$ 5.95
Discover the aromatic elegance of our Rosemary Olive Oil. Made in the traditional Argrumento method, crushing ripe, sweet olives with aromatic rosemary, this oil will elevate your culinary creations with a touch of herbal sophistication. Whether drizzled over roasted vegetables, used in dressings, or for marinating meats, our premium rosemary-infused olive oil brings a burst of exquisite flavor to every bite.
Recipes: Lamb Kabobs, Butternut Squash Ravioli, Rosemary Lemon Olive Oil Cake
Chef Recommended Pairings: Sicilian Lemon White Balsamic, Oregano White Balsamic, Peach White Balsamic, Lavender Dark Balsamic
As you crest the bluff, you gaze over white rooftops down to where the town wraps itself brightly around the turquoise harbor. Ancient pillars rise stoically as centuries-old cathedral bells call you down to dinner. You scent something familiar, and glance down to realize you’ve brushed against a fragrant rosemary bush. Rosemary, whose Latin name means “the dew of the sea”. Adding a drizzle of rosemary olive oil transports this ancient and aromatic herb from the coast of the Mediterranian into your poultry, pork and lamb, sautéed vegetables, or roasted potatoes.
Ingredients:
| 1 1/2 lbs | Boneless Leg of Lamb, cut in 1" pieces |
| 2 Large | Zucchini, cut in 1" chunks |
| 1/2 lb | Cremini Mushrooms |
| 3 Medium | Bell Peppers, in assorted colors, cut in 1" pieces |
| 8 |
Skewers - Metal or Wooden, soaked in water for 1 hour |
For the Marinade
| 1/2 cup | INFUSED Rosemary Olive Oil |
| 1/4 cup | Lemon Juice |
| 1/4 cup | INFUSED Neapolitan Herb Balsamic |
| 2 cloves | Garlic, minced |
| To Taste | Kosher Salt & Fresh-Ground Black Pepper |
Directions:
Combine all the marinade ingredients and whisk well. Toss the lamb, mushrooms, and veggies with the marinade and coat well. Place the kabob ingredients into a zip lock bag or large covered bowl, refrigerated for 2-8 hours.
Prepare a grill. Assemble the kabobs with some lamb and assorted veggies on each skewer. Grill the kabobs over medium, indirect heat for 8-10 minutes for medium doneness, turning once while cooking.
Serves 6-8
Ingredients:
| 1/2 Cup | Melgarejo Hojiblanca Extra Virgin Olive Oil |
| 1/2 Cup | Wild Rosemary INFUSED Olive Oil |
| 3 Cups | All-Purpose Flour |
| 2 TBSP | Chopped Fresh Rosemary |
| 2 tsp | Baking Powder |
| 1/2 tsp | Baking Soda |
| 1/2 tsp | Sea Salt |
| 1 1/2 Cups | Granulated Sugar |
| 1 Cup | Whole Milk |
| 2 tsp | Lemon Zest, grated |
| 1/4 Cup + 1/4 Cup | Fresh Lemon Juice |
| 1/2 tsp | VAIN Vanilla Extract |
| 3 Large | Eggs |
| 1 Cup | Powdered Sugar |
| 1/4 Cup | Lemon Juice |
Directions:
Preheat oven to 350°.
Lightly coat a 10” tube pan with any Melgarejo Hojiblanca Extra Virgin Olive Oil and dust with flour.
Combine flour, rosemary, baking powder, baking soda and salt in a large bowl and set aside. In a separate bowl, combine sugar, milk, lemon zest, lemon juice, vanilla extract, eggs, and Wild Rosemary INFUSED Olive Oil and beat with a mixer on low speed until mixture is smooth.
Add wet mixture to dry mixture and beat until well blended. Pour batter into prepared tube pan and bake for 45 minutes or until a wooden toothpick inserted into center of cake comes out clean.
Remove cake from pan & let cool on wire rack for at least 15 minutes.
In a small saucepan, combine powdered sugar and lemon juice. Whisk on low heat until sugar mixture becomes smooth, adding more lemon juice if necessary.
Drizzle sugar mixture over cake as a glaze.
Ingredients:
| 1 lb | Boneless Lamb Leg, cut into 1" pieces |
| 1 lb | Dried Great Northern White Beans, soaked overnight |
| 4 Medium | Carrots, peeled and cut into 1" dice |
| 1 Large | Onion, finely diced |
| 5 cloves | Garlic, minced |
| 1 Can | Diced Tomatoes In Juice (28oz) |
| 1 1/2 cups | Red Wine |
| 1/2 cup | All-Purpose Flour |
| 4 cups | Beef or Chicken Stock |
| 1/4 cup + 2 TBSP | INFUSED Rosemary Olive Oil |
| 2 | Bay Leaves |
| 1 Sprig | Fresh Rosemary |
| To Taste | Sea salt & Fresh-Ground Pepper |
Directions:
Preheat the oven to 350 degrees F.
Season the lamb with salt and pepper. Dredge the lamb in flour. In a large pot with a lid or dutch oven set over medium-high flame, heat 1/4 cup INFUSED Rosemary Olive Oil.
Evenly brown the lamb pieces. Remove from pan and add the onions and carrots. Sauté the vegetables for approximately two minutes until onions are translucent. Add the garlic and sauté for an additional minute until fragrant.
To the same pot, add the wine scraping all the browned bits of flour from the bottom of the pot. Simmer for approximately two minutes. Add the reserved lamb, pre-soaked beans, tomatoes, stock, bay leaves, rosemary and stir to combine.
Adjust the seasoning and place the covered pot in a preheated oven for three hours.
Remove the bay leaves and rosemary stems. Re-adjust the seasoning and serve the warm stew drizzled with additional INFUSED Rosemary Olive Oil and warm crusty bread.
Serves 6
$ 60.00
This charming grinder can be used for both salt and pepper: The ceramic grinder is located at the top, to avoid a mess on the table. The rustic metal part fits well in the hand, and the cast iron texture creates a good grip. The grinder is suitable both in the kitchen and on the table, and it forms a great set with the saltcellar in the same series. The grinder is refilled simply by pulling the metal part upwards, and refilling the wooden part. There is a 10-year warranty on the grinding parts.
$ 40.00
Get all set for dinner with these superb Rosendahl Salt and pepper cellars. Both cellars are made of porcelain and have been glazed white and black respectively, with a glossy interior and a matte exterior. The two small cellars are accompanied by a holder made of untreated European oak. The simple design with the rounded shapes and the combination of porcelain and untreated wood gives the set a simple, Scandinavian look that fits in well with contemporary home interior trends. Place the set on the dining table and let your dinner guests help themselves to the aromatic seasonings. A great gift idea for all sorts of occasions.
$ 9.50
This black tea invites you to the marriage of fruit flavors: kiwi, strawberry, and raspberry, with golden marigold petals to celebrate. Quite the royal delight.
Ingredients: black tea, kiwi, mango, strawberry, raspberry, and dried marigold petals.
Each bag is approximately 3 oz of tea.
$ 22.00
Mix dressings in seconds. This 300ml glass container has the whisk built right into the center. The angled spout eliminates dripping down the side of the vessel.
Store left over dressing in the refrigerator or on the counter. The emulstir is dish washer safe for easy cleaning.
To use: Fill vessel with dressing ingredients, press stirring cork into vessel and turn to lock. Unlock ppuller and pull up to emulsify, then lock puller in place with a quick click before pouring. Rotate corked lid to open for pouring or close for storing.
$ 32.00
Gorgeous, stylish, multifunctional Grand Cru dressing shaker by Rosendahl. The dressing shaker is perfect for storing, preparing and serving homemade dressings. It stands 14 cm tall with a diameter of 7.5 cm and consists of a clear glass container with classic Grand Cru grooves as well as a black plastic lid. The easy-open lid has a push-button and a 360-degree spout to make it easy to dispense the amount of dressing you want. Mix the ingredients, shake and serve – leftovers can simply be put directly in the refrigerator.
$ 22.00
This elegant pair of olive wood salad hands are great for mixing and serving salads or pasta. Made from stunning olive wood, each are patterned with the wood's natural and unmistakable grain, making each pair (and each hand) completely unique.
The antimicrobial properties of olive wood make it an ideal material for culinary tools. These wood products are sustainably grown and ethically produced; no living trees are destroyed to make these olive wood products.
These hands measure approximately 7.5″ in length.
Ingredients:
| 1 lb | Salmon Fillets (4) |
| 1/4 lb | Wild Mushrooms (Chanterelles, Black Trumpets, Porcini, etc.), coarsely chopped |
| 1 Medium | Sweet Onion, thinly sliced |
| 1/2 cup | Heavy Cream |
| 1/4 cup | INFUSED Wild Mushroom & Sage Olive Oil, divided |
| 1/4 cup | INFUSED Traditional Balsamic Condimento |
| To Taste | Sea Salt and Fresh-Ground Black Pepper |
Directions:
In a heavy-bottomed, large sauté pan over medium heat, add 2 TBSP of INFUSED Wild Mushroom & Sage Olive Oil. Sprinkle sliced onions with a little sea salt and add to the INFUSED Wild Mushroom & Sage Olive Oil, stirring occasionally, until golden brown, about 5 minutes.
Add the wild mushrooms. Sauté until both the mushrooms and onions become deep golden brown and caramelized.
Deglaze the pan with INFUSED Traditional Balsamic Condimento. Simmer gently and cook until reduced by half.
Add the cream. Stir to combine and cook until the mixture thickens slightly, approximately one minute. Season with salt and pepper to taste. Set aside.
Lightly score the salmon skin in several places with a sharp knife without penetrating the flesh. Pat the fillets dry and season with salt and pepper to taste. In a large skillet, heat remaining 2 TBSP of INFUSED Wild Mushroom & Sage Olive Oil over medium heat. Pan sear the fillets, for approximately two minutes per side, taking care not to overcook.
Serve the salmon with the balsamic-mushroom sauce over the top. Can be accompanied by pasta, quinoa or brown rice.
Serves 4
$ 4.95
All great Italian dishes star the flavor of garlic, the showstopper of this seasoning blend. Combining garlic's savor with crushed red pepper and oregano, this Salsa di Parma Seasoning Blend powerfully evokes the best of Italian cuisine.
Sold Out
A beautiful and functional addition to your kitchen, this olive wood salt cellar has a swiveling magnetic top housing a petite matching salt spoon. Patterned by the natural grain of olive wood, no two are ever the same. The salt cellar is over 4' inches in diameter so it holds enough salt for all your cooking needs.
We suggest buying two - one for salt and one for your freshly ground pepper.
The antimicrobial properties of olive wood make it an ideal material for culinary tools. These wood products are sustainably grown and ethically produced; no living trees are destroyed to make these olive wood products.
Dimensions are: 2.75″ tall and 4.25″ diameter. The salt spoon measures 3.75″ long.
$ 15.00
Organic salted caramel maple syrup is truly decedent as a breakfast or dessert topping, baking ingredient or beverage sweetener. Made with pure Vermont Maple Syrup (Grade A, Dark), salt, and natural caramel flavor, this confection is perfect for pancakes, crepes, brownies, or as a sweetener in tea.
Ingredients: Organic Vermont maple syrup (Grade-A, Dark), salt, natural caramel flavor
$ 28.00
A cute ratan basket with wooden handles holds 4 of our 60ml sample bottles. This is a customer favorite for all gift giving occasions. Pick up your favorite combination for a perfect hostess gift or a 'just because I know you would like these awesome products' gift for your foodie friend.
Italian Herb Flavors: Tuscan Herbs Olive Oil, Milanese Gremolata Olive Oil, Oregano White Balsamic Vinegar, Neapolitan Dark Balsamic Vinegar
Favorites: Tuscan Herbs Olive Oil, Traditional Dark Balsamic Condimento, Cranberry Pear White Balsamic Vinegar, Blood Orange Olive Oil
Some Like it Hot: Chipotle Olive Oil, Spicy Calabrian Peato Olive Oil, Baklouti Green Chili Olive Oil, Madagascar Black Pepper Olive Oil
$ 24.00
Pick up your favorite combination and you have a perfect hostess gift or a 'just because I know you would like these awesome products' gift for your foodie friend.
Italian Flavors: Tuscan Herbs Olive Oil, Blood Orange/Navel Orange, Sicilian Lemon White Balsamic Vinegar, Black Mission Fig Dark Balsamic Vinegar
Best Sellers Sampler: Garlic Olive Oil, Traditional Dark Balsamic Condimento, Cranberry Pear White Balsamic Vinegar, Jalapeno Olive Oil
Some Like it Hot: Chipotle Olive Oil, Jalapeno Olive Oil, Cayenne Chili Olive Oil, Spicy Calabrian Pesto Olive Oil
Greece: Lemon Olive Oil, Garlic Olive Oil, Black Cherry Dark Balsamic, Apricot White Balsamic
Spain: Spanish Ultra Premium Olive Oil, Rosemary Olive Oil, Sherry Vinegar, Grapefruit White Balsamic
Chef Michelle's Favorites: Madagascar Black Pepper Olive Oil, Garlic Olive Oil, Black Mission Fig Dark Balsamic, Oregano White Balsamic
Texas Flavors: Jalapeno Fused Olive Oil, Olive Wood Smoked Olive Oil, Peach White Balsamic, Wild Blueberry Dark Balsamic
SEASONAL
Ice Cream Flavors: Strawberry Dark Balsamic, Dark Chocolate Dark Balsamic, Mango White Balsamic, Coconut White Balsamic
Fiesta: Persian Lime Olive Oil, Jalapeño White Balsamic, Mango White Balsamic, Chipotle Olive Oil (seasonal)
$ 35.00
This decorative box holds six of our 60 ml sample bottles
$ 80.00
A big black box filled with your favorite oils and vinegars. Six 200ml bottles to add extraordinary flavor to all your recipes. We can choose flavors for you or you can tell us which bottles to put in your box.
Add a copy of the OIL & ViINEGAR COOKBOOK by choosing the Cookbook bundle.
$ 80.00
A big black box filled with your favorite oils and vinegars. Choose 4 375ml bottles to add extraordinary flavor to all your recipes. We can choose flavors for you or you can tell us which bottles to put in your box.
Add a copy of the OIL & ViINEGAR COOKBOOK by choosing the Cookbook bundle.
$ 80.00
A big black box filled with your favorite oils and vinegars. Choose 12 60ml bottles to add extraordinary flavor to all your recipes. We can choose flavors for you or you can tell us which bottles to put in your box.
Add a copy of the OIL & ViINEGAR COOKBOOK by choosing the Cookbook bundle.
$ 7.95
Smoked-flavored sardine in olive oil. Fun on the outside. Delicious on the inside.
Sardines are a natural source of omega 3 and protein (24 grams of protein per 100 grams) and is an excellent ally for your health. Steamed.
Produced according to artisanal methods and respecting the flavor.
$ 7.95
Fun on the outside, delicious on the inside. These Sardines in spicy olive oil and chili pepper from SARDHINA are produced with fresh fish and according to artisanal methods. Originating from the Portuguese coast, they are a natural source of omega 3 and protein (24 grams of protein per 100 grams),
Sardines are an excellent ally for a balanced and healthy diet.
$ 5.95
Canned sardine in olive oil with pickles. Fun on the outside. Delicious on the inside.
Sardines are a natural source of omega 3. and an ally in your healthy nutrition.
$ 7.95
Smoked-flavored sardines in olive oil. Fun on the outside, delicious on the inside.
Sardines are a natural source of omega 3 and protein (24 grams of protein per 100 grams)and an excellent ally for your health and your customers.
Steamed.
Produced according to artisanal methods and respecting the flavor.
$ 7.95
On the outside they are fun and modern. Inside, they are delicious and prepared according to traditional Portuguese recipes and methods.
Free-range
No added hormones
No added nitrates or nitrites
No antibiotics
No artificial sweeteners
No preservatives
$ 5.95
On the outside they are fun and modern. Inside, they are delicious and prepared according to traditional Portuguese recipes and methods.
Free-range
No added hormones
No added nitrates or nitrites
No antibiotics
No artificial sweeteners
No preservatives
$ 5.95
On the outside they are fun and modern. Inside, they are delicious and prepared according to traditional Portuguese recipes and methods.
Free-range
No added hormones
No added nitrates or nitrites
No antibiotics
No artificial sweeteners
No preservatives
$ 5.95
On the outside they are fun and modern. Inside, they are delicious and prepared according to traditional Portuguese recipes and methods.
Free-range
No added hormones
No added nitrates or nitrites
No antibiotics
No artificial sweeteners
No preservatives
$ 8.95
Seasonello is a delicious and healthy Italian condiment made from a blend of fresh harvested sea salt, rosemary, garlic, sage and pepper. Owing to the flavorful aroma of these fresh herbs, Seasonello enriches meat, poultry, fish, potatoes, sauces, vegetables, hamburgers and just about anything your heart desires. With so much flavor coming from the blended herbs and spices, using Seasonello instead of straight salt reduces your sodium intake. Make all your dishes healthier, genuine and lighter!
$ 8.00
Hand-harvested from the clay-lined salt ponds of Guérande, France, this iconic grey sea salt is treasured for its mineral-rich content and soft color. Known for its moderate moisture and fine stone-ground grain, it adds artisanal quality to both everyday and gourmet cooking.
Uses: Ideal for enhancing flavors in everything from roasted nuts to baked goods, this versatile salt is perfect for seasoning, finishing, and gourmet applications.
Ingredients: Unrefined French Grey Sea Salt
$ 5.95
Our Award-Winning Artisan Serrano Honey Vinegar is sweet, tart, and spicy, and is made from 100% honey. Amazingly complex, Honey Vinegar makes a great addition to salsa, ceviche, Bloody Mary’s, and shrimp. Delicious drizzled over sliced tomatoes and fresh mozzarella cheese. Add to dressings for leafy green, potato, pasta and rice salads. Toss with sliced strawberries and a grinding of black pepper for a delicious dessert.
Ingredients:
| 1 pound | Brussels Sprouts, stem end trimmed off |
| 2 large | Shallots, thinly sliced |
| 1/4 cup | Parmesan Cheese, shaved |
| 1/4 cup | FUSED Lemon Olive Oil |
| 2 TBSP | Fresh-Squeezed Lemon Juice |
| To Taste | Sea Salt and Freshly Ground Black Pepper |
Directions:
Shave or slice the Brussels sprouts as thinly as possible. This can be done on a mandolin, using the slicing disk of a food processor, or with a very sharp knife.
In a large saute pan, heat the FUSED Lemon Olive Oil over medium-high heat. Saute the shallots until they just begin to caramelize on the edges.
Add the shaved brussels sprouts and saute, stirring frequently until they are just barely softened, and begin to caramelize on the edges a bit. Add the lemon juice and adjust the seasoning with salt and pepper to taste, and toss well to combine.
To serve, drizzle with additional FUSED Lemon Olive Oil and shaved Parmesan cheese.
Serves 6 Sides
$ 19.95
Elevate your culinary creations with the exquisite LeBlanc Sherry Vinegar, a gourmet delight crafted through time-honored techniques. Aged to perfection in oak barrels for 12 sumptuous years, this vinegar boasts an unparalleled smoothness and a rich, intricate flavor profile that can transform any dish. Whether it's whisked into an elegant vinaigrette, used to enhance the depth of marinades and sauces, or drizzled over fresh tomatoes and gazpacho for a touch of sophistication, this sherry vinegar is your secret ingredient to memorable meals.
In Iguerande, France, since 1878, Huilerie LeBlanc has been producing high-quality, made-to-order nut and fruit oils, adhering to ancient Burgundian traditions. Over 120 years, the LeBlancs have ensured their oils are unmatched in freshness and flavor, cementing their status as essentials for culinary enthusiasts.
Ingredients: Sherry Vinegar. Contains Sulfites. Vinaigre de Jerez, Protected Designation of Origin.
$ 9.95
You will love this creamy soup with just the right amount of spice. Certainly one of the quickest bisques we have ever made. Simply add shrimp, cream, and water. This makes two quarts of soup.
$ 8.95
Organic Sicilian Appetizer Dip
Ready-to-eat Organic baked vegetable mix.
Toss your favoritepata or use as a side.
Ingredients: eggplant, tomato puree, onion, celery, EVOO, white wine vinegar, can sugar, green olives, capers sea salt, basil, black pepper, hot pepper.
$ 5.95
Experience the zesty sensation of our best-selling Sicilian Lemon Infused White Balsamic Vinegar. Crafted to perfection, this extraordinary vinegar captures the essence of Sicilian lemons, infusing them into the smoothness of white balsamic. Versatile and refreshing, it adds a burst of vibrant sweet citrus to salads, marinades, and desserts. Join countless satisfied customers and savor the tangy delight of our best-selling Sicilian Lemon Infused White Balsamic Vinegar.
Chef Recommended Pairings: Basil Infused Olive Oil, Wild Rosemary Fused Olive Oil, Milanese Gremolata Infused Olive Oil, Baklouti Green Chili Infused Olive Oil
Leafy mountains pile themselves high on either side of this valley, lined by rows upon rows of lush tea farms. The path before you is narrow: you can reach out on either side to brush the vegetation. This land is the home of tigers, rhinoceros, and elephants; of the beautiful, the exotic, the powerful. It’s unsurprising to believe that this, Assam, a lush region in the northwest corner of India, is the homeland of the lemon -- a fruit whose beautiful color, exotic texture, and powerful flavor has influenced and defined cuisines throughout the world. The flavor of lemons can brighten, sweeten, and change any recipe: from baked goods to poultry, from sauteed shrimp to dressings.
$ 7.95
Skinless and boneless sardine preserve. Fun on the outside and flavorful on the inside.
These sardines are an excellent choice for an easy meal or to prepare some toasts. A natural source of omega 3 and protein (24 grams of protein per 100 grams), sardines are an ally for your health.
Steamed. Produced according to artisanal methods and respecting the flavor.
Ingredients:
| 6 | Bone-In Beef Short Ribs, about 3¼ pounds |
| ¾ tsp | Salt, divided |
| ½ tsp | Fresh-Ground Black Pepper |
| 2 TBSP | INFUSED Garlic Olive Oil, divided |
| 1 Medium | Onion, sliced |
| 2 TBSP | Tomato Paste |
| 1 tsp | Fresh Thyme |
| 1 Cup | INFUSED Red Apple Dark Balsamic Vinegar |
| ½ Cup | Low-Sodium Beef Broth |
| 2 TBSP | Cornstarch |
| 1/4 Cup | Water |
| Garnish | Fresh Parsley, chopped |
Ingredients:
| 1 | Skirt Steak, in half |
| 2 TBSP | INFUSED Smoked Chaabani Olive Oil |
| 2 TBSP | INFUSED Espresso Dark Balsamic Vinegar |
| 2 TBSP | Dragon's Breath Rub |
| 2 TBSP | Fresh Cilantro, chopped |
Directions:
Mix INFUSED Smoked Chaabani Olive Oil, INFUSED Espresso Dark Balsamic Vinegar Dragon's Breath Rub & cilantro together to create a paste.
Using your hands, rub the paste all over the skirt steaks (NOTE: do not touch any sensitive areas on your body after). Prepare your grill for direct cooking. You need to get the grill hot, so only leave one to two inches between the top of the coals and the bottom of the grill grate.
Once the fire is going, place the skirt steaks on the grill grate and sear each side for 2-3 minutes for medium rare. These were on for 2 minutes per side. Let the skirts rest for 10 minutes before slicing so the juices can redistribute.
Sold Out
Golden brown pyramid shaped sea salt flakes burst with an intense smoke flavor and scent. These flakes don't dissolve as fast as ordinary table salt so you will experience a pleasant smokiness each time a flake hits your tongye.
Add Falksalt Smoked finishing salt to sauces, vegetables and steaks whenever you want a subtle, gentle smoked flavor.
$ 5.95
On the outside they are fun and modern. Inside, they are delicious and prepared according to traditional Portuguese recipes and methods.
Free-range
No added hormones
No added nitrates or nitrites
No antibiotics
No artificial sweeteners
No preservatives
Sold Out
Try this Smoked Tomato Truffle Jam on a charcuterie and cheese tray, or use it in place of ketchup on any sandwich or as a relish on hotdogs. Created in the Fisher & Weiser kitchens in Fredericksburg, Texas - we make great taste easy!
$ 49.00
Ingredients:
| 4 | Boneless Chicken Breasts |
| 2 TBSP | INFUSED Smoked Chaabani Olive Oil |
| 4 oz | Pancetta, small diced |
| 1/4 Cup | Shallots, minced |
| 2 TBSP | Apricot Preserves |
| 1 Cup | Chicken Broth |
| 2 TBSP | INFUSED Dark Chocolate Balsamic Vinegar |
| To Taste | Sea Salt & Fresh-Ground Black Pepper |
Directions:
Preheat oven to 400 degrees F.
Heat the INFUSED Smoked Chaabani Olive Oil in a large oven-safe skillet or cast iron skillet over medium-high heat. Add the pancetta and cook until browned and crispy. Remove from skillet and drain on paper towels.
Season the chicken with salt and pepper on both sides. Add the chicken breasts skin side down to the drippings in the hot skillet. Cook 2 to 3 minutes until skin is golden brown, then transfer the skillet to the oven. Cook in the oven 15 to 20 minutes, or until the internal temperature reaches 165 F. Turn the chicken breasts halfway through cooking. Remove skillet from oven and place chicken breasts on a plate. Cover with foil to keep warm.
Pour off all but 1 TBSP of drippings from the skillet. Heat the skillet on the stove over medium heat. Add the shallots and cook 1-2 minutes until translucent. Stir in the apricot preserves and the INFUSED Dark Chocolate Balsamic Vinegar. Raise the heat and whisk in the chicken stock. Cook 3 to 4 minutes until the sauce thickens. Taste and season with salt and black pepper.
To serve, plate the chicken breasts and pour the pan sauce on top. Sprinkle the crispy pancetta over the top. Serve warm.
$ 4.95
A blend of bold spices underlined by paprika makes this dip ideal for any dish, from pasta and meat dishes to a veggie sauté. Featuring garlic, fennel, and oregano, this seasoning brings a smokey touch to classic Italian goodness.
Uses: Mix 1 tablespoon with 1/4 cup olive oil and let set for half an hour to allow the herbs and spices to soften (Note: A tablespoon of freshly grated parmesan cheese stirred in makes this insanely good). Try it in a tossed salad with tomatoes, olives, red onion and grilled chicken or drizzled on warm Italian bread.
Ingredients: Unrefined sea salt, paprika, garlic, onion, black pepper, fennel, basil, oregano
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