruit, and is perfect for drizzling over grilled fish or for finishing salads or soups.
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Featured Vinegars:
SOTARONI RESERVA AGED VINEGARS
PEDRO XIMÉNEZ VINEGAR AND MOSCATEL VINEGAR
The Spanish company Sotaroni is known for its elegant aged vinegars. Horatius is showcasing two of their renowned Reserva Vinegars from the Pedro Ximénez and Moscatel grapes varietals. The wonderfully balanced Pedro Ximénez is rich and sweet, similar to a fine balsamic in character. The vinegar is made from grapes allowed to shrivel in the Spanish sun and intensify their sweetness. The vinegar is aged in American Oak barrels, giving it a round, smooth finish and slightly nutty character. The Moscatel vinegar is sweet, light vinegar, with a delicate honeyed flavor.
MONTEGRATO AGED AMONTILLADO WINE VINEGAR
This “Gran Reserva” vinegar is aged over 58 years, resulting in a rich, complex and intensely flavored vinegar. This spectacular vinegar will add depth and complexity to your cooking.
TORRES “LA OSCURIDAD” CABERNET SAUVIGNON VINEGAR
This elegant vinegar is made from Cabernet Sauvignon wine and is aged for 12 months in Oak barrels. It has a beautiful balance of red fruit flavors and ripe acidity.
Il Borgo Balsamic Vinegar
The producers of vinegar in Reggio Emilia, a city within the Emilia Romagna region of Italy, are fiercely proud of their remarkable aceto balsamico. Aged using the “Solera” method, vinegar is transferred into successively smaller casks, each time combining with older vinegar. The result is that they become mixed with traces of vinegars as old as one’s great-grandfather. To the people of the area, aceto balsamico tradizionale (traditional balsamic vinegar) transcends food, it is a representation of a family’s lineage.
Il Borgo’s balsamic vinegars are allowed to mature slowly. After 12 years, the vinegars are submitted to an expert panel of tasters who rate the vinegars into red, silver or gold label. The deep, syrupy elixir should be used sparingly. Try it drizzled over chunks of Parmagiano Reggiano, perfectly ripe tomatoes or freshly baked bread.
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