Infused Oils & Vinegars

You will have an opportunity to taste and compare over 50 varieties of the finest imported ultra-premium extra virgin olive oils, fused/infused olive oils, specialty oils, and aged balsamic vinegars. At our unique Tasting Bar, our olive oils and balsamic vinegars are held in stainless steel Fusti’s from Italy to preserve and protect their individual flavors ensuring the freshest available extra virgin olive oils and aged balsamic vinegars.

Established in 2014.
At INFUSED Oils & Vinegars, we offer 50+ flavors of infused oils and vinegars using the finest imported Extra Virgin Olive Oils and Aged Balsamic Vinegars. Our store is a unique tasting bar, offering customers an opportunity to experience the taste and smell of all our products. Our concept is to not only introduce these flavorful products to Dallas, but also to show our customers how to use them in everyday cooking. Our store and website showcase over 100 recipes highlighting our large inventory of flavor. We offer regular cooking demonstrations, both instructive and hands-on to introduce our customers to fresh, seasonal culinary ideas. And, we are always ready to answer your questions about oils, vinegars, and flavor.

Chef Michelle S.
Business Owner
Michelle Spangler recently purchased EVOO & Vin and has launched a new branding with INFUSED Oils & Vinegars. Many of you will recognize her from the product demonstrations she hosted at EVOO & Vin. Michelle uses the products in her Lagniappe Catering Company and in her private cooking and is passionate about helping others create great foods with these uniquely infused oils and vinegars.
Chef Michelle is originally from south Louisiana and comes from a legacy of great Cajun cooks. After a successful 20-year career at Texas Instruments and raising 2 active children, she attended The International Culinary Program at The Dallas Art Institute. After graduating with a Culinary Certification in 2012, she worked as the chef for Family Gateway in downtown Dallas, cooking daily meals for over 30 homeless families. She is also the author of Cook til Done, Recipes from a Cajun Kitchen.