With a light flick of the knob, a slow stream of balsamic vinegar flows from the spigot of a steel fusti at Outrageous Olive Oils and Vinegars. It’s the final step in a process that began 18 years ago in Modena, Italy, where vinegar makers crushed trebbiano grapes and sealed them in wood barrels—the technique necessary for vinegar to earn a classification as traditional balsamic. These meticulous standards extend to the rest of Outrageous Olive Oils and Vinegars’ elixirs. Owners John and Rayna recruit olive oil that has been cold-pressed, extracted without chemicals, and infused with all-natural flavors. Additionally, their expert staff are on hand to help customers navigate the shop’s selection of 35 olive oils and vinegars, pointing out each bottle’s country of origin, flavor notes, and messages written by castaways. They also draw on their own culinary expertise to suggest recipes and flavor pairings.
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