New! Sea salt tasting bar, and gourmet olives.

New! Sea salt tasting bar, and gourmet olives.

We’re very excited to announce our new sea salt tasting bar! We’re offering samples at both Frescolio locations of 12 different varieties of gourmet sea salts, which are available in 100g jars. Pricing ranges from $5 to $11 per jar, with interesting flavours such as Habanero, Smoked Serrano, Lime Fresco and many more!   Also newly arrived are a selections of gourmet olives, pickles, and pickled garlic cloves that are sure to be a hit at your next BBQ. These Spanish olives are big and flavourful, stuffed with delicious ingredients like rosemary, garlic, and...

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Posted on July 14, 2016 at 11:49 am in What's New at Frescolio

Frescolio’s second location in Winnipeg now open

Frescolio’s second location in Winnipeg now open

The Frescolio family is so happy to announce that our second location in Winnipeg is now open! You can find us at 5-1604 St Mary’s Rd, where we join a number of unique, local businesses. We’re pleased to be able to serve our customers living in the South end of Winnipeg, and also to meet new customers discovering us for the first time. We thank everyone for supporting our business over the past few years, enabling us to expand into this second location. ...

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Posted on October 16, 2015 at 2:55 pm in What's New at Frescolio

Local Recipes with Hearts & Roots and Frescolio

Local Recipes with Hearts & Roots and Frescolio

    FULL is a blog run by Michelle Panting, who we love. She recently teamed up with local vegetable farm Hearts & Roots to make a gorgeous open-faced, roasted veggie egg sandwich and of course, used Frescolio’s products with it! She’s not only a creative cook, but an outstanding photographer. Her post is beautiful in many ways , and we’re thrilled to be a part of anything she does. Please check out the post...

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Posted on September 16, 2015 at 11:15 am in What's New at Frescolio

Wood Anchor

Wood Anchor

We love Wood Anchor and the work they do. They’re a reclaimed lumber and wood product company that creates innovative pieces for any setting. We’ve found that the shelving and desks they made for us are eye catching, and many people who come in the store notice the quality and craftsmanship. To see more of the work they’ve done in our store, visit their website. We couldn’t be happier with what they’ve made for...

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Posted on February 26, 2015 at 4:18 pm in What's New at Frescolio

Full Belly, Worn Soles

Full Belly, Worn Soles

We had the pleasure of hosting Michelle from Full Belly, Worn Soles for a tasting in January. Michelle’s blog, Full Belly, Worn Soles has always been a source of exciting things to do in Winnipeg, as well as delicious places to stop during your wanderings.   Chantal had a nice afternoon talking with her, and the post Michelle made is a lovely representation of what Frescolio is all about. Please read the full article below, and continue to check back for more great articles from Full Belly, Worn Soles!  Link to...

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Posted on January 27, 2015 at 12:53 pm in What's New at Frescolio

Mud + Stone Studio now available at Frescolio

Mud + Stone Studio now available at Frescolio

    We’re thrilled to now be carrying Mud + Stone Studio’s custom ceramic bottles in our shop. These unique pieces are dishwasher and food safe, so they’re perfect for both olive-oil and balsamic vinegar! No two bottles are the same, this is definitely something you’ll have to come in to see for yourself!    For more information on Mud + Stone Studio, please visit their...

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Posted on December 23, 2014 at 10:23 am in What's New at Frescolio

Win Jets tickets!

Win Jets tickets!

Win Jets tickets! We’re entering our second holiday season in business, and we’d like to say thank you. You’ve all been such great customers, and we very much appreciate it. Our 3000th customer to join our loyalty program will win Jets tickets! This will likely happen this weekend, so make sure to come visit.

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Posted on December 6, 2014 at 10:41 am in What's New at Frescolio

Metropolitan Chef at Frescolio

Metropolitan Chef at Frescolio

Frescolio is thrilled to announce that we now carry the Metropolitan Chef line of rubs and seasonings. These gourmet packages are made with real ingredients, are low in sodium, contain no additives or preservatives and are gluten free. Best of all, they’re meant to be used in conjunction with EVOO! As an example, the popular Italian Style Rosemary Rub has salt, rosemary, black pepper, garlic flakes, oregano and sage as the only ingredients. It’s recommended for use on chicken, pork, beef, lamb or roast potatoes with EVOO. Can you imagine the flavour mixing this seasoning with our Garlic Infused EVOO or the Tuscan Herb Infused EVOO? There are so many other great gourmet packages to experiment with, make sure to let us know which one is your favourite!   Check out the Metropolitan Chef website for more...

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Posted on September 4, 2014 at 11:33 am in What's New at Frescolio

Balsamic Onion & Apple Grilled Cheese

Balsamic Onion & Apple Grilled Cheese

Our Cousin Ian made us these amazing grilled cheese sandwiches this weekend using our Traditional 18-year aged Dark Balsamic Vinegar and the Mushroom & Sage Infused EVOO. The combination of the sweet, balsamic-reduced onions and the savory flavour from the cheese and EVOO is just magic. Enjoy making these gourmet grilled cheese sandwiches with the Mushroom & Sage Infused EVOO, or use your own favourite EVOO!       Ian’s Balsamic Onion & Apple Grilled Cheese   Ingredients: 340g shredded cheese divided evenly into 4 portions. We like Bothwell’s three cheese blend of Gouda, Monterey Jack and White Cheddar 1 medium yellow onion, finely diced 60ml of Frescolio’s Traditional 18-year aged Dark Balsamic Vinegar 8 slices of bread. Rye works nicely Enough butter to lightly coat a small pan 4 tablespoons of brown sugar 2 medium apples, sliced. We like Gala apples for this recipe 120 ml of Frescolio’s Mushroom & Sage Infused EVOO Directions: In a small pan, melt butter until sizzling then add onions. Sweat onions 5-7 minutes or until almost clear. Add balsamic vinegar and simmer on medium heat 3-5 minutes. Add brown sugar and reduce over medium-low heat for 7 minutes or until balsamic vinegar thickens. In a large frying pan, brush or drizzle each slice of bread with 1 tsp of EVOO. Layer onions onto bread, add one half portion of cheese on top. Then add three apple slices and finish with the other half portion of cheese. Add final slice of bread, brush or drizzle with EVOO and flip once the bread is golden brown. Yield: 4...

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Posted on August 15, 2014 at 2:22 pm in What's New at Frescolio

Make your own mustard!

Make your own mustard!

  Did you know the primary ingredient in mustard is vinegar? The vinegar used to make mustard is very important in terms of the overall flavour and quality of the mustard. The mustard making process is already easy, and with this recipe you’ll be making your own vastly superior vinegar mustard today!         Ingredients 1 cup ground yellow mustard seed 2/3 cup Frescolio vinegar of your choice (Tangerine Dark Balsamic, Maple Dark Balsamic, Champagne Wine Vinegar, Jalapeno White Balsamic, Oregano White Balsamic, and Peach White Balsamic are some of our recommendations, but you could use any of your favourites also!) 1/3 cup honey (omit this if you are using a sweeter vinegar such as Tangerine or Maple Dark Balsamic) 1 teaspoon sea salt, truffle salt or pink mineral salt (All these fantastic salts can be found in our store) Directions Combine all ingredients in a small saucepan and cook over medium to medium-low heat for 6 minutes. Stir frequently until it thickens and then remove from heat. Allow the mustard to cool before storing it in an airtight container. You can also play around by adding herbs, ale, wine, chilies, peppercorns, horseradish, and so on. The possibilities here are endless! Depending on how spicy you like your mustard, you can refrigerate it at this point (which will preserve its fiery characteristic) or allow it to sit at room temperature for a day or so. Letting it sit out will will mellow it’s flavour the longer it sits out. Yield is about 1 1/2 cups.   Additional suggestion: A tablespoon of this mustard is all you need to emulsify (hold together) a great vinaigrette or marinade. Place the mustard in a bowl, and slowly whisk in the vinegar of your choice. Whisking quickly and continuously, follow with the olive oil of your choice. The key here is to whisk briskly so that it creates a homogeneous emulsification that holds the oil and vinegar together, as opposed to what it would normally do which is separate.    ...

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Posted on July 26, 2014 at 11:41 am in What's New at Frescolio