Valley Olive Oil
& Balsamics, LLC
Located in McGaheysville, VA
Just a mile from Massanutten Resort on Rt. 33!
Infused UP Olive Oils
When an oil is infused, the all-natural, organic flavors, are added to the oil after the olives have been crushed. We use the infusion method when we have flavors that may be impossible or too difficult to crush with the olives, for one reason or another. Our current stock includes...
​
​
Butter
Made with Certified Ultra Premium Extra Virgin Olive Oil, this creamy, dreamy infused olive oil is vegan, naturally infused, dairy free, and heart healthy! It gets its rich, decadent flavor of butter strictly from organic botanical infusions! Use this buttery olive oil as a butter substitute in baking, sautéing, or anywhere you might use a liquid fat such or melted butter including: over hot popcorn, seafood, to dip bread in, over pasta, mashed potatoes, Hollandaise sauce, rice, etc.
​
Basil
Fresh, bright, and herbaceous - this amazing infusion is made from Certified Ultra Premium Extra Virgin Olive Oil infused with essential basil oil. Fantastic anywhere you’d like the fresh, herbaceous flavor or basil. Use in marinades, salads, for bread dipping, brushed on vegetables, with poultry, and more. Try it on a summer salad or caprice and let your taste buds travel to the shores of the Mediterranean. Pairs great with the Sicilian Lemon, Strawberry, or Oregano Balsamics.
​
Cilantro & Roasted Onion
Made with Ultra Premium Certified Extra Virgin Olive Oil, this savory infused oil masterfully blends the flavor of roasted, sweet caramelized onions with fresh, herbaceous cilantro. It’s fantastic for marinating poultry or meat for fajitas, for drizzling over vegetables, grilling, sautéing, in salsas and more. Pairs well with our Honey Ginger White Balsamic Vinegar, Sicilian Lemon White Balsamic, Grapefruit White Balsamic and Oregano White Balsamic.
Wild Fernleaf
Dill
Made with Certified Ultra Premium Extra Virgin Olive Oil, this highly aromatic, vibrant infused olive oil is a must have Mediterranean culinary staple. We recommend using it in dressings, marinades, with cucumbers, chopped salads, drizzled over spinach, fish, green beans, poultry, meat, in soups, egg dishes, creamy sauces, aioli or olive oil based mayonnaise, for making tartar sauce, roasted potatoes, potato salad, roasted and fresh vegetables, braised white beans, or for baking delectable herb breads and rolls. It pairs beautifully with the Sicilian Lemon White Balsamic, Traditional Balsamic, and Pomegranate Dark Balsamic to name a few.
​
Garlic
Our Garlic Olive Oil is made with Certified Ultra Premium Extra Virgin Olive Oil. It’s the garlic lover’s delight! This hearty healthy olive oil is redolent with the pungent flavor of fresh garlic. Its versatility knows no bounds. Use for sautéing, roasting, grilling, drizzling on salads, vegetables, marinades, poultry, seafood, pork, dressings, & baked foods. Particularly delightful as a replacement for butter. Try drizzling on steaks before grilling, or simply for bread dipping.
​
Harissa
Traditionally used in North African and the Middle Eastern cuisine, Harissa is a condiment which is made from dried hot chili peppers, garlic, toasted caraway, toasted coriander, and toasted cumin, pounded into a paste with olive oil. Made with Certified Ultra Premium Extra Virgin Olive Oil and copious amounts of chili pepper to make our infused olive oil very spicy, and one of our hottest in our collection.
​
Herbes De Provence
Made with Certified Ultra Premium Extra Virgin Olive Oil, this classic Provencal herbal combination includes notes of lavender, rosemary, savory, thyme and bay leaf. It’s a show stopper drizzled over grilled lamb, chicken, used in marinades, brushed on vegetables to be roasted or grilled, brushed on turkey before roasting, for bread dipping, or in aioli. Pairs well with Lavender Balsamic, Sicilian Lemon White Balsamic, Grapefruit White Balsamic and many more.
​
Persian LIme
Made with Certified Ultra Premium, ultra fresh, extra virgin olive oil from our collection blended in small, artisan batches with 100% natural, organic compatible flavor. Zesty Persian lime is married with extra virgin olive oil for an unbelievably fresh, fragrant burst of citrus. This infused oil will take your recipe to the next flavor dimension. Fantastic with fish, poultry, marinades, dressings. Great when paired with our Blackberry-Ginger balsamic vinegar.
​
​
Milanese Gremolata
A traditional Italian herbal condiment of fresh lemon zest, minced garlic, Italian flat leaf parsley & a hint of mint. The herbs and citrus zest typically crushed together in a mortar to release their pungent essential oils. Try on fish, with osso buco, veal & other slow braised dishes, poultry, in dressings, and with our Sicilian Lemon White Balsamic Condimento or Oregano White Balsamic Condimento, Grapefruit White Balsamic Condimento, or Traditional Style Condimento.
​
Spicy Calabrian
Pesto
The amazing flavour of mild Calabrian chilies, sweet basil, heirloom purple garlic and piquant Pecorino Romano come together in this delicious gourmet oil. Incredibly the flavour of the Pecorino Romano is derived solely from plants! Use this dairy-free oil to roast vegetables, on potatoes and eggs, or in salads. Drizzle on pasta, in aioli, to marinate poultry and grill meat. A delight in grain bowls, as a bread dipper or to make fabulous garlic bread. The possibilities are endless!
All Natural (derived from botanical herbs)
No artificial flavours or additional ingredients
*Dairy-Free, Vegan and Soy-Free
​
Tuscan Herb
Made with Certified Ultra Premium Extra Virgin Olive Oil, our Tuscan Herb infused olive contains a harmonious and delicious combination of herbal flavors including oregano, rosemary, marjoram, and garlic. Use to sauté, grill, broil, roast, and bake. It brings spectacular flavor to just about anything. Try with meat, vegetables, pasta, rice, turkey, sauces, marinades, vinaigrettes, aioli, bread dipping, and more. Pairs well with Sicilian Lemon, Pomegranate, Traditional, Oregano, & Fig Balsamics.
Fused UP Olive Oils
This means the olives were crushed with the fruit or vegetable, simultaneously. Fused oils tend to have wonderfully true, rich flavors! Our blood orange and lemon oils are fused! Another term for fused oil is Agrumato. Our current stock includes...
​
Baklouti Green Chili
CAUTION! HOT!!
From the Barbary Coast of North Africa, this Tunisian Baklouti pepper is rare and unique to this region. This is fused oil is the only example of this fruity and spicy green chili olive oil in the world. Early harvest organic olives and an almost equal ratio of fresh, whole green Baklouti chilies. Baklouti adds a savory, tantalizing kick to salsas, marinades, soups, grilled foods, vegetables, and more.
*Baklouti will rotate harvest seasons with our Jalapeño.
​
Jalapeno
CAUTION! HOT!!
Our South Australian Jalapeno fused olive oil is both fruity and spicy. It’s made by combining fresh green, early harvest Frantoio olives with a large portion of FRESH Jalapeno peppers! At harvest we used double the volume of peppers than we traditionally do to really maximize the flavor. These two fresh ingredients are simply crushed together and mixed in a malaxer which releases and combines the green essential oil of the fresh peppers with the olive oil. The resulting marriage boasts lingering spiciness, slightly bitter pleasing green vegetal notes & a vibrant zing from capsaicin. Adds a savory, tantalizing kick to salsas, marinades, soups, grilled foods, vegetables & more.
*Jalapeño will rotate harvest seasons with our Baklouti.
​
Blood Orange
Made with fresh Blood Oranges and early harvest certified organic Tunisian olives, we crush the fresh produce together to make this beautiful (agrumato) -a combination of whole, fresh citrus fruits crushed with early harvest olives. Our Whole Fruit Blood Orange is exceedingly versatile; use it on fish, in desserts, baking, with seafood, chicken, pork, fruit, salads and more. Enjoy this blended with our Cranberry-Pear White Balsamic Vinegar, grapefruit white balsamic or dark chocolate balsamic.
*Blood Orange will rotate harvest seasons with our Navel Orange.
​
Navel Orange
This will be in stock in alternating seasons when our Blood Orange is not available.
Made with fresh Navel Oranges and early harvest Australian Arbequina olives. We crush both together to make this whole fruit fusion; a combination of whole fresh citrus fruit crushed with early harvest olives. Our whole fruit Navel orange is zesty, bright, and exceedingly versatile; use it on fish, in desserts, in baking, with seafood, chicken, pork, fruit, salads, and so much more. Enjoy this blended with our cranberry-pear white balsamic, grapefruit white balsamic, or dark chocolate balsamic.
*Navel Orange will rotate harvest seasons with our Blood Orange.
​
Whole Fruit Lemon
Our Lemon olive oil is produced by pressing whole, fresh lemons together with early harvest, certified organic olives at the time of crush. Its light, refreshing flavor is perfect to sauté shrimp or scallops or to drizzle on chicken or fish & can also be used to bake sweets such as cookies, biscotti, cakes, and granola. It’s fabulous in marinades, dressings, salads, vegetables, and more. Pairs amazingly with the blueberry, raspberry, jalapeno, apricot, fig, & pomegranate balsamics.
​
Wild Mushroom and Sage
Made with UP Certified Extra Virgin Olive Oil, our Mushroom and Sage olive oil contains a delicious combination of fresh, herbaceous sage combined with an array of wild mushrooms including Cremini, Shitake, and Porcini. The result is rich, savory experience.
Try drizzled over cream of mushroom soup, on risotto, roasted potatoes, with chicken and all types of poultry, in stuffing, on croutons, with grilled or roasted vegetables, sprayed on popcorn with a sprinkle of sea salt and cracked pepper, in aioli, cream sauces, and much more. Makes a truly inspired vinaigrette when paired with our Sicilian Lemon. Try pairing with Traditional Balsamic, White, Grapefruit and more.
​
Wild Rosemary
Made with fresh wild Rosemary crushed with early harvest, fresh picked, certified organic Chetoui olives using 100% mechanical cold extraction methods. This fused herb oil embodies the heart and soul or rosemary. It is both complex and aromatic. Use anywhere rosemary might be used. Use with poultry, pork or lamb. Spectacular drizzled over sautéed vegetables. Mind-blowing with roasted potatoes. Pairs well with the Sicilian Lemon White Balsamic, Oregano White Balsamic, and Pomegranate.
​
Greek Thyme
Our Greek Thyme fused olive oil is made by combining early green Greek Koroneiki olives with fresh cut Greek Thyme. Perfect as a finisher, drizzled on chicken noodle soup, and pairs well with peach white balsamic or combined with the pomegranate white balsamic for roasting lamb. Spectacular for caramelizing onions over low heat. Combine with our premium white balsamic and rosemary fused olive oil for an epic Greek salad dressing.
The base oil of our Fused & Infused Olive Oils (Unless otherwise stated as Australia, Greece, Tunisia, etc.) is always an Arbequina, as this variety is mild in bitterness and intensity. The base oil changes every 6 months just like our EVOO's change. During the Northern Hemisphere harvest the base oil is a Portuguese Arbequina, and when the harvest is during the Southern Hemisphere the base oil changes to a Chilean Arbequina. The rotation is done usually when the bulk of the oils change hemispheres.
Oct- Nov crush = Late January, early February.
May- Jun crush = Late August, early September.
