Olive Garden

A crop of high-end vinegars and olive oils

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f you’ve never had chipotle olive oil or dark chocolate balsamic vinegar, you’ve clearly never been to the Boston Olive Oil Company. Opened by Patrick, Gail, a lifelong olive oil lover who previously worked in construction, this small shop offers 24 different kinds of extra-virgin oils and 16 types of vinegars. The oil is sold according to crush date, meaning the olive oil you buy is always the freshest possible.

The vinegars they sell are all imported from Modena, Italy though the business is thinking of expanding to other quality independent and artisan olive growers. All their olive oils are 100% extra virgin pressed, meaning it is purer and has no other oils mixed in. They also proudly state that there are no artificial preservatives, chemicals, or additives.

Not sure how to choose between Persian lime-infused oil or wild mushroom and herb? Pour a free sample from any of the steel fustis (also imported from Italy and specially constructed to preserve flavor), dipping bread included. It’s a tasting bar like you’ll find in gourmet establishments in Europe-and now Boston. Twardzik

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The United States imports 48 million gallons of olive oil each year, out of worldwide annual production of just 2.8 million tons from more than 750 million olive trees under cultivation. Imports are so high primarily because there are few places in the USA that have suitable sub-tropic conditions to effectively grow olive trees. Though with the introduction of controlled environment grow room designs we way see US grown olive oils reaching the shelves of the Boston Olive Oil Company.

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