Processed from ripened olives, the extra virgin oil type is taken from the first press and does not have as pungent flavours as straight olive oil.

Inspired by Italian cooking, this vinegar has a round and rich flavour that is unique to Balsamic. With red wine similarities, the tartness of vinegar remains yet matches oils for fantastic dressings.

Cooked by steaming or boiling, the stubby end should be removed and discarded. Look for spears that have a certain elasticity but are not too floppy.