Seasonings

Our Vùlture label is the oil from Basilicata Region, southern Italy.

The extra virgin olive oil of the Vulture deriving entirely from organic farming crops: the best expression of cultivars that are typical of the region and find their ideal environment in the volcanic soil. The intrinsic qualities of the cultivation method, together with the manual picking and extraction method, confer the oil an elegant character, which offers a harmonious balance of the
herbaceous notes with pleasantly spicy ones.

Our Organic EVOO is made from Manzanilla, Hojiblanca and Blanqueta. This last variety is endemic to our Region. These olives are collected in October to get the fruitiest flavour from them. Although yields are not too high, the most important for us is getting the best possible olive oil.
Our extraction process passes strict hygiene and quality controls, which allow us to obtain healthy and natural olive juice. Our olive oil is 100% real "fruit juice" of top quality, obtained directly from olives by using only mechanical procedures. It conserves the taste, aroma, vitamins, and many other microelements.
Our oils have a pleasant and intense aroma, due to its natural decanting process. Its intense and fruity taste is pleasant to the palate. As you well know, it is an essential ingredient in the Mediterranean diet, a clear synonym of health and well-being.

5 October is the label with which we sell our blend produced from the earliest harvested olives. It is the most exclusive organic extra virgin olive oil in our collection, made from several cultivars harvested and pressed by October 5th. The prevailing varieties are the earliest in terms of ripening, there are Leccino and Raggia, as well as Mignola, Frantoio, Orbetana, Coroncina and Pendolino.

Taste: From the set of several cultivars combined in an early stage of maturation, an intense oil is obtained with a strong character, but still balanced, basically green, medium fruity with hints of almond, artichoke and decisive notes of bitter and spicy.

Appearance: The color is clear green, the result of immediate filtration through natural cartons which guarantees perfect conservation.
In the kitchen: Thanks to the peculiar hints of grass, almond and artichoke, given by the local varieties, used mainly raw, it allows you to enrich and enhance the flavor of more delicate dishes (salads, cooked vegetables, soups, etc.), but it is excellent on dishes with a more intense taste such as grilled, sliced or Florentine meat.

Raggia monovarietal is an extra virgin olive oil with a harmonious fruity flavour.

To the taste: From the Raggia you get an oil with a slightly almondy harmonious fruity, mainly sweet, with a touch of bitter and spicy.
At the sight: Raggia oil has a golden yellow color with a high content of oleic acid.

In the kitchen: It is a truly exceptional extra virgin olive oil, very suitable for seasoning first courses, harmonizing roasts and grilled meats or for flavoring hot bread. The sweet bitterness of the almond leaves unique sensations in the mouth.

Mignola monovarietal is an extra virgin olive oil with a intensely fruity extra virgin olive oil.

To the taste: From the Mignola we obtain an oil with a high content of polyphenols and with an intense fruity taste. As soon as it is put in the mouth, there is a hint of berries with strong sensations of bitterness, spicy in the throat and an aftertaste of artichoke.

At the sight: Mignola gives its maximum expression if harvested at the right degree of ripeness. An oil for connoisseurs with an intense green color is obtained.

In the kitchen: It is an ideal oil to give flavor to dishes, therefore for bruschetta, soups, pasta and beans, chickpeas, grilled meat, cooked and raw vegetables. Try it with pinzimonio (fennel, radishes and carrots) and it will be a real pleasure.

Leccino monovarietal is a very balanced extra virgin olive oil between bitter, spicy, sweet and fruity, with slight hints of almond.
To the taste: It is characterized as a very balanced oil between bitter, spicy, sweet and fruity, with slight hints of almond. It is a delicate oil with low acidity.

At the sight: It has a golden yellow color with greenish reflections. Generally it has a medium-low polyphenol content so the bitter and spicy notes are not very marked.

In the kitchen: Being a fresh, delicate and balanced oil, it is ideal both for raw consumption and for cooking. It is suitable for delicate dishes such as fish and white meats. It also goes well with tomatoes, bruschetta and grilled vegetables. It is ideal in childhood nutrition.

Very tasty, healthy and BIO corn cold-pressed oil. Botanika Farm extracts this oil from the hart of corn kernels which are GERMS. Lots of vitamins, nutritional values and a light taste. It is a perfect product for salads, dips, sauces, mayonnaise ect.

Traditional Balsamic Vinegar of Modena is one of the most ancient products of the Modena region and for sure a vinegar unique in the world. The EU has recognized it as a protected designation of origin product (PDO) in the year 2000. The origins of the product are unknown, but scholars believe we can trace them back to the ancient Roman times, as the Romans used to cook the grape juice to make a sort of molasses which they called Saba, used to sweeten food, as well as they used honey. Traditional balsamic vinegar is obtained from one only ingredient: the cooked grape must of the typical grapes from Modena. The cooked grape must is naturally vinegar-fermented and then aged for many many years in series of wooden barrels of decreasing volume, through a dedicated technique consisting in annual blending and renewal. Traditional Balsamic Vinegar of Modena is aged for a minimum of 12 years, and the product called Extra Aged (extra vecchio) is aged for a minimum of 25 years. Only those products passing a strict tasting panel are certified as “Traditional Balsamic Vinegar of Modena PDO” and bottled in a distinctive 100ml bottle - designed by the Italian designer G. Giugiaro – that is sealed, numbered and compulsory for all the producers. The long aging process gives to the traditional vinegar its typic full body consistency, its incredible lengthy taste and its perfectly balance in sweetness and acidity. Traditional balsamic vinegar is used as a finish in your dishes, it gives a clear definition and length to taste and helps to create balance. It’s generally used pure, in drops, as you use a perfume. To appreciate its full aromatic palette, try some drops on a teaspoon, as an appetizer or a digestive. It can be paired with cheeses (parmigiano reggiano, pecorino, ragusano or savory goat cheeses), to finish a risotto, on meat, on shrimps. Some drops of extra-vecchio on a strawberry salad or a cherry salad will make a perfect dessert. It is the special final touch to make any dish unique and special. bottle - 100 ml

Organic and heirloom tomato monovarietal sauces: 9 MONOVARIETAL TOMATO SAUCES (oxheart tomato, green zebra tomato, brandy wine tomato…)
Rare, original, colored and very tasty tomato natural sauces 
95% of monovarietal tomato
2% french extra olive oil 
a pinch of garlic, salt and brown fair sugar 
Natural ingredients 
craft produced in south west of France 

Cold pressed organic / bio BRAZIL NUT OIL is great source of vitamins, selenium, fatty acids and other trace elements. SELENIUM rejuvenates cells, is anti-inflammatory and boosts immunity. 

For FOOD industry it is great for cold dishes (fruit and vegetable salads), dressings or as a baguette dip. For COSMETICS it is excellent as a skin oil, an ingredient for creams, shampoos and serums. 

Products from Brazil nuts are SUSTAINABLE as they grow in the wild nature, they create an economical value and though people protect those areas with Brazil nuts. By consuming Brazil nut products, you directly protect the Amazon rainforest.