21 Gear Avenue
Lindenhurst, NY 11757
Tel: 631-957-8888
Fax: 631-957-8105

10% Blended Oil

Net: 6/1 gal


Blended oil is often used in certain kinds of cooking in restaurants.
25% Blended Oil

Net: 6/1 gal


Blended oil is often used in certain kinds of cooking in restaurants.
Abruzzo Greek Exta Virgina Olive Oil

Net: 500 ml  750 ml  1 liter 
3 liter  1 gal


This oil comes from cold pressing of the olives, and does not contain more than 0.8% acidity. It is mostly used in salads and in foods that are eaten cold.
Fiorino Olive Oil

Net: 6/1 gal    4/1 gal


This is a blend of rifined pomace oil and extra virgin olive oil.

Pomace oil is often used for certain kinds of cooking by restaurants.
Kalamata Extra Virgin Olive Oil

Net: 500 ml  750 ml  1 liter 
3 liter  1 gal


This oil comes from cold pressing of the olives, and does not contain more than 0.8% acidity. It is mostly used in salads and in foods that are eaten cold.
Kalamata Extra Virgin Olive Oil

Net: 500 ml  750 ml  1 liter 
3 liter  1 gal


This oil comes from cold pressing of the olives, and does not contain more than 0.8% acidity. It is mostly used in salads and in foods that are eaten cold.
Kalamata 100% Pure Olive Oil

Net: 500 ml  750 ml  1 liter
3 liter  1 gal


This oil is great for salads and cooking.
Abruzzo Pomace Olive Oil

NET: 3 lit  1 gal


This is a blend of refined pomace oil and virgil oil.

Pomace oil is often used for certain kinds of cooking in restaurants.
Abruzzo Extra Olive Oil Imported

Net: 500 ml  750 ml  1 liter 
3 liter  1 gal


This oil comes from cold pressing of the olives, and does not contain more than 0.8% acidity. It is mostly used in salads and in foods that are eaten cold.
Abruzzo Pomace Olive Oil

NET: 3 lit  1 gal


This is a blend of refined pomace oil and virgil oil.

Pomace oil is often used for certain kinds of cooking in restaurants.

Content Needed

Abruzzo Balsamic Vinager

Net: 2/5 liter    12/500 ml


Balsamic vinegar is used together with oil as a salad dressing.

It can be also used to make dipping sauces and cooking reductions.
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