Infused Oils and Vinegars

Name: INFUSED OILS AND VINEGARS
Address: 12835 PRESTON RD #302, Dallas, TX, US

American12835 PRESTON RD #302

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220 dishes

Phenolic Content

Our partner producer (SAOV) in Portugal is using a high vacuum during malaxation to remove all of the oxygen in this processing stage where the oil spends the most time and is most prone to oxidation. This cutting edge and very technical method preserves the

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Smoke Point: 397F

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Spanish Manzanillo - Robust Ultra-Premium EVOO

Robust IntensityCrush Date: November 2025Country of Origin: Spain

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Peruvian Barnea 2026 - ROBUST Ultra-Premium EVOO

Country of Origin: Peru

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Italian Coratina - MEDIUM Ultra-Premium EVOO

*Crush Date: November 2025

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Tunisian Organic Chetoui 2025 - ROBUST Ultra-Premium EVOO

Country of Origin: Tunisia

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Chilean Arbequina - 2026 MILD Ultra-Premium EVOO

Crush Date: May 2026

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California Arbequina 2025 - MILD Ultra-Premium EVOO

Mild IntensityCrush Date: November 2025

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Portuguese Picual 2025 - MEDIUM Ultra-Premium EVOO

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Portuguese Cobrancosa 2025 - ROBUST Ultra-Premium EVOO

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Portuguese Miller's Reserve 2025 - MILD/MEDIUM Ultra-Premium EVOO

Mild/Medium Intensity

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Biophenols: 507 ppm

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Smoke Point: 406F

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Biophenols: 664 ppm

Squalene: 6,603.7

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Squalene: 4,644.6

A-Tocopherols: 222.3

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Crush D

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Oils

Ultra-Premium Extra Virgin Olive Oils

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Vinegars

White Balsamic Vinegars

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Salts & Seasoning

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Tabletop

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Biophenols: 412.5

Oleic Acid: 67.3

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Our extraordinarily intense Organic Chetoui displays

A spectacularly aromatic nose with bitter notes of dandelion greens and sweet berry on the finish

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Smoke Point: 379F

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White Balsamic Vinegars

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Rose Balsamic Vinegars

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Dark Balsamic Vinegars

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Specialty Vinegars

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We Carry High Polyphenol Olive Oils

Robust IntensityCrush Date: November 2025Country of Origin: Spain

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Shop Our Catalog

Discover premium oils and vinegars, gourmet products to enhance your favorite dishes and great gift ideas

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For Blood Orange Ganache

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Balsamic Ganache Truffles

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Dark Chocolate & White Truffle Gourmet Truffles

Dredge the balls in the cocoa powder

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Dark Chocolate and Blood Orange Olive Oil Madeleine's

Preheat the oven to 375

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Dark Chocolate Buns

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Italian Style Blood Orange Cookies

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For Dark Chocolate Pot de Creme

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Place the chocolate and Blood Orange Fused Olive Oil in a blender

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3 Large

Room temperature

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Makes 2 Dozen

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Mix sugar and cinnamon and sprinkle over "buttered" dough

Sprinkle with walnuts and or raisins, if desired

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Beginning at the 15-inch side, role up dough and pinch edge together to seal

Cut into 12 to 15 slices

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Coat the Bottom of Baking Pan with 1/3 Cup

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4 Large

Tomatoes, skinned, seeded and diced

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1 Pkgs

Rapid-Rise Yeast

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Using a double boiler, melt finely-chopped chocolate with remaining

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Sift the cocoa powder over the chocolate and whisk until just combined

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2 Med

Shallots, minced

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INFUSED Dark Chocolate Dark Balsamic Vinegar

To assemble the tarts, spread about 2 teaspoons marscapone on each crisp dough round. Using a spoon to drain liquid, put approximately 1 tablespoon of diced strawberries on top of each “frosted” crisp. Drizzle a little

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Lightly Coat a 10" Tube Pan with Any

Melgarejo Hojiblanca Extra Virgin Olive Oil

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Scrape the batter into a pan and spread evenly

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INFUSED Blood Orange Olive Oil

In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl, add the sugar

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Portioning Approximately Two Teaspoons of Dough per Cookie

Pipe the cookie dough using a pastry bag (with star-shaped piping attachment if available), onto a parchment-lined cookie sheet

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5 Ounces

Bittersweet Chocolate

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Pinch

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Soak the Chia Seeds in 1/3 Cup

INFUSED Strawberry Dark Balsamic Vinegar

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12 Ounces

High-Quality Bittersweet Chocolate Chips (or chopped)

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1 Package

Refrigerated Pie Crusts (or make your own!)

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1 Pint

Strawberries, hulled and sliced

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1 Pound

Quality Dark Chocolate, chopped (cocoa 56%+)

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Sea Salt

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Salt

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Baking Powder

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Very Ripe Bananas (about 2), mashed

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Lemon Zest

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Lemon Zest, Grated

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For the Simple Syrup Lemon Glazed Blueberries

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Blueberries, Frozen

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Banana, cut up

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Baby Kale, packed

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Chia Seeds

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Good Quality Cocoa Powder

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Granulated Sugar

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Rapid-Rise Yeast

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Walnuts (chopped, optional)

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Brown Sugar

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Ground Cinnamon

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Dark Chocolate Pot de Creme

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Vanilla

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Cocoa Powder

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Vanilla Extract

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Semisweet Chocolate Chips (or chunks)

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Bittersweet Chocolate

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Unsweetened Cocoa Powder

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Orange Zest, finely grated

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Fruit

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Pour Into Cooled Tart Shell

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Powdered Sugar

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For Oven Roasted Tomatoes

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For Whole Wheat Extra Virgin Olive Oil Pastry Crust

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Chilean Favolosa Ultra-Premium EVOO

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Tuscan Herb Infused Olive Oil

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Sicilian Lemon White Balsamic Vinegar

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Spanish Melgarejo Picual 2020 - Ultra-Premium EVOO

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Set the patties onto a lined baking sheet and set aside

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INFUSED Wild Mushroom & Sage Olive Oil

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Fill the Crepes with the Spinach Filling

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1 Small

Red Bell Pepper, finely minced

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Cranberry- Orange-Crunchy-Nutty Granola

1 Cup Steel Cut oats

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Caramelized Veggie Croquettes

For the Croquettes

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INFUSED Wild Raspberry White Balsamic Vinegar

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8 Slices

Sour Dough Bread

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For Frying

Australian Hojiblanca Ultra-Premium Extra Virgin Olive Oil

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For the Simple Baby Greens Salad

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Tuscan Herb Olive Oil

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INFUSED Garlic Olive Oil

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1 Sprig

Fresh Marjoram or Oregano Sea Salt

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Napa Cabbage, shredded

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Green Onions

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Parsley

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Sour Dough Bread

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2 or 3 Raspberries, frozen or fresh

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Cilantro Leaves, finely minced

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Garlic, finely minced

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Panko Bread Crumbs

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High-Oleic, GMO-Free, Safflower Oil

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Cilantro Leaves, chopped

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Capers, drained thoroughly

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1 Large Garlic Clove

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Savory Extra Virgin Olive Oil Crepes

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Wild Mushrooms, sliced

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Baby Spinach

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Shallot, minced

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Garlic, minced

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Roma Tomatoes

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Flaxseed Meal

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Fine Sea Salt

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Olive Oil Pastry Crust

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Cauliflower Florets, coarsely chopped

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Mixed Baby Greens

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Room Temperature

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Kosher Salt

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For the Roasted Butternut Squash

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For the Pan Sauce of Balsamic, Rosemary & Shallots

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Se Approximately One Tablespoon of Butternut Squash Filling per Ravioli

Assemble the ravioli. Laying the pasta sheets out, place dollops of filling every two inches, with at least one inch between raviolis. U

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Arugula Pasta with Garlic Mushroom Sauce

Fresh Arugula Pasta Dough

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Balsamic Mushroom Bread Pudding

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Fig Marinated Brussels Sprouts

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Heirloom Tomatoes with Cilantro Pesto

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Mashed Golden Cauliflower with Garlic

Bring the florets and water or vegetable stock to simmer in a medium pot

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Papas Bravas

For the Potatoes

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Ribollita with Braised Butter Beans

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Roasted Garlic with Premium Extra Virgin Olive Oil

Preheat the oven to 400

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Roasted Hasselback Potatoes With Garlic Infused Olive Oil

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Truffled Cauliflower Gratin

Preheat the oven to 375 degrees F

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Zucchini Tart

Using a rolling pin, roll out puff pastry sheet to fit an 11x 17 baking sheet. Using the tongs of a fork, “dock” the pastry by poking holes every 2 inches. Bake at 400 degrees for 10 minutes until slightly browned

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Fresh Arugula Pasta Dough

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For Creamy Garlic Mushroom Sauce

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Chilean Arbosano - Ultra-Premium EVOO

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1-1/2 Lbs

Fresh Cremini Mushrooms, sliced

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INFUSED Traditional Balsamic Vinegar

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1 Bunch

Kale, rinsed and chopped

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Australian Hojiblanca Ultra-Premium EVOO

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Milanese Gremolata Infused Olive Oil

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After soaking the beans overnight, strain and rinse

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FUSED Lemon Olive Oil

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INFUSED Lemon Twist Sea Salt

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For the Roasted Sweet Potatoes

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Toasted Pumpkin Seed & Sage Pesto

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INFUSED Mushroom & Sage Olive Oil

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INFUSED Butternut Squash Seed Oil

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INFUSED Black Truffle Oil

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INFUSED Black Truffle Gourmet Oil

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INFUSED Black Truffle Salt

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Chipotle Infused Olive Oil

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2 Pounds

Brussels Sprouts

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INFUSED Mission Fig Dark Balsamic Vinegar

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INFUSED Spicy Calibrian Pesto Olive Oil

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INFUSED Spicy Calibrian Pesto Oil

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3 Lg Cloves

Garlic (optionally, roasted)

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6 Pounds

Yukon Gold potatoes, unpeeled

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4 Stems

Green Onions, white portion only, chopped

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1 Med (Optional)

Jalapeno Pepper, seeded, chopped

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INFUSED Chardonnay Oak Smoked Sea Salt

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1 Sheet

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1-1/2 Cup

Fine Semolina Flour

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INFUSED Basil Olive Oil

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Pappardelle's Basil Garlic Sea Shells

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10 Slices

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Extra Virgin Olive Oil (Picual, Chiquitita, Hojiblanca)

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1-2" Sprig

Fresh Rosemary, leaves finely chopped

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8 Medium

Red New Potatoes

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For Wild Mushroom Ragu

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INFUSED Vermont Maple Balsamic

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INFUSED Bologna Aromatic Herbal Salt

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Garlic

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Flat Leaf Parsley, for garnish, finely minced

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Onion, chopped

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Dried Marjoram

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Dried Rhyme

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Sweet Peas, frozen

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Brussels Sprouts

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Pomegranate Seeds

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Polenta

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Roasted Red Pepper, peeled, seeded, and diced

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Garlic, smashed

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Smoked Sweet Paprika

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Onion, diced

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Red Repper, diced

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Zucchinis, chopped

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Basil Leaves, torn

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Flat Leaf Parsley, chopped

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Chewy Crusty Bread

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Lemon, divided

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Butternut Squash, cut in half lengthwise

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Peeled

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Roasted

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Cooled

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Shallots, finely sliced

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Until Golden-Brown and Caramelized

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Red New Potatoes

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Chives

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Tightly Packed

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Brussels Sprouts, stem end trimmed off

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Shallots, thinly sliced

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Macaroni Pasta

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Cauliflower, cut in to florets

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Flat Leaf Parsley, minced

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Into the Marscapone)

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Puff Pastry

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Zucchini

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Not Vegan

105 dishes

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Other Gourmet Foods

Syrups, Honeys & Chocolates

For Chocolate Cake

Banana Bread

Thoroughly grease a standard loaf pan with one teaspoon of INFUSED Butter Olive Oil

Blueberry & Lemon Gelato

For the Blueberry Puree

Blueberry Lemon Olive Oil Popsicles

Place the blueberries in a medium sauce pan over medium heat along with 2 TBSP of water, the lemon zest, and honey. Heat until the blueberries until simmering for approximately 2 minutes. Allow the mixture to cool slightly, and then add the yogurt and olive oil, whisking until blended. When the mixture is at room temperature, portion into 12 popsicle (or paleta) molds and freeze

Blueberry, Lemon Olive Oil & Sour Cream Bundt Cake

Dark Chocolate Pot de Creme with Blood Orange Whipped Cream

For Dark Chocolate Pot de Creme

Dark Chocolate-Blood Orange, Tangerine Cake with Blood Orange Ganache

For Chocolate Cake

Dreamsicle Cake

5 Large Eggs, at room temperature 1 1/4 cups Sugar 3 TBSP Orange zest 1 cup INFUSED Blood Orange Olive Oil 2 cups Cake flour 1 1/4 tsp Baking powder 1 tsp Vanilla extract 1 tsp Fine sea salt

Flourless Chocolate Blood Orange Cake

Preheat oven to 375°F

Lemon Olive Oil Bundt Cake

Lemon Tart

Mix flour, sugar, salt. Cut in butter. Mix vanilla, 1/8 tsp INFUSED Lemon Olive Oil, and egg yolk. Add to flour mixture. Press into tart pan. Chill for 30 minutes. Bake at 375 degrees for 15-18 minutes. Cool on rack before filling

Mini Strawberry Mascarpone Tarts

Preheat oven to 400 degrees F

Rosemary Lemon Olive Oil Cake

Preheat oven to 350°

Top the chilled pots de creme with whipped cream before serving

INFUSED Lemon Olive Oil

With a paddle attachment, beat the egg yolks until they are pale and light; slowly pour in the sugar until it is completely incorporated. Add the yogurt and

Cool cake in pan on a rack 5 minutes and invert onto a serving plate

Drizzle cake with a small amount of

Wild Rosemary INFUSED Olive Oil

Combine flour, rosemary, baking powder, baking soda and salt in a large bowl and set aside. In a separate bowl, combine sugar, milk, lemon zest, lemon juice, vanilla extract, eggs, and

Remove cake from pan & let cool on wire rack for at least 15 minutes

Drizzle sugar mixture over cake as a glaze

Combine the wet ingredients, and fold in lightly beaten eggs

5 large Eggs, at room temperature

1 1/4 Cups Sugar

Orange Cream Cheese Glaze (optional)

4 Ounces Cream Cheese at Room Temperature

1 Tsp Orange Zest

For Custard

If used while warm, the ganache can be poured over cakes or used to dip fruit

8 Ounces

Marscapone Cheese

Heavy Cream, steaming hot

Heavy Cream

Whole Milk Yogurt

For The Cake

2 large Eggs

Heavy Whipping Cream

Eggs

Half & Half

Eggs, room temperature, whisked

Eggs, separated, plus 1 Egg Yolk

Lemon Yogurt

Egg Yolk

Greek Yogurt

Marscapone Cheese

For Quiche Filling

For the Gremolata Hollandaise Sauce

Season the Egg with a Little Salt

Arrange the Mixed Baby Greens on the Plate

Top with the warm veggie patty. Set a poached egg atop the veggie patty, and ladle the Hollandaise over the top

INFUSED Butter Flavored Olive Oil

Brie Fig Omelet

1 TBSP Fig Balsamic Vinegar

Apple Brie Grilled Cheese Sandwiches

In a large mixing bowl, whisk together INFUSED Wild Raspberry White Balsamic Vinegar, dijon mustard, and mayonnaise. Season to taste with salt and pepper. Add shredded cabbage, sliced apples, parsley, and chopped green onion. Toss to coat well

Balsamic Glazed Ham

Spot Prawn Cakes Pan Fried in Coratine with Cilantro-Caper Aioli

For the Cilantro-Caper Aioli

Truffled Devil Eggs

Spinach & Wild Mushroom Crepes

Combine the 2 TBSP INFUSED Wild Mushroom & Sage Olive Oil, eggs, milk, water, and salt. Add the flour and whisk until completely blended with no lumps or dry spots of flour. Allow to rest for half an hour at room temperature

Oven Roasted Tomato Quiche with Olive Oil Crust

For Oven Roasted Tomatoes

1 oz Brie cheese, sliced thin

For the Cilantro-Caper Aioli

Directions:For the Spot Prawn Cakes

Camembert or Brie Cheese, sliced

For the Spot Prawn Cakes

Egg, beaten

Prepare the Hard Boiled Eggs

Fontina Cheese, grated

Pecorino Cheese, grated

Fontina, shredded

Chèvre, Creme Fraiche, or Sour Cream

Eggs, poached

Unsalted Butter

For the Roasted Butternut Squash & Goat Cheese Filling

For the Ravioli

Asiago & Black Truffle Mashed Potatoes

Dice potatoes evenly. Place in a large saucepan. Add salt, and cover with hot water. Bring to a boil over high heat, then reduce heat to maintain a slow boil. Cook until potatoes are tender throughout when poked with a fork

Basil Garlic Shells with Bacon, Peas, & Ricotta

Cook pasta in a pot of boiling salted water until al dente (about 8-10 minutes). Drain, reserving one cup of pasta water. Place pasta in a serving bowl

Leek & Blue Cheese Polenta

Heat 1 TBSP of INFUSED Garlic Olive Oil over medium high heat, in a 3-4 quart sauté pan

Ricotta Gnocchi with Lemon Brown Butter Sauce

Zest lemon. Combine zest, cheeses, egg and salt in medium bowl. Mix well. Fold in flour until just incorporated (do not overmix)

Roasted Butternut Squash & Chevre Ravioli

For the Roasted Butternut Squash

Roasted Sweet Potatoes with Sage & Toasted Pumpkin Seed Pesto and Ricotta Salata

For the Roasted Sweet Potatoes

Shaved Brussels Sprouts with Parmesan Cheese

Shave or slice the Brussels sprouts as thinly as possible. This can be done on a mandolin, using the slicing disk of a food processor, or with a very sharp knife

Truffled Butternut Squash Macaroni & Cheese

Preheat the oven to 375 F

Wild Mushroom Ragu over Polenta with Truffled Mascarpone

For Wild Mushroom Ragu

For the Roasted Red Pepper Aioli

Drain and salt immediately. Serve slathered in aioli

Process Until Smooth

In the bowl of a food processor or blender jar, add the egg yolks, salt, garlic, lemon juice, and pepper

INFUSED Butter Olive Oil

2 Quarts

Chicken Stock/Broth (or Vegetable Stock)

¼ Pound

Salt Pork, cubed (or Bacon)

Great as a side dish to our Garlic & Lemon Roasted Chicken

Meanwhile, combine cheeses and eggs in a medium bowl

For Truffled Mascarpone

Fontina Cheese

Asiago Cheese, grated

Cream Cheese, cut into 1/2-inch cubes

Whole Milk Ricotta Cheese

Parmesan Cheese, shredded

Chicken Stock

Creme Fraiche

Egg Yolks, room temperature

Chicken Stock/Broth (or Vegetable Stock)

Parmesan Cheese, shaved

Butter, divided

Chèvre (Goat Cheese)

Cheddar, grated

Guyere Cheese, shredded

White Cheddar Cheese, shredded

Pecorino Romano Cheese, shredded

Vegetable or Chicken Stock

Mascarpone

Guyere Cheese

Vegan as it Comes

8 dishes

Loose-leaf Tea

Green & White Teas

Lemon Juice

Warm Water

Baking Soda

4 oz Sparkling Water or Club Soda

Bring a large pot of heavily salted water to a boil

Lightly Salted Water or Vegetable Stock

Fresh-Squeezed Lemon Juice

Almost Certainly Vegan

3 dishes

Berry Mojito Fizz

1 oz Berry Mojito Syrup (recipe below)

1 oz Gin, Vodka or Rum

One Question Away

4 dishes

Chia Blueberry Smoothie

Soak the chia seeds in 1/3 cup INFUSED Strawberry Dark Balsamic Vinegar for at least 20 minutes prior to making the recipe

Ask for oat, almond or soy milk instead of dairy.

Cocoa

Ask what it is made with. The menu does not list the ingredients.

OR 1-28oz can

Diced Tomatoes, in juice

Ask whether anything is mixed into it, as poured, most drinks are vegan.

Dry White Wine

Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.

Not Vegan

3 dishes

Mix sugar and yogurt together. Add eggs, lemon juice and remaining

Whole Milk

Pour in the white wine. Reduce by half; about 5 minutes

Add the heavy cream and stir to combine. Simmer the sauce for another minute