Williams Sonoma House Balsamic Vinegar & Extra Virgin Olive Oil

Flavor Profile

• Organic extra-virgin olive oil, organic balsamic vinegar

Why We Love It

• Elevate your everyday condiments. Made of only the finest ingredients, our house extra-virgin olive oil and balsamic vinegar are certified organic. The olive oil is crafted of California-grown, late-harvest Arbequina olives. The lush balsamic is made from Lambrusco grapes in Modena, Italy. Use the versatile duo in dressings and marinades, brush them on grilled seafood and chicken, or drizzle them over pasta and vegetables.
• A Williams Sonoma exclusive.

Net Weight

• 42.27 fl. oz./1.25L total.
• Set includes House Organic Extra-Virgin Olive Oil and House Organic Balsamic Vinegar (see More Info tab for details).
• Certified organic by CCOF.
• Shipped fresh.

• House Organic Extra-Virgin Olive Oil: Made from California-grown, late-harvest Arbequina olives, our extra-virgin olive oil is cold-pressed to preserve the organic fruit's smooth and subtle character. We chose it as our house oil for its extraordinary quality and taste – buttery with a light peppery finish. (25.37 fl. oz./750ml)
• House Organic Balsamic Vinegar: Rich, flavorful and complex, our signature balsamic vinegar is produced in Modena, Italy, from organic Lambrusco grapes. It's crafted using old-world techniques in which the grape must is aged in oak barrels until it develops exceptional depth, creamy thickness and the ideal tangy-sweet balance. (16.9 fl. oz./500ml)

Receiving Instructions

• Components ship fresh at ambient temperature.
• Upon receipt, store unopened olive oil at room temperature, away from direct sunlight, for up to 24 months. Once opened, enjoy within 6 months.
• Store balsamic vinegar at room temperature for up to 24 months.
• Shake before using.

Olive Oil Cake Recipe

Ingredients

• 1 cup (8 fl. oz./250ml) extra-virgin olive oil, plus more for greasing
• 2 cups (10 oz./315g) all-purpose flour, sifted
• 1 cup (8 oz./250g) granulated sugar
• 1 cup (7 oz./220g) firmly packed light brown sugar
• 1 tsp. baking powder
• 1 tsp. kosher salt
• 1 cup (8 fl. oz./250ml) milk
• 3 eggs
• Grated zest of 1 lemon
• 1/2 cup (2 oz./60g) fresh blackberries, plus more for garnish
• 1/2 cup (2 oz./60g) fresh raspberries, plus more for garnish
• 1/2 cup (2 oz./60g) fresh blueberries, plus more for garnish
• 1 nectarine, peeled, pitted and sliced (optional)
• Confectioners' sugar for dusting

Directions

• Preheat oven to 350°F (180°C).
• Grease 9" diam. cake pan, line bottom with parchment paper, then grease parchment.
• In medium bowl, whisk together flour, both sugars, baking powder and salt.
• In large bowl, whisk together olive oil, milk, eggs and lemon zest, then whisk in flour mixture until combined.
• Using rubber spatula, fold in berries.
• Pour batter in prepared pan.
• Bake until toothpick inserted in center of cake comes out clean (approx. 1 hour).
• Transfer pan to wire rack and let cool for 10 minutes, then invert cake onto rack and let cool completely.
• Just before serving, dust cake with confectioners' sugar and garnish with berries and nectarine slices.
• Makes 8 servings.

• House Organic Extra-Virgin Olive Oil: Organic extra-virgin olive oil.
• House Organic Balsamic Vinegar: Organic concentrated cooked grape must, organic white vinegar.