People who love pickles, vinegars and tart drinks will appreciate this collection of unique cooking vinegars and oils. Apricot white balsamic vinegar is lovely when used sparingly over vanilla ice cream or apricot-ricotta crostini. Cinnamon-pear dark balsamic vinegar can be used as a finishing touch on savory dishes. Wild mushroom-sage olive oil is great spun into risotto and the jar of fig confit balsamic jam can be turned into tartlets..

Here’s what you get:
- One 200 ml bottle of Wild Mushroom & Sage Olive Oil
- One 200 ml bottle of Blenheim Apricot White Balsamic Vinegar
- One 200 ml bottle of Cinnamon Pear Dark Balsamic Vinegar
- One jar of Cascina Marchesa Extra Fig Balsamic Jam