Garnish: Vintage Merlot Salted Rim, Lim Wedge
1 cup all purpose flour
2 large eggs
2 tablespoons Lemon Fused Olive Oil, Blood Orange Fused Olive Oil, Butter Infused Olive Oil,Roasted Almond Gourmet Oil, Roasted French Walnut Gourmet Oil, or White Truffle Gourmet Oil - depending on desired taste
1 pinch of salt
1/2 cup milk
1/2 cup water
Add the liquid ingredients, olive oil, eggs, and salt to the jar of a blender, the bowl of a food processor, or alternately whisk together by hand.
Add the flour and process until completely blended with no lumps or dry spots of flour.
Allow to stand for 1/2 hour at room temperature.
Heat a 12" wide non-stick skillet over medium-low heat, and rub with olive oil.
Pour about 1/4 cup of the crepe batter in and rotate the pan to spread the batter in to a circle.
After about a minute, flip the crepe and cook for an additional minute on the other side.
Remove to a plate and continue until all the batter has been used.
Fill with sweet fillings such as honey or sugar, garnish with fruit or powdered sugar and serve.
Makes 6 large crepes
$ 14.50
These sweet, Spanish Pickled Garlic Cloves are so good you will want to eat them right out the jar!
Use as hors d'oeuvres or add to salads, pasta, pizza, sandwiches, grilled vegetables and meats. Drop a couple in the martini for a bold, rich flavor!
$ 6.95
Made with sweet honey, savory garlic, smoky paprika, and spicy cayenne, this dynamic blend adds an unmatched flavor to your barbecuing, grilling, and roasting.
Uses: Rub generously on steak, brisket, chicken or pork. Mix into hamburger patties, rice, and meatloaf. Sprinkle over veggies with some olive oil and roast for a flavorful side dish.
Ingredients: Honey powder, unrefined sea salt paprika, garlic, onion, cayenne
Sold Out
2 sweet potatoes, cut into thin rounds – approx. 1/8 inch to ¼ inch wide
2 Tbs. INFUSED Rosemary Olive Oil
Kosher salt and freshly ground pepper
1/4 lb. gorgonzola cheese, crumbled
1/2 walnuts halves or pecans
1 Tbs. fresh rosemary leaves
1/4 cup C&J Cinnamon Infused Honey
Optional - top with dried cranberries.
Sold Out
You won't find a better vanilla bean than those from Tahiti. Plump, juicy, almost always larger than other beans - we always admire these Grade A beans. Since they are special, we pair them with cane rum. Like best friends, the raisin-like aroma and rich flavor of the beans are suited to the sweet, caramel tones of Rum. It's a match made in heaven. When we want to show-off, we use this fantastic extract. Pair with recipes where you want vanilla to really shine, like whipped cream, cheesecake, meringues, sugar cookies, and ice cream.
$ 5.95
The sweet, citrus flavor of tangerines is captured in our Tangerine Dark Balsamic Vinegar, which infuses whole fruit tangerine essence with 12 and 18 year Balsamic Vinegar, a sweetness which reduces the vinegar’s acidity only to be offset by the tart citrus flavor.
Chef-Recommended Pairings: Madagascar Black Peppercorn Olive Oil, Persian Lime Infused Olive Oil, Lemon Fused Olive Oil
The broad street slowly winds its way up a high hill; the residential buildings clamoring their way uphill alongside it have their broad whitewashed faces intercut by arched, tiled doorways and stairs leading to terraces high enough to catch the elusive Moroccan sea breeze blowing across the legendary Strait of Gibraltar. The sidewalks are crammed with produce carts bearing fresh bananas, mangos and other fruits: one car at a time may pass. Tangerines are named after Tangier, Morocco, harvested for their sweetness and thin-skinned nature; more delicate and juicy than their thick-skinned navel orange kin. This Dark Balsamic captures that sweetness and citrus brightness, making it a perfect pair for a hearty meat or sweet dessert.
Sold Out
This simple, 2-piece rubber pour spout gives you the perfect pour for your favorite olive oils and balsamic vinegars.
Pull the pieces apart to insert the spout directly into the neck of the bottle, drizzle or pour, and then place the black cap on the top to protect your oil or vinegar from oxygenating until the next time you need it! Compact and dishwasher-safe, this spout is easily stored, cleaned, and transferred between bottles.
$ 7.95
This Edmond Fallot mustard is made from black and brown mustard seeds blended with fresh tarragon leaves. The mustard seeds and tarragon leaves give this mustard extraordinary flavors and textures. Dip fresh vegetables or shrimp, make an amazing potato salad, or whip up a luxurious tarragon mustard cream sauce for chicken using this mustard.
Ingredients: Water Mustard Seeds, Spirit Vinegar, Salt, Aromatic Herbs, Leaves of Tarragon (0.9%), Potassium Metabisulphite, Natural Flavor of Tarragon, Citric Acid, Sugar, Spices, FD&C Blue n1
$ 34.00
ORDINARY to EXRAORDINARY delivered to your door.
Join our Taste Club, and experience a Chef Michelle-curated collection of INFUSED Oils and Vinegars, specialty products and kitchen gadgets that will expand your cooking experience and wow your family and friends. You’ll receive a new shipment every other month, with each shipment focused on a different type of food or main entre, including creative ideas and recipes for every cook, novice or expert.
Our January Taste Club features EVERYTHING PAELLA, including selected INFUSED oils and vinegars, Spanish rice and specialty Spanish chorizo.
Contact us to get on our membership list.
$ 14.50
Brew a piping-hot cup or mug of tea using this FINUM tea basket with stainless steel mesh. Its arms rest on the edge of a cup and its lid keeps the contents hot until your brew is perfect. Dishwasher safe. Fits 2-1/4″ diameter openings or larger.
Stainless Steel, Plastic 3 7/8" X 3 7/8" X 3 1/4"
$ 70.00
Show your Lone Star Pride with this Taste of Texas Gift Basket. We've gathered a few true Texan tastes, with Balsamic BBQ sauce from Fredericksburg and Jalapeno Infused Honey from Corsicana and smokey salts and seasonings for a true Texas finish. Unleash bold flavors in all your recipes with infused oils: Chipotle, Jalapeno and Olive Wood Smoked.
Perfect for the heat-seeking foodie in your life or a flavorful treat for yourself. Unleash the bold flavors of the Lone Star State today
A great choice for grill master in your life.
$ 11.00 $ 15.00
Cucumber & Watermelon Margarita with Clover Honey & Thyme
There are hieroglyphs in ancient Egypt (over 5,000 years old) depicting Watermelons. Wild Cucumbers showed up in India about 4,000 years ago and the cultivated varieties have surfaced all over the globe. Cucumber and Watermelon simply belong together and are actually related to each other in the gourd family Cucurbitaceae. The sweet flavor of Watermelon is the perfect counterpoint to the green, grassy astringency and crispness of Cucumbers. Thyme warms the fruits while the Clover Honey’s sweet flowery flavor rounds-out this cocktail. With its own origins in hot climates, Tequila helps this blend refreshingly delight, far surpassing a mere Margarita.
DIRECTIONS:
Step 1. Freeze a box of The Cecile.
Step 2. Pop open as many cubes as needed.
Step 3. Drop cubes into a shaker or glass, pairing 1 cube + 1 shot (1.5oz) of your favorite tequila, vodka or seltzer.
Step 4. Shake or Stir until completely dissolved, and enjoy your Cucumber & Watermelon Margarita with Clover Honey & Thyme.
$ 11.00 $ 15.00
Having its heyday in the 1930’s at the storied Russian Tea Room in Manhattan, the first vodka-Based cocktail to make it in the United States was the Gypsy Queen. Originally, this cocktail utilized Benedictine, a liqueur made of herbs, roots and sugar and based on a recipe by Benedictine Monks in the 15th Century. Here, those raw herbs have been coupled with a touch of Peach, in lieu of sugar. Hand-crafted bitters and a slight citrus zest elevate the vodka, and your experience, to tantalizing, exciting and surprising heights. The Clyde will make you wonder why you ever settled for cranberry juice or club soda.
DIRECTIONS:
Step 1. Freeze a box of The Clyde.
Step 2. Pop open as many cubes as needed.
Step 3. Drop cubes into a shaker or glass, pairing 1 cube + 1 shot (1.5oz) of your favorite vodka, rum or seltzer.
Step 4. Shake or Stir until completely dissolved, and enjoy your Peach Cosmopolitan with Benedictine-Inspired Herbs & Artisanal Bitters.
$ 15.00
Blood Orange-Ginger Old Fashioned
Blood Oranges develop their signature color during cool, Sicilian fall and winter nights. Their hue ranges from a streaked ruby blush to a deep maroon color. Known locally as Arancia Rossa di Sicilia, this beautiful fruit is typically less acidic and sweeter than other oranges. Their raspberry-like tartness acts as the perfect base in Herb & Lou’s take on the original Whiskey Cocktail, with classic ingredients like Brandied Cherries and Artisanal Bitters. The addition of extracted Ginger adds a unique complexity to this time-honored favorite which is never sweet, always smart. We bet you can’t drink just one.
DIRECTIONS:
Step 1. Freeze a box of The Cooper Infused Cubes.
Step 2. Pop open as many cubes as needed.
Step 3. Drop cubes into a shaker or glass, pairing 1 cube + 1 shot (1.5oz) of your favorite bourbon, rye or seltzer.
Step 4. Shake or Stir until completely dissolved, and enjoy your Blood Orange-Ginger Old Fashioned.
$ 11.00 $ 15.00
Pink Grapefruit Paloma with Cinnamon Basil & Chilies
Evolving from simple roots combining Tequila and grapefruit soda, the Paloma has grown to become the most popular libation of our friends south-of-the-border. Fairly laid-back in the world of cocktails, the Paloma delivers full-fledged flavors that are altogether sweet, sour, a little bitter, and salty. Lightening the traditional sugar rush of grapefruit soda, the pink grapefruit juice in this interpretation pairs well with the easy vitality of cinnamon basil and the enchanting warmth of the chilies. Whether paired with Tequila for a light, smooth cocktail or with Mezcal for a bolder, smokier version, the palate is enrobed in flavors that are exquisite alchemy.
DIRECTIONS:
Step 1. Freeze a box of The Dottie Infused Cubes.
Step 2. Pop open as many cubes as needed.
Step 3. Drop cubes into a shaker or glass, pairing 1 cube + 1 shot (1.5oz) of your favorite tequila, mezcal or seltzer.
Step 4. Shake or Stir until completely dissolved, and enjoy your Pink Grapefruit Paloma with Cinnamon Basil & Chilies.
$ 40.00
Have you recently become enamored with our fresh extra virgin olive oil, infused olive oil, and flavored balsamic vinegars.
With more than 185 recipes that go way beyond salad dressing, Emily Lycopolus provides you with simple but gratifying recipes that use popular and widely available olive oil and vinegar products. Every recipe is guaranteed to take your dish from ordinary to extraordinary.
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.
The Olive Oil and Vinegar Lover's Cookbook provides you with possibilities that are truly endless.
$ 49.00
Eat.Art The Pepper Trade is a UNIQUE GIFT - This set includes 8 unique peppers sourced from around the world, stored in individual glass tubes.
ALL-NATURAL FLAVORS - Included are Vietnamese Black, Brazilian Pink, Indian Green, Rainbow Blend, Tropical Blend, Sarawak White, Malaysian Long and Chinese Szechuan.
GIFT BAG READY - Artfully designed packaging makes for a beautiful gift! Wrap it up, slip it in a bag or just add a bow, and this food lover's gift is ready to go!
Eat.Art products are free of artificial colorings & flavorings, irradiated ingredients, are non-gmo, with no added MSG or preservatives. * 8 Pack Gift set
Ingredients:
| 4 6oz | Tilapia Fillets |
| 2 TBSP | INFUSED Lemon Olive Oil |
| 1 tsp | Salt |
| 1/2 tsp | Fresh-Ground Black Pepper |
| 1/2 tsp | Cayenne Pepper |
| 1 Small | Shallot, minced |
| 10 oz | Fresh Spinach |
| 2 TBSP | INFUSED Garlic Olive Oil |
| 1 TBSP | All-Purpose Flour |
| 8 oz | Cream Cheese softened |
| 1/2 Cup | Heavy Cream |
| 1/2 lb | Lump Crab Meat |
| 3/4 Cup | Italian Nutcrumbs (or breadcrumbs) |
Directions:
Blanch spinach in salted water for 3 minutes. Drain and squeeze out excess water. Roughly chop.
Pat fillets dry with a paper towel. In a small bowl, mix INFUSED Lemon Olive Oil, with salt, black pepper and cayenne pepper. Brush fillets with seasoned oil, being sure to coat both sides totally. Set aside.
In a small skillet, heat INFUSED Garlic Olive Oill. Saute shallots until soft. Add flour, mix well and cook for 2 minutes. Add cream cheese and cook until melted. Add cream, chopped spinach, crabmeat and Italian Nutcrumbs. Season to taste and set aside.
Sear fillets in a heavy skillet, top side down. Cook for 2 minutes. Carefully turn fillets and continue cooking for another 2 minutes or until fillets are opaque and cooked through.
Serve immediately, with mounded Crabmeat Florentine on top of each fillet, over angel hair pasta, orzo, or rice.
$ 34.00
Format | Set of 4 tea towels Features | Soft and absorbent 100% cotton fabrics, hand-painted illustrations, Hang Tight™ Loop to securely display. Packaging | Comes folded in stack, tied with ribbon and tag. Size | 19" x 22" Product Type | Kitchen Tea Towel Set Title | Tiny Floral Kitchen Towel Set
$ 16.00
Indulge in the irresistible crunch and buttery richness of homemade toffee made locally in Frisco, Texas. Crafted in small batches, each piece melts in your mouth with a perfect balance of sweet caramelized sugar and velvety chocolate.
Choose from 4 flavors: Milk Chocolate Pecan, Dark Chocolate Pistachio, Milk Chocolate Almond, and best selling PLANO Toffee.
Whether treating yourself or gifting someone special, this toffee adds a touch of gourmet delight to every bite.
12oz bag
Ingredients:
For Salad
| 2 cups | Baby Arugula |
| 1 cup | Fennel, thinly sliced |
| 1 cup | Haricot Vert, blanched |
| 1 1/2 cups | Tomatoes, peeled and diced |
| 1 tsp | Chives, minced |
For Dressing
| 2 TBSP | Mayonnaise |
| 1 tsp | Dijon Mustard |
| 2 TBSP | INFUSED Organic Red Wine Vinegar |
| 1 TBSP | Lemon Juice |
| 1/2 cup | INFUSED Garlic Olive Oil |
| To Taste | Kosher Salt & Fresh-Ground Black Pepper |
Directions:
To prepare dressing, place mayonnaise, mustard, INFUSED Organic Red Wine Vinegar, and lemon juice in a blender. With blender running, drizzle INFUSED Garlic Olive Oil. Adjust seasonings.
In a large bowl, toss fennel, Haricot Verts, and tomatoes with dressing, coating well.
On a chilled plate, place Baby Arugula in the center and top with dressed salad ingredients. Garnish with minced chives.
$ 21.95
A combination of sweetness and freshness. Enjoy the sweetness of summer flavors with our tomato & basil vinegar. The intensity of the basil combined with the freshness of the tomatoes... these iconic Italian flavors will take your salads to a whole new level.
How to use:
This vinegar is ideal for deglazing white meats like veal, accompanied by diced tomatoes and mozzarella. It can also be used to dress all kinds of salads.
Composition + Ingredients:
Vinegar with tomato puree and basil Ingredients: vinegar 42,5%, tomato puree 42%, sugar, basil 4%, thickener: pectin. Shake well before use. Once opened, store in a refrigerator.
$ 21.00
As bakers and cooks, we love to use citrus in our recipes. This vanilla extract was made especially for these dishes. We handcraft our own fresh orange-infused vodka and then extract vanilla beans from Tonga, which have a lighter and smoother flavor. This extract provides a bright flavor that is perfect complement to any recipe with citrus. The perfect vanilla for lemon pound cake, key lime pie, blueberry muffins, or a citrus vinaigrette.
$ 30.95
A perfect little gift for your friend who has everything. Our best selling combination of Oil & Vinegar for making a simple vinaigrette. Use these beautiful and unique olive wood salad 'hands' to toss your favorite ingredients together and serve.
Don't know how to make a vinaigrette dressing? This gift pack comes with a basic recipe card attached. Just TOSS IT TOGETHER and SERVE!
$ 5.95
Aged up to 18 years in oak barrels in the traditional Modena style, our finest Balsamic Vinegar from Modena, Italy is diverse, thick and potent enough to be dripped onto a dish as a condiment and balanced enough to pair with our olive oils for a salad dressing. Sweet and strong, it is delicious drizzled on fruit or ice cream.
Tiny, 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 and talking about it 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.
$ 30.00
Finish your bourbon or whiskey and add the smoothness and subtle undertones of top shelf spirits to any bottle in days with the Bourbon Bullet.
This gift set includes one each of three flavors: Oak, Cherry, & Maple. The Bourbon Bullet extends the smoothing and filtering process for your favorite whiskey or bourbon.
The bullets are modeled after the .338 Lapua and made from 100% untreated American Oak. It's the perfect gift or treat for the bourbon lover. Developed through a four step process, The Bourbon Bullet works as a traditional whiskey barrel stave, but carries the iconic shape of one of the worlds fiercest military rounds.
Oak
Get the deep and smooth tones of toffee, caramel and vanilla from the Oak.
Cherry
Add a tart sweetness and remove the "bite" with this unique 100% natural cherry wood. Sweet with deep flavors of toasted cherry.
Maple
Works VERY WELL in Vodka by adding strong flavors of vanilla while removing the burn. Pairs well with dessert for a sweet after dinner sipping experience.
How it Works:
$ 10.00
This fresh and exotic green tea twisted with peach and cherry is a best-seller! Excellent hot or iced.
Ingredients: green tea, peach pieces, and cherries.
Each bag is approximately 3 oz of tea.
Sold Out
This rarely seen soft green grass seed is THE genuine wild harvested wild rice. The combination of rice, porcini, shallots and parsley guarantee a delicious dinner any night of the week. The familiar tough dark brown "wild" rice is actually a cultivated hybrid of the ancient grass seed within this container. The delicious, nutty-flavored wild rice in this savory blend, Zizania spp, is sustainably hand-harvested from canoes on lakes and rivers in Minnesota.
Ingredients: True Wild Rice (Zisania spp), Organic Brown Jasmine Rice, Porcini, shallots and parsley
12 oz. reclosable container. Gluten-Free.
Cooking Instructions: Serves 4 - 6 2 cups of water or broth 1 teaspoon salt 1 cup Wine Forest True Wild Rice 1 Tablespoon butter pepper to taste parsley for garnish to taste In a saucepan, bring 2 cups of water or broth of your choice to a rolling boil.
$ 24.00
Balsamic Glazes from Ponte Vecchio are very popular because of their versatility and many flavors. They have a distinctive natural thickness due to the long cooking of the grape “must”. They are suitable on any types of food, from appetizers to desserts. Contains absolutely no colorants, preservatives or added sugar.
All products from Ponte Vecchio are made following the traditional methods handed down from father to son and using the ingredients provided by the local vineyards surrounding the farm, the typical Trebbiano white grape and Lambrusco red grape. From these two varieties of grapes, we obtain the “must” (cooked grape juice) which is the basic ingredient for the balsamic condiments here aged in the numerous wooden barrels located in the attics of the “Acetaia”.
Net weight: 220 g/7.76 oz
Ingredients: concentrated grape must, Balsamic Vinegar of Modena 25% (wine vinegar, cooked grape must), modified starch, truffle flavor Contains sulphites
$ 30.00 $ 49.00
Special Balsamic condimento infused with black truffle infused and aged in precious wood barrels. Ideal on salads, potatoes, rice, eggs, meat, cheese, and soups for that earthy, silky flavor you love.
Gift packaging - perfect for treating your truffle loving friend or for treating yourself.
40ml
Ingredients: Grape must, red wine vinegar, truffle, natural sulfites
Ingredients:
| 2 cups | Butternut Squash, peeled, cubed in 1" pieces |
| 1 lb | Macaroni Pasta |
| 2 cups | Guyere Cheese, shredded |
| 2 cups | White Cheddar Cheese, shredded |
| 1/2 cup | Pecorino Romano Cheese, shredded |
| 3 cups | Whole Milk |
| 1 cup | Heavy Cream |
| 1/2 cup | All-Purpose Flour |
| 1+ 4 TBSP | INFUSED Garlic Olive Oil |
| 1 TBSP | INFUSED Black Truffle Oil |
| 1 large | Shallot, finely minced |
| To Taste | Salt and Freshly Ground Pepper |
Directions:
Preheat the oven to 375 F.
Grease a 13" x 9" baking dish with INFUSED Garlic Olive Oil.
Place butternut squash cubes in a large sauce pot of hot water and bring to a boil. Reduce heat and simmer for approximately 15 minutes or until the squash is fork tender. Drain and reserve.
Bring a large stock pot of salted water to a full boil. Add the pasta and cook based on the package instructions to al dente.
In a large stock pot, heat the INFUSED Garlic Olive Oil over medium heat. Add the shallot and saute until golden (approximately 2 minutes). Whisk flour into hot oil, stirring constantly for 1 minute.
Slowly pour the milk into the flour roux, whisking constantly. Add cream and continue whisking until thickened to make a béchamel sauce.
Take 1 cup of the bechamel from the pot and add it to a blender or food processor with the butternut squash. Process until smooth. Pour the creamy mixture back into the pot with the rest of the bechamel and whisk to combine. Add all cheeses to the bechamel, reserving 1 cup of guyere cheese. Stir to melt and combine. Taste for seasoning and adjust with salt and pepper if desired.
Add the INFUSED Black Truffle Oil and the pasta. Mix well and pour into the prepared baking dish. Top with the reserved cheese, and bake for 25 minutes until the top is golden brown and the pasta bubbly.
Serves 6-8.
Ingredients:
| 1 large | Cauliflower, cut in to florets |
| 3 TBSP | Unsalted Butter |
| 2 tsp | INFUSED Black Truffle Gourmet Oil |
| 3 TBSP | All-Purpose Flour |
| 1 cup | Whole Milk, hot |
| 1 cup | Half & Half, hot |
| 1/2 tsp | Freshly Ground Black Pepper |
| 1 cup | Freshly Grated Gruyere, divided |
| 1/2 cup | Freshly Grated Parmesan |
| 1/4 cup | Fresh Bread Crumbs |
| To Taste | INFUSED Black Truffle Salt |
Directions:
Preheat the oven to 375 degrees F.
Sprinkle the cauliflower florets with salt and steam for 8 minutes until slightly tender but still firm. Drain.
In a heavy sauce pan over medium heat melt, the 2 TBSP of butter. Gradually whisk the flour into the melted butter until no dry spots remain. Pour hot milk and hot Half & Half into the butter-flour mixture, whisking constantly until it comes to a boil. Continue whisking for 1 minute until thickened and then remove from heat.
Add 1 tsp of salt, fresh ground pepper to taste, 1 tsp of INFUSED Black Truffle Gourmet Oil, 1/2 cup of the Gruyere, and 1/2 cup of Parmesan cheese.
Butter a 2-3 quart shallow baking dish or casserole. Place the drained cauliflower into the dish and pour the sauce evenly over the cauliflower. Combine the remaining 1 TBSP of butter with the remaining 1 tsp of INFUSED Black Truffle Gourmet Oil. Toss with the bread crumbs and remaining 1/2 cup of Gruyere and layer on top of the cauliflower. Sprinkle with INFUSED Black Truffle Salt and additional black pepper to taste.
Bake for 25 to 30 minutes until golden the bread crumbs are golden brown and the casserole is bubbling.
Serves 6.
1 Doz Hard Boiled eggs, cooled and shelled
2 TBSP INFUSED Black Truffle oil
3 TBSP Mayonnaise
3 TBSP Sour Cream or Creme Fraiche
2 tsp Dijon Mustard
1/2 tsp Black Truffle Salt or Sea salt
1/4 Cup Minced Chives for garnish
$ 5.95
Herbaceous and flavorful, our most popular INFUSED Olive Oil adds a taste of Italy to any food you cook. Our mild Ultra-premium Extra Virgin Olive oil has been infused with a perfect harmony of garlic, rosemary, marjoram and oregano. We call it ITALY IN A BOTTLE! With a smoke point of approximately 410 degrees, it can be used in all kinds of recipes. Use it for roasting, sauteing, or marinating your favorite meats or vegetables. It also makes a perfect oil for dipping your favorite bread.
Recipe Ideas: A Simple Vinaigrette, Italian Beef Rub, Cream Of Roasted Pepper Tomato Soup.
Chef Suggested Pairing: Sicilian Lemon White Balsamic, Mission Fig Dark Balsamic, Vermont Maple Dark Balsamic, Neapolitan Dark Balsamic.
The hills in Tuscany roll into the distance until they’re purple, forming a horizon dotted with miniature, red-roofed towns. The Italian sun sinks slowly as the smell of warm bread rises… all captured in our most popular oil. Garlic, sun-dried tomatoes, basil, rosemary, marjoram, and flat leaf parsley combine in a medley of flavor perfect for roasting chicken and vegetables, frying eggs, or dressing salad.
Ingredients:
| 5-6 lb | Chuck Roast |
| 12 cloves | Garlic, sliced in half |
| 1 tsp | Dried Oregano |
| 1 tsp | Dried Red Pepper Flakes |
| 1/4 Cup | INFUSED Tuscan Herb Olive Oil |
| 2 Cups | Beef Stock or Broth |
| To Taste | Sea Salt & Fresh-Ground Black Pepper |
| To Taste | Pickled Vegetables (For Sandwiches) |
| 4-8 | Fresh-Baked Italian Rolls (For Sandwiches) |
Directions:
Preheat the oven to 425 F.
Cut 24 slits in to all sides of the roast and insert garlic slivers in to each slit. Liberally slather the roast with INFUSED Tuscan Herb Olive Oil and coat with a blend of dried oregano, red pepper flakes, and salt. Place the roast onto a rack set in a roasting pan. Roast at 425 in the center of the oven for 20 minutes, and then add the beef stock to the roasting pan. Cover the roast with foil and reduce the heat to 300 F.
Slow roast for an additional 3 hours covered with foil.
This roast is delicious on its own. However, you can also slice it paper thin for Italian Beef Sandwiches.
Serve the warm sliced meat dunked in to the seasoned roasting broth, on sturdy rolls with pickled vegetables and or peppers and a drizzle of INFUSED Tuscan Herb Olive Oil to finish.
$ 21.00
These Grade A Beans from Uganda are dynamite! The aroma is earthy with tones of milk-chocolate. These beans produce a very high amount of vanillin making them perfect for rich desserts and chocolates. But we love to use this flavorful extract in all kinds of recipes. Pecan pie? Granola? Boozy shakes? It's all good.
$ 105.00
Our Ultimate INFUSED Gift Basket features the Olive Oil & Vinegar Lover's Cookbook along with a thoughtfully curated array of our Infused oils and vinegars....everything needed to bring delicious recipes to life.
Whether it’s drizzling our popular Tuscan Herb Infused Olive Oil over roasted vegetables or adding a splash of one of six INFUSED Balsamic to salads, this gift inspires endless flavor possibilities.
Ideal for the home chef who loves to experiment, this gift offers a world of taste and creativity.
$ 55.00
Unleash bold flavor with our Ultimate Marinade Gift Sampler, perfect for the creative grillmaster! Featuring a curated combination of infused olive oils and balsamic vinegars for delicious marinades, plus spices and salts that transform every dish into a masterpiece. Featuring a Bourbon Barrel aged Worchestershire Sauce, this gift is the secret to unforgettable grilling moments. A must-have for anyone who loves to create and savor.
Polenta is a hearty and amazingly delicious dish made from boiled cornmeal. This recipe is a crowd pleaser that requires very few steps!
Bring 4 cups of lightly salted water to a boil in a medium sauce pot. Gradually add in 1 cup of polenta (cornmeal), and reduce heat to medium. While polenta is cooking, add 1 teaspoon garlic powder, fresh ground black pepper to taste and the star of the show: 1 tablespoon INFUSED Ultra-Premium Extra-Virgin Olive Oil and 2 tsp INFUSED Garlic Olive Oil.
Reduce to a simmer, stirring occasionally for approximately 20-25 minutes until polenta has a smooth, creamy consistency. When finished cooking, ladle into bowls and drizzle a bit of Garlic EVOO on top. Sprinkle with red pepper flakes.
$ 3.57 $ 5.95
Genuine Bourbon Vanilla beans are combined with hand-harvested sea salt to create this unique seasoning sensation. Perfect for adding the finishing touch to creamy & fruity desserts, spicy fall flavors (like cinnamon, coffee, and rum), and citrusy summer dishes (especially those with notes of banana & lemon!).
Ingredients: Sea salt, crushed vanilla beans
$ 6.95
Warning: VERY HOT!
Made with flaky sea salt and blazing-hot Trinidad Scorpion Peppers, this scorching salt is not for the faint of heart! Just a sprinkle is an inferno of flavor for even the toughest heat-seeking adventurers. Perfect for grilling, chili, or mac n'cheese.
Ingredients: Sea salt, Trinidad scorpion peppers
$ 9.50
Celebrate Mardi Gras everyday with a splash of bourbon pecan pound cake infused in this tasty organic black tea!
2oz produces approximately 25 servings of tea.
Ingredients:Organic black tea, organic cinnamon chips, chicory, pecan pieces, n/a flavors.
Each bag is approximately 3 oz of tea.
| 4 TBSP | Vermont Maple Dark Balsamic Vinegar |
| 2 TBSP | Traditional Dark Balsamic Condimento |
| 1 tsp | Good Quality Dijon-Style Mustard |
| 4 TBSP | Any Ultra-Premium Extra Virgin Olive Oil |
| 2 TBSP | Shallots, finely minced |
| 1/2 tsp | Salt |
| 4 Slices | Center-Cut Bacon, cooked crispy and finely crumbled |
| 5 cups | Young Spinach Leaves, stems removed and washed |
| To Taste | Freshly Ground Black Pepper |
Sign up to get the latest on sales, new releases and more …
© 2025 INFUSED Oils & Vinegars | All Rights Reserved.
