Olive Oil

All of our olive oils are first-cold-pressed, extra-virgin olive oils.  A green olive is plucked and pressed within 2 hours (of leaving the tree) to ensure the highest quality of freshness and nutrients. Then herbs such as basil, garlic, rosemary or a Mediterranean blend are steeped into the oils or we do an 'agromato' crush where we press Meyer lemons, Blood oranges or our famous Baklouti green chilies simultaneously with the fresh olives.  The flavors are exquisite!  The oils arrive at Rafter Eleven 3 months from press.  They are coming from Tunisia, Chile, Spain, Portugal,  Argentina and Australia.  We do all bottling in house and have hot, home-made artisan bread (from our kitchen)  for your tasting pleasure.

Balsamic 

Our balsamic vinegar's only come from Modena, Italy.  The grape must is cooked over an open fire until a beautiful syrup is created.  Then it is poured into wine barrels, made of different types of wood, to age over time.  Our white balsamic is aged up to 12 years.  Our dark balsamic is aged up to 18 years. Natural fruits are added to create an array of flavors.  Come in to Rafter Eleven where we will pair the balsamic vinegar with our favorite olive oils to create salad dressings, marinades and all kinds of combinations to compliment what-ever you are already cooking at home!  Gourmet..., is one step away!

Prolong the life of your olive oil & balsamic purchase by purchasing a tappis// $2.00 //, spray bottle //$25.00// or pour spout //$5.00//.