Specialty Oils

Our California Roasted Almond Oil is expelled, pressed and lightly filtered with a deep, rich roasted almond flavor.  With a high smoke point, there isn’t much that you can’t do with this fantastic oil.  Consider making tea cakes, banana bread, a dipping oil, sautéing string beans, or in Asian inspired dishes.

 The possibilities are limitless!

Notes: Great for sautéing, drizzling, baking, dipping and in vinaigrettes

Pairs well with: raspberry balsamic, lemon white balsamic, blueberry balsamic, pomegranate balsamic, or Cara-Cara Orange-Vanilla white balsamic for an amazing vinaigrette.  

Roasted Almond Oil

Black Truffle Oil

A connoisseur’s olive oil. If you like the flavor and aroma of Black Truffle, then you’ll love this oil. Made in an artisan fashion, this infused olive oil is complex with an unmistakable intense black truffle flavor. This late fall, early winter savory specialty oil is fantastic in cream-based soups, risotto, popcorn, French fries or mashed potatoes!

White Truffle Oil

This is a connoisseur’s olive oil. If you like the flavor and aroma of White Truffle, then you’ll love this oil. Made in an artisan fashion this infused olive oil is smooth, while having an unmistakably intense white truffle flavor. Makes a great finishing oil for many Mediterranean dishes, in mashed potatoes or try it drizzled on popcorn! It also makes an amazing aioli. A little goes a long way, so use sparingly!

Japanese Toasted Sesame Oil

Our Japanese dark toasted sesame oil is made from high quality sesame seeds roasted slowly under low temperature, and then pressed in small batches in Japan in the traditional style. It has tremendous depth of flavor and mouth-feel. Use with vegetables, in stir fry, baking, marinades, grilled meats, poultry, baking, hummus, dressings and spreads.

Pairs well with: Honey Ginger White Balsamic, Grapefruit White Balsamic, Honey Serrano Vinegar, or Sicilian Lemon White Balsamic

Roasted Walnut Oil

Our handcrafted, Roasted Walnut Oil is made in California, strictly following 150 year-old traditional methods. Slowly roasted to perfection, then expelled-pressed and lightly filtered. It adds a rich walnut taste to salad dressing, pasta, grilled meat, fresh baked pastries and makes a great bread dip. Shake up with equal amounts of our Red Apple, Peach Balsamic, Apricot Balsamic, Pomegranate Balsamic or Blackberry-Ginger Balsamic for an unforgettable vinaigrette!

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