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If you’re looking for new ways to spice up your favorite recipes, we recommend a lap around the olive oil taps at VSOP, where in-store samples are not only allowed – they’re encouraged.If you know a thing or two (or, like, 10) about cognac, you may already know that VSOP is brandy bottle shorthand for “very special old pale.” It refers to a blend in which the youngest cognac added was barrel-aged for at least four years. For this olive oil taproom, now situated on the most charming street in Historic Norcross, VSOP has a completely different meaning. For them, the letters stand for vinegar, salt, oil, and pepper because they’ve embarked on a journey to prove that even these basic cooking essentials can be far from boring. The taproom supplies EVOOs that entice and balsamics that sing. Indeed, with a magic mixture of quality raw ingredients and surprising botanical infusions, many of VSOP’s products prove to be deserving of their own “very special” rating.
Even if you’re an extra virgin to the olive oil game, owner William will guide you to the perfect bottle, taking into consideration what you’re cooking and providing plenty of samples along the way to welcome you to the world of fresh oils. They’ve got a variety of varietals from all over the world, fused and infused with everything from jalapeño and lime to blood orange and ginger. Alongside these organic oils, you’ll encounter an array of tangy-sweet vinegars, many aged for even longer than that fancy cognac we were just talking about. Whether you’re sopping ‘em up with some bread or conducting a complex series of culinary experiments, get ready for the supplies at the VSOP Taproom to forever alter your opinion on that bulk store balsamic you usually buy.
Meyer Lemon Fused EVOO
Tuscan Herb Infused EVOO
Espresso Aged Balsamic Vinegar
Cranberry Pear Aged White Balsamic Vinegar
Tuesday – Friday, 11 a.m. to 7 p.m.
Saturday, 10 a.m. to 5 p.m.
Sunday, Noon. to 5 p.m.