Dipp-duo Gavesett

Drizzled the oil over warm bread the night it arrived and the peppery finish caught me off guard, in a good way. The vinegar cuts through the richness perfectly, so the two bottles together have basically replaced salad dressing at my house.

The balsamic is thick enough to coat a spoon without turning watery, and the EVOO has that peppery finish that makes a simple bread plate feel like a restaurant appetizer. I've already gone through half the vinegar in a week, it's that good on salads too.

I've been making a bread plate every single night since this arrived, just to have an excuse to use them. The balsamic pours like velvet and the EVOO is grassy and smooth—together they make even store-bought focaccia taste like a restaurant appetizer.