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FREE SHIPPING over $99 | $11.99 FLAT RATE under $99 (Continental US Only)
Balsamic Vinegar - Double Barrel Aged
1.5 lb
$20.00
High-Altitude Extra Virgin Olive Oil (500ml)- Full olive
2.0 lb
$30.00
Three small bottles of olive oil with labels on a marble surface
Three miniature bottles of different types of vinegar on a light surface.
An assortment of mini bottles featuring 3 Year Aged Balsamic Vinegar and two bottles of extra virgin olive oil (EVOO), labeled Gran Mendoza EVOO and Cruz de Piedra EVOO, arranged together to showcase their distinct designs
Three small bottles of olive oil with labels on a marble surface
Three miniature bottles of different types of vinegar on a light surface.
An assortment of mini bottles featuring 3 Year Aged Balsamic Vinegar and two bottles of extra virgin olive oil (EVOO), labeled Gran Mendoza EVOO and Cruz de Piedra EVOO, arranged together to showcase their distinct designs
Full Olive

MINIS - 3 Pack! Double Barrel + Picante Balsamic Vinegar + EVOO

$12.00 USD

Cheers to the best stocking stuffer for the foodies in your life! 

Our mini bottle are back in stock and they're bigger than ever.

What's inside:

3 bottles for $12. One of each bottle (listed below). Green gift bag included. 

  • About the Producer
    Laur is the oldest olive oil producer in the Mendoza province.  They have been making Olive Oil on the same grounds since 1906.

    Laur has recently been ranked the #1 Olive Oil Producer in the World by EVOO World Rankings in 2021, 2022, & 2023!
  • (1) Cruz de Piedra EVOO (mini)

    This beautiful blend of Arauco, Arbequina and Frantoio olives are hand harvested from 100 year old trees in the sub-region of Cruz de Piedra, Mendoza.  This award winning olive oil of carefully selected olives make for one of our most aromatic and rounded olive oils. This is the first/cold press on the estate with less than .05% acidity.
  • (1) Double Barrel Aged Balsamic Vinegar (mini)

    Unlike our classic aged balsamic that moves to concrete tanks, this balsamic moves to different oak barrels for another year. This double-barrel aging adds layers of warm, woodsy complexity and soft vanilla undertones.

    After aging, it’s slowly reduced over an open flame, a traditional method that concentrates its natural sugars, deepens the color, and gives it a velvety texture with just the right amount of tang. The result is a balsamic that’s rich and creamy, but with a brighter, higher acidity than most. Perfect for drizzling over grilled meats, sharp cheeses, leafy greens, or even a scoop of vanilla ice cream.


  • (1) Picante Aged Balsamic Vinegar (mini)

    This is your favorite aged balsamic with a bold twist. Made in Mendoza from the concentrated must of Ugni Blanc grapes and wine vinegar, it’s aged for over a year in both French and American oak barrels, then slow-cooked over an open flame to create a thick, velvety texture.

    The magic happens next: fresh chili peppers are macerated in the balsamic for 6 to 12 months, infusing it with a subtle, smoky heat that builds gently with each bite. The result is a rich, spicy-sweet vinegar, perfect for everything from grilled steak and roasted veggies to sharp cheeses and fresh green salads.