$16.00
Wickedly delicious combination of fresh herbaceous sage balanced with earthy, savoury wild mushrooms. The result is an intoxicatingly aromatic extra virgin olive oil that will complement a wide array of savoury applications. Try drizzled over cream of mushroom soup, in risotto, stuffing and aioli. It takes poultry and pork to a whole new level.Great with pasta, bread, eggs, potatoes and tomatoes. Use in the pan when making scrambled eggs or frittata. Pairs beautifully with Red Apple, Cranberry Pear balsamics
$16.00
"BRONZE" WINNER, LOS ANGELES EVOO COMPETITION Made with fresh oregano crushed with early harvest, fresh picked Greek olives, using 100% mechanical cold extraction methods. Fresh, bright and herbaceous - this is by far one of the most difficult flavours to...
$10.00
BEST OF CLASS "GOLD" - LOS ANGELES EVOO COMPETITION Made with fresh sage crushed with early harvest, fresh picked Greek olives, using 100% mechanical cold extraction methods. This oil has captured the best qualities of sage without the woodsy, resinous...
$16.00
A generationally grown orange from the Mani peninsula of Greece, this oil is romantically fused with the Athinolia olive. This is a beautiful, extremely early November harvest citrus olive oil - a combination of whole fresh citrus fruits crushed with...
$16.00
Spicy and floral with notes of fresh ground peppercorn and a lingering, tingly Szechuan peppercorn finish. Great for marinades, dressings, aioli, sauteing and over ice cream. Try it in a cream based dish, or in a salad for a nice...
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