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Two things that make any kitchen better: a great olive oil and a great balsamic. The extra virgin olive oil has a vibrant, peppery taste that’s balanced by softer fruit notes. It’s made with a blend of Mission, Picual, Leccino, Pendolino, and Frantoio olive varietals—which are picked by hand and cold-pressed immediately. Each bottle is harvested by fourth-generation olive farmer Philip Asquith. The balsamic vinegar has a rich, silky, full-body flavor. The Trebbiano and Lambrusco grapes are hand-harvested in early autumn; cooked to caramelize the sugars; and then fermented and aged in oak barrels over long seasons.

Every purchase helps provide a clinical trial for a cancer patient through Gateway for Cancer Research.