Manitoba Chamber of Commerce
Issue link: http://publications.winnipegfreepress.com/i/1518735
SAVOUR MANITOBA | SPRING 24 13 S pring is in the air, and with it comes a full slate of fresh flavours to savour. Since Frescolio opened its doors in 2013, the specialty store has offered an impressive array of gourmet extra-virgin olive oils and balsamic vinegars. e bustling business is owned by a group of family and friends who are passionate about cooking — and food in general. Today, the business serves the community from three locations on Corydon Avenue, St. Mary's Road and Regent Avenue W. "Since the beginning, we've been a multi- generational family-owned and operated business, which I think shows in the level of care that's put into everything we do," says general manager Chantal Hogue. "We have to stop ourselves sometimes from talking about Frescolio at family dinners because we're all passionate about it. Everyone has their strengths, and it's so valuable to me to work somewhere where I feel completely supported and understood." To put a spring in your step, Hogue has a few suggestions for unforgettable flavour combinations this season. "Spring for me means fresh herbs. My personal favourite combination right now is the dill- infused olive oil with our cucumber melon white balsamic vinegar. It's so bright and fresh, which gets me excited about lunchtime," she says. "Another favourite is the basil-infused olive oil with our strawberry dark balsamic vinegar drizzled over caprese salad. It's a little twist on the classic, which is so fun." With sustainability in mind, Frescolio also focuses on eco-friendly initiatives such as its program to reuse bottles. BY JENNIFER MCFEE Cucumber Melon White Balsamic Vinegar is delicious, bright and refreshing white balsamic vinegar blends cool, crisp cucumbers and sweet vine-ripened cantaloupe.