NOW 3 businesses in 2 LOCATIONS:
1. SOLAR GARDENS at Avalon
2. THE AVALON BISTRO & BAKERY (right in the Avalon Shop)
3. SOLAR GARDENS SHOP in the Lawson Heights Mall

This website contains information for both shops + our BISTRO, as well as some wholesale information. Each shop contains some of the same products, but many products are different in each location. Visit both shops to see it all!
Be sure to try our High Teas in the Avalon BISTRO, as well as the regular menu

purveyors of quality succulents, fresh-baked gooey cinnamon buns & artisan breads every Thursday thru Saturday mornings (in our little bakeries in both shops), fine gardenware, in-store succulent classes with MYOP (Make-Your-Own-Pizza) party option, succulent class kits you can make at home,
succulent balsamics & olive oils, worldly spice blends, weird candy, flavour, gourmet foods, puzzles, gifts, frsh baking & fresh ideas

Reservations are not required for The Avalon BISTRO & BAKERY.

However, reservations are encouraged, especially for High Tea

To make a reservation by phone, call the BISTRO: 306 280 2761

Welcome to image
Welcome to the website of Solar Gardens, our charming little Solar Gardens shops (with bakeries), now with 2 convenient locations in Saskatoon. We just added (mid-August 2022) a new cafe to our business called TREATS. It is also located in the Lawson Heights Mall. We are a locally owned and operated business, established in 2005.

While we are perhaps best known for our beautiful succulents and succulent bowl classes (and now succulent class kits you can do at home), we are also very pleased to carry delicious and varied balsamic vinegars and olive oils, exotic spice blends from around the world, flavoured maple syrups, unusual candies and chocolates, our own delicious sangria line, puzzles, paint by numbers, giftware and way, way more. Explore this website to learn more about our succulents, unique and exciting products.

Our newest addition to our product line is the Solar Gardens Copper Kettle Fudge Company. We make our fudge in the Avalon shop in a copper kettle using real butter. You can pop in to sample anytime.

Consider signing up for our newsletters, Facebook and Instagram. They are probably the best ways to keep abreast of all things Solar Gardens.

And please note: Our Acreage is now permanently closed to the general public, except for registrants in one of our private or public classes..

Effective April 2020 we have permanently closed our acreage greenhouses and restaurant  to the general public and so the acreage is no longer available, shopping, events, bookings or dining. Thank you for all your wonderful support of our acreage and restaurant over the years. It has been a great and challenging adventure. We plan to write a book about our non-stop, unbelievable, fantastic journey someday....with lots of pictures....and recipes...why not? Thankfully, our memories are very, very long!

Our acreage will now focus solely on the greenhouse production of quality succulents for our 2 city shops and our wholesale clients across Canada. In spring 2024 we will begin once again be having public and private succulent classses at the acreage.

We are very happy to say that all of our wonderful products are now available through our Avalon & Lawson Heights Mall shops. We hope you can pop by both locations from time to time to check out our ever changing products and beautiful succulents. And while at Lawson (if you're hungry and would like to try one of our delish home-made soups, thin crust made-to-order pizzas or paninis or calzones, fresh pasta made by our Italian chefs or needing a latte with a home-made dessert or ice cream), try to find time to make your way down to TREATS!


Click on the "SUCCULENT CLASSES IN-STORE OR TAKE HOME" red button in the top right corner for all the info

MYOP Make-Your-Own-Pizza Party option available with private in-store classes

We make REAL fudge (not the kind you add water to a dry mix) right in the Avalon Shop and Bistro with real butter.

We make fudge in a copper kettle every Monday, Tuesday and Wednesday in the Avalon shop. Pop by for a sample (and smells). We also sell it in the Lawson Shop and TREATS by Solar Gardens in the Lawson Heights Mall

We generally make 18 basic flavours (but are always experimenting with new flavours) so stop in regularly to see what's cookin' in the  old copper kettle.

Pick up our Fudge LOYALTY card for one sweet deal!

Check out on of our fudge makers in action:

If interested in purchasing fudge wholesale for your business email us to make arrangements. Our fudge ships beautifully anywhere.

Our GIFT CERTIFICATES are RAD! & can be redeemed at both shops - even for classes (with MYOP pizza party add-ons) and our TREATS Cafe. Can be purchased in any amount. You can either pick up in-store (no need to preorder) OR if you would like it snail mailed to you (or the recipient), you can order by phone from either shop (Avalon 306 280 2761 or Lawson 306 380 2762). Sorry, but we can not email or text gift certificates.

Let's talk about YUM

JUST baked goooo-ee bottom CINNAMON BUNS & ARTISAN BREADS from our charming little bakeries every Thursday thru Saturday mornings at both the Avalon & Lawson Heights Mall shops

6 cinny buns per pan - you'll eat them all real quick If we don't sell out on Saturday we freeze them Saturday night (since we don't use preservatives) so they may be available frozen throughout the week.

When you receive our newsletters you'll be the first to know about:


AND...we'll include some beautiful pictures too!

AND...of course a doggie picture or 2!

Please note: When you sign up you won't receive a confirmation BUT you will be added to the list and receive the next and future email newsletters. If you haven't received one of our newsletters in a while, check your spam or junk folders. Sometimes they go hiding in there. They may not go to your primary mail either, so check your promotions folder as well. If all that fails, when you submitted your email you might have made a typo (of course that's bever gappened (lol) to us) so re-enter your email address and send again. You will always have the option to unsubscribe at any time.

Your email might not be added to our list on the same day you send it to us. Please allow a few days until your email is added. It sometimes takes us a few days since we do not use a program to automatically add email addresses. They are all entered individually by hand and so in times of heavy submissions (such as when we are offering free gift certificates) it might take us a few days to get everyone entered. We thank you for your patience.


THE AVALON SPICERY (available in both the Avalon & Lawson Heights Mall shops)

Our spice blends and spices (and there's a bunch of them - over 200) are all grouped alphabetically within the 20 categories that are listed below.




Dried herbs and spices add a lot of flavour to our dishes. They are readily available and convenient to use. When we're able to blend a combination of spices and herbs the end result usually leads to a wonderful meal. Preserving the quality, freshness and flavour of your spices and seasonings will give you great tasting dishes and help eliminate boring meals.

Spices don't spoil, but over time they do lose their strength. When stored properly spices retain their potency longer than you might think. Whole peppercorns, nutmegs, cloves, cinnamon sticks and whole seeds, such as coriander, cumin, and cardamom all last longer than their ground counterparts.

Proper Storage

There are two critical keys to maintaining the optimum flavour and in getting the greatest value out of your herbs and spices. Store your spices and seasoning blends in air tight containers and keep them in a cool dark place. Keeping containers tightly closed will protect them from moisture and oxidation. Keeping them away from direct light will keep their colour from fading. We've also found that when spices are stored in glass jars they tend to retain more of their essential oil content (this is where the flavour is).

Never store your spices above your stove as the additional heat will more quickly lead to degradation of their quality. Also don't store them directly above your dishwasher as the increased humidity will also shorten their shelf life. Stored spices do best in temperatures below 70° and in lower humidity environments. While achieving both of these may be impractical in your kitchen, the closer you can get to the ideal storage of them the more flavour you will retain.

If you have ever heard it's good to freeze spices and herbs forget it! Condensation will be a problem each time the jar or bag of spice comes out of the freezer and is likely to introduce unwanted moisture to the spices. We also do not recommend shaking herbs or spices out of the bottle directly into something you're cooking as any steam/moisture rising up from the cooking dish will introduce moisture into your jar of spices. Instead it's better to shake the spice into the palm of your hand and then add it to the dish you're cooking.

Some people like to store red spices like chili powder, cayenne pepper and paprika in the refrigerator to prevent loss of colour and flavour. As mentioned in the freezer scenario above, this does more harm than good.

Whole spices keep the longest because they have not been cracked or ground which would expose their volatile oils to the air, which speeds up the breakdown of their flavor. This is why ground spices have a shorter shelf life than whole spices or seeds.

So Many Different Recommendations - Which are Correct?

The general recommendations for freshness dating are four years for whole spices and two years for ground. You may hear people say that spices should be replaced every six months. However, most spices are only harvested once a year, so it certainly doesn't make sense to replace them every six months.

If spices and herbs are kept as we have discussed the shelf life will be as follows:
  • Whole spices and dried herbs, leaves and flowers will keep 1 - 2 years.       
  • Seeds will keep 2 - 3 years and whole roots (i.e. ginger root or galangal root) will keep 3 years.       
  • Ground spices and herb leaves keep 1 year.       
  • Ground roots will keep for 2 years.
Just because a spice or seasoning blend is outside the date range listed above doesn't mean that the spice needs to be tossed in the trash. To determine if a spice or seasoning is still good you have to remember "appearance" and "aroma". A spice that is no longer acceptable will have lost much of it's vibrant colour and will instead appear dull and faded. The bigger key though is smell. To determine whether or not a ground spice is still good gently shake the container with the cap on. Remove the cap and smell the spice to see if the potent aroma of the spice is still present. If it is, then your spice is still in good shape. Spices don't just all of a sudden go from good one day to bad the next (like milk). From the time they're harvested they slowly begin to deteriorate and what you want to do is to prolong their optimum flavour for as long as possible with proper storage.

The Bottom Line ....literally haha!

A good overall practice to follow is to only purchase high quality dried herbs, spices and spice blends from reliable suppliers & in small quantities, so that you can easily use them up in a reasonable period of time. 
***ALL of our specialty vinegars, balsamics and olive oils are gluten-free***
*Indicates NEW FLAVOURS for 2021. 
A lighter version of our traditional dark, these white grape based balsamic vinegars are made in Italy. They traditionally carry sweet flavours, however, we carry some savoury white balsamics that will work very well in your favourite recipes. All of our white balsamics are naturally flavoured. No added salts, sugars, sweeteners, glutens, colouring, or thickening agents are added. A premium balsamic vinegar is without a doubt a condiment that is unparalleled in taste and versatility. Our balsamics are acquired from one of the most reputable producers in Italy, and are of exceptional quality.
All our oils, balsamics and specialty vinegars are hand-filled in a standard 200ml dark green coloured glass bottle, corked and shrink banded (in one of our two Public Health Authority approved facilities).

  1. Basil* -This  white  balsamic  has  a  beautiful,  strong  floral  flavour – like  flowering basil buds.  Create  a  vinaigrette  with  a  peppery  EVOO  (Greek  Koroneiki) and top sliced tomatoes and fresh mozzarella for a lighter version of a Caprese salad. Use to top fresh watermelon with grated caramelized ginger.
  2. Black  Garlic  Exquisite  flavour  of fermented black garlic with white balsamic dressing which is the perfect addition to salad, grilled meat or roast vegetables. Blend it with our Italian Herbs White Balsamic for a delicious flavour.
  3. Cara Cara Orange Vanilla - Madagascar Vanilla & Cara Cara oranges combine to delight the senses. Pair with fine chocolate, drizzle over fruit salad, in sparkling water, mixed drinks, or over yogurt and vanilla ice cream.It pairs well with fruitier olive oils, and is also excellent blended with our Butter olive oil. Use this heart healthy combination over oatmeal, cooked whole grain cereal, pancakes, or in salads.
  4. Caramelized Onion*- Elevate your next meat or vegetable dish with our Caramelized Onion White Balsamic Vinegar! The light and tart flavour of white balsamic vinegar provides the perfect base for the sweet and savoury flavour of caramelized onion. Add this vinegar to asparagus, broccoli or brussel sprouts before roasting. Or reduce it down into a thicker sauce to top burgers, steaks or pork chops!
  5. Coconut - An ideal accompaniment to tropical dishes. Pair with our Meyer Lemon, Persian Lime or Blood Orange for salad dressings or to marinate chicken or shrimp for the grill. Use with granulated sugar to rim your glass for a Piña Colada. Drizzle over pineapple pancakes or pineapple upside-downcake.
  6. Coconut Lime - An ideal accompaniment to tropical dishes. Pair with our MeyerLemon, Persian Lime or Blood Orange Olive Oils for salad dressings or to marinate chicken or shrimp for the grill. Mix into a drink!
  7. Coconut Lime & Habanero Spice  Want to do a Caribbean style cookout? Use this white balsamic on any seafood or chicken and in salads.with an extra kick of spicy Habanero Pepper. Or try using it in a delicious coconut lime margarita or to add a little acidic finish to a piña colada.
  8. Cranberry* - Cranberry White Balsamic is delicious on ham, turkey, chicken and salads. Add it to cream cheese for a yummy spread on a bagel. Try it in yogurt, over ice cream, desserts and smoothies.
  9. Dill Pickle*- The unique flavour of pickle juice seems to be everywhere. Great added to slaw, salad dressing, potatoes or anywhere you'd like a combination of a little sweetness and the tartness of vinegar. Try pairing with Meyer Lemon EVOO.
  10. Fig* - Nutty, semi-sweet flavour of fresh fig. Refreshing in marinades, salad dressings, pork dishes, or even sprinkled over fresh fruit or sliced strawberries. Brush on sterak before annd during grilling to produce a sweet caramelized crust.
  11. Garlic - Strong garlic flavour! Pairs exceptionally well with Wild Mushroom and Sage, Meyer Lemon, Basil and unflavoured olive oils.
  12. Grapefruit - A light balsamic that is perfect to brighten up your summer salads or drizzle on rich, lightly seasoned white or swordfish. Pair with our blood orange olive oil for a crisp, clean vinaigrette.
  13. Honey Garlic* - Our Honey Garlic Balsamic is one of our top selling flavours. The White Honey Garlic has the same great garlic taste with a savoury sweetness from the honey to soften the edges of the robust garlic flavor.This is wonderful on grilled veggies as the sugars caramelize somewhat during grilling. Pair with Lemon Pepper, Meyer Lemon, Blood Orange EVOO.
  14. Honey Ginger - Honey and Ginger play well together and bring a gentle, spicy heat, which balances perfectly with the moderate, natural acidity of our White Balsamic Vinegar. Pair with our Persian Lime Olive Oil. Mix an amazing marinade with our Honey Ginger Balsamic Vinegar & Toasted Sesame Oil or Garlic Olive Oil and soy sauce.
  15. Italian Herbs* - A delicious savoury white balsamic flavoured with the most popular Italian herbs - garlic, basil, rosemary, and oregano. Use this one as a glaze for oven-roasted portobello mushrooms or as a dressing for a juicy tomato and cucumber salad. Try it over grilled halibut with some lemon slices. Or toss into sautéed spinach. Pair with our Parmesan EVOO for ultimate Italian flavour.
  16. Jalapeno - Sweet, spicy and tart,  just like you would expect from this chili-infused condiment. Use this balsamic to lighten up your marinades, splash in a ceviche, spice up a salsa or blend into a dressing to top fruits. Unbelievably flavourful paired with our Persian Lime Olive Oil.
  17. Jalapeno Lime - This luscious white balsamic starts with a light, sweet and tart citrus twang –and ends with a jalapeño kick! Use to rim a margarita glass or add to lemonade or iced tea. Use to marinade steak, chicken or shrimp for fajitas. For dessert, thicken with powdered sugar and top your lemon bars.
  18. Jalapeno Mango - Smoky jalapeño combined with sweet mango – a perfect South of the Border treat. Try in a ceviche or with our Persian Lime oil for a delectable tropical vinaigrette.
  19. Lemon - Perfect as a glaze for salmon or other flavourful seafood. Adds a nice citrus touch when used in vinaigrettes. Drizzle on fish, seafood or greens. Flavour a cocktail or sparkling water! Mix with any olive oil for a tasty salad dressing or marinade. And when we say “any”, we mean ANY! Lemon White Balsamic will mix with all plain or flavoured olive oils in our collection!
  20. Lemon Grass - Adds a delicious punch of fresh, crisp flavour to roasted potatoes & veggies or your marinades for grilled chicken. Jazz up a lighter version of Chinese Chicken Salad or Teriyaki Chicken. Pairs well with Roasted Garlic or Jalapeno Olive Oils.
  21. Lemon Grass Mint - Fresh mint with the subtle citrus notes of lemongrass. Both tart and crisp, this is an essential for Southwest Asian cuisine. Mix with our Basil Olive Oil for an Asian inspired marinade to dress fish or seafood, in noodles or as a dipping sauce. "Thai one on" by adding a splash to mojitos for a refreshing cocktail! Combine with Lime Olive Oil for a zippy dressing for carrots or beets.Use to make refrigerator pickles with cucumber, cauliflower or green beans. Mix with Toasted Sesame Oil for dipping fresh summer rolls
  22. Lime -This is a luscious flavourful white balsamic and is a great addition to lime-based cocktails (margaritas or mojitos) or in lemonade, in vinaigrettes or seafood marinades. Pair with our avocado oil as an addition to salsa or ceviche. 
  23. Mandarin Orange - This tasty balsamic is great poured over cheesecake, used in a vinaigrette or in Asian-inspired sauces. Not only is it good drizzled over strawberries; you must try it over watermelon. 
  24. Mango - Use this balsamic on seafood or fish tacos (think mango salsa). Chicken or steak fajitas. This is perfectly paired with an olive oil such as Persian Lime, Habanero, Basil, Blood Orange, Chipotle, Cilantro, Garlic, Lime, Toasted Sesame or Italian Herb.
  25. Mojito* - Mojito White Balsamic Vinegar is infused with  lime and mint which gives it a nicely tart punch with a good minty, lime-y tang. This refreshing balsamic vinegar is perfect for your summer fruit salads. Flavour your water or use as a mixer in a cocktail or wine spritzer., Try it over diced fruit or ice cream, in salad dressings, on fish, or lamb. use as a marinade for shrimp and scallops. Pairs with Garlic, Rosemary, Blood Orange, Persian Lime, Basil Olive Oils, or any Extra Virgin Olive Oil in our selection.
  26. Oregano* -  One of only a few savoury white balsamics.The exquisite flavour of Oregano produces a classic Mediterranean flavour. It’s a perfect compliment to a wide variety of oils and will create superb vinaigrettes. This balsamic can also stand alone on any salad. Use as a marinade for chicken and fish as well. Drizzle over tomatoes, cucumbers, onions, & feta for a quick and healthy snack. Pairs well with Black Garlic, Cumin, Wild Mushroom Sage, Garlic or Italian Herb oils.
  27. Peach - A light and crisp traditionally crafted white balsamic with a pleasant punch of peach! Adds a unique fresh flavour to salads, seafood and pork. Drizzle over fresh fruit for a simple, sensational dessert.
  28. Pear - Bright and sweet,  just like a fresh pear! This balsamic is wonderful as a dressing for a blue cheese and walnut salad, drizzled over cheeses including Brie or Gorgonzola, with delicate white fish or a light chicken dish! 
  29. Pineapple - Delicious on salads, this popular vinegar is also great for cooking and grilling. Mix in a salad of greens with grilled chicken breast and diced pineapple. Pairs well with our Persian Lime, Jalapenos and Roasted Chili Infused Olive Oils.
  30. Raspberry - A nice light version of our dark balsamic, you can use this flavour in so many ways. Combine with strawberry preserves to create a fruity yet tart salad dressing... try drizzled into a salad with roasted walnuts and feta cheese... or combine with caramelized onions and our blood orange olive oil for a delicious sauce for pork or chicken. 
  31. Raspberry Cranberry - This flavour will remind you of Christmas all year round! Add to cranberry sauce for some extra tang. Blend with walnut oil or herbal tarragon olive oil for a delicious vinaigrette, or try as a dressing for a green salad with grilled chicken. Great with roast turkey, ham or beef. Whisk with one part Balsamic to three parts Extra Virgin Olive Oils for an amazing vinaigrette.
  32. Red Apple* -This balsamic has an enticing aroma and a delicate, sweet apple flavor, fruitier than most balsamic vinegars. It’s a wonderful way of adding aroma and taste to compliment any dish. It adds a refreshing lift to salads, sauces, chutneys and vegetables. It is amazing drizzled on pork, chicken or fish. Mix equally with our Roasted Walnut Oil and shake well, for a knock-out vinaigrette dressing. Pair with Italian Herb, Basil, Garlic, Oregano oils.
  33. Rosemary* - Infused with rosemary this white balsamic works surprisingly well as a sauce for wings - combine with Frank's Wing Sauce for a kick. Combine with fresh cherries to make a delicious sauce for a pork loin.Combine with fresh cherries for a pork loin sauce. Drizzle on any fruit, fish and salads.Pairs well with almost any flavoured or unflavoured EVOO.
  34. Sesame & Ginger* - A white balsamic with a strong sweet, ginger flavour; great on veggies or as a salad dressing. stir-fries, pork and chicken dishes. Pair with Toasted Sesame oil. Persian Lime, Meyer Lemon, Lemon Pepper and Blood Orange oils.
  35. Strawberry* - A tart and sweet very unique balsamic! Amazing when drizzled over your favourite fresh fruit medley, or a slice of classic New York cheesecake.Try it mixed with some honey for a delicious sauce for ice cream.
  36. Strawberry & Basil* - Summer strawberry sweet with a little tang. Eat light. Great with baby spinach, or any spring salad mix. Perfect addition to any chicken or pork recipe. Pairs perfectly with our Blood Orange Extra Virgin Olive Oil. Try it as a marinade for barbecue chicken.
  37. Traditional - Great for sprinkling on a fresh salad. Try putting a few drops on fresh berries, Parmigiano-Reggiano cheese, or creamy desserts like panna cotta, or vanilla ice cream.Traditional balsamic can be used at the end of cooking. Excellent drizzled over veal scallopini, risotto or a stew. Also drizzle over grilled meats and seafood. 
  38. Tropical Passion – Bring the flavour of the islands with this vibrant burst of passion fruit to a fruit or chicken salad. Pair with Persian Lime, Blood Orange, Jalapeno, Lemon or Lemon Pepper Olive Oils.
  39. Watermelon - Our Watermelon Balsamic is the perfect addition to summer spritzers, cocktails, and shrubs. Combine it with Basil olive oil and drizzle over mixed greens topped with sliced tomatoes, cucumber, red onions, crumbled feta cheese, and juicy watermelon for summer in a bowl. Great for summer salads. Try watermelon balsamic on feta cheese and arugula with toasted pine nuts salad. Drizzle over lemon sorbet. Pair with Basil, Blood Orange, Persian Lime, Meyer Lemon
  40. Watermelon & Strawberry* - Combining the delicious sweet flavours of Watermelon and Strawberry, this is perfect for cocktails, salad dressings and drizzled over fresh fruit. Combine greens, fresh strawberries, walnuts, mint/basil and feta cheese with this white balsamic for the perfect refreshing salad. Pair with Greek Koroneiki or any other peppery olive oil.

***ALL of our specialty vinegars, balsamics and olive oils are gluten-free***
* Indicates NEW FLAVOURS for 2021*.
We carry all the popular flavours as well as some unique items that will keep you coming back over and over!
All of our dark balsamics are naturally flavoured. No added salts, sugars, sweeteners, glutens, colouring, or thickening agents. A premium balsamic vinegar is without a doubt a condiment that is unparalleled in taste and versatility. Our balsamics are selected from one of the most reputable producers in Italy, and are of exceptional quality.
All our oils, balsamics and specialty vinegars are hand-filled in a standard 200ml dark green coloured glass bottle, corked and shrink banded (in one of our two Public Health Authority approved facilities).

  1. Acai Berry - (ah-sigh-EE) berry is a grape-like fruit harvested from Acai palm trees, which are native to the rainforests of South America. Brush on poultry, drizzle over salads and fruits, add to pan drippings for a delicious sauce. Pairs well with Truffle, Garlic, Blood Orange, and Persian Lime olive oils.
  2. Apricot - This apricot balsamic is juicy, fragrant, sweet, slightly tart, and simply mouthwatering! It makes a fantastic vinaigrette, glaze, or reduction for fruit salad or grilled chicken. Drizzle over greens and add goat cheese crumbles for an amazing salad! 
  3. Basil* - This herbal balsamic is delicious drizzled over salad or fresh mozzarella, brushed on chicken or halibut before cooking. Saute broccoli or mushrooms with a bit of this balsamic vinegar for a fine side to steaks.
  4. Blackberry - This balsamic vinegar is sweet and smooth and bursting with summertime freshness. Drizzle it on your favourite desserts, fruit salads, or cheese plates. Splash into your favourite iced tea or lemonade recipes for a summertime treat. Use as a marinade for pork or chicken or slather on baby back ribs.
  5. Blackberry Ginger - Sweet blackberry flavour combined with a hint of spicy, sweet ginger. Delicious in combination with a fruit dish or as a salad dressing, but also perfect as a sauce for roast pork or chicken.
  6. Black Currant - This blend of balsamic vinegar and black currants produces a unique flavour that nicely complements feta cheese, red onions and orange wedges in salads. Pair it with other berries, pork, game meat, mushrooms and fresh cheeses.
  7. Black Garlic* - This unique flavour is achieved by heating whole bulbs of garlic over the course of several weeks, a process that results in black cloves. The taste is a sweet and garlicky balsamic vinegar. The enzymes that give fresh garlic its sharpness break down. Excellent to use in marinades, dressing, spinach salad, cheese plates, and to glaze poultry or meat. Pair with Mushroom & Sage, Garlic, Basil, Oregano, Rosemary, Roasted Chili, Jalapeno, and Chipotle Olive Oils. 
  8. Black Mission Fig - Our best seller! Rich and flavourful. Pair with Garlic, Wild Mushroom & Sage, Italian Herb, Walnut, Chipotle or Blood Orange Olive Oil.
  9. Blueberry - A great blueberry aroma, crisp and very tart flavour with a mild sweetness. This unique balsamic is great for dressings, dessert sauces or as a marinade for your steaks or pork. 
  10. Butter Pecan - Our Butter Pecan Balsamic Vinegar combines the flavors of roasted pecans, butter and vanilla for a sweet, traditional taste that can’t be beat. (Contains Nut Product). 
  11. Cara Cara Orange Vanilla - Madagascar Vanilla and the bright citrus of Cara Cara oranges combine to delight the senses. Pair with fine chocolate, drizzle over fruit salad, add to sparkling water, mixed drinks, or over yogurt or ice cream. 
  12. Cherry - Sweet cherry with a hint of licorice aftertaste. Perfect for vinaigrettes, pork and duck. Also great on ice cream and drizzled over a brownie. Yum! 
  13. Chile - A mild chili flavour that works well on a salad or as a marinade for meats. Don’t forget drizzling on a bowl of beef chili to add extra yum.
  14. Chocolate Cherry - Chocolate covered cherries? Need we say more? Use as a topping on ice cream, cheesecake or a fudge brownie!
  15. Chocolate Jalapeno - Everything is better with chocolate! This rich chocolate flavour is enhanced with just a little bit of spicy jalapeno. Marinate steaks or drizzle this over fresh fruit with a little pound cake. If you want to be healthy try this with roasted brussel sprouts or plain cottage cheese.
  16. Chocolate Mandarin - The creamy goodness of the chocolate flavour pairs perfectly with the tangy citrus zing of mandarin. Tastes like orange sherbet with dark chocolate syrup. Great over ice cream.
  17. Chocolate Raspberry - A decadent flavour combination that few can pass up. This rich and dark balsamic combines the sweet dark flavours of chocolate with the tart undeniable zing of fresh raspberries. Great over ice cream or pancakes.
  18. Chocolate Strawberry - This rich and dark balsamic combines the sweet flavours of chocolate with big bold strawberries. Perfect alone, used as a dessert sauce, or in combination with a citrus flavoured olive oil as a salad dressing. Also try as a topping on Brie cheese.
  19. Cinnamon Pear - A lovely pear taste with a hint of cinnamon. Try it on pork or lamb. Wonderful on fruit and desserts. Blend with EVOO and drizzle over spinach, baby arugula, slices of fresh pear, toasted pecans and dried cranberries.
  20. Citrus - Citrus flavours of grapefruit, lemon, lime and orange. Great in vinaigrettes to dress your salad or fruit. Also good for marinating chicken or fish.
  21. Coconut - An ideal accompaniment to tropical dishes. Pair with our Meyer Lemon, Persian Lime or Blood Orange for salad dressings or to marinate chicken or shrimp for the grill. A darker version of our popular white balsamic.
  22. Cranberry - This is a wonderful flavour to add to meats, such as pork or turkey. Works great on a salad with nuts, or try it on vanilla ice cream.
  23. Cucumber & Melon - A summery taste that goes well with marinated veggies or pair with our Meyer Lemon olive oil for a fresh salad dressing. 
  24. Elderberry* - This tart, rich, sweet, and perfectly balanced Elderberry Dark Balsamic Vinegar is a taste sensation, with zesty hints of juicy purple elderberry. Enjoy in vinaigrettes, on salads, glaze meats or poultry, marinades, shrubs, desserts, with fruit, and baking. An ideal companion for a cheese platter. Pairs sensationally with our Persian Lime Olive Oil, Lemon Fused Olive Oil, or any of our EVOO’s.
  25. Espresso - This flavourful balsamic is excellent as a steak marinade or as a base for barbecue pork. With the essence of dark roasted coffee, enjoy this as a glaze for your favourite cut of beef. Makes fresh fruit taste amazing!
  26. Fig & Lemon - This rich, dark balsamic vinegar has a full fig flavour, brightened with the citrus touch of lemon. Beautiful as a seafood glaze and delicious combined with nuts in your favourite salad.
  27. Garlic - Pungent garlic in a thick dark sweet balsamic vinegar, this is a great option in a vinaigrette or as a drizzle on your Caprese salad. Mix it with our Parmesan Rosemary Olive Oil for a great chicken marinade or dipping sauce. A dark version of our Garlic white balsamic.
  28. Grapefruit - A light balsamic to brighten up your summer salads or drizzle on rich, lightly seasoned fish. Pair with our Blood Orange olive oil for a crisp, clean vinaigrette.
  29. Green Apple - A slight tart taste of apple. Try it with an olive oil for a delicious spinach and nut salad dressing.
  30. Hibiscus - Very fragrant and fruity, and a bit sweet. Hibiscus is becoming the trendy taste of the day! Not only can it be used as an aromatic balance to sweet dishes, it can add layers of flavour in savoury dishes as well. Try it in your martini or add a drop to your next citrusy cocktail. Drizzle on crostini with Brie.
  31. Honey Date - Mediterranean flavours of honey and date. Drizzle over crispy bacon wrapped figs. Great for a grilled pork marinade or sauce. Toss with a salad of olives, capers, tomato and feta cheese. 
  32. Honey Ginger - From salads, noodles, stir- fries, vinaigrettes and seafood, any Asian inspired dish can benefit from this bestselling vinegar. Pairs well with Toasted Sesame Oil, Meyer Lemon, Garlic, or any artisan Varietal EVOO.
  33. Honey Raspberry - A combination of sweet honey and raspberry, this flavourful balsamic can be used over your favourite fruit salad, as a chicken or salmon marinade, or even as a delicious sweet sauce on your steaks. 
  34. Italian Herbs* - This balsamic vinegar has a sweet, savoury, and herbaceous flavour and aroma. Rosemary, marjoram, thyme, garlic, and sage give it an authentic Italian flavour. Drizzle it over roasted vegetables, meats, or tomatoes, Use it as a vinaigrette for salad.
  35. Jalapeno - With a smoky, spicy flavour of jalapeno, it’s perfect to add a bit of heat as a marinade for salmon or chicken. Try it paired with our Persian Lime olive oil for a vinaigrette for your taco salad. A dark version of our Jalapeno white balsamic.
  36. Juniper Berry - Sweet, pleasantly herbal and with just the right bite, our Juniper Berry balsamic is a seasonal flavour which beckons the holidays with the distinctive taste of juniper berries. Try this balsamic with gin in a cocktail, paired with wild game or as a glaze for duck.
  37. Key West – A citrus explosion. Use as a tropical component in your marinades or vinaigrettes. A blend of grapefruit, orange, lime and lemon, this vinegar is great with vegetables and proteins, or use with grains like quinoa or faro. Drip on top of some chopped avocados, halved cherry tomatoes, goat cheese and walnuts for a delicious snack.
  38. Kona Coffee* - Sweet, creamy, smooth. This Kona coffee flavoured balsamic is perfect to top your ice cream or strawberries with cream or use to top poached pears. Use to create a coffee sauce for roasted beef or flank steak. It's also great for meatier type vegetables such as mushrooms or eggplant.
  39. Lavender - A member of the mint family, lavender can be described as herbaceous, earthy and floral. Use in any recipe calling for thyme or marjoram, or pour over favourite desserts (especially ice cream).
  40. Lemon - Perfect as a glaze for salmon or other seafood. Adds a nice citrus touch when used in vinaigrettes. 
  41. Lemon & Bergamot Orange* - Known in France as the "sweet lemon", Bergamots are more orange-coloured than "regular" lemons and are sweeter. This balsamic is sweeter and has more floral notes than the Lemon Balsamic. A wonderful citrus flavor that adds a great finish to vegetables, salads or as a bread dip.
  42. Mandarin Orange - Perfect for vinaigrettes, salads and sauces for Asian, pork or chicken dishes. 
  43. Mediterranean* - A wonderful blend of Mediterranean delights - pistachio, honey and date. This one is delicious used as a marinade for chicken or lamb with roasted peppers, or try it paired with our tarragon olive oil as a vinaigrette for a crisp salad (incorporate chick peas, cucumbers, tomato, red onion and feta cheese for a masterpiece). This is great in any Greek or southern Italian dish.
  44. Mango - This sweet fruity balsamic is always great by itself, on a salad or on fresh fruit. Use as a marinade on many different meats and poultry. Would make a great topping for your favourite ice cream.
  45. Maple - Flavours of caramelized sugar and vanilla. Warm and pour over pancakes or dunk French toast strips. Works as a healthy substitute for brown sugar in your porridge/oatmeal.
  46. Orange - A little more tangy than our Mandarin Orange dark balsamic, enjoy the sweet, citrus zing of this rich balsamic in a multitude of ways. 
  47. Oregano* - Brisk and zesty with the exquisite herbaceous essence of Oregano and a classic Mediterranean flavor. The addition of Oregano makes this vinegar the perfect complement to a wide variety of extra virgin olive oils, and will produce lovely vinaigrettes. Some of our favourite oils are toi pair with this balsamic are -  Eureka Lemon, Organic Persian Lime, Organic Tuscan Herb, and smoky Chipotle. Remarkable in tomato based sauce recipes, such as marinara, puttanesca, and Bolognese.
  48. Peach - A rich and fruity finely crafted balsamic from Italy with a pleasant punch of peach! Adds a unique fresh flavour to salads, seafood and pork. Drizzle over fresh fruit for a simple, sensational dessert.
  49. Pear - Light pear taste delicious on salads, fresh fruit, ice cream and a variety of meats to complement their flavour. Use this balsamic with a mild olive oil for a salad dressing or dip, or just by itself. It is so good!
  50. Pecan Praline* - Pecan pralines are a very rich sweet mixture of brown sugar, granulated sugar, pecans, cream and butter. Enjoy this rich, sweet dark balsamic without the guilt of all the added sugar. This one is a great option for desserts. Drizzle over ice cream or cheesecake, or even brownies. Or try it over some crepes with sliced bananas. Use as a salad dressing made with spring mix, fresh raspberries or blueberries, walnuts and blue cheese. Try pairing with our Butter EVOO or our White Honey Raspberry Balsamic Vinegar. (Contains Nut Product)
  51. Pistachio - A decadent sweet, nutty flavour. Drizzle over a strawberry sorbet. Try as a glaze over lamb chops or other gamey meats. Pour over pan seared and pistachio crusted Tilapia or Halibut. (Contains Nut Product)
  52. Pomegranate -Enjoy this sweet, slightly tart balsamic vinegar. With a supple pomegranate flavour, it can be enjoyed on salads, in desserts, as well as in sauces and marinades.
  53. Pomegranate & Pear (Pompea) - Drizzle over white fish or blend with an olive oil for a tart and sweet salad dressing. Great on cheesecake or ice cream. Try blended into a warm apple cider. 
  54. Prickly Pear* - Prickly Pear cactus fruit, a southwest favourite, has a taste similar to raspberries and watermelon with the slight bite of kiwi. This is wonderful as a syrup for pancakes or drizzled over cheesecake. Try as a rimmer with salt on your margarita glass, or spike your lemonade or other cocktails with it.
  55. Raspberry - Great alone or paired with olive oil or try it with the Blood Orange infused olive oil for a great bread dip or salad dressing. This balsamic is also awesome on vanilla ice cream.
  56. Raspberry Cranberry - Tart and sweet, this flavourful dark balsamic is great to use in both sweet and savoury dishes. Very versatile. Use as a glaze on ham, put into your favourite cranberry sauce recipe or just pour over ice cream. The possibilities are endless.
  57. Rich Dark Chocolate - Outstanding marinade for chicken or pork. Use Chocolate Balsamic in a reduction for a mouthwatering sauce. Toss with fresh berries. Also try as a topping on Brie cheese.
  58. Spicy Mango - Turn up the heat with chile peppers and mango! Try on sauted shrimp, pan-seared sea scallops or for an Oriental chicken salad.
  59. Spicy Orange - Citrus with a kick. Enjoy our Spicy Orange balsamic on bruschetta, over ice cream and as the perfect component in a salad dressing. pork, chicken and Asian dishes.
  60. Strawberry - Terrific paired with our Basil EVOO over greens, strawberries, toasted pecans, and goat cheese. To make an instant appetizer, try it drizzled on a strong cheese such as smoked cheddar.
  61. Strawberry & Lemon (Tart Berry) - Toss a salad with baby arugula, sliced strawberries and blue cheese and candied pecans. Brush on grilled salmon or baked chicken. Drizzle over salami stuffed with blue cheese.
  62. Tangerine - With a bold tangerine aroma and flavour, this balsamic is perfect for vinaigrettes and sauces. When used as a marinade on scallops, enjoy the sweet caramelization after it’s been grilled.
  63. Tangy Fig – A blend of tangerine and fig. Blend with an olive oil dressing for salads. Great as a marinade for grilled salmon, chicken or pork chops. Drizzle over cantaloupe wrapped in prosciutto.
  64. Traditional - This balsamic vinegar from Modena Italy is so smooth you could sip it after dinner. Use it as a drizzle on aged cheeses, cured meats and fresh fruit, or as a dessert sauce for vanilla ice cream and strawberries. Makes a great marinade or a fabulous finish on salmon.
  65. Vanilla - A distinctive sweet and dark balsamic vinegar, hinted with the flavour of vanilla. Use with your dessert, pouring over vanilla ice cream and pound cake with fresh strawberries. Or also excellent as  a sweet vinaigrette.
  66. Vanilla Fig - Great poured over grilled asparagus, or added to your favorite sauces. Try drizzled over a good nutty cheese for a treat.
  67. Walnut & Strawberry (Walberry) - With a pleasant strawberry walnut aroma and unique flavour, it is perfect for vinaigrettes and sauces.
  68. Watermelon - Perfect for summer salads. Try watermelon, feta and arugula with toasted pine nuts or a watermelon caprese salad. Drizzle over a lemon sorbet.
GOURMET OILS  (Flavour-Infused, Specialty & Varietal)
***ALL of our specialty vinegars, balsamics and olive oils are gluten-free***
*Indicates NEW FLAVOURS for 2021*

We carry all the popular flavours as well as some unique items that will keep you coming back again and again!

Fresh, early harvested, cold-pressed, unfiltered, unrefined EVOO, this unique blend is a super concoction of health fighting antioxidants, polyephenols, and omega oils. All of our Extra Virgin olive oils are gluten free, dairy free with no added sugars, artificial sweeteners, artificial colouring or artificial flavouring.
All our oils, balsamics and specialty vinegars are hand-filled in a standard 200ml dark green coloured glass bottle, corked and shrink banded (in one of our two Public Health Authority approved facilities).

Flavour-Infused Extra Virgin Olive Oils

  1. Artichoke* - The Artichoke is one of the most popular winter month edible flower buds of the Mediterranean. You’ll be hard pressed to find a savoury recipe that isn’t improved with a little of this olive oil. Sure to be a quick and easy favourite for pasta dishes. Drizzle over roasted vegetables. Mix into mashed potatoes. Top off risotto just before serving. Add to hummus or grab a good loaf of bread and start dipping.
  2. Bacon - Avoid the saturated fat and substitute this delectable extra virgin olive oil wherever you love bacon flavour! Add sweet, salty and smoky goodness to your warm spinach salads or use to top your potato skins. Add a little salt when cooking to enhance the flavor to new heights! 
  3. Basil - Distinctive  basil  flavour in an extra virgin  olive  oil. It is  perfect for grilling and sautéing or tossing  in  with  pasta.  Drizzle  it  on  tomatoes,  steamed  vegetables,  fall  soups  and soft cheeses.
  4. Blood Orange - Blend with our Cranberry/Pear White Balsamic Vinegar for a lively, tart  vinaigrette. Use  in  place  of  the  oil  in  any  recipe  for  a  hint  of  orange  flavour.  Try  in  baked goods, add a new twist to Asian cooking or use to sauté salmon or scallops.
  5. Black  Garlic* - The syrupy sweet flavour of black garlic is sure to enrich your cuisine with  a  dash  of  Mediterranean  gusto. Tasting  notes  similar  to  a  truffle  oil.  Smoky,  sweet  and earthy. This finishing Olive Oil is best used for pasta dishes, grilled vegetables and fish.
  6. Butter  - You can still keep the flavour of butter intact but treat your family to better health by using this special olive oil in many of your recipes. Drizzle over fresh bread or rosemary focaccia from pur Avalon bakery or try it with steamed vegetables or grilled fish and of course popcorn!
  7. Chipotle - Chipotle Olive Oil has all the smoky flavour of chipotle (smoke-dried jalapeno chilies) oand its heat is primarily noticeable after you swallow. Deep red in colour. Drizzle over focaccia bread or pizza dough, or use to finish soups, pasta or grain dishes. Use it when marinating steaks or brush it over grilled chicken, seafood or veggies. Pair with our Pineapple White, Tangerine or Cherry Balsamic vinegar for sweet and spicy vinaigrette.
  8. Chive  - Enjoy our chive olive oil as a drizzling oil over roasted potatoes (combine with our bacon and butter for a "baked potazato" taste extravaganza). As with all of our olive oils this is an extra virgin olive oil, which  is a great topper for potato soup, use to poach salmon or just simply to scramble eggs. 
  9. Cilantro  Lime - A fresh and tangy combination of aromatic cilantro and vibrant lime. Perfect to zest up your favourite marinades, salad dressings and salsas.
  10. Cumin - Aromatic cumin is used to add an earthy element of flavour with an almost sweet hint of pine and lemon. A perfect addition to your favourite hummus recipe, any meat or poultry, or also try sautéing with your favourite vegetable, especially eggplant or squash.
  11. Cumin  Lime - Take the great aromatic and earthy flavours in cumin and add a little zing with the citrus of lime. A great way to brighten up any Indian, Mexican or Asian dish. This EVOO is a versatile ingredient in a salad or slaw dressing.
  12. Dill -Try this dill flavoured extra virgin olive oil as the perfect oil to sauté salmon or in a creamy aioli for potato salad. A beautifully aromatic oil, it is also great in salad dressings or for roasting potatoes.
  13. Garlic -Try drizzling over roasted potatoes, pasta, or for marinating your grilling meats. Great as a bread-dipper, or for brushing over a warm slice of bread, focaccia, or bruschetta.
  14. Garlic  Cilantro - A perfect ingredient for your next salad dressing. Pair it with one of our citrus balsamics for a flavourful bright combination. A savoury blend that is often described as aromatic and zesty with notes of sage and citrus, balanced with a subtle garlic attitude.
  15. Habanero - This  oil  is  spicy!  For  serious  hot  pepper  fans,  with  thetrue  flavour  of  habanero peppers. This is wonderful drizzled over fish, chicken, veggies or pasta. Drizzle over anything that you think could use an extra spicy “kick”. Pair with our Lemon, Apricot, Raspberry or Black Currant Dark Balsamic Vinegars.
  16. Habanero Garlic - Spicy habanero provides a spicy kick to garlic olive oil. A perfect combination of heat and sweet garlic that can be used for sautéing vegetables, to cook seafood (add some Meyer Lemon olive oil) or for a marinade for chicken.
  17. Harissa - Is a North African pepper paste staple, containing roasted red & green chili peppers coupled with garlic, coriander and saffron.The inviting aromas are perfectly balanced and add a unique smoky and spicy flavour to your dish. Pairs well with our Mango white balsamic for a spicy & sweet combo. Use in stir-fries to add a layer of flavour.
  18. Italian Herb - This one makes your mouth water! A great combination of garlic, basil, rosemary and oregano. It's great for dipping, sautéing or used as finishing oil. It has a vibrant herb flavour which would be great brushed on your grilled meats. Also try in pasta, drizzle on blue cheese, roasted potatoes and on your vegetables. Serve with bread or even drizzled on popcorn.
  19. Jalapeno - Jalapeno chilies bring a touch of southwest flavour to your chicken, beef or seafood. Excellent for dipping or as a finishing oil for soups, pasta or grain dishes. Use in cornbread. Brush on kabobs, chicken or corn before grilling. Pairs well with Peach White Balsamic, Espresso Dark Balsamic, Chocolate Dark Balsamic and Pineapple White Balsamic.
  20. Jalapeno Garlic - The flavour of spicy jalapeños and garlic ending with a slight slow burn. Great drizzled on pizza or pasta. Add to sautéed veggies for a little kick. Try scrambling some eggs with this oil too!
  21. Jalapeno Lime - The flavour of jalapeños, lime and a touch of heat. A favourite for bread-dipping. Drizzle over any white fish, scallops or salmon sashimi. Try it as a finishing touch on your guacamole or chicken tacos.
  22. Lemon Pepper - Transform a so-so dish into a meal to remember. Perfect on poultry or any white fish, this combination of cracked black peppercorns and tangy lemon zest will add citrus flavour with a peppery kick. 
  23. Meyer Lemon - Meyer lemons are a cross between oranges and lemons, creating a sweet flavor with less of a bite than regular lemons. Drizzle on fish fillets before you bake or broil. Also excellent on salads, vegetables and in marinades. Lemon chicken will never be the same! Perfect for sautéing shrimp or scallops. Pair with Blueberry or Raspberry Dark Balsamic or Jalapeno White Balsamic.
  24. Mushroom Lovers - Four different mushroom flavours: Porcini, Portobello, Shiitake and Wild Mushrooms. Great with pasta, drizzle on steaks or chicken dishes.
  25. Oregano - Great on pastas and rice. Also use on meats and in sauces. Mix with your favourite balsamic for a wonderful bread dip or dressing.
  26. Parmesan Cheese - A wonderful dipping oil to add your favourite seasonings to or use on pastas, rice, and salads. It is delicious drizzled over a baguette and then grilled. Popcorn too!
  27. Parmesan & Basil - The flavours of pesto sauce. Try on pasta and rice, focaccia bread or as a bread dipping oil. 
  28. Parmesan & Garlic - A wonderful dipping oil to add your favourite Italian seasonings or use on pastas, rice or salads. It is delicious.
  29. Parmesan, Garlic & Rosemary - A great flavour combination. Try on pasta, in a risotto or as a bread dipping oil.
  30. Persian Lime – Also known as Tahitian Lime. Less acidic than key limes. Fantastic with fish, poultry, marinades and dressings. Great paired with our Dark Blackberry Ginger, Mango or Jalapeno Balsamic.
  31. Porcini Mushroom – For mushroom lovers. Beware - woodsy, earthy, rich pungent mushroom taste! Known for its' versatility,  porcini olive oil can be added easily to soups, salads, pastas or risotto.
  32. Portobello & Garlic - Another wonderful mushroom flavour with the added touch of garlic. Use to grill your cheese sandwich or sauté meats.
  33. Raspberry* - Light and fruity, this olive oil showcases the tangy and sweet flavour of fresh raspberries. Try using this to make pancakes for a light fruity touch or substitute in your favourite cake recipe (for the vegetable oil). This is also an easy flexible choice to use when making vinaigrettes. Combine with our Traditional Dark Balsamic to make a sweet marinade for chicken or pork.
  34. Roasted Chili - This combination of fruity extra virgin olive oil infused with roasted chili will bombard your senses. Perfect for general pan frying and sautéing as well as salads and of course, a terrific bread dip. Jazz up those scrambled eggs. Drizzle over your pizza for a punch of flavor. Marinate shredded chicken or pork for fajitas or enchilada filling.
  35. Roasted Chili & Garlic - Fire-roasted chili flavour with the unmistakable addition of roasted garlic. Use to sauté pretty much any vegetables for a spicy side dish. Also a great marinade for steak or chicken.
  36. Roasted Chili & Lime - Spicy and tangy, great as a marinade or with chicken, meat and fish dishes. Great on popcorn too!
  37. Roasted Garlic -Try it on salads, for bread dipping, in marinades and wherever a rich buttery garlic flavour is desired. We love it on roasted and mashed potatoes, and roasted vegetables.It produces divine Sautéed Spinach and Garlic Shrimp, and it is a treat served on popcorn topped with grated cheese. Mix it with Basil Olive Oil for a customer favourite Garlic-Basil blend. It can be softened by adding some light varietal (unflavoured) EVOO. 
  38. Rosemary - This oil has a light rosemary flavour that is wonderful on salads. Use with many meats and especially great on chicken. Drizzle on tomatoes, steamed vegetables, soups and soft cheeses.
  39. Shallot Garlic - Shallots exhibit a soft onion-type flavour, making them so easy to incorporate into recipes. With added garlic, this oil is super easy to use. It adds great taste to pastas and salads, or make a bread dip with your favourite seasoning, or use to sauté veggies.
  40. Smoked* - An aromatic extra virgin olive oil, infused with natural wood-smoke flavour. Partners well with everything from meats and poultry to vegetables and fresh bread.
  41. Strawberry* - Light and fruity, this olive oil showcases the delicate flavour of fresh strawberries. A brilliant addition to spinach salad and walnuts. Replace vegetable oil in your yellow cake mix recipe for a light strawberry flavour or cook your pancakes and French toast in it. Pairs excellent with lemon,   rich dark chocolate balsamic.
  42. Strawberry & Basil* - A blend of our Strawberry EVOO and Basil EVOO, enjoy a combination of sweet fruit with bright herbal notes. Use to create a delicious dressing for a spinach salad. Combine with our White Wine Vinegar and Dijon mustard to make a vinaigrette, then add toasted pecans and creamy Feta cheese. 
  43. Sundried Tomato, Parmesan & Garlic - A wonderful dipping oil to add your favourite Italian seasonings or use on pastas, rice and salads. It is delicious. Drizzle some on a baguette and grill to make awesome crostini.
  44. Tarragon - The French consider tarragon the "King of Herbs," and you will, too, after using this classic, aromatic extra virgin olive oil. Its licorice-like essence is captured beautifully to help you enhance the flavour of chicken, lasagna, fish and egg dishes. Blend with our Grapefruit White Balsamic for a taste sensation. 
  45. Wild Mushroom & Sage - The earthy flavor of mushrooms paired with sage. Use on a wide variety of meats, vegetables or side dishes. Add it to stew or soup. Drizzle on your turkey stuffing! Pair with Lemon White Balsamic for a wonderful vinaigrette.
  46. Zesty Onion - With a little chipotle kick, this onion flavoured EVOO is a versatile option. Don't waste time sautéing onions when you can let this oil do all the work for you! Use this oil when cooking meats, making soups and marinating chicken or pork. Use in your favourite salad dressing or as a bread dip.

    Specialty Extra Virgin Olive Oils
  47. Avocado - Avocado oil is relatively new to the culinary world. Like olive oil, avocado oil is  pressed  from  the pulp  surrounding  the  pit.  It  is  great  for  sautéing  or  frying  as  it  has  an unusually  high  smoke  point.  As  for  health  benefits,  it  is  high  in  monounsaturated fats  and vitamin E. Use it for sautéing, stir-frying, grilling, baking, or as a base for a salad dressing. Add to hummus.
  48. Avocado  Garlic - Great  for  sautéing  vegetables  or  breakfast  potatoes.  Brush  on steaks or chicken for high temperature grilling. Great for marinades too.
  49. Avocado  Lemon - With a high smoke point, this is great for sautéing items such as scallops, shrimp, white fish and salmon. Could be used with a load of freshly ground pepper, sea salt and garlic for a fantastic Lemon Pepper Chicken.
  50. Black Truffle - This oil has an earthy mushroom flavour. A fantastic complement to cream-based soups, risotto, mashed and roasted potatoes....and popcorn!
  51. Black Truffle & Garlic* - Invigorate your senses with the sublime flavor of Black Truffles and Garlic. Transform any humble dish from simple to sumptuously intense with this  gourmet  flavour. Use on lobster,  red  meats,  caviar,  cream  sauces,  pasta  and  rice,  aged  hard cheeses, arugula and mixed greens salads.
  52. Roasted Walnut - Our Roasted Walnut oil is produced in France and adds a rich walnut taste to salad dressing, pasta, grilled meat, fresh baked pastries and makes a great bread dip. Shake up with equal amounts of our Green Apple or Blackberry-Ginger Dark Balsamic Vinegars for an unforgettable vinaigrette! (CONTAINS NUT OIL)
  53. Toasted Sesame -This sesame oil is tremendous with Honey Ginger Dark Balsamic or Coconut White Balsamic when used to make an amazing marinade for chicken or vinaigrette for an Asian chicken salad. Also, try marinating flank steak in Sesame Oil with Honey Ginger Dark Balsamic for a delightful spin on steak. Sesame seed oil has a high proportion (41%) of polyunsaturated (Omega-6) fatty acids and is also a great source of anti-oxidants. It is often used as a flavour enhancer in Chinese, Japanese, Middle Eastern, Korean, and Southeast Asian cuisine. 
  54. Toasted Sesame with Lemongrass & Ginger*-Combine with fish sauce, soy sauce, lime juice and sugar for a savoury Asian salad dressing. Use cucumber, cilantro, toasted peanuts or cashews, red peppers and onions in the salad. Top a chicken breast or pan-seared salmon fillet with this toasted sesame lemongrass ginger oil. Sesame seed oil has a high proportion (41%) of polyunsaturated (Omega-6) fatty acids and is also a great source of anti-oxidants. It is often used as a flavour enhancer in Chinese, Japanese, Middle Eastern, Korean, and Southeast Asian cuisine.
  55. Toasted Sesame with Ginger & Garlic* - This sesame oil is combined with garlic and ginger to create the warm, rich and aromatic flavours of the Orient. Add to stir fries, sprinkle over green beans or broccoli or add to salmon, tuna or scallops. Great for Asian dumplings! Once cooked, toss with oil and sauté the dumplings until crispy and flavorful. Toss chicken wings with teriyaki sauce and pan fry with this oil to kick up the flavor a notch. Sesame seed oil has a high proportion (41%) of polyunsaturated (Omega-6) fatty acids and is also a great source of anti-oxidants. It is often used as a flavour enhancer in Chinese, Japanese, Middle Eastern, Korean, and Southeast Asian cuisine. 
  56. White Truffle - A connoisseur’s olive oil. 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!
  57. WhiteTruffle & Garlic* - Rich and sweet with a beautiful garlic note. Pair with Traditional, Black Garlic or Cranberry and Raspberry Dark Balsamic vinegar.Varietal Extra Virgin Olive Oils        

Varietal Extra Virgin Olive Oils

58. Australian Barnea* - Barnea olives produce oils with notes of sweet almonds and sometimes banana. Some of the best Barnea extra virgin olive oils come from Australia, where olive cultivation and oil production have been perfected and our Australian Barnea is a terrific example. Aroma notes of apple with a mild fruity flavour with a hint of almond. In addition to the mild flavour, the low fatty acids and peroxide levels make Barnea olive oil ideal for baking. Pairs well with fruitier balsamic vinegars like our Strawberry, Cherry or Blueberry balsamic. Ideal as vinaigrette.
59. Australian Manzanillo* - The flavour category would be considered "Robust", which makes it's great to use in soups, stews, roasted meats or as a finishing oil to add flavour and depth to your favourite dishes. It has a complex artichoke nose, tomato leaf flavour with complementary bitterness and lingering pepperiness.
60. Chilean  Arbequina - Chilean  Arbequina  is  often  taken  by  the  tablespoon  as  a nutritional  supplement.  Use  this  oil  raw  over  seafood and vegetables.  It  is  delicious  when  paired with our Fig, Cranberry, Walnut & Strawberry, Vanilla or Orange Balsamic vinegars.
61. Chilean  Arbosana - Arbosana  is  often  taken  by  the  tablespoon  as  a  nutritional supplement. It contains hints of apple with a nutty flavour. Light and buttery in consistency, with a pungent and bitter-yet-smooth finish. Drizzle over fish or lobster to enjoy the richness of butter without the guilt! Also delicious with breads or in salads when paired with our Blueberry Dark Balsamic, Coconut & Lime White or Grapefruit White Balsamic vinegars.
62. Greek Koroneiki - Strong,  rich and dark  green  Greek  Olive  flavour.  Koroneiki  is fabulous  as  finishing  oil  with  any  salad and  all  vegetable  dishes.  Enjoy over  bean  salads, grilled vegetable dishes, meats and roasts.
63. Greek Kalamata* - Kalamata Olives are synonymous with Greece. Rated as one of the healthiest olive oils to consume. Fruity aroma, medium to robust intensity with a well balanced mild peppery finish. Flavour is earthy and stunningly delicious. Pair it with Walnut & Strawberry Balsamic for a refreshing salad dressing. Combine with Garlic or Black Garlic Balsamic for basting meats or drizzle over vegetables before broiling. A favourite for dipping, and we love it in mashed potatoes. Pair with Green Apple White Balsamic Vinegar, Strawberry Balsamic Vinegar, Peach White Balsamic Vinegar.
64. House Olive Oil - This is a blend of our favourite extra virgin varietal olive oils. You can count on this blend to wow your taste buds and is versatile with any food. Use as a base for a bread dipping blend or for your salad dressings, as well as for your everyday cooking.
65. Spanish Picual - Like many Spanish olive oils, Picual has a medium body, smooth texture and sweet, buttery taste that finishes with a peppery kick that gives it an extra layer of flavour. It is an excellent choice for use as an everyday olive oil. Picual works beautifully in sauces and salads, and is a delicious counterpart to the more flavourful balsamic vinegars. For an appetizer, sprinkle it with assorted cheeses and spices and use it as a dipper for your favourite crusty bread. When warmed, Picual gives off the sweet aroma of ripe tomatoes.         
***ALL of our specialty vinegars,  balsamics and olive oils are gluten-free***
*indicates NEW FLAVOURS for 2021*

All our oils, balsamics and specialty vinegars are hand-filled in a standard 200ml dark green coloured glass bottle, corked and shrink banded (in one of our two Public Health Authority approved facilities).

  1. Apple Cider Vinegar* - Apple Cider Flavoured Vinegar is slightly sweet, with an apple flavour. It is a naturally fat free and cholesterol free food. It is also a key ingredient in many sauces, marinades, meat dishes and salad dressings, and is also a good substitute for rice vinegar in many Asian recipes.
  2. Berry Basil Fruit Vinegar* - Starting with hand-picked raspberries and organic farm-grown basil, this vinegar is always delicious on salads, as a chicken marinade or reduced and poured over Brie.
  3. Champagne Vinegar - Solera aged dark balsamic vinegar from Modena, Italy is blended with sparkling white french champagne vinegar. With an acidity of 6%, it adds a tart kick to many applications such as vinaigrettes, marinades and sauces. 
  4. Honey Serrano Vinegar* - This vinegar is delicious and distinct, and adds mellow spicy-honey flavour to salads, pan sauces for roasted meats, seafood, poultry, and vegetable dishes. Can be used in place of traditional grape-based balsamic vinegar. Makes a great addition to salsa, Ceviche, Bloody Marys & shrimp. Delicious drizzled over sliced tomatoes and fresh mozzarella cheese. Add to dressings for leafy green, potato, pasta and rice salads. Toss with sliced strawberries and a grinding of black pepper for a delicious dessert.
  5. Lime & Ginger Fruit Vinegar* - A citrus splash of flavour with a kick of ginger, which is perfect in Asian cooking or in a fruit salad. Or try in a cocktail.
  6. Sherry Reserva Vinegar - Has a true sherry flavour. It tastes of ripe fruit and nuts, and is delicately balanced by tangy acidity. Enjoy its' intensity as a dressing for greens, warm salads or as an outstanding reduction sauce.
  7. VR Aceti Estate Organic Apple Cider Vinegar* - Enjoy this new apple cider vinegar made by VR Aceti, an organic producer from Modena, Italy. Natural organic raw apple cider vinegar is one of nature’s most perfect foods. Made from fresh, organic crushed apples, which mature naturally in wooden barrels. Perfect for pairing with many different foods as it is very versatile. The vinegar and apple counterbalance one another, providing a nice, sugary aftertaste that compliments the dish instead of covering it. Use it to enhance the flavouyr of green vegetables, slaw, sweet or spicy cheeses, and fruits.
  8. VR Aceti Estate Organic White Wine Vinegar* - Enjoy this new white wine vinegar made by VR Aceti, an organic producer from Modena, Italy. Try using this nice light white wine vinegar as a component of a vinaigrette (try mixing with our Dill EVOO and honey); or create a classic French Hollandaise or Bearnaise sauce.
  9. White Wine Vinegar* - White wine vinegar, as its name implies, is vinegar made from white wine. Wine vinegars tend to be milder and less acidic than cider or white distilled vinegar. Used mostly in dishes with chicken, fish, and pale green vegetables. It makes a great addition to sauces, salad dressing, and marinades.
Perfect Pairings image
Perfect Pairings

Here are some inventive ways you can pair our fine olive oils with our balsamic vinegars.

  • Bacon Olive Oil
    • with Smoked Balsamic
    • with Maple Balsamic
    • with Chocolate Balsamic

  • Basil Olive Oil
    • with Strawberry Balsamic
    • with Chocolate Mandarin Balsamic
    • with Cucumber Melon Balsamic
    • with Honey Ginger Balsamic

  • Blood Orange Olive Oil
    • with White Pineapple Balsamic
    • with Tangerine Balsamic
    • with Blueberry Balsamic
    • with Chocolate or Vanilla Balsamic
    • with Espresso Balsamic

  • Butter Olive Oil
    • with Maple Balsamic
    • with Butter Pecan Balsamic
    • with White Coconut Balsamic

  • Chipotle Olive Oil
    • with Honey Balsamic
    • with Pomegranate Balsamic
    • with Chocolate Balsamic

  • Chocolate or Chocolate Cinnamon Olive Oil
    • paired with any fruit flavoured balsamic
    • with Bacanut Balsamic
    • with Butter Pecan Balsamic
    • with Caramel Balsamic

  • Chocolate Chipotle and Chocolate Jalapeño Olive Oil
    • with Chile Balsamic
    • with Cinnamon Pear Balsamic
    • with Espresso Balsamic
    • with Vanilla Orange Balsamic

  • Cilantro Lime Olive Oil
    • with White Jalapeño Balsamic
    • with Prickly Pear Balsamic
    • with Pomegranate Balsamic

  • Citrus Habanero Olive Oil
    • with Mango Balsamic (dark or white)
    • with Bergamot Lemon Balsamic
    • with Key West Balsamic
    • with White Tropical Passion Balsamic

  • Italian Herb Olive Oil
    • with Lemon Balsamic
    • with Garlic Balsamic (dark or white)
    • with Traditional Style Balsamic

  • Jalapeño Lime Olive Oil
    • with Citrus Balsamic
    • with Orange or Mango Balsamic
    • with Pompea Balsamic

  • Meyer Lemon Olive Oil
    • with Traditional Style White Balsamic
    • with White Pineapple Balsamic
    • with White Honey Ginger Balsamic
    • with Cucumber Melon Balsamic (dark or white)
    • with Mediterranean Balsamic

  • Mushroom Lover’s Olive Oil (also Mushroom Sage, Portobello Garlic and Porcini)
    • with Black Walnut Balsamic
    • with Fig Balsamic or Fig & Lemon Balsamic
    • with Black Currant Balsamic

  • Oregano Olive Oil
    • with White Lemon Balsamic
    • with White Mango

  • Persian Lime Olive Oil
    • with Strawberry Balsamic (dark or white)
    • with Traditional Style White Balsamic
    • with Pomegranate Balsamic
    • with White Honey Ginger Balsamic
    • with Cinnamon Pear

  • Roasted Chile Olive Oil
    • with White Pineapple Balsamic
    • with White Grapefruit Balsamic

  • Roasted Garlic Olive Oil
    • with Traditional Style Dark Balsamic
    • with Fig Balsamic
    • with Jalapeno Balsamic
    • with Lemon Balsamic

  • Rosemary Olive Oil
    • with White Honey Ginger Balsamic
    • with Cinnamon Pear Balsamic
    • with Cranberry Balsamic

  • Shallot Garlic Olive Oil
    • with Garlic Cilantro Balsamic
    • with White Lemon Balsamic
    • with Blackberry Ginger Balsamic

Frequently Asked Questions About Balsamics and Olive Oils image

What are varietal olive oils?

These are extra-virgin olive oils (EVOO’s) that have been made from a single variety of olive, e.g., Arbequina or Picual. This is the same concept as we see in varietal wines, which are made using a single variety of grape, e.g., Pinot Noir, Shiraz, or Cabernet Sauvignon. As with wines, each variety of olive imparts a distinct taste to its oil.
As you will see, and have the opportunity to experience in the store, olive oils can be classified by intensity: mild, medium, and robust. This method of classification is similar to that of, for example, Cheddar cheese.

What are infused or fused olive oils?

The varietals described above have nothing added to them from harvest to consumer. Some olive oils, by contrast, are augmented by introducing additional flavour. The other characteristics of the oil remain the same. Adding flavour is done in one of two quite different processes; one of them gives rise to what is referred to as ‘fused’ oil, the other to ‘infused’ oil.
In the production of a ‘fused’ oil, the fruit or vegetable having the desired flavour, e.g., lemons or oranges, is combined with the olives at the time of crushing, that is, the olives and the fruit are crushed together at the same time early in the production process.
An ‘infused’ oil, on the other hand, is one to which the concentrated oil from an aromatic natural source has been added later in the production process. Examples include herbs such as basil, and vegetables such as roasted onion. This method provides a wide diversity of flavour options.

What are specialty oils?

Specialty oils are not restricted to those made from olives. Many are made from seeds and nuts. Oil is extracted using one of several defined processes; sources include almond, sesame, walnut, porcini, and avocado. These oils are used as cooking oils or to add flavour directly to food.

 What are balsamic vinegars?

True traditional balsamic vinegars are produced in only two locations in the world: the adjacent provinces of Modena and Reggio Emilia in the Emilia- Romagna region of northern Italy. These vinegars are made primarily from Trebbiano grapes, though Lambrusco and other grapes are sometimes used. The ripe grapes are pressed and the mixture is then cooked for many hours to reduce it to a concentrate. The concentrate is then aged for up to 18 years in wooden barrels of various sizes. Because true traditional balsamic vinegar is very expensive, we are fortunate that other excellent balsamic vinegars are available to us. “Condimento” balsamic vinegar, for example, is similar to traditional balsamic vinegar, but its production varies slightly from that of the “true traditional” product, for example, it is aged for fewer years.
Dark balsamic vinegars (often simply called “Balsamic Vinegars”) and white balsamic vinegars obtain their different colourings partly through the length of the reduction process and partly through the colour of their flavouring additives. The white vinegars often have a milder taste and are somewhat less sweet.
Sure they taste great, but what do I do with them??? image
Here's a few quick ideas of what you can make with our olive oils and balsamics. There's a million recipes out there, but to get you started real quick here's a few suggestions:

Create a marinade: Equal parts flavoured olive oil and flavoured balsamic (see Perfect Pairings page for ideas).

Create the quickest appetizer ever: Buy some bread, place an olive oil and a balsamic in a shallow dish (either separate or together) and dip, dip and dip some more.

Create a vinaigrette: 2-to-3 (depending on your personal taste) parts olive oil + 1 part balsamic vinegar (shake vigorously or whisk briskly while slowing streaming olive oil into the vinegar)… other ingredients to add: minced garlic, Dijon mustard, salt and pepper to taste.

Create a reduction or glaze: 2 cups balsamic vinegar in a saucepan, bring it to a boil and then reduce heat, allowing to simmer for about a half an hour or until the balsamic vinegar has thickened to the consistency desired (down to about a 1/2 cup).

Jazz up your popcorn: Air pop some popcorn then drizzle on a savoury olive oil like butter olive oil (tastes awesome and is way healthier than real butter), mushroom lovers, parmesan cheese, wild mushroom and sage or parmesan and garlic. Or try a combo of your favourite olive oils. Might add some salt if you like salt.

Use our flavoured balsamics right out of the bottle as a sauce for meat or veggies.

Use our flavoured olive oils to saute your favourite proteins or to roast your favourite meats and veggies.

Use in baked goods substituting olive oil for canola or vegetable oil.

Macerate fresh berries in flavoured balsamic for a delicious sauce or to eat as a special dessert over ice cream, cake, doughnuts or ice cream.

Use as a finishing touch… olive oils over soups, balsamics over desserts (including ice cream, pies, cakes…) or drizzled over cheese.

Use our premium white balsamics as a cocktail mixer.
Can Balsamic Vinegar Go Bad? image
Can Balsamic Vinegar Go Bad?

Balsamic vinegar is more expensive than traditional vinegar, so if you’ll find a bottle of it stored for a long time in the pantry, you’ll surely ask yourself “can balsamic vinegar go bad?”. While there’s a slight possibility that it will go bad (if stored improperly), in almost all cases it will be fine to use for years after buying. So, the answer to the question is affirmative – balsamic vinegar can go bad, but it happens very rarely and only in certain circumstances. Let’s go through the most important pieces of information about storing vinegar, how its quality will be good and how to tell if it's bad. Sounds interesting? Read on!

                   Storing Balsamic Vinegar

Balsamic vinegar should be stored like any other vinegar. That is, it should be kept in a cool, dry area, in a dark coloured bottle (not clear) and away from light. Therefore, most people keep it in the pantry, as it seems to be the best choice. Heat and light will affect the taste of balsamic vinegar, so do your best to keep it away from them. Never buy balsamic vinegar that's in a clear bottle as the light will cause the balsamic to deteriorate more rapidly.

After opening the bottle, the thing to remember is that it should be always sealed tightly when not in use. If you store vinegar in a bottle without it's cap, chances are some contaminants might find their way into the bottle and start to develop in there. Even though vinegar isn’t the best place for bacteria and other microorganisms to grow (due to the acidic environment), it might happen. When you always keep the bottle sealed, vinegar going bad isn’t a risk.

                   As mentioned earlier, vinegar will last years if stored properly. But the sole fact that balsamic vinegar is safe to consume 5 or 10 years after production isn’t the only thing that matters. There’s one more thing that’s even more important – the quality of vinegar over time. You should remember that balsamic vinegar is in it's best quality only for a couple of years ( 2 to 3 years maybe) and its quality slowly deteriorates. So if you find a bottle of balsamic vinegar that was sitting in the cellar for 10 years, the vinegar is safe to consume, but in most cases you really won’t be happy about its taste. The best thing to do is to taste it before using, so you’ll be sure if it still can be used or if you would much rather discard it for quality reasons.
What affects the quality of olive oils? image
Extra virgin olive oil (EVOO) is fresh-squeezed juice. Consequently, extra virgin olive oil is perishable. And, unlike wine, extra virgin olive oil doesn’t improve with age. So, when you use and store your olive oil at home, keep in mind that extra virgin olive oil has four enemies:
                   1. TIME
Once bottled, olive oil has an 18-24 month shelf life. And once you open your oil, you’ll want to use it sooner than later. We recommend using up the oil within 30 to 60 days upon opening.
                   2. LIGHT
Exposure must be minimized or eliminated at all times. Extended exposure to light can deteriorate the quantity and quality of the antioxidants found in olive oil.
                   3. HEAT
The optimal storage temperature for olive oil is 60 to 72 degrees Fahrenheit. Exposure to warmer temperatures may cause unpleasant flavours to develop in the olive oil.
                   4. OXYGEN
Exposure must be minimized or eliminated during storage. Otherwise oxidation of the oil occurs, which causes off-flavours in the olive oil.

Olive oil has a shelf life of two to three years when properly stored in a pantry. It does not matter if the olive oil is opened or unopened. Always reseal your
bottles tightly after use to ensure limited exposure to oxygen.
After opening a bottle of oil, use it up quickly and replace it with a fresh bottle every couple of months.

Olive oil can go bad. If the oil develops a rancid or wine-like smell, it has probably spoiled. The best way to store olive oil is in its original container in a cool, dark place, such as a pantry.

Myth - The Olive Oil Fridge Test image
MYTH - The Olive Oil Fridge Test

An often perpetuated myth related to olive oil is the “Fridge Test” - a supposedly simple home test for olive oil authenticity. The myth is so widespread that you may even see conflicting versions of the test – some say your oil should solidify if it’s real, and others say it should not solidify if it’s real. If only it were that easy! This “test” unfortunately, is completely false and misleading. Read on to see why even the rumour-mongers are confused on this one.

Almost all oils will become cloudy and eventually solidify at cold temperatures. Generally speaking, refined oils (such as regular olive oil or vegetable or seed oils) will solidify at a lower temperature than extra virgin olive oil. However, the time and the level of cold required to get to the solidification stage are greatly affected by the overall chemical compounds of the oil. These include the contents of the saturated fatty acid chains, like palmitic or stearic acid, that can change the melting-point of the triglycerides (the main constituent representing almost 98% of all oils and fats) and other compounds in oil, as well as the presence of natural waxes.

The profile of an olive oil, and especially Extra Virgin Olive Oil, is incredibly diverse because the oil’s makeup is affected by so many natural factors that vary by region, season, and type of olive. These include:
  • The olive variety
  • The seasonal growing conditions
  • The latitude of the country of origin
  • The time of harvest
  • The processing methods
All these factors affect the final profile of the olive oil, and even olives from the same trees can produce oil that varies from year to year. Since olives are a fruit, the skin has natural waxes that protect the fruit as it grows. Evidence of these waxes can be traced in the final product. These natural waxes aren’t harmful, but the range found is variable and some suppliers even chill and filter the oil to remove visible waxes for appearance purposes in order to produce a more polished oil, which will also affect the oil’s solidification temperature. Finally, in order to achieve and keep a consistent flavour profile, some producers may blend several varieties of extra virgin olive oil from various types of olives or regions. This will also affect the time and the level of cold required to get to the solidification stage.

There is no simple magic home test to check for olive oil authenticity. Extra virgin olive oil will crystallize and/or solidify at a wide variety of time and temperature exposures. All this variance is what makes extra virgin olive oil truly special. Forget the fridge, and focus instead on enjoying the wide variety of flavours found amongst extra virgin olive oils.

Wedding Favours imageWedding Favours image
We sell plants for wedding favours in 2 1/4" size  plastic pots and are sold in flats of 48 plants.  Email for current pricing.

We can ship clear across Canada!

The pictures above show the succulents in 2 1/4" pots. There are 48 plants in a flat. Pictured here are assorted different varieties,
Please note that the above pictures are just sample trays. Our selection constantly varies.
We will always text or email you a picture of the trays before shipping to make sure you are happy with the selection.

We WHOLESALE to all sorts of businesses clear across Canada - greenhouses, flower shops, online ecommerce businesses,  home improvement stores, contractors, gift shops and any retail shops that might want to place some lovely pots/plants/balsamics/spices by the checkout to increase sales. 

We can have a look at your business and give you some good ideas to get you up and running.

We wholesale succulents, cacti, candy, our 90 or so balsamics/oils plus our 165 or so continually expanding fragrant spices and spice blends from the Avalon Spicery.

We send our wholesale customers current availability pics and prices regularly via our wholesale newsletters.

SHIPPING? Within SK, AB and MB we deliver ourselves. Our shipping fee is WAY cheaper than other companies. For other provinces we can ship via truck (by the pallet) or courier (for smaller orders).

To purchase wholesale you need to have a business. We'll need your PST or HST number.

It's really easy and painless to get started. To get started email us:


Our succulent arrangements are always fresh, new and changing.The Avalon spice cabinet is full of incredible spice blends from all over the world.

Our balsamic, extra virgin olive oil (EVOO) and fruit vinegar cabinets are always full of a fantastic selection of goodness!

Where it all started...succulents, succulents...more SUCCULENTS!!!!

More succulent pots....ALWAYS!

We like to keep things fresh

Since we grow our succulents in our greenhouses just 20 minutes from Avalon we are constantly bringing in fresh succulents and arrangements

POP IN to both shops OFTEN

  • Solar Gardens 2605 Broadway Avenue, Saskatoon, SK, Canada
  • Located at the east end of the Avalon Shopping Mall


EXTREMELY fresh artisan bread + cinnamon buns baked right in our little bakeries in both our Avalon & Lawson Heights mall shops every Thursday thru Saturdays

It doesn't get fresher than this! Baguette, 3 flavours of focaccia and 4 flavours of crusty cheese stuffed breads

If there's any left over from Saturday you can buy them frozen throughout the week FYI - if you don't gobble up the cinny buns as soon as you get home, the next day they make the best French toast EVER


We post all sorts of stuff on FACEBOOK like all the current happenings at Solar Gardens at Avalon

So you've brought home some uncooked thin-crust pizza dough-now what?? imageSo you've brought home some uncooked thin-crust pizza dough-now what?? image


We make all of our pizza dough in the Solar Gardens At Avalon kitchen with just 4 ingredients---wheat flour, yeast and a dash of salt and a tad of extra virgin olive oil.

You will be baking your pizza on a pizza stone or a baking sheet placed on the middle rack of your oven. A pizza stone is ideal for our pizza shells. If you do have a pizza stone, you should put it in the oven while the oven is preheating so that the stone becomes hot before you place the dressed pizza on it. If you don't have a pizza stone, consider buying one. You can usually find them really cheap now in dollar stores. No worries if you don't have a stone, a regular cookie sheet works pretty good too.

Preheat your oven to almost as high as it will go. 500 F is great, and you could even go a bit higher to 550 F if your oven goes that high. Even lower temperatures will work but the baking time will be increased.

You can bake our dough directly from frozen or thawed. If you are using a thick pizza sauce, it is best to spread it on while the pizza shell is still frozen.

We have placed the pizza shell on parchment paper for your convenience. You will keep the pizza shell on the parchment paper while you dress the pizza and for the first few minutes that it is baking in the oven.

Dress your pizza in this order: Spread the sauce on first. Then sprinkle on the cheese. And finally, add any toppings. Remember that this is a thin crust pizza shell that bakes quickly, so try not to stack your pizza too thick with toppings or it will not cook thoroughly. Try to place your toppings so they are evenly spread on the shell. You don't want to pile all of your topping in the centre, as this will prevent the pizza (and shell) from cooking evenly (ie the centre may be raw). Definitely keep your toppings well under 1/2" thick. We've found about 1/4" thickness is ideal to insure proper cooking of the toppings and shell.

The parchment makes transfer of the now-dressed pizza onto your preheated pizza stone (or cookie sheet) easy. Put the parchment and pizza directly onto the stone.

You will allow the pizza to cook on this parchment paper for the first few minutes that the pizza bakes. But as the pizza cooks and the crust begins to bake, the dough will loosen from the parchment. At this point, you will be able to pull and slide the parchment out from under the pizza so that the pizza bottom will now be cooking directly against the stone. (If the parchment paper does not pull out with ease after a few minutes of baking, leave it to bake a little longer and try again.) You may find that the parchment becomes a bit brown/black or possibly breaks apart more easily in this hot oven. (The parchment here will not remain as white as when you bake cookies in a lower temp oven.) Be careful not to burn yourself against the hot stone or rack when you slide the parchment out. Consider using tongs, gloves and/or a spatula as needed to ease the parchment out to continue baking.

Cooking time will vary based on your oven temperature, the thickness of your toppings and whether the pizza stone is sufficiently heated through before baking begins. In our wood-fired oven (which is 700F) the pizzas cook in 3-4 minutes. Your home oven will be cooler, so expect a longer cooking time (perhaps 8-10 minutes). But watch your pizza closely. It may take less time than that.

ALLERGEN ALERT: Please note that our dough is made in the Avalon kitchen which contains tree nuts, peanuts and sesame seeds. We cannot guarantee that cross-contamination has not occurred in our busy kitchen.

If you have any questions, you can text us at 306-280-2761 or email We are always interested in what people are making in terms of pizzas, if you’d like to send us a pic of your creations, we would love to see them.

Be creative and happy pizza baking!

Consider our Succulent Arrangement Fundraising opportunities.

Are you looking for a fundraising opportunity for your club, charity, group or organization?

If so, talk with us about purchasing bulk succulent arrangements that your club can then resell at a profit.

Depending upon the size of the succulent arrangement purchased from us, you can anticipate 5 to 25 dollars (or more for larger arrangements) profit per arrangement sold.

We often arrange seasonal pots and so seasonal arrangements may be available for bulk purchase (eg. Halloween, Christmas, Thanksgiving...).

Popular fundraisers can be arranged with our extra virgin olive oils and balsamics.

A combination of both oils/balsamics and succulent arrangements can be done as well.

The minimum number of succulent arrangements or balsamics/oils per bulk sale is 25. You cannot order some of each to total 25.

Email us to learn more - or click here to fill out the CONTACT US form.
Succulent  Care Throughout the Seasons image

To help you along with your succulent endeavours we thought you might like to have a glimpse of what we've learned throughout our 30 years of 'succulent' growth.

We've found that the best 'soil' for succulents is not a soil at all. It's a soiless mix!
We use Pro Mix, or Sunshine mix number 4 or 8. To this we add perlite for enhanced drainage.
Pro Mix is available in a 3.8-foot vacuum-sealed bag weighing about 55 lbs, If you buy one we will add the perlite and mix it for you in our mixing machine. Mixing it by hand is quite a chore.
For convenience to our customers, Solar Gardens also sells a bag for $3 that is enough to pot up about 2 ten inch bowls. If you require a larger bag, please don't hesitate to ask as we have other sizes available.

Terracotta Bowl:
Any inexpensive terracotta pot will work for potting up succulents.
When choosing a pot for growing succulents, make sure there is a hole in the bottom. If there is not, you will need to put one in. Use a Dremel with a bit used to put holes in ceramic tile. The bit is available at Home Depot or other hardware stores.

Terracotta draws a lot of water away from the roots of the plants when over-watered. It also retains a lot of heat collected from the sun during the day, keeping the roots warm in the nighttime low temperatures. Remember that cold, wet roots kill cacti and succulents!

Water and Fertilizer:
At the beginning of March, we use a mixture of one rounded teaspoon of 20-20-20 fertilizer to a 2 gallon watering can. Never use chlorinated water or water from a water softener as the salt and chlorine may harm your plants.

  • From March to October, use fertilizer every time you water.
  • From October to March, do not use fertilizer when you water (which will be infrequently).
  • From March to October, water succulents as needed when the soil throughout the bowl becomes dry.
  • Remember that these plants are used to dry conditions, and thrive on neglect.
  • It is actually better to underwater these plants than to overwater.
  • For example, when your pot becomes very dry, your plants may become a bit soft to the touch and wrinkly. This is a good sign that the plant needs a drink.
  • When succulents are over-watered (and we see this especially in winter November through March when the days are considerably shorter and cooler), they may die or their leaves turn yellow and fall off (usually beginning with leaves closer to the bottom).
Too Much or Too Little Water?

  • In March and April we definitely err on the side of watering less, sometimes only watering once or twice monthly.
  • In the months of October to December, do not fertilize.
  • During winter months, succulents need only enough water to keep the roots alive. In reality, this amount of water is very little. With light levels low and our days being so short, water sparingly during these months (ie. infrequently and with only a small quantity of water).
  • If the leaves start to turn soft, wrinkle or drop (in that order) then your succulents need water desperately.
  • If your leaves drop without first having turned soft then wrinkly, that is a sign of overwatering.
  • Many people's succulents begin to stretch in January as the days start to get longer. This is a telltale sign of overwatering in December or January.
  • If you want your plants in your bowl or arrangement to remain more compact and not grow as much, do not water as much at any time of the year.
  • However, if and when your plants do stretch, use a sharp pair of scissors or shears to cut the plant back near the bowl. Always leave a few leaves on the stem to ensure a few pups of growth.

When purchasing fertilizer, one should not buy the largest container or quantity available. Buy smaller quantities at a time. When fertilizer sits on your shelf too long, it will turn hard and become difficult to accurately measure. We sell 20-20-20 in a 500 gm container. This size is not available at most garden centres, but this is the only way that we like to sell it in order to limit your waste and unnecessary cost.


Many, many people do not want to overwinter their succulents and that is just fine. No need to feel guilty. However, many avid gardeners do want to overwinter their succulents and that is great too. Today, succulents are more affordable, less scarce, and prices are more reasonable than in the past. Understand that every living plant (like us...unfortunately) will die at some point. However, succulents will live a lot longer than a dozen cut roses that will last a week (if you're lucky and will cost at least twice as much) even if you're changing their water everyday.

Succulents can outlive annuals and many perennials simply by understanding their seasonal growth habits. Solar Gardens' succulent class bowls cost $65 plus tax (but contain at least $125 value if all plants are purchased individually), are in a 10" diameter terra cotta bowl and contain 13 to 20 different varieties of succulent plants. These plants should surely last the spring, summer and fall (6 or 7 or 8 months) with little to no care outside on your patio or balcony. Keeping that in mind, if you would like to try to overwinter your succulents as some avid gardeners do (and again..don't feel guilty if you don't), here are a few tips:

Since winter days are so short, the plants really prefer to stay dormant (alive, but not growing) and they still need as much light as possible to stay alive. So putting them in a garage or basement or closet with no light will kill them. During this time they require vastly decreased amounts of water since they are not actively growing. Plus, succulents are desert plants and require little water to begin with even when they are actively growing.

We have found that most people kill their succulents during the winter with too much water (and not enough light - see the "Grow Light" section below). During the winter, succulents will still need a bit of water. But how much is "a bit of water"? Well, that is a very hard question to answer since the amount of water they need depends on many variables, such as - how warm or cold the room is, how much (or little) light they are receiving, how many plants are in the pot, how big (or small) the pot is, what the pot is made of (ceramic, terra cotta, glass or plastic), how big (or small) the plants are, and how much drainage each individual pot allows (if it has drainage at all). In general, a good rule of thumb is to add a small amount of water if the soil is exceedingly dry. With our class 10" terracotta bowls, you might add a cup of water occasionally during the winter but only if the soil is very dry.

So in a nutshell, most succulents die during the winter dormant period from COLD and WET roots. The key is to water infrequently with a small amount of water, just enough to keep the roots alive during dormancy. When overwintering, succulents prefer a sunny window (south is best), hardly any water, and a temperature above freezing.

The absolute BEST way to overwinter succulents is under grow lights....

Grow Lights

For those that are very serious about overwintering succulents we highly recommend grow lights. We carry a fantastic, amazing type at our Avalon shop.

Lastly, don't be too upset if you haven't overwintered your succulents successfully. Like most things in life, it takes trial, error, time and patience. Not everything works (and grows) successfully all the time....unfortunately!

Who Doesn't LOVE a Summer Holiday? Succulents are no Exception!

Whether you've overwintered your succulents or purchased new ones in the spring, fall or winter, they ALL enjoy a summer holiday outside. But you should be aware of just a few things before moving them outside.

#1. When placing outside NEVER let them freeze. Often we play it super safe and bring them indoors for the night if the forecast minimum is for +3 C. It's OK to leave your plants out during the day if it is above freezing, but in the spring we generally don't put them out during the day unless the temperature is going to be about 8 C or above. Of course some prefer not to put them out until about the 3rd week of May when (hopefully) the freezing is over and you don't have to bring them in at night. Whenever you put them out, keep an eye on your weather app. This is equally important in the fall if you plan on bringing them in to overwinter.

#2. It's really hard on your succulents if you take them from your low-light houses, greenhouse and/or grow lights and put them out in direct sunlight. If placed out in the sun without acclimatizing, they will sunburn for sure. The sunburn won't usually kill the plant (if it is not too severe), but it will create dead looking areas on the leaves. These areas will never heal, so the leaf will be scarred for its' life.

#3. To acclimatize your succulents to the sun, introduce them to the great outdoors gradually. For the first 3 or 4 days place them in the shade all day. After that, place them in a partly shady spot for another few days and then they can go into the direct sun in about a week.


#4. Your succulents don't HAVE to be placed in the direct sun for the entire day. Most succulents will be happy all summer on a deck that may only get sun 3 or 4 hours of sun a day.

The main benefits of giving your plants a summer holiday are 3-fold:

- when your plants are outside they will be happier and appreciate the fresh air and its movement.
- you'll enjoy the benefits of added colour and less stretching of your plants (unless you're watering them too much).
-they will gain strength with direct sunlight which will give them more energy to help get them through our terribly LONG winters.

Overwintering Living Walls

In our living wall class, you may have planted your wall with either all hen and chicks (sempervivum), all other succulents that can't freeze or a combination of both. If your wall has nothing but hen and chicks in it skip to the next paragraph. If planted with all succulents that can't freeze (all succulents other than hen and chicks that are non-hardy in our climate) you can either overwinter the entire wall indoors or pull out the plants and plant them in pots either individually or like we do in the succulent bowl class - group together in a lovely arrangement using as many bowls as you need. If your wall has a combo of both types then you must separate the hen and chicks from the non-hardy succulents. For overwintering the non-hardy varieties be sure to read the section 'OVERWINTERING" above

The ABSOLUTE best way to overwinter the hen and chicks in your living wall is to lift them and plant them in your garden in the fall. Make sure they have thick snow cover all winter (it's good to have a place to pile all that driveway snow). Then in the spring you can lift them and plant them back into your living wall (It's so much fun to replant them into the wall in the spring and make up a new design). This is a little more work than just setting your planted living wall outside and hoping it will survive. Having said that, many of our living wall clients have very successfully overwintered their living walls right in their frames. If trying this, be sure your plants have a good snow cover as well.


If you can see bugs on your succulents (aphids, fruit flies or cotton ball-like "downy mealy bugs"), use End All. End All is a green product made with pyrethrum (from the citronella plant).

Before you take your plant indoors in the fall, give it a good spray with End All. Spray from the edge of the bowl inwards, up and around, under the leaves. Wear a pair of rubber gloves and a respirator when spraying your plant in order to take proper safety precautions.

We always have End All in stock year round.

If you see small cotton balls on your plants you have mealy bugs. Before spraying with End All it will definitely help if you first remove any cotton balls that you see with a Q tip.

Unfortunately bugs are a fact of life and can occur on your plants any time of year. Of course bugs can attack your plants when outside and can be transferred into your house if you are overwintering your plants. Also, bugs and bug eggs can be brought into your house at any time of year. Small bugs and their tiny (usually invisible) eggs can be brought into your house by hitching rides on fruits, vegetables and grains that you buy at the grocery store. If your plants seem bug-free in the winter and then suddenly bugs appear (especially those annoying, tiny flying fruit flies) then they (or their eggs) have hitched a ride directly from the grocery store to your kitchen. The key is to be vigilant all year-round. Inspect your plants every week (even in the winter). It is much easier to deal with a few insects than a whole swarm of them.

End All is an oily substance that will stay on the plant surface for a couple of months and will actually enhance the colour of your plant! Solar Gardens carries it year round in our retail centre. As succulent specialists, we can say that End All in our experience is safe on succulents. However, if you are considering using it on non-succulent plants, we cannot guarantee that End All will be safe on all plants. You would need to research that as all plants are different.

Solar Gardens uses a systemic commercial product in late February and early March, which is drenched into the soil for the new active roots to absorb the chemical and ensure no bugs will exist. The chemical we use lasts for 8-9 months, and a one-time application per year is all that is needed. This doesn't mean that bugs cannot exist on the plants. But it does mean that for 8-9 months after our drenching, any bugs that bite into this plant will ingest the chemical and die.

Mealy-bug infestations can also be managed using a commercial product. Only commercial growers have access to it. It's expensive and requires additional precautions. As a result, it is not available to the general public. If you have a severe infestation, we can treat your succulents for you using this commercial product at our acreage. Send us your request via the CONTACT US form and we can provide a cost estimate.

We opened our second location in the Lawson Heights Mall August 30, 2021

Our second location is quite different than our Avalon shop.

Although some products will be similar, many will be different.

Both shops are unique so we hope you can visit both. Curbside pick-up is not available our Lawson Heights location, but is available at the Avalon location.

HOURS + open all stat holidays (stat holiday hours 11 a.m. to 5 p.m.):



Email: or use this CONTACT US form.

Phone: 306-380-2762

Our location is just west of (and very near) the Food Court on the north side of the main aisle.

Our mailing address  there is:

Unit A-10

134 Primrose Drive

Saskatoon, SK S7K 5S6

  • Solar Gardens 2605 Broadway Avenue, Saskatoon, SK, Canada
  • Located at the east end of the Avalon Shopping Mall