Great flavor doesn't need to be complicated.

We source extra virgin olive oils (EVOO) & balsamic vinegars from growers in California and Europe to ensure the freshest, most flavorful products you've ever tasted.

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  • Sassy Shrimp

    Marinate shrimp in Persian Lime Olive Oil, add a little salt and pepper, and sautee for a sassy shrimp delight.

  • Bewitching Bread

    Pour Nocellara Olive Oil into a dipping dish. Drizzle a few swirls of Dark Barrel Aged Balsamic Vinegar in. Dip a great bread with an even better crust in and savor the taste explosion in your mouth!

  • Delightful Dressing

    Mix 2 parts Lemon Olive Oil and 1 part Blueberry Balsamic Vinegar. Salt and pepper to taste. Your salad and taste buds will thank you for this unique and surprising taste!

A Culinary Adventure

Click here and you're on your way to discovering new flavors and combinations that elevate the way you cook, entertain and eat. 

Every month we'll deliver 2 100ml bottles of amazing flavors to try - 1 extra virgin olive oil and 1 balsamic vinegar.

 The $19.95 monthly price includes shipping.  It's a great gift for the foodie in your life, the graduate, or the newly married couple.

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MORE FLAVOR. MORE LOVE

    Appetizers

    Great over charcuterie meats, cheeses, sliced tomatoes or anything else you can imagine. Takes the ordinary into the sublime. Favorites are Fig & Dark Vinegars for blockbuster taste.

    Main Courses

    Drizzle over meats, poultry & fish for a different flavor every day. Some favorites are Dark over Steak, Fig over Pork Chops and Lemon over salmon fillets. But don't take our word for it - there are a thousand combinations.

    Baking

    Replace butter with heart-healthy EVOO for a more flavorful, healthier experience. And you might want to throw some Blood Orange EVOO over those brownies.

    • Breads

      Warm, crusty bread, dipped into aromatic Basil or Rosemary oil, with a few drops of Dark Barrel-Aged Vinegar. Or try just Lemongrass Vinegar - yum.

    • Desserts

      Pour vinegars over berries, ice cream, and cake for a treat every day. Don't forget the whipped cream. Our favorites are Blueberry, Peach, Strawberry and Dark Vinegars.

    • Salads

      Salad dressings are everyone's go to for Oil & Vinegar. With 25 flavors - the combinations are endless and delicious.

    • Pasta

      Pasta comes alive just by tossing it with Basil or Rosemary EVOO. Add your favorite toppings and dinner is served.

    • Veggies

      Mix ‘n match oils & vinegars to your hearts delight! Some of our favorites are Lemon & Cranberry Pear, and Blood Orange & Fig.

    • Corporate & Special Events

      We specialize in gifts for corporate events, organizations, non-profits, real estate companies, weddings, and everything else. Give us a call to see how we can help. For large organizations or events we can develop private label options, gift boxes or bottles.

    • What Does Strippaggio Mean?

      "The term used to describe the slurping employed by an olive oil taster after taking an oil sample into his, her or their mouth. This technique allows a complete sensory experience of the oil compared to just sipping the oil." C'mon America - start slurping!

    • What is EVOO?

      What exactly is EVOO?What does "Extra Virgin (EVOO)" mean? "Virgin" olive oil means the oil was fresh-squeezed and mechanically extracted from the olive. It also means that the oil has not been treated after production to remove flavor defects in a process called refining. The "Extra" means the olive oil has "perfect flavor" and has passed a series of certifications and taste tests. And we only sell certified EVOO!

    • Balsamic Vinegars that are pure grape!

      Our balsamic vinegars come from Modena, Italy, the epicenter of great balsamic vinegars. And there are no added sweeteners or refined sugars.

    Some are easy, some are more interesting.....

    Yummy Recipes

    Shrimp Saute with Persian Lime EVOO

    Shrimp Saute with Persian Lime EVOO
    Ingredients:
    • 1 lb. Shrimp - Peeled
    • 1 Red Bell Pepper - diced
    • 1/2 red onion - diced
    • 6 Large grape tomatoes - roughly diced
    • 6 tbsp. Persian Lime EVOO
    • 3 garlic cloves - diced
    • 1 lime - sliced
    • 1 tbsp Cumin
    • Salt & Pepper
    Marinate Shrimp with 3 tbsp EVOO and 1/2 the cumin for 30-45 minutes.  On medium heat, saute Shrimp with 2 tbsp. EVOO and sprinkle a little more Cumin, salt & pepper.  Cook about 3 minutes per side.  Remove shrimp from pan.  Add 1 tbsp EVOO, onions and pepper and saute for about 3 minutes.  Add garlic, tomatoes and a little more cumin, salt & pepper and saute for one more minute.
    Remove from heat, garnish with more tomatoes and lime.  Serve over rice or pasta. 

    Grilled Vegetables

    Start with broccoli and cauliflower florets.  Toss  Mission Blend Extra Virgin Olive Oil, then sprinkle with a little salt and pepper to taste. Cook in air fryer for 5-8 minutes, then drizzle with Fig Balsamic Vinegar.

    Pistachio Salsa Verde

    •  2 medium shallots, coarsely chopped
    • 1 garlic clove, coarsely chopped
    • 1 cup fresh parsley leaves and tender stems, packed
    • ½ cup unsalted toasted pistachios
    • ¼ cup fresh lemon juice
    • 2 Tablespoons capers
    • ½ teaspoon crushed red pepper
    • ¾ teaspoon kosher salt
    • ½ cup Strippaggio Arbequina Olive Oil

    Pulse shallots, garlic, parsley, capers and lemon juice in food processor until finely chopped.  Add pistachios, salt and red pepper and pulse until nuts are coarsely chopped. With food processor running, slowly add olive oil. Taste and add more salt if desired.  

    (Perfect with chips, mixed into a white chicken chili, and with grilled fish, steak and potatoes)

     

    Blood Orange Fennel Marmalade

    2 Heads Fennel
    3 Shallots
    Juice from 1 Orange
    1 tsp Sugar
    Salt
    Strippaggio Blood Orange Olive Oil
    Strippaggio White Balsamic Vinegar
    1. Remove stalks and fronds from fennel and thinly and evenly slice fennel bulb, removing hard center
    2. Thinly slice shallots
    3. Heat large saute pan over medium heat and add about 1/4 cup Blood Orange Olive OIl. When olive oil warms, add fennel and shallot - cook for about 10 minutes, until just starting to brown, then lower heat. Add sugar and a pinch of salt and stir to combine. Cook for about another 45 minutes, stirring occasionally, and adding a tablespoon of orange juice to release fennel if it sticks to the pan. You want the fennel to turn golden and jam-like.
    4. Once desired consistency is met, turn off heat and drizzle with White Balsamic Vinegar.
    Serve as a bruschetta topping, in an omelette or frittata, as a relish for sandwiches (think jammy grilled cheese!), or tossed with pasta or risotto.

    Grilled Shrimp with Orange Sesame Sauce

    Grilled Shrimp with Orange Sesame Sauce
    Sauce:
    • 1/4 cup honey
    • 1/4 cup unseasoned rice vinegar
    • 2 teaspoons minced fresh ginger
    • 2 teaspoons low-sodium soy sauce or tamari
    • 1 teaspoon chili-garlic sauce
    • 1 teaspoon sesame oil
    • 1 teaspoon blood orange olive oil
    • 2 tablespoons each, chopped cilantro and mint
    Shrimp:
    • 2 pounds peeled and deveined large shrimp
    • 2 tablespoons blood orange olive oil
    • salt & pepper, to taste
    Toss shrimp with olive oil and salt and pepper to taste. Grill about 4 minutes per side.  For sauce, mix first 7 ingredients together with a whisk.
    Arrange herbs on a platter and top with grilled shrimp; drizzle with sauce to serve.

    Herbed Lime Dressing

    (Excellent as a salad dressing, fajita seasoning, and roasted shrimp base)

    • ½ cup arugula, packed
    • ½ cup fresh mint leaves, packed
    • ¼ cup fresh cilantro leaves and tender stems
    • ½ teaspoon finely grated lime zest
    • ¼ cup fresh lime juice
    • ½ teaspoon honey
    • ¼ cup Strippagio Jalapeño Olive Oil
    • chopped jalapeño, optional
    • Kosher Salt, Black Pepper

    Place all ingredients in food processor and run until leaves are finely chopped and emulsified. Add fresh chopped jalapeno for extra heat, if desired. Season with salt and pepper to taste.

    Tomato-Poppin' Pasta

    PREPARE:

    • Coat 9x12 baking dish with Strippaggio Italian Herb Olive Oil.  
    • Place 8 oz. feta cheese in middle.  
    • Spread 2 cups cherry tomatoes & 4 minced garlic cloves around cheese. 
    • Drizzle 4 tbsp's Strippaggio Basil Olive Oil over everything. Salt/Pepper to taste.

    BAKE:

    • Bake uncovered at 375 for about 30 min until tomatoes are popping.  
    • Drizzle 2 tbsp's Strippaggio Italian Herb Olive oil over dish and mix together.  
    • Pop unpopped tomatoes with knife.

    EAT:

    • Top with shredded fresh basil - serve over pasta.
    Serves 4.

      Italian Basil Pesto

      Lemon EVOO

      (Mix with fresh-made pasta, stuff into chicken breasts with spinach and tomato, top fresh fish with pesto and panko, use as pizza topping or spinach salad dressing)

      • 4-6 garlic cloves
      • ½ cup pine nuts (or walnuts), toasted
      • 2 cups fresh basil, packed
      • ½ cup grated Parmesan cheese
      • ½ cup Strippaggio Basil Extra Virgin Olive Oil
      • Kosher salt / black pepper

       Place garlic, nuts and basil in food processor and pulse until finely minced. Add Parmesan and pulse again until mixed through. Slowly stream in olive oil and blend. Season with salt and pepper.

      Minted Pea Puree

      (Fantastic as a raw or roasted crudité dip, over poached seafood, mixed with pasta primavera and as a sandwich spread)

       2 cups frozen peas, thawed (about 10 ounces)

      1/3 cup fresh mint leaves, packed

      1 garlic clove

      ½ teaspoon kosher salt

      ½ teaspoon fresh ground black pepper

      ½ cup grated Parmesan cheese

      ½ - ¾ cup Strippaggio Lemon Olive Oil

       

      Combine peas, mint, garlic, salt and pepper in food processor and puree until smooth. Add Parmesan and pulse until well mixed. With food processor running, slowing add olive oil.

      Balsamic Soaked Berries

      receipes stuff to do

      Balsamic Soaked Berries
      • 12 large ripe strawberries - washed and quartered
      • 4 tablespoons Strippaggio Barrel Aged Balsamic Vinegar (Fig, Espresso,
      • Chocolate are also wonderful here)
      • 4 tablespoons packed coconut sugar
      • Vanilla Ice Cream

      In a small heavy saucepan heat vinegar and sugar over moderate heat,
      stirring, until sugar is dissolved. Simmer for about two minutes until thick
      and syrupy. Remove pan from heat to rest and cool. Toss strawberries into
      balsamic glaze and stir to coat. Scoop ice cream into 2 bowls and top with
      strawberries. Shaved chocolate or mint sprigs make a nice garnish.

      Serves 4

      Pasta with Basil EVOO

      Pasta:
      Cook any pasta - ravioli, linguini, etc.  Toss with basil olive oil and sprinkle with parsley and serve.

      Steak Salad

      Create salad base.  Lettuce, broccoli florets, Cucumber, Yellow and red grape tomatoes, red onion, croutons - add anything you like in a salad.  Toss pieces of steak in.  Salad dressing as follows:
      • 2/3 white balsamic vinegar
      • 1/2 mission bland
      Salt and pepper to taste