$ 130.00
Syrupy as a chocolate sauce. this rich balsamic vinegar has been aged up to 20 years. Made by the Acetaia Leonardi farm, located 16 km. southwest of the city of Modena, near the river Secchia and Sassuolo at the foothills of the Apennines.
Excellency. A title with double meaning for this particular product: Sua Eccellenza (Your Excellency), as the ambassadors of the Duchy of Modena were addressed, and Eccellenza (Excellency) meaning an excellent product. This excellent product exhibits shades of brown with bright mirror reflections. Aromas of grapes, apples and caramel with a well-balanced hint of wildflower honey and maple syrup. Rich and vibrant on the tongue with a sudden lively finish. Sweet and sour in the front of the mouth and in the back with evolving caramel flavors, raisins and fresh cherries.
Enjoy it in its purest form on top of beef carpaccio, as a finishing touch to charcoal-grilled filet mignon, and especially on spit-roasted squab, quail and guinea fowl. Particularly suited to drizzle over a baked pear, grilled apples as well as peaches. Bring blueberries alive with a little pour along with a scoop of vanilla gelato.
If you are looking for a Premier Balsamic Product, look no further.
100ml/3.4oz bottle in presentation box..
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Thick and syrupy, this rich balsamic vinegar has been aged 30 years. Made by the Acetaia Leonardi farm, located 16 km. southwest of the city of Modena, near the river Secchia and Sassuolo at the foothills of the Apennines.
The "Patriarch," is a title in Modena reserved for the head of the family, and in this case, a grand product. This grand product exhibits shades of golden brown with impressive brightness and deep mirror effects. Aromas of apple and pear tart with deep caramel undertone along with a well-balanced hint of chestnut honey and cane molasses. In the mouth it is rich, overpowering on the tongue, almost like a good pear brandy. Sweet and sour with a singular flavor of cooked dark caramel, ripe pears, raisins, red currant, black figs and cherries.
If you are looking for a Premier Balsamic Product, look no further.
100ml/3.4oz bottle in presentation box..
$ 80.00
Measure up the perfect amount of healthy olive oil in all your recipes with this gourmet dream basket. This gift features our best selling Spanish Picual Ultra-Premium Extra-Virgin Olive Oil for healthy cooking and our Signature Seasoning Blend which is great for salad dressings, adding flavor to roasted potatoes, or just plain bread dipping.
Gift also includes a set of colorful durable 18-8 stainless steel measuring cups: 1 Cup, Half Cup, One-third Cup, One-quarter Cup and a one-eighth Cup.
$ 78.00
We've created a gift of healthy salads! The amazing Emulstir is the easy way to create flavorful dressings for all your salads. Simply combine one of our two best selling oil and vinegar pairs and a sprinkle of our Signature seasoning blend - add a little Dijon mustard for an impressive, extraordinary mix.
Then toss and serve with these unique Olive Wood Salad Hands.....
Nothing could be easier. A great gift for the kitchen gourmet.
$ 5.95
Elevate your culinary experience with our A-Premium Dark Balsamic Vinegar. Crafted with finesse, this exquisite vinegars a delicate and sophisticated flavor with 6% acidity that adds a touch of elegance to your dishes. Not a sweet as traditional fruit infused balsamics, this is a product that belongs in your pantry. (Certified imported from Modena, Italy)
$ 5.95
White Balsamic Vinegar, developed for chefs so as to not color their dishes, is a clean, crisp cousin of our 18-year aged Dark Balsamic Vinegar. Also from Modena, Italy’s finest grape must, the biggest difference between the two is aesthetic: White Balsamics are cooked at lower temperatures to retain their clear coloring, and aged for less than a year to avoid thickening. Still sweet and potent enough to be dripped onto a dish as a condiment and balanced enough to pair with our olive oils for a salad dressing, this balsamic is perfect for light summer recipes or to add a bit of flavor to your seltzer.
Haphazard streets wind past brightly-colored yellow, orange, and pink buildings, the spire of the Torre Ghirlandina peering above their walls over your head. The tradition of Balsamic Vinegar here in Modena, Italy is sacred and the city’s pride in their craft is evidenced everywhere. In the archives of Modena, on public view, is a wine list from a secret Ducal cellar dated 1747 and balsamic vinegar is listed alongside the wine. There are writings from 1508, recalling balsamic vinegar in the court of the Duke of Modena, who was Lucrezia Borgia’s husband. The first Balsamic Vinegar was documented almost a thousand years ago in 1046 here in Modena, and that process, created all those years ago and demarcated by the essential word “tradizionale” or “traditional”, is the same process we use for ours.
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This flavorful rub is ideal for using on steak, chicken, chops or ribs. Rub your choice of meat generously before the cooking process. This is versatile all-rounder rub with all natural ingredients and no junk.
Tip: Add olive oil and fresh lemon juice to your meat, then rub with African Rub.
INGREDIENTS: Non-iodated Sea Salt, Garlic Flakes, Black Peppercorns, mustard powder, Lemon Zest Powder, dried basil, chili Flakes, Paprika, coriander, onion flakes, dried parsley, ginger powder.
KOSHER, PRESERVATIVE FREE, MSG FREE< GLUTEN FREE< VEGAN FRIENDLY
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A traditional South American extra hot sauce. It packs a great punch while having a rich and slightly sweet flavor from the red peppers and the red jalapeños. It is perfect for those who want to step up their hot sauce game with something flavorful without overpowering their food.
100% natural and plant based condiment sauce. SEASON, DIP, DRIZZLE , SPREAD AND TRY ME WITH EVERYTHING!
Ingredients: Red pepper, extra virgin olive oil, apple cider vinegar, onion, red jalapeños peppers (red jalapeños, water, spirit vinegar, salt, sugar), coriander, pink Himalayan salt, lemon juice, sugar, ghost chilli flakes
$ 6.95
A spice blend to make you King or Queen of the Grill! With smokiness, a hint of sweet, a note of citrus, and a subtle burst of heat, this mix blends a myriad of flavors for the ultimate BBQ.
Uses: Sprinkle on for a dry rub, or combine with oil for a wet rub. Delicious on steak, brisket, burgers, and chicken wings. Mix a couple tablespoons with ketchup, olive oil and Worcestershire for a bright, zingy barbecue sauce.
Ingredients: Unrefined sea salt, honey powder, Italian herb blend, black pepper, paprika, onion, parsley.
$ 9.50
This high-caffeine black tea blend features the nutty rich flavor of almonds and amaretto. .
Ingredients: black tea, natural flavoring
Each bag is approximately 3 oz of tea.
$ 45.00
Giving made easy with a trio of Bella Cucina's best-selling antipasti packaged to say gift-giving with style. One jar of each: Lemon and Garlic Marinated Chickpeas, Carmelized Onions with Fennel and Golden Raisin, and Roasted Sweet Red Peppers. Packaged in a rose-red colored gift box with recipe suggestions on every jar!
$ 10.00
Cozy up with Apple Brandy Green Tea, a smooth blend of crisp apples, warm brandy notes, and organic premium green tea. Perfectly balanced for a rich, aromatic sip—delightful hot or iced! Ready to indulge.....
Ingredients: Organic green tea, freeze dried apples, organic marigold, natural flavors
Each bag is approximately 3 oz of tea.
Ingredients:
| 1 TBSP | INFUSED Wild Raspberry White Balsamic Vinegar |
| 1 TBSP | Mayonnaise |
| 2 tsp | Dijon Mustard |
| 2 each | Crisp Apples (Gala, Granny Smith, or Pink Lady), sliced thinly |
| 1 cup | Napa Cabbage, shredded |
| ¼ cup | Green Onions |
| ¼ cup | Parsley |
| 8 slices | Sour Dough Bread |
| 1/3 cup | INFUSED Blood Orange Olive Oil |
| 8 oz | Camembert or Brie Cheese, sliced |
In a large mixing bowl, whisk together INFUSED Wild Raspberry White Balsamic Vinegar, dijon mustard, and mayonnaise. Season to taste with salt and pepper. Add shredded cabbage, sliced apples, parsley, and chopped green onion. Toss to coat well.
Prepare 2 sandwiches: heat a large heavy skillet over high heat. Lower heat to medium. Brush both sides of each bread slice with INFUSED Blood Orange Olive Oil. Toast one side of 4 pieces of bread, approximately 2 minutes, until lightly browned. Turn over two bread slices. Layer 2 ounces cheese and sliced apple slaw on each of these two slices and then top with the remaining two toasted bread slices, placing toasted side down.
Continue toasting the sandwich until nicely browned on the bottom. Turn sandwich with a spatula to toast the remaining side, pressing down slightly to encourage melding of the cheese and apple slaw.
Repeat to make 2 additional sandwiches with remaining 4 slices of bread. Serve immediately.
Serves 3.
$ 15.00
Apples and cinnamon bring their warm sweetness to this Grade-A Vermont maple syrup, creating the ultimate cozy infusion. Use this organic, all-natural syrup in place of processed sweeteners in your coffee or mixed drinks, drizzle over pancakes, waffles, oatmeal, or yogurt, and include in baked favorites like cookies, muffins or pie.
Ingredients: Pure Vermont maple syrup (Grade A, dark), organic apple juice concentrate, organic cinnamon, organic apple flavor
$ 5.95
Aged applewood is one of the most popular woods in the world for smoking due to its subtly sweet, fragrant smoke flavor. Using an all-natural smoking technique, we have taken pure, natural flake sea salt and cold-smoked it to add this iconic but comparatively mild flavor to our Applewood Smoked Sea Salt. An easy choice to pair with everything from vegetables to baby back ribs.
Ingredients: Smoked sea salt
$ 49.00
Embark on a global culinary adventure from the comfort of your kitchen with our Around the World Gift gift basket. Whether you're a seasoned chef or a cooking enthusiast, this basket offers a passport to diverse cuisines and tantalizing tastes. Unleash your creativity and elevate your dishes with these carefully curated oils, vinegars and spices.
From Spain, we have Spanish Rosemary Infused Sea Salt to sprinkle over a classic Spanish flavor combination of Rosemary Fused Olive Oil and Sherry Vinegar.
From Italy, dip your bread in our Tuscan Herb Infused Olive Oil and Black Mission Fig Dark Balsamic Vinegar topped with our Signature Italian Seasoning Blend.
From Greece, our Greek Seasoning Blend is a perfect compliment to Black Cherry Dark Balsamic Vinegar and a classic Lemon Fused Olive Oil.
!
$ 16.00
A popular pesto from Bella Cucina (Oprah's "favorite things" show and "O" list magazine pick!) combines artichoke hearts at their peak and the richness of olive oil + Parmesan cheese. Try making our famous Artichoke Dip. The recipe is on the bottom of the jar. Simply add parmesan and mayonnaise then heat in the oven. Buon Appetito!
Ingredients:
Fresh Arugula Pasta Dough
| 1/2 cup | Fresh Baby Arugula |
| 1 TBSP | Lemon Juice |
| 1-1/2 cup | Fine Semolina Flour |
| 3/4 cup | All-Purpose Flour |
| 2 | Large Eggs |
| 3/4 tsp | Salt |
| 1 TBSP | INFUSED Garlic Olive Oil |
For Creamy Garlic Mushroom Sauce
| 1 cup | Fresh Shiitake or Baby Portobello Mushrooms, thinly sliced |
| 1 medium | Shallot, minced |
| 2 cloves | Garlic, minced |
| 2 TBSP | INFUSED Garlic Olive Oil |
| 1/2 cup | White Wine |
| 1 cup | Heavy Cream |
| 1/2 cup | Fontina Cheese |
| To Taste | Salt & Freshly Ground Black Pepper |
Directions:
To make pasta:
Place all the dry ingredients for the pasta dough into the bowl of a food processor and pulse to combine.
Combine the arugula and tablespoon of lemon juice in a blender or food processor and process until it forms a fine green paste. Mix 1/4 cup of the arugula paste with the eggs and olive oil.
Add the wet ingredients to the dry ingredients and pulse until the mixture begins to form a ball. Add a little water if dough is dry.
Remove dough from the bowl, knead until smooth, form into a ball and let rest, covered for at least one hour before rolling out.
Roll out the dough. This dough can be rolled out by hand or to setting 6 on a pasta machine, and then cut in to any shape pasta.
To cook pasta:
Bring a large pot of heavily salted water to a boil.
In a separate bowl, heat the INFUSED Garlic Olive Oil in a large saute pan over medium heat. Add minced shallots and thinly sliced mushrooms. Saute until just barely golden. Add the garlic and saute for an additional minute.
Pour in the white wine. Reduce by half; about 5 minutes. Add the heavy cream and stir to combine. Simmer the sauce for another minute.
Add the cheese, and stir until the cheese is completely combined. Season with salt and pepper to taste.
Boil the fresh pasta for 2 minutes, drain well, and then add to the sauce in the saute pan. Simmer for one minute. Serve with additional cheese over the top, if desired.
Ingredients:
| 6 pounds | Yukon Gold potatoes, unpeeled |
| 8 oz | Unsalted Butter |
| 2 cloves | Garlic |
| 1 cup | Half & Half |
| 1 TBSP | INFUSED Black Truffle Gourmet Oil |
| 1 cup | Asiago Cheese, grated |
| To Taste | Sea Salt & Freshly Ground Black Pepper |
| Optional | Flat Leaf Parsley, for garnish, finely minced |
Directions:
Dice potatoes evenly. Place in a large saucepan. Add salt, and cover with hot water. Bring to a boil over high heat, then reduce heat to maintain a slow boil. Cook until potatoes are tender throughout when poked with a fork.
Heat the half-and-half, butter, and garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
Drain potatoes. Return to pot and continue cooking for 2 minutes. Remove from heat and place in large bowl. Mash by hand, adding the garlic-cream-butter mixture, grated Asiago, and INFUSED Black Truffle Oil. Stir to combine.
Let stand for 5 minutes to allow the mixture to thicken, then serve hot. Garnish with finely chopped parsley if desired.
Ingredients:
| 2 Cups | Bibb Lettuce, chopped |
| 2 Cups | Nappa Cabbage, shredded |
| 1 1/2 Cups | Chicken, cooked, shredded, or in cubes |
| 2/3 Cups | Snow Peas |
| 1/3 Cup | Carrots, shredded |
| 1/2 Cup | Baby Corncobs (optional) |
| 1/4 Cup | Infused Japanese Roasted Sesame Gourmet Oil |
| 2 TBSP | INFUSED Honey Ginger White Balsamic Vinegar |
| 2-3 TBSP | Chopped Peanuts (or Sesame Seeds) |
| To Taste | Sea Salt & Freshly Ground Black Pepper |
Directions:
Layer all the vegetables and chicken on a plate.
Combine the INFUSED Japanese Roasted Sesame Gourmet Oil and INFUSED Honey Ginger White Balsamic Vinegar in a small container and shake or whisk. P
our on as much of the dressing as you like or serve separately. Top with the chopped peanuts or sesame seeds and serve.
Feel free to experiment with different salad ingredients!
Ingredients:
| ½ cup | INFUSED Tangerine Dark Balsamic Vinegar |
| ½ cup | FUSED Blood Orange Olive Oil |
| 2 TBSP | Soy Sauce |
| 1 TBSP | Ginger, grated |
| 1 TBSP | Shallot, grated |
| ½ tsp | Salt |
| 1 tsp | Black Pepper |
| 1 tsp | Dijon Mustard |
| ½ cup | White Sesame Seeds |
| 4 6oz | Halibut Fillets |
| 2 med | Tangerines, peeled and sliced |
| 2 cups | Broccoli Slaw |
Directions:
Preheat oven to 425 degrees.
Mix marinade in a small bowl: INFUSED Tangerine Dark Balsamic Vinegar, FUSED Blood Orange Olive Oil, soy sauce, ginger, shallot, salt, pepper and Dijon mustard. Place halibut fillets in a plastic zip bag along with all the marinade for 15 minutes.
Layer broccoli slaw in the bottom of a baking pan. Place fillets on top and sprinkle with white sesame seeds. Place sliced tangerines around fillets and bake in 425 degree oven for 12-15 minutes until fish is opaque and flaky.
Serves 4.
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A cornucopia of fall flavor. A perfect tea to sip on cool autumn days while wearing your favorite sweater.
Ingredients: Apple pieces, chipped almonds, raisins,(sunflower oil) cinnamon, beet root, flavoring.
Each bag is approximately 3 oz of tea.
Avgelomono is a comforting Greek chicken, lemon, egg, and rice soup. It's an absolute favorite soups to enjoy on a chilly winter day.
Ingredients:
| 8 Cups | Chicken Stock or Broth |
| 1 Cup | Short Grain Starchy Rice |
| 2 Large | Shallots |
| 1 | Bay Leaf |
| 2 Large | Eggs |
| 1 Pound | Chicken Breast, cut in 1" cubes |
| 1/3 Cup | Lemon Juice, freshly squeezed |
| 1/3 Cup + 2 TBSP | INFUSED Baklouti Green Chili Fused Olive Oil |
| To Taste | Sea Salt & Freshly Ground Black Pepper |
Directions:
In a large stock pot, heat 2 tablespoons INFUSED Baklouti Green Chili Fused Olive Oil over medium heat. Add the diced shallots and saute until soft, approximately 2 minutes.
Add the chicken stock, chicken breast, bay leaf, and rice to the pot and bring to a simmer for approximately 30 minutes, or until the rice is very tender and the soup is slightly thickened.
In a heat proof bowl whisk together the eggs and lemon juice. Add one cup of hot stock to the egg and lemon mixture whisking constantly. Add the egg and lemon mixture back in to the stock pot while stirring constantly.
The soup will instantly thicken and become somewhat creamy. Simmer for an additional minute over medium heat stirring constantly. Remove the bay leaf, taste and adjust the seasoning with additional pepper, and salt if desired.
Serve each bowl with a healthy drizzle of INFUSED Baklouti Green Chili Fused Olive Oil.
Serves 6-8.
Here we have a pork chop, also known as Schnitzel in German cuisine, pounded to 1/4-inch thick, breaded, and then pan fried in any Ultra Premium Extra Virgin Olive Oil until golden brown and delightfully crisp.
Anywhere oil is used, Ultra Premium Extra Virgin Olive Oil can and should be used.... even in classic and updated German recipes.
Ingredients:
For the Schnitzel:
| 4 7-8 oz. | Boneless Center-Cut Pork Chops, pounded to 1/4-inch thick* |
| 1/2 cup | Fine Bread Crumbs |
| 1/2 cup | All-Purpose Flour |
| 2 | Eggs |
| 1/4 cup | Whole Milk |
| 1 tsp | Sea Salt |
| To Taste | Freshly Ground Pepper |
| For Frying | Extra Virgin Olive Oil |
| (optional) | lemon wedges |
*You can substitute boneless, skinless chicken breasts here too!
For the Baby Arugula Pesto with Lemon
| 4 cups | Baby Arugula, washed and dried |
| 1/2 cup |
Extra Virgin Olive Oil |
| 1/3 cup | Pecorino Romano |
| 2 large |
Garlic Cloves |
| 1/4 cup | Almonds, blanched and toasted |
| 1 TBSP | Fresh Squeezed Lemon Juice |
| To Taste | Salt and Freshly Ground Pepper |
Directions:
For the Baby Arugula Pesto with Lemon
Combine all the ingredients in the bowl of a food processor, or in a blender, and process until smooth.
For the Schnitzel
Heat 2 inches of Ultra Premium Extra Virgin Olive Oil in a heavy frying pan, (a seasoned cast iron pan is ideal) until the oil reaches 350.
Whisk the milk with the eggs and a pinch of salt and add to a shallow pie plate or dish.
Add the bread crumbs to a similar shallow dish.
Whisk the salt and pepper into the flour and add to another shallow dish.
Dredge the pork chops first in the seasoned flour, then into the eggs (being sure to coat the pork chops completely at every step), and then finally into the bread crumbs.
Gently add the pork chops to the heated olive oil, being careful not to overcrowd the pan, and fry for approximately 3 minutes per side, until golden brown.
Remove each pork chop to a wire rack while frying the remaining pork chops.
Serve immediately with Baby Arugula Pesto. Add lemon wedges, if desired.
Ingredients:
| 4 Cups | Baby Arugula, washed and dried |
| 1/2 Cup | Any Extra Virgin Olive Oil (such as |
| 1/3 Cup | Pecorino Romano |
| 2 Large | Garlic Cloves |
| 1/4 Cup | Almonds, toasted and blanched (optional) |
| 1 TBSP | Lemon Juice, fresh-squeezed |
| To Taste | Freshly Ground Black Pepper |
Directions:
Combine all the ingredients in the bowl of a food processor or blender, and process until smooth.
Serve over pasta, with bread, on pizza, bruschetta, with grilled or roasted vegetables, in lasagna, with fish, over beans, etc..
$ 5.95
Taste the heat, embrace the flavor, and ignite your culinary journey with our best selling sizzling hot olive oil. Experience the perfect balance of heat and richness as you elevate any culinary creation.
You will unleash the passion of hot olive oil in every dish you create, adding a fiery touch that ignites the senses.
Recipes: Baklouti Shrimp & Andouille, Chimichurri Sauce, Huli-Huli Chicken
Chef Suggested Pairings: Cascadian Wild Raspberry White Balsamic, Mission Fig Dark Balsamic, Alfoos Mango White Balsamic
The African sun is bright in the tiny coastal town of Sidi Bou Said, and you raise your hand to shade your eyes as you glance down its flagstone street. The exquisite cerulean blue of the sky is reflected everywhere -- the window shutters, doors, railings, and rooftops of every home and shop. The walls of these street-lining buildings are white, the doorways arched, and men and women walk past you in long white and yellow robes. The smell of spicy Tunisian food cooking in a home nearby wafts towards you -- pepper and garlic and the unique spice of this region: Baklouti peppers. The heat of a North African sun is captured in this peppery olive oil, a challenge to anyone who loves adding spice to their meats, vegetables, or sauces -- with all the delicacy and dimension of artisan infusion.
Caution Very Hot!
Ingredients:
For the Shrimp & Sausage
| 1 1/2 lbs | Shrimp, 21-25 count |
| 1/2 lb | Andouille Sausage, cut in 1/2" dice |
| 1 large | Shallot, minced |
| 2 cloves | Garlic, minced |
| 1 tsp | Garlic Powder |
| 1 tsp | Freshly Ground Black Pepper |
| 1 TBSP | Smoked Paprika |
| 1 TBSP | Dried Thyme |
| 1 tsp | Salt |
| 2 TBSP | Baklouti Green Chili Fused Olive Oil |
For the Grits
| 2 1/2 cups | Shrimp Stock or Chicken Stock |
| 1/2 cup | Heavy Cream |
| 3/4 cup | Quick Grits |
| 1 cup | Sharp White Cheddar Cheese, shredded |
| 3 TBSP | Baklouti Green Chili Fused Olive Oil |
| To Taste | Salt and Freshly Ground Pepper |
For the Sauce
| 3 TBSP | All-Purpose Flour |
| 1/2 cup | Shrimp Stock or Chicken Stock |
| 1 TBSP | Tomato Paste |
| 1 cup | Heavy Cream |
| 1 TBSP | Baklouti Green Chili Fused Olive Oil |
| 1 tsp | Dried Thyme |
Directions:
(Skip this first step if using chicken stock)
Peel the shrimp and reserve the shells. Heat 3 cups of water with shrimp shells in a stock pot and bring to a boil. Boil for 2 minutes, and then set aside to steep for 5 minutes. Strain the stock and reserve.
Mix together the garlic powder, salt, smoked paprika, thyme, and black pepper. Toss the shrimp in the spice mixture to coat.
Heat the Baklouti Green Chili Fused Olive Oil in a large saute pan over medium-high heat. Add the Andouille sausage pieces and saute until just barely golden brown. Add shallots and cook for another minute. Finally, add the garlic and shrimp. Saute until the shrimp is just barely cooked though, another minute or two. Be careful not to overcook. Remove the shrimp and sausage mixture and reserve.
In a medium saucepan, bring 2 1/2 cups of shrimp or chicken stock and heavy cream to a boil. Whisk in the grits and cook over moderately high heat, stirring constantly, until thickened and the grains are tender, about 5 minutes.
Add the cheese and
Baklouti Green Chili Fused Olive Oil. Adjust seasoning with salt and pepper, and whisk just until the cheese is melted. Cover and remove from the heat.
In the same pan that the shrimp and sausage was cooked in, add a tablespoon of Baklouti Green Chili Fused Olive Oil, over medium-high heat add the flour to the olive oil and whisk until the roux becomes a medium-tan color, scraping up all the caramelized bits from the bottom of the pan. Add the tomato paste and stir into the roux, cooking for another minute. Add the shrimp stock and cream to the pan, and whisk until the mixture is thickened, another minute or two. Adjust seasoning with salt and pepper. Add the reserved shrimp and sausage mixture to the sauce and stir, heating until warmed through.
Serve the shrimp and sauce over the hot grits with more Baklouti Green Chili Fused Olive Oil drizzled over the top, if desired.
Serves 6.
Ingredients:
| 1/2 Cup | Heavy Cream, steaming hot |
| 8 oz | Best Quality Dark Chocolate Chips (or chopped) |
| 1/2 Cup | Cocoa Powder for rolling the truffles (or 6 oz melted for coating) |
| 1 pinch | Sea Salt |
| 3 TBSP | Dark or White Balsamic Vinegar, such as INFUSED Cascadian Wild Raspberry White, INFUSED Tangerine Dark, or INFUSED Espresso Dark |
Directions:
Place the chopped chocolate in a medium size heat-proof bowl.
Heat the cream and salt in a heavy bottom sauce pan over low heat until it just begins to steam. Do not allow it to simmer or boil.
Pour the cream over the chopped chocolate and allow to sit for 2-3 minutes without stirring. Stir the mixture gently until all the chocolate is melted. Add the balsamic and stir to combine well. Cool to room temperature and then place the bowl in the refrigerator, covered until the ganache has become cold and can be scooped and formed into balls.
Have a baking with a sheet of parchment ready that will fit into your fridge or freezer.
Take 1 tsp of cold balsamic ganache and quickly roll between your hands to form a ball. Do this quickly or it will melt!
Place the balls on the prepared baking sheet and then place the sheet in the fridge or freezer to firm up the truffles when you're done rolling all of them.
Roll into cocoa powder or in tempered (melted) chocolate. However, these are best stored in single layers, separated by parchment or wax paper in a sealed container in the refrigerator. They can be taken out and served at room temperature.
Makes approximately 30-40 truffles
$ 16.00
From Giuseppe Giusti - and imported from Italy.
5oz bottle
Ingredients:
| 1 6-8 lb | Bone-in Skinless Smoked Ham, shank or butt-end portion |
| 2 cups | Gravenstein Apple White Balsamic Vinegar |
| 2 TBSP | Dijon Mustard (or Other Grainy Mustard) |
Directions:
Preheat the oven to 325.
Line a large roasting pan with foil. With a sharp knife, score the fat all over the ham in a diamond pattern. Place the ham, cut side down, in the roasting pan and cover tightly with foil. Bake for 1 hour.
Meanwhile, reduce the
Gravenstein Apple White Balsamic Vinegar to 1/2 cup, by gently simmering it in a medium sauce pan set over low heat. This process should be done slowly, taking approximately 20-30 minutes to complete. When the
Gravenstein Apple White Balsamic Vinegar has become thick and syrupy and is reduced by half, remove from heat and whisk in the Dijon mustard.
After baking for an hour, remove the ham from the oven and increase the oven temperature to 350. Using a pastry brush, liberally apply the balsamic glaze all over the ham, paying special attention to working it into the scored portions. Cover just the shank end with a small piece of foil to prevent it from burning.
Return the uncovered ham to the oven and roast for approximately 35 minutes, or until the glaze has caramelized and the ham is golden brown. Use any extra glaze as a dipping sauce.
| 3 TBSP | INFUSED Butter Olive Oil*, divided |
| 1-1/2 lbs | Fresh Cremini Mushrooms, sliced |
| 1 large | Onion, chopped |
| 1/2 cup | INFUSED Traditional Balsamic Vinegar |
| 1 tsp | Dried Marjoram |
| 1/2 tsp | Salt |
| 1/4 tsp | Freshly Ground Black Pepper |
| 1 can (10.5 oz) | Condensed Beef Consomme, undiluted |
| 1 cup | Heavy Whipping Cream |
| 2 large | Eggs |
| 2 large | Egg Yolks |
| 1 TBSP | Fresh thyme, minced |
| 1/4 tsp | Dried Rhyme |
| 6 cups | Day-Old Sourdough Bread, cubed and crust removed |
| 8 oz | Cream Cheese, cut into 1/2-inch cubes |
$ 16.00
From Giuseppe Giusti - and imported from Italy.
5oz bottle
$ 19.95
The perfect garnish for a true gourmand! Use these balsamic vinegar pearls to add visually appealing, punchy flavor and texture to salads, appetizers and entrees, even great for desserts!
Ingredients: Balsamic vinegar of Modena 86% (wine vinegar, cooked grape must), water, thickener: sodium alginate. Contains sulphites.
Ingredients:
| 1 Cup | All-Purpose Flour |
| 1/2 Cup | Whole Wheat Flour |
| 1 tsp | Salt |
| 2 tsp | Baking Powder |
| 1 tsp | Cinnamon (optional) |
| 6 TBSP | INFUSED Butter Olive Oil |
| 2/3 Cup | Sugar |
| 2 Large | Eggs, lightly beaten |
| 1 Cup | Very Ripe Bananas (about 2), mashed |
| 1/2 Cup | Walnuts or Pecans, toasted and chopped (optional) |
Directions:
Thoroughly grease a standard loaf pan with one teaspoon of INFUSED Butter Olive Oil.
Combine the wet ingredients, and fold in lightly beaten eggs.
Mix in the bowl with the dry ingredients until just incorporated - do not over mix.
Scrape the batter into a pan and spread evenly.
Bake at 350 degrees until golden, probably about 50 to 60 minutes - a toothpick should be able to be inserted in the center and come out clean.
Let cool in the pan on a rack for 5 to 10 minutes before cutting.
$ 11.00
Appel Foods - Nut Crumbs - Bread Crumb Alternative - Gluten Free - Sugar Free - Low Carb - Low Sodium - Raw, Premium Nuts (Barbecue)
The perfect mix of premium pistachios, cashews, and almonds blended barbecue seasonings.
Barbecue Nut Crumbs are the perfect ingredient for pork chops, chicken thighs, or your favorite "breaded" dish!
Ingredients: pecans, cashews, almonds, paprika, onion and garlic powder, tomato, spices, yeast extract, citric acid, and salt
Ingredients:
| 1/2 Cup | Balsamic Vinegar Of Your Choice |
| 1/2 Cup | Olive Oil Of Your Choice |
| 1 TBSP | Honey (use less with sweeter balsamic) |
| 1 TBSP | Dijon Mustard |
| 1 tsp | Garlic Powder |
| 1 tsp | Fresh Herbs (optional) |
| To Taste | Sea Salt & Freshly Ground Black Pepper |
Directions:
Blend ingredients together and serve, use jar with lid or blender to mix ingredients.
Suggested INFUSED Oil & Vinegar Combinations:
Traditional Dark Balsamic with Garlic Olive Oil,
Coconut White Balsamic with Persian Lime Olive Oil,
Strawberry Dark Balsamic with Basil Olive Oil,
Peach White Balsamic with Chipotle Olive Oil.
We have over 50 Infused flavors of olive oils and vinegars in our Dallas location. Come in to discover your perfect pairing!
$ 14.95 $ 19.95
Food Crayon is the perfect gift for foodies. The gift includes one Basil Food Crayon and one sharpener in a beautiful box. A spice Crayon form that you sharpen over your dishes to enhance your meal. Sharpen some shavings over your dishes, desserts or cocktails to add a strong and delicious flavor to your meal.
Pairings: The Basil Crayon works well on Italian dishes such as salads, tomato-mozzarella, pasta, pizza, and bruschetta. It can also be used on desserts with red fruits, granitas, and sorbets.
Usage: To apply the Food Crayon, you need to sharpen some shavings directly onto your plates, desserts, or drinks as you serve them. The shavings will release the basil flavor and add a fresh taste to your dishes.
Shelf life and storage: The Food Crayon has a shelf life of up to 12 months. Ensure that you store the crayon in its tube and keep it in the fridge once opened to maintain its freshness and quality.
Ingredients:
| 1 lb. | Pappardelle’s Basil Garlic Sea Shells |
| 10 slices | Bacon |
| 1 medium | Onion, chopped |
| 1 cup | Sweet Peas, frozen |
| 15 oz. | Whole Milk Ricotta Cheese |
| 1 sprig | Fresh Basil, for garnish |
| 1 TBSP | INFUSED Basil Olive Oil |
Directions:
Cook pasta in a pot of boiling salted water until al dente (about 8-10 minutes). Drain, reserving one cup of pasta water. Place pasta in a serving bowl.
In a skillet, fry bacon until crisp. Place bacon on a plate to drain, but keep bacon fat in skillet. Add onions to the skillet and cook until translucent. Add peas and continue cooking for about 10 minutes.
Stir onions and ricotta into the pasta. Add reserved pasta water 1/4 cup at a time to reach desired consistency.
Crumble bacon over top of individual servings of pasta. Garnish with fresh basil and a drizzle of INFUSED Basil Olive Oil.
$ 5.95
Experience the vibrant fusion of fresh basil and exquisite olive oil with our basil-infused masterpiece. Immerse your senses in the captivating aroma and delicate herbaceous flavor of this culinary delight. Perfect for drizzling, dipping, or adding a burst of aromatic goodness to any recipe.
Recipes: Ricotta Basil Olive Oil Spread, Caprese Salad
Chef Recommended Pairings: Sicilian Lemon White Balsamic, Oregano White Balsamic, Strawberry Dark Balsamic, Coconut White Balsamic,
You step through an arched doorway in the white stucco wall onto a flagstone path. The sun beats down and you wipe a drop of sweat from your brow before stepping off the gravel path into the lemon tree’s shade to pick your meal for the night: a handful of fresh tomatoes off the vine and basil for a Caprese salad. The basil snaps lightly in your fingers and its crisp scent fills the air. The basil infused in this olive oil brings the freshness of a Mediterranean garden to your recipes; it can be used to saute vegetables, bring a burst of flavor to a vinaigrette, or drizzle over a salad (especially Caprese!).
$ 12.00
This easy-to-use (and easy to clean!) stainless steel Basket Tea Strainer perches perfectly on the rim of piping hot mug of tea! Made of 18/8 stainless steel mesh that catches even the finest leaves of black teas, the dishwasher-safe. 3-3/4″ diameter design is ideal for a mug or pot of tea. Includes a drip caddy for mess management!
$ 9.95
Our new Bayou Etouffee is so easy and will delight your guests when you serve it for dinner. Add shrimp or crawfish and be sure you have some good garlic bread to go with it.
Serves 6-8
$ 9.95
"Enjoy the rich, comforting flavors of Beer Cheese Soup—no alcohol needed! Our Beer Cheese Soup Kit includes a perfectly seasoned blend to create a creamy, cheesy, and hearty soup in minutes. Just add your cream and water for a cozy, flavorful meal the whole family will love!" This makes two quarts of soup.
The sweet earthiness of golden beets with sweet goat cheese and salty Marcona almonds make this salad a party in your mouth and on your plate!
Ingredients:
| 2 Medium | Golden Beets |
| 2 Medium | Red Beets |
| 1/2 Cup | INFUSED Blood Orange Olive Oil, divided |
| 1/2 Cup | INFUSED Blenheim Apricot White Balsamic Vinegar |
| 1/4 Cup | Dried Cherries |
| 1 Medium | Apricot, thinly sliced |
| 1 Cup | Cherry Tomatoes, halved |
| 1/3 Cup | Crumbled Goat Cheese |
| 1/2 Cup | Salted Marcona Almonds |
| To Taste | Sea Salt & Freshly Ground Black Pepper |
Directions:
Preheat the oven to 350 degrees.
Scrub the beets removing any debris, roots, and green parts.
Place the beets on a piece of aluminum foil large enough to fully enclose the beets in to a package. Drizzle the beets with 1 TBSP of INFUSED Blood Orange Olive Oil, a sprinkle of sea salt, and 1 TBSP of water.
Seal the package by crimping the foil and roast the beets for one hour or until tender when pierced with a knife.
Allow to cool and then peel. Cut the beets into bite-sized wedges and set aside.
To prepare the dressing, whisk the remaining INFUSED Blood Orange Olive Oil with the INFUSED Blenheim Apricot White Balsamic Vinegar and a pinch of salt.
Toss apricot slices, beet wedges, cherry tomato halves, dried cherries, and Marcona almonds with dressing. Arrange on plate, garnish with crumbled goat cheese and finish with freshly ground black pepper.
Makes 4 generous salad portions.
$ 8.95
Organic Sicilian Appetizer Dip
Ready-to-eat Organic bell pepper spread.
Toss your favorite pasta or use on crusty bread and sandwiches.
Ingredients: 82% bell pepper, EVOO, white wine vinegar, basil, parsley, potato starch, garlic, cane sugar, oregano
$ 10.00
A caffeine-free but spirited blend is perfect no matter how you prepare it: hot or cold, rum or no rum! Iced, it’s a delightfully refreshing summer party beverage; hot, it whisks you away to flip flops and fancy cocktail bars.
Ingredients: hibiscus, organic rosehips, organic spearmint, raspberry leaf, and natural flavors.
Each bag is approximately 3 oz of tea.
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