Our Exclusive Olive Oil….!


                           1- Avalon Extra Virgin Olive Oil 6/2 litters.

                              2- Avalon Extra Virgin Olive Oil 35 lb.

   3- Avalon 51% / 49% Blend Extra Virgin Olive Oil & Canola Oil 35 lb.

                                 4- Avalon Grapeseed Oil  6/2 lt.

Meet Mimmo


Meet Mimmo

Cheesemaker Mimmo Bruno, born in Puglia Italy, was the first artisan in the United States to recreate Burrata, a cream-filled fresh mozzarella. Today, he handcrafts the Italian delicacy at his family-owned plant, Di Stefano Cheese in Pomona, California.

Derived from the Italian word for butter, Burrata (pronounced boor-AH-tah) is known for its creamy, soft center and rich flavor.

Growing up in the Puglia region of Italy, Bruno remembers when the first local cheese maker introduced Burrata in the 1970s. “It quickly became a regional favorite – everybody was soon trying to make it. But when I left Italy in 1986, Burrata was still very much a regional cheese – if you went 100 kilometers out of Puglia, no one knew what it was.”

Bruno got his start at a local factory in Italy when he was 11 years old, scrubbing cheese vat and washing floors. Whenever he got the chance, he hovered around the veteran cheese makers, watching and listening, and soon learned the trade. At 12 years old, he made his first vat of fresh mozzarella. Soon he was making 2,000 lire a week, equivalent to $1.  The neighborhood cheese plant eventually became his after school destination, full-time summer job and “my home away from home.”

After a career in the Italian army, Bruno set out for the United States and started making cheese in California and started Di Stefano Cheese which he named after his father and after his oldest son, Stefano.

Stefano Bruno’s interest in his father’s trade has captivated him since he was a small boy and he currently works full time at the plant alongside his dad, thus continuing the passion for artisan cheese making and tradition.

On special occasions Mimmo or Stefano will demonstrate to live audiences the process of making fresh mozzarella and Burrata cheese. From curd to final product, the mozzarella comes alive before their eyes from the father and son who do it best… and of course, tasting the final product is a must!

Corto Olive Oil



Is a family vinaigrerie founded in 1908 by Agustí Badia. Since then it has not changed its name or location or philosophy: To produce excellent vinegars, with a unique personality and an unmistakable character. They are using the Artisanal Schützenbach Method for a better quality product.

Main characteristics of the Schützenbach method are:
– It is 10 times slower than the Industrial Method.
– It allows more of the flavours and aromas of the original wine to be retained.
– The vinegar achieves a smoother flavour.

These three main points result in a better quality vinegar.

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Corto’s EVOO/Canola blend is a perfect value proposition for use in the kitchen. When you want the premium flavor of Corto’s Fresh California EVOO at a value price, use the 51% – 49% blend as a sauteing oil then finish a dish with their full flavored 100% EVOO. The convenient 20 liter bag in a box packaging has a ready to use push button pour spout. The oil pours easily without allowing air into the package, keeping it fresh for extended periods. This size is perfect for high volume users.

Caviaroli ®

avalon fine foods                   Caviaroli Olive Oil Caviar on Prosciutto

     Available Flavors:

                       Arbequina Flavored

                                     Basil Flavor

                                             Sesame Flavored

                                                     Rosemary Flavored                                                                                                                                                                            Chili Flavored


About Caviaroli ®

Caviaroli is fine Spanish olive oil that is encapsulated to mimic the delicate refinement of caviar.  The concept transpired back in 2008 when Ferrán Adrià created this innovative product and produced it in small quantities, inspiring others to take part in this surprising enterprise.  Pere Castells, technical director of Fundació Alicia, introduced olive oil caviar to the Caviaroli team and helped begin research on production.  For two years, the team worked enjoyably at mastering the technology which initially was a challenge.  Finally, the first olive oil caviar was created outside of El Bulli’s kitchen, and soon it was presented to Ferràn Adrià, who promptly ordered 10kg in less than a week.  Adrià considered this new caviar good enough to be served at El Bulli, the restaurant where he worked as head chef.  He even presented the product in a lecture at Harvard, saying that “soon the olive oil caviar will be available,” and in jest added, “…but it can only be done with Spanish olive oil”, encouraging the use of quality grade Spanish products.

In  2011 at the Australian Fine Food’s Show, Caviaroli won “Best new Foodservice product award”, and in 2012 the production plant in Spain was registered and Caviaroli was approved by the FDA.  Stored in a sleek glass bottle, the Caviar will stay fresh for up to twelve months–the same as regular bottled olive oil.


It really enhances the presentation and the eating experience. Best of all, it doesn’t need to be consumed immediately like caviar made with basic spherification, making Caviaroli easy and convenient to use.

This olive oil caviar is not made using the traditional method of basic spherification because the sodium alginate cannot be dissolved in oil. It is made using a new technique which surrounds olive oil drops with a thin layer of water with sodium alginate and the drops then go into a calcium bath (basic spherification). Olive oil does not gelatinize, but with this technology, Caviaroli is able to create a thin capsule of gelatin around the olive oil drop to form the olive oil caviar. With this patented method, the olive oil inside the sphere remains pure as it has never been altered by adding an alginate or any other ingredient. As the olive oil contains no alginate, the process of jellification does not continue after the caviar is formed and Caviaroli can be stored to be consumed at a later time.

There are numerous applications of Caviaroli as olive oil pairs well with a wide variety of ingredients. Here are some examples of dishes with olive oil caviar served by Ferran Adria at el Bulli and by other well-known Chefs who are serving Caviaroli.