A duo for the art of the table. Golden, peppery olive oil meets bright, orchard-sweet Fuyu persimmon vinegar in this perfectly balanced pairing from Flamingo Estate. The oil is cold-pressed from California-grown olives; the vinegar, aged and sunlit, is as vivid as the fruit it came from. Together, they turn even the simplest salad or slice of bread into a small, edible celebration.
