Ingredients:
For The Marinade| ¼ cup | INFUSED Pineapple White Balsamic Vinegar |
| ¼ cup | INFUSED Chipotle Olive Oil |
| 2 TBSP | Brown Sugar |
| 2 TBSP | Dijon Mustard |
| 1 TBSP | Black Pepper |
| 1 TBSP | Sea Salt |
| 1 tsp | Garlic Powder |
| 1 Small | Shallot, minced |
For the Tenderloin
| 2 lb | Pork Tenderloin |
| 1 Can | Pineapple Chunks |
| 2 TBSP | Green Onion, minced |
Directions:
Whisk together all marinade ingredients and place in a sealable plastic bag. Rinse meat, pat dry and place in marinade, covered to 2-24 hours. Turn occasionally.
Heat grill of your choice to medium-high. Remove tenderloin from marinade, scraping any shallots back into dish. Lightly salt the tenderloin before cooking. Grill 3-6 minutes per side, basting with marinade while cooking. Remove from grill, tent with foil and rest for at least 5 minutes.
Meanwhile, put remaining marinade in a small saucepan along with any drippings from the tenderloin. Add pineapples. Bring to a boil, then simmer and cook for 1-2 minutes until slightly thickened.
Slice tenderloin against the grain and spoon sauce over to serve. Garnish with minced green onion.
$ 5.95
This golden Pineapple White Balsamic Vinegar is sweet and tart and potent with the heady aroma of fresh ripe pineapple. Made with our Traditional White Balsamic Vinegar certified to come from Modena, Italy and infused with tropical Pineapple flavor, this versatile White Balsamic is an essential ingredient for a huge variety of dishes.
Chef-Recommended Pairings: Chipotle Infused Olive Oil, Wild Rosemary Fused Olive Oil, Tuscan Herb Infused Olive Oil, Madagascar Black Peppercorn Olive Oil
Mountains climbing volcanically from the sea into the sky tower above you, while crystal-clear turquoise water tempts you back to the beach. You calmly listen to the wind patter the fronds of the palms around you against each other, and soak up the tropical Hawaiian sun. Hawaii: America’s tropical paradise, was the mainstream birthplace of the world’s most tropical fruit, pineapples. Though discovered in South America, the bitingly-citrus yellow fruit is now synonymous with Hawaii’s beaches and forests, and as you sip the pina colada in your hand, you can understand why. The versatility of this fruit knows no bounds: our amazing, zesty balsamic is the perfect complement to fruit salads and fresh berries, combined with soy sauce and ginger for a flavorful stir-fry or marinade, dropped into a smoothie to bring sweetness and health, or reduced and drizzled over pork for an unforgettable holiday dish.
$ 21.95
House Blend cotton candy with edible pink glitter Rip, Drop, Pour, Sip!
Our glitter bombs are hand-spun puffs of cotton candy with edible glitter inside. Once the cotton candy is dropped into your favorite clear, bubbly beverage, the cotton candy dissolves leaving your drink a magical, sparkly color and a touch sweeter.
Be sure to give your drink a good stir to see the full effect of the glitter!
Contains 4 Glitter Bombs
$ 5.95
Our Pink Guava embodies the vibe of warm sandy beaches and dazzling tropical sunsets, with juicy notes that some liken to a marriage between pear and strawberry. Try it in sparkling water, cocktails, shrubs and kombucha. Guava glazed barbequed chicken? Oh yes! It makes the most spectacular peanut dipping sauce. And your shrimp cocktail will never be the same…Lovely as a simple dressing over fresh cut-up stone fruit, a marinade for fresh cut cubes of melon, adorning cheese plates, as a component of marinades, dressings, and dipping sauces.
Ingredients: Grape must, wine vinegar, natural flavors, naturally occurring sulfites.
$ 12.95
Wholesome, creamy, and uniquely nostalgic, our Pistachio Natural Syrup captures the nutty richness of pistachios in every smooth, delightful drop. Perfect for drizzling over pancakes, waffles, or ice cream, stirring into coffee, lattes, or cocktails, or enhancing baking recipes, this syrup is a celebration of life’s sweetest and most indulgent moments.
Crafted with care, this syrup contains NO ARTIFICIAL INGREDIENTS, NO HIGH FRUCTOSE CORN SYRUP, and NO PRESERVATIVES, ensuring a pure and elevated flavor experience.
6 oz bottle
Ingredients: pure cane sugar, water, and natural pistachio extract No artificial ingredients or preservatives No refrigeration needed 2-year shelf life
$ 16.00
HEAT LEVEL: 3/10
This Pizza Chile Crunch from THE FLAVOR SOCIETY is a flavor packed blend of chiles, Italian herbs and fennel seed, crunchy bits of fried onion and garlic, and sunflower seeds in an umami rich chile-garlic oil. If you close your eyes, it smells like your favorite pizzeria. Use our Pizza Chile Crunch on anything that needs more flavor! It’s great on pizza but also on pasta, salads, veggies (especially tomatoes), steak, pork, chicken, tofu, and cheese.
INGREDIENTS: SUNFLOWER SEED OIL, ONION, CRUSHED CHILI PEPPERS, GARLIC, SUNFLOWER SEEDS, SEA SALT, FENNEL SEED, HERBS, YEAST EXTRACT, PAPRIKA
No GMO ingredients
Top 8 Allergen Free
Sugar Free
Gluten Free
Keto and Paleo Friendly Plant Based
$ 11.00
Embark on a sensory journey with Sterling Tea's Plum Blossom oolong loose leaf tea, boasting the luscious essence of ripe plum and the captivating aroma of rose petals. This exquisite blend promises an exhilarating and flavorful tea experience that will enchant tea enthusiasts.
OOLONG TEA is grown in Taiwan and parts of China.
The leaves are plucked and kept under carefully controlled
conditions allowing oxidations. The leaves are not broken
but slightly shaken; most of the cell structure is left intact.
Traditionally referred to as a weight loss tea, oolong tea has
many health benefits. It has a distinct flavor with
caffeine contact midway between black and green tea.
Oolong tea, rose petals, natural flavor
Approximately 3 oz
25-30 servings
$ 19.00
Its dark color is a precursor for the elegant character of plum vinegar. Full-bodied, intensively fruity and with a distinctive note of plums this fruit vinegar brings variety into your daily cooking. Insiders use plum vinegar to marinade raw fish and meat to make it wonderfully tender. This fall fruit adds that final touch to sauces for turkey, duck or goose. Chefs who like to experiment drip some plum vinegar over ice cream, cake or soft cheeses.
Many years of experience in vinegar production at Pödör are put to good use in plum vinegar. This is because a keen sense for the right moment to harvest is required to be able to capture the full taste in the bottles. That is the secret of plum vinegar from Pödör: Only plums which are fully mature when harvested result in the most intensive taste. Without the addition of any chemical preservation or flavoring substances.
A further sign of quality is the controlled fermentation which is even more important in plum vinegar than in other kinds. During both fermentation processes the temperature and the feeding of oxygen are constantly monitored so that the bacteria can do their job optimally. After fermentation plum vinegar matures in wooden casks until it is bottled and finally makes its way to you.
With a strong flavor of berries and in its striking color, blackberry vinegar makes a good show of itself in many dishes. The fresh taste of the berries is repeated in the vinegar which is why it is especially recommended for use in summer salads. The fruity acidity harmonizes with numerous oils such as pumpkin seed oil, walnut oil, pine kernel oil, hazelnut oil and pistachio kernel oil. To make meat tender before it is fried, gourmets like to marinate it in blackberry vinegar. Red meat and game are particularly well-suited to this preparation. Blackberry vinegar can go well with other ingredients which are not so hearty! This sweetish vinegar goes very well with fruity, creamy desserts or fruit salad.
Plum fruit vinegar
100 g contain on average:
Energia51kJ /12kcal
Fat0g
Cholesterol0g
Natrium0g
Carbohydrate3g
Sugar3g
Protein0g
Rost0g
Salt0g
The vinegar should be stored in a place protected from light, sealed hermetically. Under these conditions it has a virtually indefinite shelf life.
The sediment at the bottom of the bottle is natural, not a sign of poor quality.
An unfiltered, undiluted fruit vinegar, so shake it before use!
Country of origin: Austria
5 oz ginger ale
1 oz INFUSED Pomegranate Dark Balsamic Vinegar
1 oz lemon juice
Lemon slice
Pomegranate seeds
Ice cubes
Fill a long drink glass with ice cubes and add all ingredients except for the lemon slice and pomegranate seeds. Briefly stir and garnish with a slice of lemon and pomegranate seeds.
$ 10.00
This black tea is full of fruity tartness from its jewel-toned fruit flavors. Excellent hot or iced.
Ingredients: black tea, pomegranate, and boysenberry.
Each bag is approximately 3 oz of tea.
$ 5.95
Pomegranates carry their Intense sweet-yet-tart flavor into this versatile dark balsamic, making it a perfect match for hearty meats like lamb and duck, an exciting addition to dressings and sauces, and a sweet touch for fruits and ice cream.
Chef Recommended Pairings: Tuscan Herb Infused Olive Oil, Lemon Fused Olive Oil, Wild Rosemary Fused Olive Oil, Wild Mushroom & Sage Infused Olive Oil
Pomegranates have been a notable fruit for millennia; the Greek myth of Persephone tells the tale of the changing of the seasons, and prominently features one: Persephone, daughter of the goddess of the harvest Demeter, is stolen by the god of the Underworld, Hades, to be his wife. At first unable to eat, Persephone is eventually seduced by the most irresistible of fruits: a pomegranate, which seals her right to the throne of the Underworld at Hades’ side. Claim your throne: this seductive fruit carries its flavor into this sweet balsamic vinegar and is a perfect addition to so many dishes, sweet, savory, or tart.
Ingredients:
| 1/4 Cup | Whole Milk Organic Yogurt |
| 3 TBSP | Pomegranate Dark Balsamic Vinegar |
| 2 TBSP | Persian Lime Infused Olive Oil |
| 1 TBSP | Lime Juice, fresh |
| 1 tsp | Sea Salt |
| 1 tsp | Black Pepper, coarsely ground |
| 1/4 Cup | Pomegranate Seeds (for garnish) |
Directions:
Combine all ingredients in a medium mixing bowl. Whisk to combine until all ingredients are well incorporated and salt has completely dissolved.
Transfer dressing to a resealable container, seal and refrigerate for 30 minutes before serving, top with pomegranate seeds for visual appeal.
$ 5.95
Experience a harmonious blend of fruity elegance with our Pomegranate Quince Infused White Balsamic Vinegar. Crafted with precision, using no additional sugars or preservatives, this exceptional vinegar combines the vibrant essence of pomegranate with the subtle sweetness of quince, infused into the smoothness of white balsamic. Delight your palate by drizzling it over salads, glazing roasted vegetables, or enhancing your favorite recipes.
Chef-Recommended Pairings: Lemon Fused Olive Oil, Basil Infused Olive Oil, Wild Rosemary Fused Olive Oil, Chipotle Infused Olive Oil
Grass grown over paved marble is soft beneath your feet as you walk towards the glowing white pillars, now the last skeletal remains of the temple of Aphrodite, high on a Grecian hill. Listening, you can still hear the swish of the skirts as women make their way to the temple at its height, praying for love. Quince, the sacred emblem of Aphrodite, and pomegranates, the romantic downfall of the wife of Hades, are carried in baskets to the altar and left as offerings, the remnants of their sweet scent lingering in the air, palpable even thousands of years later. Pomegranate and quince, two of the most treasured fruits of the ancient Greeks, appear in legends as old as time, and bring their ancient romance to this crisp balsamic, carrying their characteristic tartness (for love is, as we all know, both sweet and sour) into any dish.
$ 29.00
Our Popcorn Lovers gift basket is the epitome of gourmet snacking. Elevate every movie night, party, or evening in with the ultimate combination of truffle delight and culinary sophistication. Our Butter Flavored Olive Oil perfectly pours over your hot popcorn....then sprinkle with a little Black Truffle Salt and finish with a drizzle of Black Truffle Infused Olive Oil.
What's on your screen tonight???
$ 6.95
Forage the ultimate mushroom flavor with our Wild Porcini Sea Salt. This sophisticated salt combines natural sea salt with real porcini mushrooms for a seasoning that smells as delicious as it tastes. Wild Porcini Sea Salt pairs naturally with Italian-flavored dishes, steak, lamb, and wild rice. The perfect finishing touch to any dish that calls for the earthy taste of wild mushrooms.
Ingredients: Sea salt, ground porcini mushrooms.
$ 5.95
$ 5.95
Medium Intensity
Crush Date: October 2024
Our partner producer (SAOV) in Portugal is using a high vacuum during malaxation to remove all of the oxygen in this processing stage where the oil spends the most time and is most prone to oxidation. This cutting edge and very technical method preserves the phenolic content, the overall chemistry plus the flavor characteristics while reducing other oxidation markers.
*Biophenols: 394.10 ppm FFA: 0.17
Oleic Acid: 71.04 Peroxide: 4.51
DAGs: 95.8 *PPP: <0.6
Squalene: 6,647.2 A-Tocopherols: 344.9
$ 5.95
Country of Origin: Portugal
MILD Intensity
Crush Date: October 2024
|
Picual Extra Virgin Olive Oil
IOO963 Country of Origin: Portugal Mild Intensity Crush Date: October 2024
The 2024 Portuguese Picual is one of the most complex oils in our current collection. This balanced example displays green fruity notes of kiwi followed by a pleasing amount of pepper and a lingering floral finish. Our taste panel awarded this a high fruitiness score.
Our partner producer (SAOV) in Portugal is using a high vacuum during malaxation to remove all of the oxygen in this processing stage where the oil spends the most time and is most prone to oxidation. This cutting edge and very technical method preserves the phenolic content, the overall chemistry plus the flavor characteristics while reducing other oxidation markers.
*Biophenols: 283.70 ppm FFA: 0.26 Oleic Acid: 76.79 Peroxide: 4.79 DAGs: 93.8 *PPP: <0.6 Squalene: 8,178.10 A-Tocopherols: 258.5
*As measured at the time of crush
|
$ 5.95
W
Our Ultra-Premium Rosé Balsamic starts with a selection of the best quality grape must and wine vinegar. Trebbiano, Albana, and Montuni grapes are typically chosen based on complexity.
This delicious Ultra-Premium Rosé Balsamic has an average density of 1.25 and 3% acidity. Its high density creates a rich, thick condiment suitable for use as a replacement for syrups, as a glaze, or as an ingredient in shrubs, cocktails, dressings, and marinades. It makes a lovely, refreshing shaved ice when frozen, an excellent light adornment for fresh cut fruit salads, or a playful accompaniment for yogurt and berries.
Certified to be free from any additives including thickening agents, sugar from sources other than grape must, colors, dyes, and preservatives.
Ingredients: Grape must, wine vinegar, naturally occurring sulfites.
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.
$ 90.00
Add a touch of elegance AND extraordinary flavor to dinner.
This gift basket will create a memorable pasta night - just add your favorite protein and you have a complete dinner! Nestled in a beautiful melamine serving bowl with the appearance of handpainted Italian pottery, this set includes gourmet flavored pasta paired with one of our best selling Infused Olive Oil and a handcrafted seasoning blend.
The Le Cadeaux bowl is BPA Free 100% melamine, shatter resistant and dishwasher safe, top and bottom rack, as with all melamine, not recommended for microwave. Beautifully crafted with textured surface treatments and exceptional weights, Le Cadeaux's signature melamine dinnerware is often mistaken for real ceramic Italian pottery. Ideal for outdoor and large group entertaining, Le Cadeaux's exclusive collections are inspired by the French and Italian countrysides.
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Nothing says autumn like a trip to the pumpkin patch. This Organic Black Tea feels like autumn with a delicious blend of sweet, lightly spiced pumpkin on a black tea base. Let your imagination run into the cool breezes of fall with a hot cup of this favorite tea.
Black Tea | High caffeine | Steep at 198-212°F for 3-5 minutes
Hot Tea 1 tsp per 8oz cup | Iced Tea 2 tsp per 8oz cup
INGREDIENTS: Organic black tea, organic cinnamon chips, dried pumpkin, licorice root safflower, flavor
Approximately 3 oz
Makes 28-30 cups
$ 4.95
Brined and roasted Heirloom Pumpkin Seeds
$ 4.95
Brined and roasted Heirloom Pumpkin Seeds
Maple Pumpkin Seeds – a healthy snack high in zinc and magnesium
Finger Lakes grown and roasted pumpkin seeds are drizzled with maple syrup for a slightly sweet, crispy crunchy snack loaded with nutrients like Vitamin E, zinc, copper, manganese, magnesium, omega 3 and omega 9 fats, lutein and beta carotene. These are the same seeds we roast and press to create our pumpkin seed oil.
The vast majority of pumpkin seeds are grown in China, Stony Brook is one of the very few producers in the US using domestically grown seeds.
Eat right out of the bag or sprinkle over your yogurt, granola, or dress up a mixed green salad with goat cheese, beets and blueberries!
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Appel Foods - Nut Crumbs - Bread Crumb Alternative - Gluten Free - Sugar Free - Low Carb - Low Sodium - Raw, Premium Nuts - Ranch flavor
Ingredients: ALMONDS, CASHEWS, PISTACHIOS, DRIED ONION, DRIED GARLIC, TOMATO, YEAST EXTRACT, CITRIC ACID, & SALT
$ 14.95 $ 19.95
1 Food Crayon + 1 Sharpener in a beautiful single gift box. Food Crayon is the perfect gift for foodies. 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 flavour to your meal. Raspberry and Balsamic is a flavor combination that refers to a mixture of the tart and sweet taste of raspberries combined with the rich, slightlUsage 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. Serving size The recommended usage is 5 to 10 shavings per plate for larger servings. For smaller servings or drinks, 1 or 2 shavings should suffice. Shelf life and storage The Raspberry & Balsamic Food Crayon has a shelf life of up to 12 months. Once the crayon is opened, it should be stored in the fridge to maintain freshness and quality.
Ingredients:
| 3 TBSP | Cascadian Wild Raspberry White Balsamic Vinegar |
| 1 tsp | Lemon Juice |
| 3 TBSP | Ultra-Premium Extra Virgin Olive Oil |
| 1 tsp | Dijon Mustard |
| 1/2 tsp | Sea Salt |
| 1/3 Cup | Slivered Almonds, toasted |
| 1/3 Cup | Feta Cheese, crumbled |
| 2 Quarts | Lettuce Greens |
| To Taste | Freshly Ground Black Pepper |
Directions:
Whisk together Cascadian Wild Raspberry White Balsamic Vinegar, Ultra-Premium Extra Virgin Olive Oil, lemon juice, and Dijon mustard. Season to taste with salt and freshly ground black pepper. Alternately, this can be made in a blender or food processor.
Arrange lettuce in a bowl, drizzle with vinaigrette, sprinkle with almonds and cheese.
$ 5.95
Sweet yet tart, this rich, fruity dark balsamic vinegar oozes with the natural flavor of fresh, ripe raspberries. It is perfect in salad dressings, marinades, or reductions (on main dishes or fruit!).
Chef Recommended Pairings: Persian Lime Infused Olive Oil, Lemon Fused Olive Oil, Baklouti Green Chili Infused Olive Oil
Young, thin trees bend around you and stretch eagerly for sunlight as you hike along a narrow, cleared path through the undergrowth. Ferns dot the floor around you, where squirrels and chipmunks skitter around their leaves. Almost covering the path in front of you, a bush almost as tall as you, spotted with unmistakable bright red berries, clambors into a patch of sunlight. As you reach it, a jewel-toned hummingbird darts out from behind a leaf and zooms away into the trees. The raspberries are tart and sweet, dying your lips and tongue red as you gather a few and keep walking, taking in the beauty of Canada’s boreal forest.
$ 12.00
The classic citrus of a fine Earl Grey black tea blend is enhanced with the flavor of sun-ripened raspberries for a new spin on this high-caffeine morning favorite.
Ingredients: black tea, bergamot, and raspberries.
Each bag is approximately 3 oz of tea.
$ 12.95
Perfect for drizzling over pancakes, waffles, or desserts, stirring into teas, lemonades, or cocktails, or adding a fruity twist to favorite recipes, this syrup is a celebration of life’s sweetest and most colorful moments.
Wholesome, vibrant, and bursting with nostalgic sweetness, our Raspberry Natural Syrup captures the tangy essence of sun-ripened raspberries in every bright and luscious drop.
Made with pure cane sugar, water, and natural raspberry extract.
6 oz bottle
Crafted without artificial ingredients, high fructose corn syrup, or preservatives, this syrup delivers a pure and refreshing flavor experience. With no refrigeration needed—even after opening—and a 2-year shelf life, it’s as practical as it is delightful.
$ 9.50
This potently fruity black tea is utopia for fans of raspberries. Paired with extra tart pomegranates, it makes a per sweet-yet-tart flavor. Excellent hot or iced. Try it in a cocktail!
Ingredients: black tea, raspberry, pomegranate, and natural flavors.
Each bag is approximately 3 oz of tea.
$ 21.95
Its subtle sweetness will add a beautiful flavor to all your dishes. A surprising condiment made from a subtle pairing of vinegar and raspberry purée. The perfect balance between acidity and sweetness, with a touch of freshness and woody notes.
How to use:
This vinegar is ideal for making a fruity dressing to season red cabbage, beet salad or mixed gizzard salad. It's also great for deglazing meat, creating mouth-watering sauces, or giving that special something to some fresh goat cheese or a bowl of figs and vanilla ice cream after a meal. Discover A l'Olivier's recipe: Duck breast with A l'Olivier raspberry vinegar.
Composition + Ingredients:
Vinegar with raspberry puree Ingredients: vinegar 43%, raspberry puree 36%, sugar, thickener: pectin. Shake well before use. Once opened, store in a refrigerator.
Nutritional values
100 ml - Energy: 498 kJ / 119 kcal - Fat: 0 g - of which saturates: 0 g - Carbohydrate: 29 g - of which sugars: 27 g - Fibre: 0 g - Protein: 0 g - Salt: 0.03 g.
$ 9.95
Bring the taste of New Orleans to your kitchen with our Red Beans and Rice Meal Kit! Packed with authentic Cajun spices and perfectly portioned ingredients, this easy-to-make kit delivers bold, savory flavors in every bite. This meal kit stands alone or you can add a bit of smoked sausage for more delicious flavor in a one-pot meal that’s full of Southern soul!
Serves 6-8
$ 55.00
Have you recently become enamored with our fresh extra virgin olive oil, infused olive oil, and flavored balsamic vinegars.
Every recipe is guaranteed to take your dish from ordinary to extraordinary with one of 4 flavors of our products. The Bundle comes with a 200ml sampler pack of these 4 four flavors to allow endless experiments in your kitche..
Not only will you discover unique ways to amplify the flavor in all kinds of appetizers, salads, soups, main dishes, baked goods, and desserts, but you'll also find inspiration to expand your repertoire once you learn the basic of flavor pairing. With special sections on experimenting olive oil and vinegar in marinades, salad dressings, brines, and even cocktails, you'll never run out of ways to use these amazing products.
GREECE BUNDLE: Cookbook, 200 ml each of INFUSED Lemon Olive Oil, Garlic Olive Oil, Black Cherry Dark Balsamic and an Apricot White Balsamic Vinegar
ITALY BUNDLE: Cookbook, 200 ml each of INFUSED Blood Orange Olive Oil, Tuscan Herb Olive Oil, Fig Dark Balsamic and Sicilian Lemon White Balsamic Vinegar
SPAIN BUNDLE: Cookbook, 200 ml each of INFUSED Spanish Ultra Premium Olive Oil, Rosemary Olive Oil, Sherry Vinegar and Grapefruit White Balsamic Vinegar
$ 42.00
Have you recently become enamored with our fresh extra virgin olive oil, infused olive oil, and flavored balsamic vinegars.
Every recipe is guaranteed to take your dish from ordinary to extraordinary. This bundle comes with our 60ml sampler pack of the 4 products highlighted in the cookbook.
Not only will you discover unique ways to amplify the flavor in all kinds of appetizers, salads, soups, main dishes, baked goods, and desserts, but you'll also find inspiration to expand your repertoire once you learn the basic of flavor pairing. With special sections on experimenting olive oil and vinegar in marinades, salad dressings, brines, and even cocktails, you'll never run out of ways to use these amazing products.
GREECE BUNDLE: Cookbook, 60 ml each of INFUSED Lemon Olive Oil, Garlic Olive Oil, Black Cherry Dark Balsamic and an Apricot White Balsamic Vinegar
ITALY BUNDLE: Cookbook, 60 ml each of INFUSED Blood Orange Olive Oil, Tuscan Herb Olive Oil, Fig Dark Balsamic and Sicilian Lemon White Balsamic Vinegar
SPAIN BUNDLE: Cookbook, 60 ml each of INFUSED Spanish Ultra Premium Olive Oil, Rosemary Olive Oil, Sherry Vinegar and Grapefruit White Balsamic Vinegar
$ 18.00
Have you recently become enamored with our fresh extra virgin olive oil, infused olive oil, and flavored balsamic vinegars.
Not only will you discover unique ways to amplify the flavor in all kinds of appetizers, salads, soups, main dishes, baked goods, and desserts, but you'll also find inspiration to expand your repertoire once you learn the basic of flavor pairing. With special sections on experimenting olive oil and vinegar in marinades, salad dressings, brines, and even cocktails, you'll never run out of ways to use these amazing products.
Ingredients:
| 1 pound | Large White Beans (Butter Beans or Lima Beans) soaked overnight |
| 1 bunch | Kale, rinsed and chopped |
| 1 large | Onion, diced |
| 5 cloves | Garlic, (4 minced) |
| 1 large | Red Repper, diced |
| 2 medium | Zucchinis, chopped |
| 1 cup | Basil Leaves, torn |
| 1/2 cup, divided | Australian Hojiblanca Ultra-Premium EVOO |
| 1/4 cup | Milanese Gremolata Infused Olive Oil |
| 2 quarts | Chicken Stock/Broth (or Vegetable Stock) |
| 4 large | Tomatoes, skinned, seeded and diced |
| OR 1-28oz can | Diced Tomatoes, in juice |
| 1/2 cup | Flat Leaf Parsley, chopped |
| 1 loaf | Chewy Crusty Bread |
| To Taste | Fresh Ground Pepper and Sea Salt |
Directions:
Preheat the oven to 400 F.
After soaking the beans overnight, strain and rinse.
In a large stockpot heat 1/4 cup Australian Hojiblanca Ultra-Premium EVOO over medium heat. Add the onion and red pepper. Saute for about two minutes. Add 4 cloves of garlic, minced. Saute the garlic for another minute.
Add the stock to the pot along with soaked and drained beans. Simmer on medium-low, uncovered, for about an hour until the beans are tender.
Cut the bread in to 1" slices and brush liberally with remaining 1/4 cup of Australian Hojiblanca Ultra-Premium EVOO.
Lay the bread slices, oiled side up, in a single layer on a baking sheet placed in the top rack of the oven for 12 minutes.
Once toasted, cut the remaining clove of garlic in half, and rub the toasted bread slices with the cut side of the garlic clove. Set aside.
When the beans are almost tender, add the tomato and kale to the pot. Simmer for an additional 20 minutes. Add the zucchini and basil and simmer for an additional 5 minutes.
Place one toasted slice of bread in each bowl. Ladle the hot ribollita over the toasted bread. Finish each bowl with a drizzle of Milanese Gremolata Infused Olive Oil and a sprinkle of Pecorino Romano and a pinch of flat leaf parsley.
Serves 6-8
This easy spread has an aioli-like consistency but doesn't use eggs. Instead, fresh, part skim ricotta stands in, lending a creamy-dreamy texture and richness.
Ingredients:
| 1 1/2 cup | Part-Skim Ricotta Cheese |
| 1/2 cup | INFUSED Basil Olive Oil |
| 5-inch sprig | Fresh Basil, washed and dried |
| 1 clove | Garlic, smashed |
| 1 TBSP | Fresh-Squeezed Lemon Juice |
| 1 tsp | Sea Salt |
Directions:
Place the ingredients into a food processor or blender and process until creamy and smooth in consistency. Adjust seasoning and store tightly covered in the refrigerator for up to three days.
Ingredients:
| 1 | Lemon, divided |
| 1 cup | Whole-Milk Ricotta Cheese |
| ½ cup | Parmesan Cheese, grated |
| ½ cup | Parmesan Cheese, shaved |
| 1 | Egg |
| 1 tsp | Salt |
| ½ cup | Flour, plus additional for dusting |
| ¼ cup | Butter, divided |
| 2 TBSP | FUSED Lemon Olive Oil |
| ½ tsp | Freshly Ground Black Pepper |
| 1 TBSP | Fresh Parsley, minced |
| 2 cups | Baby Spinach |
| 1 tsp | INFUSED Lemon Twist Sea Salt |
Directions:
Zest lemon. Combine zest, cheeses, egg and salt in medium bowl. Mix well. Fold in flour until just incorporated (do not overmix).
Lightly flour a 12 inch piece of parchment paper. Using a small scoop, drop 28-30 level scoops of ricotta mixture onto parchment paper.
Add 1 TBSP of butter and the FUSED Lemon Olive Oil to skillet. Heat over medium high heat 4-5 minutes, or until butter mixture begins to brown. Add gnocchi to skillet. Cook 2-3 minutes on each side or until golden brown. Remove from skillet and keep warm.
Reduce heat to medium. Add remaining butter. Cook 3-5 minutes or until butter is a deep brown color, occasionally swirling skillet.
Remove skillet from heat. Add juice, pepper flakes, parsley and black pepper. Swirl to combine.
Serve gnocchi with sauce over a bed of baby spinach or arugula, shaved Parmesan Cheese, and a sprinkle of INFUSED Lemon Twist Sea Salt.
Serves 4
Ingredients:
For the Roasted Butternut Squash
| 1 small | Butternut Squash, cut in half lengthwise |
| 1 TBSP | Chilean Koroneiki Ultra-Premium EVOO |
For the Pasta Dough
| 2 | Eggs, beaten |
| 1 tsp | Salt |
| 2 cups | All-Purpose Flour |
| 1/4 cup | Water |
For the Roasted Butternut Squash & Goat Cheese Filling
| 1 1/2 cups | Butternut Squash (above), peeled, roasted, cooled |
| 2 medium | Shallots, finely sliced |
| 1 TBSP | Tuscan Herb INFUSED Olive Oil |
| 8 oz. | Chèvre (Goat Cheese) |
| 4 oz. | Brie Cheese, rind removed |
| 1 large | Egg |
| To Taste | Sea Salt & Fresh Ground Pepper |
For the Pan Sauce of Balsamic, Rosemary & Shallots
| 2 medium | Shallots, sliced thinly |
| 1-2" sprig | Fresh Rosemary, leaves finely chopped |
| 2 TBSP | Tuscan Herb INFUSED Olive Oil |
| 2 TBSP | Traditional Balsamic Condimento |
| 1/4 cup | Pecorino Romano, shaved |
| To Taste | Sea Salt & Fresh Ground Pepper |
Directions:
For the Roasted Butternut Squash
Preheat the oven to 375 degrees F.
On a parchment paper-lined baking sheet, lay the butternut squash, cut side down. Drizzle with Tuscan Herb INFUSED Olive Oil.
Roast for 35-40 minutes until slightly golden brown around the edges and tender when poked with a knife at the thickest part.
For the Pasta Dough
While the squash is roasting, combine flour and salt in a medium-sized bowl. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons of water.
On a lightly-floured surface, knead dough for about 3 to 4 minutes. Cut 12" long sheets of dough, 1/8" thick, or the number 6 setting on a pasta machine.
Cover sheets that are not being used with a towel so they do not dry out.
For the Roasted Butternut Squash & Goat Cheese Filling
Over medium heat, saute the shallots in Tuscan Herb INFUSED Olive Oil until golden-brown and caramelized.
Place all of the ingredients (including shallots) except the egg into the bowl of a food processor. Pulse until ingredients are well-combined. Season to taste. Add the egg and pulse again until just combined.
For the Ravioli
In a large pot, bring salted water to a boil.
Assemble the ravioli. Laying the pasta sheets out, place dollops of filling every two inches, with at least one inch between raviolis. Use approximately one tablespoon of butternut squash filling per ravioli. Seal the edges firmly (use water) before cutting.
Drop the ravioli a few at a time into the salted boiling water until they float, approximately 2 minutes.
For the Pan Sauce of Balsamic, Rosemary & Shallots
Over medium heat, season and saute the shallots and rosemary in one tablespoon of Tuscan Herb INFUSED Olive Oil until golden-brown, fragrant, and caramelized, about five minutes.
Add the Traditional Balsamic Condimento and whisk to deglaze the pan. Check the seasoning and adjust to taste.
Add the second tablespoon of Tuscan Herb INFUSED Olive Oil and whisk to combine.
Once the ravioli are cooked, gently toss with the pan sauce and serve immediately.
Serves 6
Ingredients:
| 7-9 | Whole Heads of Garlic, with the stem end sliced off. |
| 1/3 cup | Spanish Melgarejo Picual 2020 Ultra-Premium EVOO |
Directions:
Preheat the oven to 400.
In a pie tin, cake pan, or other shallow oven proof baking vessel, place the garlic heads cut side up.
Drizzle each head generously with approximately two teaspoons of Ultra Premium Extra Virgin Olive Oil (Picual, Chiquitita, Hojiblanca)
Seal the pan tight with aluminum foil and bake for 35-40 minutes, until the garlic is fragrant, soft, and golden brown.
Ingredients:
| 8 medium | Red New Potatoes |
| 1/2 cup | Garlic INFUSED Olive Oil ** |
| 2 tsp | Kosher Salt |
| 1 cup | Cheddar, grated |
| 1 TBSP | Chives, fresh chopped for garnish |
| To Taste | Fresh Ground Pepper |
Directions:
Preheat the oven to 400 F.
One at a time, hold each potato on a large spoon and make thin slices along the length of the potato, using the spoon as a guide so as not to cut all the way through the potato.
Pour the Garlic INFUSED Olive Oil into a large bowl or container. Toss the potatoes liberally in the olive oil, making sure to get in between the slices. Arrange the potatoes on a foil-lined baking sheet, cut side up.
Sprinkle with salt and pepper to taste, making sure to season in between the slices. Bake for 30 minutes until the edges begin to turn golden brown.
If desired, remove the potatoes, sprinkle with cheese, and bake for another 15-20 minutes until fully tender and golden brown. Adjust seasoning to taste, sprinkle with fresh chives for garnish, and serve with sour cream.
Serves 4
**Chipotle Infused Olive Oil, Milanese Gremolata Infused Olive Oil, Baklouti Green Chili Fused Olive Oil, or Wild Mushroom & Sage Infused Olive Oil would also make excellent substitutions.
$ 9.95
Full flavored roasted red bell peppers with a little hint of garlic.
These soup kits from Ala Carte Alice, a woman-owned business based in Mississippi make homemade comfort effortless! With perfectly measured seasonings and simple instructions, you can enjoy a rich, flavorful soup in minutes—just add cream and water. No guesswork, no hassle—just warm, hearty goodness made easy!
Ingredients:
For the Roasted Sweet Potatoes
| 2 medium | Sweet Potatoes, peeled and cut in sticks, 3" long and 1" thick |
| 2 TBSP | INFUSED Mushroom & Sage Olive Oil |
| 2 TBSP | INFUSED Vermont Maple Balsamic |
| 1 tsp | INFUSED Bologna Aromatic Herbal Salt |
| To Taste | Freshly Ground Pepper |
Toasted Pumpkin Seed & Sage Pesto
| 1/4 cup | Fresh Sage Leaves, tightly packed |
| 1/3 cup + 1/4 cup | Pumpkin Seeds, shelled and toasted |
| 1/3 cup | INFUSED Butternut Squash Seed Oil |
| 2/3 cup | Ricotta Salata, Feta, or Grated Pecorino Cheese |
| To Taste | Sea Salt and Freshly Ground Pepper |
Directions:
For the Roasted Sweet Potatoes:
Preheat the broiler or oven to 400 F.
Whisk the INFUSED Mushroom & Sage Olive Oil and INFUSED Vermont Maple Balsamic in a bowl large enough to hold the sweet potatoes. Toss the sweet potatoes in the bowl, then arrange in a single layer on a foil-lined baking sheet. Liberally season with INFUSED Bologna Aromatic Herbal Salt and pepper.
Roast for 20 minutes, flipping half way through, until the edges turn golden brown.
Toasted Pumpkin Seed & Sage Pesto:
In a food processor or blender, combine sage leaves, 1/3 cup of toasted pumpkin seeds, INFUSED Butternut Squash Seed Oil, 1/3 cup cheese. Process until the paste is fine in consistency. Season with salt and pepper to taste.
To Assemble:
Arrange the potatoes on a decorative platter. Drizzle the pesto all over the sweet potatoes, followed by the reserved toasted pumpkin seeds, and the reserved cheese. Serve warm.
Serves 4-6
Garnish: Rosemary Sprig, Orange Slice
In the bottom of a cocktail shaker, muddle fresh rosemary and orange slices with Apple Cinnamon Infused Maple Syrup, being careful to not muddle to much rind - where the bitterness of the fruit will be too dominate.
Add lime juice, Cranberry Pear White Balsamic Vinegar, Orange Bitters, and Silver Tequia. Add ice and shake for 15 seconds. Double strain into cocktail glass.
Garnish with a sprig of rosemary and an orange slice.
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Light green pyramid shaped sea salt flakes burst with an intense rosemary flavor and scent. Our Rosemary finishing salt pairs perfectly with lamb or roasted vegetables. They don't dissolve as fast as ordinary table salts so you will experience a pleasant rosemary flavor each time a flake hits your tongue.
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