Products

Bright, crisp and dry with a zesty lemon twist. Lovingly crafted to citrus-y perfection. We take our time and that’s a good thing. Live and delicious. Elegant sparkle with a sunny California attitude. Friendly with mint and feta, especially in salad. Spritz over shaved asparagus. Simply delicious blended with O Meyer Lemon Olive Oil, garlic and Parmesan. Essential in tuna salad with smoky paprika. Splash in sparkling water as a refreshing tonic.

Red and deeply complex. A chef favorite. Made with premium, local Cabernet Sauvignon grapes. Notes of dark cherry, a hint of plum. Crushed, then aged under the mellow California sun. It’s deep, man. Splash into tomato sauce and stews for added complexity. Sings on avocado toast. Whisk with O California Extra Virgin Olive Oil over summer salad with stone fruit and feta. Essential in anchovy, Parmesan, lemon and extra virgin olive oil dressings.

The tart citrus flavor of yuzu with notes of Meyer lemon, lime, tangerine and pine. Crushed ripe to steep in California rice vinegar. Patiently crafted for fresh taste. Japanese warriors drank vinegar for strength and long life. We like it on salad! Delicious over cucumbers or in sautéed mushrooms with soy sauce and sesame oil. Spritz with O Meyer Lemon Olive Oil on grilled scallops. Liven up steamed carrots or broccoli with a simple splash. Hamachi Crudo loves this stuff. SOFI award winner, International Fancy Food Show NYC, presented by the Specialty Food Association (the best of the best)!

Captivating & fragrant. Gently crushed orange blossom essence steeped with naturally sweet muscat juice. Patiently crafted and simply delicious in every way. Like drinking flowers and sunshine. Spritz over blood orange and jicama salad. Toss with diced tropical fruits, jalapeño and red onion over salmon. Drizzle over gorgonzola cheese on sliced baguette. Blend with O Meyer Lemon Olive Oil and soy sauce on Asian chicken salad. Make a divine shrub with water, agave and orange slice. SOFI award winner, International Fancy Food Show NYC, presented by the Specialty Food Association (the best of the best)!

Light notes of apple, pear and almond. Crafted from golden, luscious muscat grapes with love. Delicate in color, but full of rich, smooth balsamic flavor. Sweet like the California sun. Let’s lighten up. Splash over a salad of shaved fennel, blood oranges and avocado. Spritz on grilled ahi. Refreshing over cubed watermelon, feta and chopped basil. Whisk with O California Extra Virgin Olive Oil for a fresh perspective on vinaigrette.

Ripe and round. A hint of raspberries and faraway Mediterranean lands. Deep scarlet pomegranate juice steeped in crisp California champagne. Antioxidant-rich and straight up delicious. Pomegranate power to the people. Splash on spinach, feta and pecan salad. Punch up late summer stews and soups. Brush on roasted rosemary lemon chicken. Stir into sparkling water for a new take on the daily tonic.