Welcome to our products page featuring our catalogue of oils at Prairie Oils & Vinegars! We invite you to take a look at our variety of Ultra Premium Extra Virgin Olive Oils from all over the world, as well as our Fused and Infused Olive Oils and gourmet oils. We carefully choose to stock only the freshest and best-tasting cooking and finishing oils, for good health and great taste! For more information on Extra Virgin Olive Oil, please click here to view our Healthy Lifestyle information.
A very fruity Arbequina, harvested on the green side, but still with many strong ripe fruit qualities. It boasts a strong floral aroma, with a perfect balance of light bitterness and good pungency. The ripe olive fruit flavours are reminiscent of tropical fruit, nuts, and especially ripe apple. The green fruity flavours include green apple, green almond, and artichoke.
From the Barbary Coast of North Africa, this Tunisia Baklouti pepper is rare and unique to this region. This is the only example of this fruity and mildly spicy green chili olive oil in the world. Baklouti chili olive oil is made by combining one pound of organic Extra Virgin Olive Oil with 1.6 pounds of fresh whole green Baklouti chilies. The two-and only two!-ingredients are then crushed and mixed in the malaxer fusing the fresh green pepper with the organic olive oil. Baklouti adds a new and surprising dimension to salsas of all stripes. This is truly a unique artisan product that has hundreds of applications.
Fresh, green and herbal! Basil and EVOO are two integral ingredients in Mediterranean cooking, and it was just obvious to us that the two should be together. This oil is also perfect for your Italian cooking or bread dipping. Drizzle it liberally over fresh tomatoes with salt and pepper and eat them, or in a bruschetta with red onions. Herb-baked chicken comes to life with this oil!
The late fall, early winter truffle is used in the making of this savoury oil. A ‘tea method’ is utilized which steeps the ripe truffles for extended periods of time in Extra Virgin Olive Oil. The closely-guarded, proprietary process yields our heady, complex Black Truffle Olive Oil. No extracts or chemicals are used in its production.
Uses the Whole Fruit Fused Agrumato Method. As the Blood Oranges and Tunisian olives ripen, we press them together to form this beautiful agrumato (whole, fresh fruits crushed with olives). Our Blood Orange Olive Oil smells divine and is exceedingly versatile; use it on fish and seafood, chicken, fruit, salads and much more.
Creamy Extra Virgin Olive Oil is naturally infused with the rich flavour of butter using a patented plant extract. Use this golden, vegetarian, dairy-free infused olive oil as a butter substitute in baking or anywhere you might use melted butter.
This award-winning seed oil is made from 100% all-natural squash seeds. The seeds are roasted, then cold-pressed for a healthy and unrefined, golden-coloured oil with a nutty, buttery flavour. Its smoke point is 425F, making this oil ideal for many uses beyond salad. It is also uniquely rich in Vitamin E, with no trans fat or cholesterol.
The smoky flavour of this chili-infused olive oil is great for marinating steaks and brushing on grilled chicken or seafood. Drizzle over vegetables or pizza for a spicy meal. An excellent dipping oil for artisan breads, finishing oil for soups, pasta or grain dishes, and a wonderful base for dressings and marinades.
Made with the perfectly blended flavours of roasted, sweet Cippolini onions and cilantro. Take this oil into your Asian or Mexican cooking with ease. Start off any stir fry, fajitas or enchiladas with this flavoured oil right in your pan. Roast your vegetables or whole chicken brushed with this lovely oil. If salads are more your thing, think Asian cole slaw or a cabo salad with black beans, red pepper and roasted corn. Hungry?
Our Japanese Dark Toasted Sesame Oil has tremendous depth of flavour and a creamy mouth-feel. Because it is dark toasted before it is cold pressed, it is one of the most flavourful and fragrant oils in the world! Stronger than other sesame oils, a little goes a long way so you can use less oil in your cooking. Stir fry right in this oil or saute a beautiful salmon filet. Drizzle into cooked rice or try it in your favourite peanut sauces or dressings--hot or cold! Sushi lovers will love this!
Uses the Whole Fruit Fused Agrumato Method. Our Eureka Lemon Olive Oil is produced by pressing whole, fresh lemons together with late harvest olives at the time of crush. Its light, refreshing flavour is just perfect to sauté shrimp or scallops, or to drizzle on chicken or fish. Citrus oil is great on salads, in marinades, and for baking into muffins and cakes.
Uses the Whole Herb Fused Agrumato Method. Made from fresh fennel and early harvest, certified organic Chemlali olives crushed together using 100% mechanical cold extraction methods. Redolent with deep, rich notes of fennel that make it a lovely accompaniment to poultry, seafood, pork and salad dressings. Mind-blowing with steamed mussels, bouillabaisse, aioli, eggs, and roasted vegetables!
No peeling, chopping or smelly fingers! Great as your everyday, go-to cooking oil, because what doesn't benefit from a little garlic? Start off almost any stir-fry, soup, or sauce with this round and warm, roasted flavoured oil. Brush on bread and toast for an instant garlic bread! Or try tossing with veggies before roasting. Pair with any Metropolitan Chef spice blend (found in-store) and you've got an amazing and flavourful rub.
Most popular in North Africa and the Middle East, Harissa is a spice paste made with chili peppers (often smoked), garlic, caraway, coriander and cumin, which are pounded together and left overnight to develop its flavours. And we’ve added even more peppers by popular demand, making it delightfully hot.
With top notes of savoury, thyme, and bay leaf, this natural infused Extra Virgin Olive Oil is a show stopper when drizzled over grilled chicken, rubbed on turkey before roasting, for bread dipping, or in aioli. The flavours in this oil lend themselves to French cooking and many cream sauces. Or use it in Italian recipes for a different twist on herb breads and wonderful soups.
Uses the Whole Fruit Fused Agrumato Method. Made with fresh mandarin citrus fruit picked at its peak and crushed with fresh, certified organic early harvest Chetoui olives, this fused citrus oil is redolent with the intense flavour of fresh mandarin zest. Use it in baked goods such as tea cakes, in dressings, and marinades. It is particularly delicious with poultry.
This Manzanilla Extra Virgin Olive Oil exudes buttery ripe and green floral aromas. It is very fruity which is nicely balanced with medium bitterness and strong pungency. The ripe apple, banana, tropical, and buttery flavours compliment the herbaceous, grass, mint, cinnamon, and spicy black pepper characteristics. But it is the elevated polyphenol count of this EVOO that is truly of note – 750 polyphenols is truly an extraordinary level of antioxidants.
An intensely herbaceous Frantoio! Chock full of desirable pepper and savoury herb notes, this example displays capsicum-like sensations and registers high in anti-oxidant content without a ton of bitterness.
This flawless Spanish oil comes from one of the most decorated producers in the world! Notes include green tomato leaf, fresh cut grass, and garden herbs. Ample bitterness and pungency make this oil a favourite among olive oil aficionados! Visually stunning emerald green in colour!
This small batch, 100% cold-pressed, unrefined oil is made with sunflower seeds grown in upstate New York. With the mild flavour of fresh sunflower seeds, it is wonderful for whisking into salad dressings and bread dipping. With a smoke point of 350F, this oil is suitable for sautéing foods and even baking!
Zesty Persian limes are married with Extra Virgin Olive Oil for an unbelievably fresh, fragrant burst of citrus. Take it Mexican, or stir fry with it! Fantastic with shrimp, fish, chicken marinades, and, of course, salad dressings. For a unique steak marinade, use with the Espresso Balsamic and crust it with sea salt and fresh crushed peppercorns. Try it over popcorn or in a cobbler for a touch of the unexpected.
From one of Italy’s top producers, Frantoio Romano in Campania, Italy, this intense Picholine features medium aroma and robust taste dominated by dark green herbal flavours and black pepper. This Picholine EVOO will add spiciness and zest that will compliment many strongly flavoured foods. Quite bitter and very pungent.
This example of a mild-medium flavoured oil features a very pleasant, strong, ripe olive fruitiness, with just a bit of bitterness and pungency. It has full-bodied roundness of flavour; complex, with a number of green herbaceous flavours as well. Black pepper and artichoke characteristics are noticeable along with tropical fruit, butter, and nutty flavours.
Made exclusively at our organic mill in Tunisia by crushing 12 pounds of fresh, whole ripe cayenne chilies for each gallon (7.6 pounds) of 100% organic Extra Virgin Olive Oil. The oil and fresh chilies are fused for two hours before decanting and filtering. This is an essential ingredient for all North African fare: harissa, couscous, seafood, relish, salsa, roasted lamb, chicken, and BBQ!
Our California Roasted Almond Oil is expertly pressed and lightly filtered with an amazingly delicate nose and deep roasted flavour.
This all-natural, expeller-pressed, unrefined oil is for salads and finishing. Made from the 100% non-GMO pumpkin seeds, this hearty gourmet oil has a warm aroma with lingering, round, deep roasted flavour. With a smoke point of only 250F, this is a true finishing oil - avoid high heat.
Our handcrafted, Roasted Walnut Oil is made in Saumur, France strictly following 150 year-old traditional methods. Slowly roasted to perfection, then expeller-pressed and lightly filtered, it adds a rich walnut taste to salad dressing, pasta, grilled meat, fresh baked pastries and makes a great bread dipper.
Uses the Whole Herb Fused Agrumato Method. Made with fresh, wild rosemary crushed with fresh, certified organic early harvest Chetoui olives using 100% mechanical cold extraction methods, this fused olive oil embodies the heart and soul of rosemary. It is both complex and aromatic. Amazing with poultry, pork, or lamb. Mind-blowing with roasted potatoes or drizzled over sautéed vegetables.
A delicious blend of herbs, sun-dried tomatoes and garlic infused olive oil. Use it on everything from salad dressings to marinades. Sprinkle with grated Parmigiano Reggiano cheese and a few twists of freshly ground pepper for an irresistible bread dipper.
A connoisseur’s olive oil, this is the first natural truffle oil made with Ultra Premium Quality Extra Virgin Olive Oil. Made in Italy in an artisan fashion, this olive oil is smooth, while having an unmistakable intense white truffle flavor. Like the Black Truffle Olive Oil, the rich essence of white truffle is infused in a mild Arbosana. Makes a great finishing oil for many Mediterranean dishes, in mashed potatoes or try it drizzled on popcorn! It also makes an amazing aioli. A little goes a long way, so use sparingly!
Highly aromatic and savoury, our Wild Fernleaf Dill Olive Oil is a must-have Mediterranean staple. We recommend using it with cucumbers, fish, green beans, poultry, in soups, egg dishes, creamy sauces, olive oil based mayonnaise, tartar sauce, roasted potatoes or for baking delectable herb breads and rolls.
A delicious combination of fresh herbaceous sage paired with an array of savoury and wild mushrooms. The result is a sumptuous experience! Try drizzled over cream of mushroom soup, on risotto, stuffing, and aioli. Shines with baked potatoes or crispy cubed potatoes on the barbecue.