Are you aware of all the various flavors of olive oil and vinegars on the market today? I wasn’t, until a few years ago when I discovered WE OLIVE (www.weolive.com). This is a California-based company that creates marvelous flavors of vinegars and pure California-sourced olive oil.

Other companies that offer these products are Brightland (www.brightland.co), Kosterina (www.kosterina.com), Georgetown Olive Oil Company (www.georgetownoliveoil.com), Seven Barrels (www.7barrels.com), American Vinegar Works (www.americanvinegarworks.com), and Kitchen Kettle Village (www.shopkitchenkettle.com), just to name a few of the dozens and dozens you’ll find online.

Today I received their newsletter that provides a farmers’ market guide for June’s fruits and vegetables plus a list of suggestions as to which flavors of vinegars and olive oils each one pairs well with. Look at all the yummy produce available this month:

All sorts of flavored vinegars and olive oils are available online and at your favorite whole foods stores. And if you’re interested in combining them with this month’s fresh produce, here are WE OLIVE’S suggestions for the best matches:

LETTUCE: Enhance its flavor with a drizzle of Meyer Lemon olive oil and a sprinkle of sea salt.

SWISS CHARD: This is delicious with garlic olive oil for a satisfying, savory dish.

CAULIFLOWER: This versatile veggie is another veggie that pairs well garlic olive oil.

DILL: Fresh dill is a great addition to dressings and marinades. Mix it with Champagne Mimosa Vinegar for a light and tangy salad dressing.

TOMATO: Try them in a caprese salad with our basil olive oil and aged balsamic vinegar.

CORN: When grilling, brush it with our a red chili garlic olive oil for a spicy kick.

ZUCCHINI: Sauté with Koroneiki extra virgin olive oil for a simple and tasty dish.

And you probably know fruits also sparkle with the addition of flavored vinegars and olive oils as well? Consider these ideas:

PEACH: Drizzle with our peach balsamic vinegar for a burst of flavor.

PLUM: These are fantastic when worked into a fresh green salad. So try them with Mission Fig balsamic vinegar for a rich, complex taste.

BLUEBERRY: Besides mixing them into pancakes, muffins, or yogurt, drizzle them with Meyer Lemon olive oil for a refreshing twist.

KIWI: Another fruit that’s wonderful combined with fresh greens, sprinkle a little blackberry balsamic vinegar and see what happens!

AVOCADO: This favorite is fantastic with Picual extra virgin olive oil. This oil adds an even deeper buttery, rich flavor.

APRICOT: While they’re delightful on their own, you can enhance their flavor even more with a Blood Orange olive oil.

MANGO: Who knew this fruit goes so well with a jalapeno olive oil? Talk about a spicy kick!

STRAWBERRY: The next time you indulge in a bowl of sweetened sliced strawberries, try drizzling on some apple white balsamic vinegar for an unexpected taste treat.

CHERRY: Here’s another fruit that really sparkles with the addition of an aged balsamic vinegar. While I can’t speak to the science around it, all I know is this vinegar adds a flavor depth that is remarkable.

Lastly, if you enjoy using flavored olive oils and vinegars, you might want to look at this cookbook (if you don’t have it already). It’s a great tutorial on the basics of flavor pairing.

    Alice Osborne
    Weekly Newsletter Contributor since 2006
    Email the author! alice@dvo.com