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Olive Oil and Vinegar

Our Taproom features the Veronica Foods and Delizia Brand whose goal is to import the finest and freshest extra virgin olive oil and balsamic vinegars. We invite you to join us in experiencing the rewards of this endeavor in the Taproom at The Breadery where you will find approximately 60 different kinds of oils and vinegars for you to try and enjoy!

Evoo Olive Oil

Unaltered by temperature or chemicals, EVOO (Extra Virgin Olive Oil) is the best quality olive oil available to purchase. It is recommended for cooking and is best for dipping bread, drizzling on salads, or finishing delicious dishes, EVOO is the most true in taste to the essence of the olive and boasts more of its nutritional value as well.

  • Arbosano

  • Koroneiki

  • Arbequina

  • Picual

  • And More

Fused Oil

With a seemingly limitless possibility for flavors, fused olive oils are made when herbs or fruits are cold pressed with the olives in the process of making olive oil. The resulting oil is an intense combination of the flavors pressed together.

  • Whole Fruit Mandarin

  • Wild Rosemary

  • Whole Fruit Lemon

  • Whole Fruit Blood Orange

  • And More

inFused Oil

With an equally limitless potential for flavor combinations, infused olive oils can add the flavors of herbs, fruits, vegetables, and even smoke after the process of making the olive oil is complete.

  • Olive Wood Smoked

  • Basil

  • Garlic

  • Herb de Provance

  • Persian Lime

  • Tuscan Herb

  • And Moree

Gourmet Oil

These oils are are able to add something special to your recipe and spice up your meal. Enjoy the deep notes of dark nutty flavor in roasted almond and walnut. Or add a deep earthy aroma with either truffle oil.

  • Roasted Almond 

  • Roasted Walnut 

  • Japanese Roasted Sesame

  • White Truffle

  • Black Truffle

  • And More

White Balsamic Vinegars

Lighter in color and flavor than dark balsamic, white balsamic vinegar is made using white grapes, cooked down at a lower temperature to keep its light color and is aged for less time. Described as having a “softer” balsamic flavor than its more familiar dark counterpart, white balsamic is excellent with salads or in marinades.

  • Alfoos Mango 

  • Cranberry Pear

  • Honey Ginger

  • Lemongrass Mint

  • Pomegrante-Quince

  • And More

Dark Balsamic Vinegars

Dark balsamic vinegars start with sweet Italian grapes cooked down at high temperatures in copper kettles which are then aged for years in wood barrels. Although consistently semi-sweet, the time spent in the barrel and the type of wood barrel used, contribute to the complex flavor varieties. From cheeses to fruit, from steaks to seafood, the versatility of a good balsamic vinegar should never be underestimated.

  • Black Cherry

  • Cinnamon Pear

  • Fig Balsamic

  • And More

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