$ 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
$ 15.00
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.
Sold Out
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.
$ 5.95
With gorgeous notes of jammy Albion Strawberry and tart tropical kiwi, our Strawberry Kiwi Rose Balsamic is a perfect balance of sweet and tangy.
We recommend blending it with sparkling water for a refreshing spritzer or in shrubs and cocktails. It’s spectacular incorporated into vinaigrettes or simply drizzled over fresh cut-up fruit. It shines as an addition to spinach salad, cheese plates, marinades and for finishing.
Average of 3% Acidity
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.
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
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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.
$ 4.10 $ 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.
$ 2.75
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.
$ 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
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