$ 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.
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.
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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
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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
$ 11.00
$ 9.50
A delicate but high-caffeine blend of black teas with peaches, apricots, and a touch of brandy. A tea that frankly my dear, doesn’t give a damn.
Ingredients: black tea, dried peach, dried apricot, and natural flavors.
Each bag is approximately 3 oz of tea.
$ 5.95
Medium Intensity
Country of Origin: Spain
Crush Date: November 2024
TASTING NOTES
Our Spanish Hojiblanca displays incredibly aromatic notes of unripe peach with a bitter dandelion green center. The finish is balanced with a floral complexity and lingering pungency.
*Biophenols: 468 ppm FFA: 0.17
Oleic Acid: 73.41 Peroxide: 5.8
DAGs: 93.9 *PPP: 0.9
Squalene: 7137.5 A-Tocopherols: 316.5
$ 5.95
Capturing the enticing touch of fresh-from-the-garden herbs, our Spanish Rosemary Sea Salt is bright and herbaceous. We combine flaky sea salt with real rosemary to offer you both the familiar comfort and warmth of the beloved herb and a new way to infuse your culinary creations with its vibrant flavor.
Ingredients: Sea salt, crushed rosemary
$ 16.00
Infused slowly with the warm spices of winter, and then poured over a heap of fresh pecans, this is a taste of fall you can enjoy all year long. Cinnamon, ginger, nutmeg, allspice and clove combine to make this honey an essential addition to autumn-themed meals. Try it drizzled over pumpkin or pecan pies, on sweet potatoes and squash, or as a pancake topping.
Contains 11oz of honey.
1/4 cup Chili powder
1/4 cup Brown sugar
2 TBSP Black Pepper
1 tsp Salt
1 tsp Cayenne pepper
1 tsp Cumin
2 tsp Dry mustard
1 TBSP Garlic powder
1 TBSP Onion powder
1⁄4 cup INFUSED Garlic Olive Oil
1⁄4 cup INFUSED Chipotle Olive Oil
2 cans (15.5 oz) Black Beans, rinsed and drained
1 1/2 tsp Salt
1/2 tsp Ground Cumin
2 TBSP Fresh Lime Juice, plus more if desired
1/4 cup Fresh chopped cilantro, plus more for garnish (optional)
Add the black beans, Garlic Olive Oil, Chipotle Olive Oil, salt, cumin, lime juice, and cilantro to the blender. Blend until smooth. (a few tablespoons of water may be needed) If the dip is too thick, add a bit more water or lime juice, little by little, to thin it out.
Taste and adjust seasoning, then transfer to a serving bowl. Serve warm, cold or room temperature with tortilla chips or pita bread.
$ 5.95
Take a sensory trip to sunbaked coastal Reggio Calabria, where spicy Calabrian chilies, sweet basil, pungent purple heirloom garlic, and piquant Pecorino are produced in the rich Mediterranean soil. Our new Spicy Calabrian Pesto Olive oil brings all these flavors right to your culinary table in a dairy-free, VEGAN friendly Olive Oil. Use this olive oil on roasted vegetables, with pasta, or over risotto or pizza. An excellent marinade for poultry or fish, and finishing oil for soups.
Chef Suggested Pairing: Sicilian Lemon White Balsamic, Oregano White Balsamic, Organic Red Wine Vinegar, Traditional Dark Balsamic, Black Cherry Dark Balsamic Vinegar
Aquamarine water reaches out, stretching across the narrow strait towards the far shore where the cloud-dusted mountains of Sicily touch the sky. You’re standing in Reggio Calabria, the very toe of Italy’s boot, and on the sea breeze you catch whiffs of its most famous dishes - rosamarina, peperonata, and soppressata - all of which feature Calabria’s most precious spice: hot peppers. This spicy olive oil features those same mouth-watering flavors and more, carrying the warmth of Mediterranean breezes and spices into your dishes.
$ 11.00
Appel Foods - Nut Crumbs - Bread Crumb Alternative - Gluten Free - Sugar Free - Low Carb - Low Sodium - Raw, Premium Nuts (Spicy)
The perfect mix of premium pecans, cashews, and almonds blended with hot spices.
Spicy Nut Crumbs are the perfect ingredient for shrimp, pork chops, or your favorite caliente dish!
Ingredients: pecans, cashews, almonds, almond meal, salt, pepper, paprika, cayenne pepper, chili powder, crushed red pepper
Ingredients:
1 1/2 pounds Flat iron
1 tsp Smoked paprika
3 cloves Garlic, minced
to taste Kosher salt
To Taste Freshly ground black pepper, to taste
3 1/2 TBSP INFUSED Baklouti Fused Olive Oil, divided
1/2 large Red bell pepper, cut into strips
1/2 large Yellow bell pepper, cut into strips
1/2 large Green bell pepper, cut into strips
1 medium Red onion, cut into wedges
1 package Flour/corn tortillas
8 Green Lettuce Leaves (optional)
Preheat grill to medium high heat. In a small bowl, combine chili powder, cumin, paprika, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Season steak with chili powder mixture. Coat the steak with the Baklouti Fused Olive Oil, add steak to grill, and cook, flipping once (5-7) minutes per side. Let rest 5 minutes.
Season bell pepper and onion strips with remaining 1 1/2 tablespoons Baklouti Fused Olive Oil; season with salt and pepper, to taste. Add bell peppers and onion to grill, and cook, turning occasionally, until charred and tender, about 6-8 minutes. Thinly slice steak against the grain and slice. Toss together steak strips with sliced bell peppers and onions.
Warm tortilla until sof. Add meat, peppers and optional lettuce leaves. Serve with guacamole and sour cream.
Garnish: Lemon Wheel, Thyme Sprig
$ 18.00
Whether you prefer a classic chicken Biryani, a fragrant vegetable Biryani, or any other variation, our mix complements your choice of protein or vegetables, turning every bite into a royal treat. No more guesswork with spice quantities; our blend is precisely measured to ensure consistently delicious Biryani every time you cook.
Spicytude takes pride in meticulously crafting spices in an authentic South Indian tradition. Each batch is ground and packaged with precision instilled by family traditions. Emphasizing freshness, the spices are ground in small batches, maintaining a limited inventory to ensure peak flavor. Spicytude is more than spices; it's a culinary journey. We're thrilled to share classic recipes on our website spicytude.com – some are cherished heirlooms, others are inspired by fusion creativity. All recipes are designed for easy and enjoyable cooking with our classic spices, suitable for every home cook.
$ 15.00
Embrace the Aromatic Delight Indulge in the aromatic delight of our Spicytude Masala Chai. This traditional Indian tea blend is a harmonious infusion of fine black tea leaves and a carefully balanced medley of spices, including cardamom, cinnamon, cloves, and black pepper. Sip and savor the warmth and complexity of flavors that define this classic beverage. Elevate your tea time with Spicytude Masala Chai.
Spicytude takes pride in meticulously crafting spices in an authentic South Indian tradition. Each batch is ground and packaged with precision instilled by family traditions. Emphasizing freshness, the spices are ground in small batches, maintaining a limited inventory to ensure peak flavor. Spicytude is more than spices; it's a culinary journey. We're thrilled to share classic recipes on our website spicytude.com – some are cherished heirlooms, others are inspired by fusion creativity. All recipes are designed for easy and enjoyable cooking with our classic spices, suitable for every home cook.
$ 15.00
This Spicytude Garam Masala blend is a testament to the rich tapestry of Indian spices. Carefully crafted, it's a symphony of warmth and flavor that adds depth and complexity to your dishes. Each spoonful carries the essence of cinnamon, cardamom, cloves, and more, elevating your culinary creations to a new level of taste and aroma. Experience the heart of Indian cuisine with Spicytude Garam Masala.
Spicytude takes pride in meticulously crafting spices in an authentic South Indian tradition. Each batch is ground and packaged with precision instilled by family traditions. Emphasizing freshness, the spices are ground in small batches, maintaining a limited inventory to ensure peak flavor. Spicytude is more than spices; it's a culinary journey. We're thrilled to share classic recipes on our website spicytude.com – some are cherished heirlooms, others are inspired by fusion creativity. All recipes are designed for easy and enjoyable cooking with our classic spices, suitable for every home cook.
$ 12.00
Transform Ordinary Rice into Extraordinary Flavor. Elevate your dining experience with our Spicytude Rice Pilaf Spice Mix. Crafted to perfection, this blend of spices brings out the aromatic flavors of rice like never before. Create a delightful rice pilaf with ease, and savor the essence of rich and authentic spices in every bite. Unleash the Spicytude in your cuisine.
Spicytude takes pride in meticulously crafting spices in an authentic South Indian tradition. Each batch is ground and packaged with precision instilled by family traditions. Emphasizing freshness, the spices are ground in small batches, maintaining a limited inventory to ensure peak flavor. Spicytude is more than spices; it's a culinary journey. We're thrilled to share classic recipes on our website spicytude.com – some are cherished heirlooms, others are inspired by fusion creativity. All recipes are designed for easy and enjoyable cooking with our classic spices, suitable for every home cook.
Ingredients: Cardamom pods, Black Cardamoms, Star Anise, Bayleaves, Cinnamon pieces, Cloves
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Irresistible Tikka Masala at Your Fingertips. Crafted to perfection, our Spicytude Tikka Masala Spice Mix transforms ordinary protein into a mouthwatering masterpiece. The blend of authentic Indian spices ensures that each bite is a symphony of flavors, making your homemade tikka masala a restaurant-worthy dish.
Spicytude takes pride in meticulously crafting spices in an authentic South Indian tradition. Each batch is ground and packaged with precision instilled by family traditions. Emphasizing freshness, the spices are ground in small batches, maintaining a limited inventory to ensure peak flavor. Spicytude is more than spices; it's a culinary journey. We're thrilled to share classic recipes on our website spicytude.com – some are cherished heirlooms, others are inspired by fusion creativity. All recipes are designed for easy and enjoyable cooking with our classic spices, suitable for every home cook.
| 1 cup | All-Purpose Flour |
| 2 large | Eggs |
| 2 +1 TBSP | INFUSED Wild Mushroom & Sage Olive Oil |
| 1 pinch | Salt |
| 1/2 cup | Whole Milk |
| 1/2 cup | Water |
For the Filling
| 2 cups | Wild Mushrooms, sliced |
| 3 cups | Baby Spinach |
| 2 med | Shallots, minced |
| 1 clove | Garlic, minced |
| 2 TBSP | INFUSED Wild Mushroom & Sage Olive Oil |
| 1/2 cup | Fontina Cheese, grated |
| 1/4 cup | Pecorino Cheese, grated |
| To Taste | Kosher Salt and Freshly Ground Black Pepper |
For the Sauce
| 3 TBSP | INFUSED Butter Flavored Olive Oil |
| 3 TBSP | All-Purpose Flour |
| 2 cup | Whole Milk |
| 1/2 cup | Tomato Sauce |
| To Taste | Kosher Salt and Freshly Ground Black Pepper |
Directions:
For the Crepes:
Combine the 2 TBSP INFUSED Wild Mushroom & Sage Olive Oil, eggs, milk, water, and salt. Add the flour and whisk until completely blended with no lumps or dry spots of flour. Allow to rest for half an hour at room temperature.
Heat a 12" wide non-stick skillet over medium-low heat, and with additional INFUSED Wild Mushroom & Sage Olive Oil. Pour 1/4 cup of the batter into pan and rotate the pan to spread the batter in to a circle. Cook for approximate one minute on each side. Remove to plate and cover with wax paper. Continue cooking crepes until all batter has been used. (Makes 6 large crepes)
For the Filling:
Heat the INFUSED Wild Mushroom & Sage Olive Oil in a medium skillet over medium-high heat. Add the fresh mushrooms and saute until they begin to caramelize slightly. Add the shallots and saute for 2 minutes. Add the garlic and saute for an additional minute. Add the spinach and saute until wilted. Stir in the cheeses. Season to taste with salt and pepper.
For the Sauce:
Heat the INFUSED Butter Flavored Olive Oil over medium heat. Add the flour and stir to incorporate so that there are no lumps or dry spots left. Slowly drizzle in the milk, whisking constantly. Stir and bring to a simmer until thickened. Add tomato sauce. Season to taste with salt and pepper.
Putting the Dish Together:
Preheat the oven to 375.
Fill the crepes with the spinach filling.
Ladle 1 cup of sauce in the bottom of the dish. Arrange the stuffed crepes in a single layer over the sauce, and spread the rest of the sauce on top of the crepes. Add a sprinkle of cheese to the top, if desired.
Bake the crepes for 25 minutes until the sauce is bubbling and slightly golden in spots. Serve warm.
Ingredients:
| 6 Cups | Babe Spinach, fresh, washed & dried thoroughly |
| 1 Medium | Red Onion, sliced into rings, rings separated |
| 1/2 Cup | Pecans, toasted |
| 1/3 Cup | Goat Cheese, crumbled |
| 1/4 Cup | Italian Biancollila Ultra-Premium Extra Virgin Olive Oil |
| 3 TBSP | Peach White Balsamic Vinegar |
| Dash | Fresh Ground Black Pepper |
Directions:
Place spinach in large serving bowl (or four separate salad bowls). Top with red onion rings, toasted pecans, and crumbled goat cheese.
In a separate mixing bowl or large measuring cup, add Peach White Balsamic Vinegar. Slowing pour Italian Biancollila Ultra-Premium Extra Virgin Olive Oil into Balsamic Vinegar, whisking while pouring to emulsify.
Drizzle vinaigrette over spinach, red onion, pecans, and goat cheese. Lightly toss to distribute the vinaigrette. Top with ground black pepper, if preferred.
Serves 4.
Ingredients:
For the Spot Prawn Cakes| 1 lb | Raw Wild Shrimp or Spot Prawns, peeled, de-veined, and minced |
| 1 Small | Red Bell Pepper, finely minced |
| 3 Medium | Green Onions, finely minced |
| 1/3 Cup | Cilantro Leaves, finely minced |
| 2 Cloves | Garlic, finely minced |
| 1 | Egg, beaten |
| 1 Cup + 1/2 Cup | Panko Bread Crumbs |
| 2 tsp | Sea Salt |
| For Frying | Australian Hojiblanca Ultra-Premium Extra Virgin Olive Oil |
For the Cilantro-Caper Aioli
| 1/2 cup | High-Oleic, GMO-Free, Safflower Oil |
| 1 cup | INFUSED Garlic Olive Oil |
| 1/2 cup | Cilantro Leaves, chopped |
| 2 TBSP | Capers, drained thoroughly |
| 1 TBSP | Lemon Juice, fresh squeezed |
| 1 tsp | Sea Salt |
| 2 Large | Egg Yolks |
| 1 TBSP | Water |
For the Simple Baby Greens Salad
| 4 Cups | Baby Greens, for serving |
| 2 TBSP | Australian Hojiblanca Ultra-Premium Extra Virgin Olive Oil |
| 1 TBSP | Honey Ginger White Balsamic Vinegar |
Directions:
For the Spot Prawn Cakes
Heat 1" of Australian Hojiblanca Ultra-Premium Extra Virgin Olive Oil in a heavy, wide frying pan over medium-high heat to 350 degrees on a deep fry thermometer.
In a medium bowl, mix together all of the Spot Prawn Cake ingredients, reserving 1 cup of panko bread crumbs for breading the shrimp cakes. Place the panko crumbs in wide dish.
Portion the cakes evenly in to four patties and coat thoroughly with the reserved panko bread crumbs. Fry the shrimp cakes for 3 minutes per side, until the bread crumbs are golden brown and the shrimp cakes are cooked through.
For the Cilantro-Caper Aioli
Place the egg yolks, water, salt, capers, and lemon juice in the bowl of a blender of food processor. Pulse to finely chop the cilantro and capers.
Mix the INFUSED Garlic Olive Oil with the safflower oil. With the motor running, drizzle the oil mixture in slowly, being careful not to pour too quickly.
Whisk together the Australian Hojiblanca Ultra-Premium Extra Virgin Olive Oil and Honey Ginger White Balsamic Vinegar. Toss the baby greens with the vinaigrette and serve the shrimp cakes over the baby greens with a dollop of the aioli.
$ 33.00
Quickly and easily reach for your most used spices with these charming pinch pots. They stack conveniently to save space on the counter and are topped off with a lovely wooden lid.
$ 42.00
This stainless steel cruet is the perfect addition to any kitchen. It is perfect for either serving or using oils and vinegars. Its golden finish allows it to fit in seamlessly with any other type of kitchen decor, yet it still brings an element of style to any home.
5-1/4" Round x 10-1/2"H 32 oz. Stainless Steel Oil Cruet, Gold Finish
$ 25.00
Our best selling Le Cadeaux condiment bowl holds all you need to bring an explosion of flavor to your bread. A bottle of our all-time favorite Tuscan Herb Olive Oil and a bread seasoning vial come packaged ready for you to Start Dipping NOW!
Also available with a whimsical gnome hat
Ingredients:
| 4 | Chicken Breasts, boneless skinless |
| 1 Cup | INFUSED Strawberry Dark Balsamic Vinegar, divided |
| 1/4 | INFUSED Basil Olive Oil |
| 1 Pint | Fresh Strawberries, hulled and roughly chopped |
| 4 oz | Fresh Mozzarella Ball (or Shredded Mozzarella), roughly chopped |
| 1/4 Cup | Fresh Basil, chopped |
| To Taste | Sea Salt & Fresh-Ground Black Pepper |
Directions:
Preheat oven to 400 degrees F.
Combine chicken breasts and 1/2 cup INFUSED Strawberry Dark Balsamic Vinegar and 1/4 cup INFUSED Basil Olive Oil in a Ziploc bag. Refrigerate for at least 1 hour, or up to 24 hours. When ready to cook, place chicken in a baking dish and pour the remaining vinegar on top. Season chicken generously with salt and pepper. Bake, grill or pan fry for 30 minutes, or until chicken is cooked through and no longer pink inside.
Meanwhile, bring the remaining 1/2 cup INFUSED Strawberry Dark Balsamic Vinegar to a boil in a small saucepan over medium-high heat. Reduce heat to medium-low and simmer for about 15 minutes, or until reduced by half. Remove and set aside to cool.
In a small bowl, stir together strawberries, mozzarella and basil to make a Caprese topping.
When the chicken is ready, transfer to serving dishes. Then top with the strawberry Caprese topping, and then drizzle with the reduced balsamic vinegar.
**For an additional option, you can add the strawberry caprese mixture to the chicken in the baking dish once the chicken during the last 5 minutes of baking. Then the cheese will thoroughly melt and the strawberries will be warm. Either way works great!
$ 5.95
Jammy and tart and oh-so-strawberry, our Strawberry Dark Balsamic combines pure strawberry essence to our traditional 12-year vinegar.
Chef-Recommended Pairings: Lemon Fused Olive Oil, Basil Infused Olive Oil, Blood Orange Fused Olive Oil
The old, worn, beautiful Blue Ridge Mountains roll before you, as you crest a peak and look out over the vista. Dense green vegetation cloaks the rising and falling land, and the calls of birds and wildlife around you cascade in a natural soundscape. Looking just off the path you’ve followed, a flash of bright red catches your eye and you move closer to the low bush to inspect: it’s a wild strawberry, almost perfectly round and red. You pull the berry off the bush and pop it into your mouth, and its juicy, sweet flavor is unmistakable. Our Strawberry Dark Balsamic Vinegar combines the essence of natural strawberries with our 12-year traditional Modena-style Balsamic Vinegar, making it perfect for glazes, marinades, dressings, and so much more.
$ 10.00
This caffeine-free and award-winning herbal tisane is blended with rosehips, orange, and lemongrass. A delicious iced tea choice.
Ingredients: hibiscus, organic rosehips, organic orange peel, organic lemongrass, and natural flavors.
Each bag is approximately 3 oz of tea.
Ingredients:
| 1/4 Cup | Whole Queen Green Olives |
| 1 Cup | Red Onion, finely chopped |
| 4 oz | Sundried Tomatoes, chopped |
| 3 oz | Fresh Spinach, roughly chopped |
| 1/4 Cup | Feta Cheese, crumbled |
| 3 TBSP | INFUSED Spicy Calabrian Pesto Olive Oil |
| 4 6oz | Skinless Salmon Fillets |
| To Taste | Kosher Salt & Fresh-Ground Black Pepper |
Directions:
Preheat oven to 375 degrees F.
Cover a baking sheet with foil and set aside
In a large bowl, mix Whole Queen Green Olives, onions, sundried tomatoes, spinach, and feta cheese.
Cut salmon in the center horizontally to create a pouch. Rub each fillet with INFUSED Spicy Calabrian Pesto Olive Oil along the inside and outside. Season well with salt and pepper. Fill cavity with stuffing mixture.
Arrange fillets on baking sheet and bake until salmon is cooked through - about 30 minutes.
Serve hot over rice.
Ingredients
$ 9.95
Meet your snacking BFF. Perfectly sweet and salty and just right to satisfy any craving! We start with sourdough pretzels, broken to perfection, and add our special blend of sugar and spices for a truly delectable treat. We’ll refrain from using the word “addicted”, but you’ll definitely want to enjoy (and share) these pretzels on the reg. Pro-tip: Dunk a few in your coffee or sprinkle on top of ice cream.
Net Wt 7 oz
$ 16.00
Vine-ripened California sun-dried tomatoes distinguish this rich, robust pesto.
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