Encounter the uncommon with these precious, rare and great tasting finds from around the globe. Delicious complements to any olive oil collection.

CLASSIC SALAD DRESSING

Combine 3 parts olive oil with 1 part vinegar and a pinch of salt. Have fun by trying different combinations like walnut oil with sherry vinegar, hazelnut oil with fig vinegar, olive oil with lemon juice and basil oil with balsamic vinegar. Great taste couldn’t be simpler.

CARE & STORAGE

Unopened containers of nut oils will last indefinitely when kept in a cool dry place. Once opened, seal tightly and refrigerate, and use within about three months. Flavored oils keep best when stored as you do olive oils, away from the refrigerator and stove. Avoid light, heat and air, and use within 12 months.

J LeBlanc Nut Oils

From the southernmost corner of Burgundy, the LeBlanc family has been producing culinary oils since 1878. Whether it’s the stone mill or the age-old techniques passed on from father to son, these nut oils are noted for their exceptional character and authentic flavor. The oils are generally used for seasoning or finishing rather than cooking, and come packaged in distinctive stone bottles to protect their quality and delicate flavors.

NEW ARRIVALS

Add intriguing new layers of flavor to a variety of dishes with these delightful citrus and herb infused oils. In the age-old tradition, fresh fruits and herbs are pressed with the olives to create pungent, aromatic oils—a fragrant addition to any table.