D'Olivo Tasting Bar

D'Olivo Tasting Bar Experience the difference. Free tasting through over 100 Ultra Premium Olive Oils and Balsamic Vinegar's. A fun interactive experience. It's a TASTE extravaganza!

Learn how to determine the freshness and health benefits of the Ultra Premium products. Also taste the variety of salts and sugars on the SALT BAR and SUGAR BAR. Don't leave without some Luv! Jimmy Luvs that is, taste the best Bloody Mary Mix around.

The deepest blue from Le Creuset. Introducing Nuit.Nuit is French for night, and once you see it the name makes sense. I...
10/02/2026

The deepest blue from Le Creuset. Introducing Nuit.

Nuit is French for night, and once you see it the name makes sense. It fades from almost black into a deep true blue, and the cast iron lids get a new polished chrome k**b. Le Creuset calls it the deepest blue of all.

Ask us about Nuit next time you stop in.

Cooking is more enjoyable when the tools are good.A knife that holds an edge, a board you're happy to leave out on the c...
09/30/2026

Cooking is more enjoyable when the tools are good.

A knife that holds an edge, a board you're happy to leave out on the counter, salt you can pinch. Nothing complicated, just the pieces you reach for over and over. Good ones last, and you notice the difference every time you cook.

We keep a nice selection of kitchen gadgets alongside the oils and vinegars. Everything you need to make cooking and baking a little easier.

Come find your next great piece.

Cooler days are on the horizon, and the oven is back in rotation.There's a myth that you shouldn't cook with good olive ...
09/24/2026

Cooler days are on the horizon, and the oven is back in rotation.

There's a myth that you shouldn't cook with good olive oil, that it's only for finishing. Not true. A quality extra virgin olive oil is the one you want in the pan. It resists oxidation better than the neutral stuff, and it puts flavor into the food instead of just keeping it from sticking.

Try this recipe. Potatoes cut into rough chunks, tossed in California Garlic olive oil, spread out on the pan so they aren't crowded, roasted hot until the edges go dark. Then a little more oil once they're out, and Black Truffle Sea Salt over the top. It's exceptional on potatoes.

Come taste a few and we'll find the oil that suits how you cook.

Some nights dinner is just a board.Olives, a couple of cheeses, something pickled, good bread, whatever fruit is sitting...
09/21/2026

Some nights dinner is just a board.

Olives, a couple of cheeses, something pickled, good bread, whatever fruit is sitting on the counter. No recipe, nothing to wash, and somehow everybody eats better than they would have if you'd actually cooked.

Our Delizia olives and pickled vegetables are built for this. Add a bottle if the night calls for it. Ch*****ne from France, Prosecco from Italy, Cava from Spain, sparkling from the States.

Come build one with us.

Most people keep olive oil too long.It's good for about 20 to 24 months from harvest, and once you open it you want to b...
09/10/2026

Most people keep olive oil too long.

It's good for about 20 to 24 months from harvest, and once you open it you want to be through it in six or so months. Light, heat and air are what shorten that time. A cool cupboard is ideal, though the counter works fine if you pick a shady spot away from the stove.

Check the label for a harvest date and go for something recent. Ours get bottled right here into dark glass and sealed when you buy them, so what you carry out is fresh.

If you're wondering about the bottle at home, smell it. Fresh smells green and a little like ripe olives. Past its prime smells waxy, sort of like crayons.

Come taste a few and refresh your olive oil collection for the fall and winter seasons.

School starts back up and the weeknight routine kicks in again.A good oil, a good vinegar, and a decent salt cover more ...
09/08/2026

School starts back up and the weeknight routine kicks in again.

A good oil, a good vinegar, and a decent salt cover more ground than people expect. Vegetables roasted in a hot pan. Something quick on the grill before it gets dark, since the evenings are getting shorter. A salad that's actually worth eating.

You don't need a plan for the whole week. You need a few things on the counter that make whatever you have on hand taste like you meant it. A good oil and the right amount of salt is most of what turns a pan of vegetables into something people go back for.

Come in and we'll set you up with a few things to help anchor your kitchen.

Aged balsamic over ice cream sounds surprising until you try it.A little drizzle over good vanilla or strawberry, berrie...
09/02/2026

Aged balsamic over ice cream sounds surprising until you try it.

A little drizzle over good vanilla or strawberry, berries on top if you have them around. The acid plays against the sweetness and you land somewhere better than either one gets on its own. It's about as easy as dessert gets and it makes people think you know something they don't.

The balsamic is what makes it work. Ours are aged and thick enough to sit right on top of the ice cream, with enough natural sweetness to belong there. The darker fruit and chocolate ones are a natural fit, and the fig and peach are worth trying too.

Come taste a few and find the one you want to try it with.

Club D'Olivo is one of the best things we offer, and we love talking about it.You pick your own products, which is the p...
08/31/2026

Club D'Olivo is one of the best things we offer, and we love talking about it.

You pick your own products, which is the part people love most. You get 10% off everyday purchases and 15% off your quarterly order, plus a free gift every quarter.

Three tiers, starting around $42 a quarter, so you can keep it simple if you're topping off the two things you use constantly, or go bigger if you cook a lot and go through oil quickly. Most people find their rhythm after a quarter or two.

Ask us about it next time you're in, or find the details on our website. https://dolivotastingbar.com/club/

Here's a use for white balsamic you might not have tried.A splash in a glass of sparkling water over ice. That's the who...
08/24/2026

Here's a use for white balsamic you might not have tried.

A splash in a glass of sparkling water over ice. That's the whole recipe. Maybe a tablespoon to start, then adjust to your taste. It comes out tart and a little sweet and it's lovely on a hot afternoon, which we've still got plenty of to look forward to.

The fruit-forward white balsamics work especially well here because they bring the flavor without turning the whole glass dark. Add a wedge of citrus or a few berries if you want it to look like something. If you're pointing it toward a cocktail instead, it does that job beautifully and it plays nicely with gin.

Come taste a few with us and pick the one you'd want in a glass.

Have you checked out our spice rack recently? It's bigger than it looks with a lot of variety.We've got blends for the g...
08/20/2026

Have you checked out our spice rack recently? It's bigger than it looks with a lot of variety.

We've got blends for the grill, good things for roasting, and a lot that you won't come across at the grocery store. If you're getting a little tired of the same summer rotation, come in and find something new. Same chicken, same vegetables, but they taste like something else entirely.

Come browse the shelf and we'll help you find something you'll actually use.

Address

10 East Main Street
Walla Walla, WA
99362

Opening Hours

Monday 10am - 6pm
Tuesday 10am - 6pm
Wednesday 10am - 6pm
Thursday 10am - 6pm
Friday 10am - 6:30pm
Saturday 10am - 6:30pm
Sunday 10am - 4pm

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