$ 15.95
This luscious, savory porcini polenta marries well with everything from roasted meats to grilled vegetables. Enjoy it topped with your favorite pasta sauce. Easy Meal solution for busy nights.
Gluten-Free
10 oz reclosable container
$ 15.96
This may just be the ultimate comfort food. We’ve made the complexities of risotto simple for you in this classic deeply porcini flavored dish. These meal kits include all the building blocks of a great risotto together for you with the buttery richness of our own northern California picked and dried wild porcini. For complexity there is the additional touch of organic shiitake for its special beefy backbone. Follow the easy instructions with the stock of your choice, stir every five minutes for twenty minutes.
Ingredients: Arborio rice, California Porcini, Organic: shallots, shiitakes & garlic
12 oz. reclosable container. Gluten-Free.
$ 6.95
Country of Origin: Portugal
Robust Intensity
Crush Date: October 2025
Our Portuguese Cobrançosa displays savory vegetal characteristics with notes of arugula and green tea leaf with a pungent finish.
Our partner producer (SAOV) in Portugal is using a high vacuum during malaxation to remove all of the oxygen in this processing stage where the oil spends the most time and is most prone to oxidation. This cutting edge and very technical method preserves the phenolic content, the overall chemistry plus the flavor characteristics while reducing other oxidation markers.
*Biophenols: 507 ppm
Oleic Acid: 73.31
DAGs: 96.8
Squalene: 6,707
FFA: 0.13
Peroxide: 3.4
*PPP: 0.1
A-Tocopherols: 319
*As measured at the time of crush
Smoke Point: 406F
$ 4.90 $ 6.95
Mild/Medium Intensity
Crush Date: October 2025
Our Millers Reserve is an olive grove blend comprised of single Estate Arbosana and Koroneiki varieties. It is balanced and displays floral notes followed by banana with a creamy center and a pleasing peppery finish.
Our partner producer (SAOV) in Portugal is using a high vacuum during malaxation to remove all of the oxygen in this processing stage where the oil spends the most time and is most prone to oxidation. This cutting edge and very technical method preserves the phenolic content, the overall chemistry plus the flavor characteristics while reducing other oxidation markers.
*Biophenols: 368 ppm
Oleic Acid: 72.86
DAGs: 97.41
Squalene: 4,100
FFA: 0.14
Peroxide: 4.1
*PPP: <0.1
A-Tocopherols: 383
*As measured at the time of crush
Smoke Point: 397F
$ 4.90 $ 6.95
Country of Origin: Portugal
MEDIUM ROBUST Intensity
Crush Date: September 2025
The 2025 Portuguese Picual displays notes of unripe stone fruit with a floral center followed by tomato leaf on the finish.
*Biophenols: 435 ppm
Oleic Acid: 77.16
DAGs: 98.01
Squalene: 7,500
FFA: 0.12
Peroxide: 3.5
*PPP: <0.1
A-Tocopherols: 278
$ 5.95
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Our Ultra-Premium Rosé Balsamic starts with a selection of the best quality grape must and wine vinegar. Trebbiano, Albana, and Montuni grapes are typically chosen based on complexity.
This delicious Ultra-Premium Rosé Balsamic has an average density of 1.25 and 3% acidity. Its high density creates a rich, thick condiment suitable for use as a replacement for syrups, as a glaze, or as an ingredient in shrubs, cocktails, dressings, and marinades. It makes a lovely, refreshing shaved ice when frozen, an excellent light adornment for fresh cut fruit salads, or a playful accompaniment for yogurt and berries.
Certified to be free from any additives including thickening agents, sugar from sources other than grape must, colors, dyes, and preservatives.
Ingredients: Grape must, wine vinegar, naturally occurring sulfites.
Haphazard streets wind past brightly-colored yellow, orange, and pink buildings, the spire of the Torre Ghirlandina peering above their walls over your head. The tradition of Balsamic Vinegar here in Modena, Italy is sacred and the city’s pride in their craft is evidenced everywhere. In the archives of Modena, on public view, is a wine list from a secret Ducal cellar dated 1747 and balsamic vinegar is listed alongside the wine. There are writings from 1508, recalling balsamic vinegar in the court of the Duke of Modena, who was Lucrezia Borgia’s husband. The first Balsamic Vinegar was documented almost a thousand years ago in 1046 here in Modena, and that process, created all those years ago and demarcated by the essential word “tradizionale” or “traditional”, is the same process we use for ours.
$ 16.95
Rich, smooth, and endlessly drinkable—Hazelnut is a timeless favorite. Fresh roasted 100% Arabica beans are infused with warm, nutty flavor for a perfectly balanced cup with a silky finish. Easy to love, hard to put down.
$ 16.95
Start your day with the cozy comfort of Maple Waffle—sweet maple notes layered with hints of warm waffle goodness, nutmeg, and cinnamon. Crafted from 100% Arabica beans and fresh roasted for peak flavor, this blend delivers a smooth, aromatic cup that feels like breakfast done right, every single time.
$ 16.95
Bold, rich, and unapologetically smooth—our Dark Roast is built for those who like their coffee with a little more backbone. Fresh roasted 100% Arabica beans bring deep, roasted flavor with notes of cocoa and a smooth, full-bodied finish. Strong enough to wake you up, smooth enough to keep you coming back.
$ 16.95
Rich, smooth, and endlessly drinkable—Hazelnut is a timeless favorite. Fresh roasted 100% Arabica beans are infused with warm, nutty flavor for a perfectly balanced cup with a silky finish. Easy to love, hard to put down.
$ 95.00
Add a touch of elegance AND extraordinary flavor to dinner.
This gift basket will create a memorable pasta night - just add your favorite protein and you have a complete dinner! Nestled in a beautiful melamine serving bowl with the appearance of handpainted Italian pottery, this set includes gourmet flavored pasta paired with one of our best selling Infused Olive Oil and a handcrafted seasoning blend.
The Le Cadeaux bowl is BPA Free 100% melamine, shatter resistant and dishwasher safe, top and bottom rack, as with all melamine, not recommended for microwave. Beautifully crafted with textured surface treatments and exceptional weights, Le Cadeaux's signature melamine dinnerware is often mistaken for real ceramic Italian pottery. Ideal for outdoor and large group entertaining, Le Cadeaux's exclusive collections are inspired by the French and Italian countrysides.
Sold Out
Brined and roasted Heirloom Pumpkin Seeds
$ 4.95
Brined and roasted Heirloom Pumpkin Seeds
Maple Pumpkin Seeds – a healthy snack high in zinc and magnesium
Finger Lakes grown and roasted pumpkin seeds are drizzled with maple syrup for a slightly sweet, crispy crunchy snack loaded with nutrients like Vitamin E, zinc, copper, manganese, magnesium, omega 3 and omega 9 fats, lutein and beta carotene. These are the same seeds we roast and press to create our pumpkin seed oil.
The vast majority of pumpkin seeds are grown in China, Stony Brook is one of the very few producers in the US using domestically grown seeds.
Eat right out of the bag or sprinkle over your yogurt, granola, or dress up a mixed green salad with goat cheese, beets and blueberries!
$ 11.95
Our unique mélange of organic herbs is unlike anything Ras el Hanout you will find. Fourteen ingredients are thoughtfully sourced from around the world to create a blend that brings a subtle floral hint of rose and lavender mixed with fragrant spices of cardamom, galangal, mace, saffron, fennel and monk pepper to obtain the perfect mix for Mrouzia (Moroccan lamb confit) the traditional dish that Ras el Hanout it is mainly used for. Fused with the signature of generations past to compliment the global palate of today. Add a touch of complexity with savory, sweet, zesty flavors to a multitude of dishes. Recommended for: The main ingredient for Mrouzia (Moroccan lamb confit), fish, salad, soup, meat, coffee, yogurt and ice cream.
Ingredients:
| 3 TBSP | Cascadian Wild Raspberry White Balsamic Vinegar |
| 1 tsp | Lemon Juice |
| 3 TBSP | Ultra-Premium Extra Virgin Olive Oil |
| 1 tsp | Dijon Mustard |
| 1/2 tsp | Sea Salt |
| 1/3 Cup | Slivered Almonds, toasted |
| 1/3 Cup | Feta Cheese, crumbled |
| 2 Quarts | Lettuce Greens |
| To Taste | Freshly Ground Black Pepper |
Directions:
Whisk together Cascadian Wild Raspberry White Balsamic Vinegar, Ultra-Premium Extra Virgin Olive Oil, lemon juice, and Dijon mustard. Season to taste with salt and freshly ground black pepper. Alternately, this can be made in a blender or food processor.
Arrange lettuce in a bowl, drizzle with vinaigrette, sprinkle with almonds and cheese.
$ 5.95
Sweet yet tart, this rich, fruity dark balsamic vinegar oozes with the natural flavor of fresh, ripe raspberries. It is perfect in salad dressings, marinades, or reductions (on main dishes or fruit!).
Chef Recommended Pairings: Persian Lime Infused Olive Oil, Lemon Fused Olive Oil, Baklouti Green Chili Infused Olive Oil
Young, thin trees bend around you and stretch eagerly for sunlight as you hike along a narrow, cleared path through the undergrowth. Ferns dot the floor around you, where squirrels and chipmunks skitter around their leaves. Almost covering the path in front of you, a bush almost as tall as you, spotted with unmistakable bright red berries, clambors into a patch of sunlight. As you reach it, a jewel-toned hummingbird darts out from behind a leaf and zooms away into the trees. The raspberries are tart and sweet, dying your lips and tongue red as you gather a few and keep walking, taking in the beauty of Canada’s boreal forest.
$ 12.00
The classic citrus of a fine Earl Grey black tea blend is enhanced with the flavor of sun-ripened raspberries for a new spin on this high-caffeine morning favorite.
Ingredients: black tea, bergamot, and raspberries.
Each bag is approximately 3 oz of tea.
$ 12.95
Perfect for drizzling over pancakes, waffles, or desserts, stirring into teas, lemonades, or cocktails, or adding a fruity twist to favorite recipes, this syrup is a celebration of life’s sweetest and most colorful moments.
Wholesome, vibrant, and bursting with nostalgic sweetness, our Raspberry Natural Syrup captures the tangy essence of sun-ripened raspberries in every bright and luscious drop.
Made with pure cane sugar, water, and natural raspberry extract.
6 oz bottle
Crafted without artificial ingredients, high fructose corn syrup, or preservatives, this syrup delivers a pure and refreshing flavor experience. With no refrigeration needed—even after opening—and a 2-year shelf life, it’s as practical as it is delightful.
$ 9.50
This potently fruity black tea is utopia for fans of raspberries. Paired with extra tart pomegranates, it makes a per sweet-yet-tart flavor. Excellent hot or iced. Try it in a cocktail!
Ingredients: black tea, raspberry, pomegranate, and natural flavors.
Each bag is approximately 3 oz of tea.
$ 5.95
With its enticing aroma and delicate sweetness, this balsamic captures the bright, crisp taste of red apples – one of the fruitiest balsamic vinegars in our collection. A natural match for pork, chicken, or fish, it also adds a beautiful lift to salads, roasted vegetables, sauces, and chutneys.
$ 13.95
This Stonewall Kitchen Red Pepper Jelly Ramekin is a perfect gift when just a little something is needed such as a secret Santa or swap gift. Nested inside a handy and reusable tree ramekin you'll find a jar of savory Stonewall Kitchen Red Pepper Jelly. Just fill ramekin half way with cream cheese and top with Pepper Jelly for a terrific tasting, quick snack. This gift arrives wrapped in a cellophane bag with a red grosgrain ribbon and is all ready for giving.
$ 12.95
A warm, floral, intensely citrusy aroma gives way to Sichuan's signature tingling. Lift dishes from traditional Chinese noodles to sweet roasted pineapple for dessert.
Ingredients - red Sichuan pepper
Origin - Sichuan, China
1 oz / 28 g
$ 42.00
Have you recently become enamored with our fresh extra virgin olive oil, infused olive oil, and flavored balsamic vinegars.
Every recipe is guaranteed to take your dish from ordinary to extraordinary. This bundle comes with our 60ml sampler pack of the 4 products highlighted in the cookbook.
Not only will you discover unique ways to amplify the flavor in all kinds of appetizers, salads, soups, main dishes, baked goods, and desserts, but you'll also find inspiration to expand your repertoire once you learn the basic of flavor pairing. With special sections on experimenting olive oil and vinegar in marinades, salad dressings, brines, and even cocktails, you'll never run out of ways to use these amazing products.
GREECE BUNDLE: Cookbook, 60 ml each of INFUSED Lemon Olive Oil, Garlic Olive Oil, Black Cherry Dark Balsamic and an Apricot White Balsamic Vinegar
ITALY BUNDLE: Cookbook, 60 ml each of INFUSED Blood Orange Olive Oil, Tuscan Herb Olive Oil, Fig Dark Balsamic and Sicilian Lemon White Balsamic Vinegar
SPAIN BUNDLE: Cookbook, 60 ml each of INFUSED Spanish Ultra Premium Olive Oil, Rosemary Olive Oil, Sherry Vinegar and Grapefruit White Balsamic Vinegar
$ 18.00
Have you recently become enamored with our fresh extra virgin olive oil, infused olive oil, and flavored balsamic vinegars.
Not only will you discover unique ways to amplify the flavor in all kinds of appetizers, salads, soups, main dishes, baked goods, and desserts, but you'll also find inspiration to expand your repertoire once you learn the basic of flavor pairing. With special sections on experimenting olive oil and vinegar in marinades, salad dressings, brines, and even cocktails, you'll never run out of ways to use these amazing products.
$ 49.95
| Length: | 0.75 in | |
| Width: | 1.75 in | |
| Height: | 7.50 in | |
| Diameter: | 0.75 in | |
| Weight: | 0.29 lb | |
| Material: | STAINLESS STEEL & RESIN | |
Ingredients:
| 1 pound | Large White Beans (Butter Beans or Lima Beans) soaked overnight |
| 1 bunch | Kale, rinsed and chopped |
| 1 large | Onion, diced |
| 5 cloves | Garlic, (4 minced) |
| 1 large | Red Repper, diced |
| 2 medium | Zucchinis, chopped |
| 1 cup | Basil Leaves, torn |
| 1/2 cup, divided | Australian Hojiblanca Ultra-Premium EVOO |
| 1/4 cup | Milanese Gremolata Infused Olive Oil |
| 2 quarts | Chicken Stock/Broth (or Vegetable Stock) |
| 4 large | Tomatoes, skinned, seeded and diced |
| OR 1-28oz can | Diced Tomatoes, in juice |
| 1/2 cup | Flat Leaf Parsley, chopped |
| 1 loaf | Chewy Crusty Bread |
| To Taste | Fresh Ground Pepper and Sea Salt |
Directions:
Preheat the oven to 400 F.
After soaking the beans overnight, strain and rinse.
In a large stockpot heat 1/4 cup Australian Hojiblanca Ultra-Premium EVOO over medium heat. Add the onion and red pepper. Saute for about two minutes. Add 4 cloves of garlic, minced. Saute the garlic for another minute.
Add the stock to the pot along with soaked and drained beans. Simmer on medium-low, uncovered, for about an hour until the beans are tender.
Cut the bread in to 1" slices and brush liberally with remaining 1/4 cup of Australian Hojiblanca Ultra-Premium EVOO.
Lay the bread slices, oiled side up, in a single layer on a baking sheet placed in the top rack of the oven for 12 minutes.
Once toasted, cut the remaining clove of garlic in half, and rub the toasted bread slices with the cut side of the garlic clove. Set aside.
When the beans are almost tender, add the tomato and kale to the pot. Simmer for an additional 20 minutes. Add the zucchini and basil and simmer for an additional 5 minutes.
Place one toasted slice of bread in each bowl. Ladle the hot ribollita over the toasted bread. Finish each bowl with a drizzle of Milanese Gremolata Infused Olive Oil and a sprinkle of Pecorino Romano and a pinch of flat leaf parsley.
Serves 6-8
This easy spread has an aioli-like consistency but doesn't use eggs. Instead, fresh, part skim ricotta stands in, lending a creamy-dreamy texture and richness.
Ingredients:
| 1 1/2 cup | Part-Skim Ricotta Cheese |
| 1/2 cup | INFUSED Basil Olive Oil |
| 5-inch sprig | Fresh Basil, washed and dried |
| 1 clove | Garlic, smashed |
| 1 TBSP | Fresh-Squeezed Lemon Juice |
| 1 tsp | Sea Salt |
Directions:
Place the ingredients into a food processor or blender and process until creamy and smooth in consistency. Adjust seasoning and store tightly covered in the refrigerator for up to three days.
Ingredients:
| 1 | Lemon, divided |
| 1 cup | Whole-Milk Ricotta Cheese |
| ½ cup | Parmesan Cheese, grated |
| ½ cup | Parmesan Cheese, shaved |
| 1 | Egg |
| 1 tsp | Salt |
| ½ cup | Flour, plus additional for dusting |
| ¼ cup | Butter, divided |
| 2 TBSP | FUSED Lemon Olive Oil |
| ½ tsp | Freshly Ground Black Pepper |
| 1 TBSP | Fresh Parsley, minced |
| 2 cups | Baby Spinach |
| 1 tsp | INFUSED Lemon Twist Sea Salt |
Directions:
Zest lemon. Combine zest, cheeses, egg and salt in medium bowl. Mix well. Fold in flour until just incorporated (do not overmix).
Lightly flour a 12 inch piece of parchment paper. Using a small scoop, drop 28-30 level scoops of ricotta mixture onto parchment paper.
Add 1 TBSP of butter and the FUSED Lemon Olive Oil to skillet. Heat over medium high heat 4-5 minutes, or until butter mixture begins to brown. Add gnocchi to skillet. Cook 2-3 minutes on each side or until golden brown. Remove from skillet and keep warm.
Reduce heat to medium. Add remaining butter. Cook 3-5 minutes or until butter is a deep brown color, occasionally swirling skillet.
Remove skillet from heat. Add juice, pepper flakes, parsley and black pepper. Swirl to combine.
Serve gnocchi with sauce over a bed of baby spinach or arugula, shaved Parmesan Cheese, and a sprinkle of INFUSED Lemon Twist Sea Salt.
Serves 4
Ingredients:
For the Roasted Butternut Squash
| 1 small | Butternut Squash, cut in half lengthwise |
| 1 TBSP | Chilean Koroneiki Ultra-Premium EVOO |
For the Pasta Dough
| 2 | Eggs, beaten |
| 1 tsp | Salt |
| 2 cups | All-Purpose Flour |
| 1/4 cup | Water |
For the Roasted Butternut Squash & Goat Cheese Filling
| 1 1/2 cups | Butternut Squash (above), peeled, roasted, cooled |
| 2 medium | Shallots, finely sliced |
| 1 TBSP | Tuscan Herb INFUSED Olive Oil |
| 8 oz. | Chèvre (Goat Cheese) |
| 4 oz. | Brie Cheese, rind removed |
| 1 large | Egg |
| To Taste | Sea Salt & Fresh Ground Pepper |
For the Pan Sauce of Balsamic, Rosemary & Shallots
| 2 medium | Shallots, sliced thinly |
| 1-2" sprig | Fresh Rosemary, leaves finely chopped |
| 2 TBSP | Tuscan Herb INFUSED Olive Oil |
| 2 TBSP | Traditional Balsamic Condimento |
| 1/4 cup | Pecorino Romano, shaved |
| To Taste | Sea Salt & Fresh Ground Pepper |
Directions:
For the Roasted Butternut Squash
Preheat the oven to 375 degrees F.
On a parchment paper-lined baking sheet, lay the butternut squash, cut side down. Drizzle with Tuscan Herb INFUSED Olive Oil.
Roast for 35-40 minutes until slightly golden brown around the edges and tender when poked with a knife at the thickest part.
For the Pasta Dough
While the squash is roasting, combine flour and salt in a medium-sized bowl. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons of water.
On a lightly-floured surface, knead dough for about 3 to 4 minutes. Cut 12" long sheets of dough, 1/8" thick, or the number 6 setting on a pasta machine.
Cover sheets that are not being used with a towel so they do not dry out.
For the Roasted Butternut Squash & Goat Cheese Filling
Over medium heat, saute the shallots in Tuscan Herb INFUSED Olive Oil until golden-brown and caramelized.
Place all of the ingredients (including shallots) except the egg into the bowl of a food processor. Pulse until ingredients are well-combined. Season to taste. Add the egg and pulse again until just combined.
For the Ravioli
In a large pot, bring salted water to a boil.
Assemble the ravioli. Laying the pasta sheets out, place dollops of filling every two inches, with at least one inch between raviolis. Use approximately one tablespoon of butternut squash filling per ravioli. Seal the edges firmly (use water) before cutting.
Drop the ravioli a few at a time into the salted boiling water until they float, approximately 2 minutes.
For the Pan Sauce of Balsamic, Rosemary & Shallots
Over medium heat, season and saute the shallots and rosemary in one tablespoon of Tuscan Herb INFUSED Olive Oil until golden-brown, fragrant, and caramelized, about five minutes.
Add the Traditional Balsamic Condimento and whisk to deglaze the pan. Check the seasoning and adjust to taste.
Add the second tablespoon of Tuscan Herb INFUSED Olive Oil and whisk to combine.
Once the ravioli are cooked, gently toss with the pan sauce and serve immediately.
Serves 6
Ingredients:
| 7-9 | Whole Heads of Garlic, with the stem end sliced off. |
| 1/3 cup | Spanish Melgarejo Picual 2020 Ultra-Premium EVOO |
Directions:
Preheat the oven to 400.
In a pie tin, cake pan, or other shallow oven proof baking vessel, place the garlic heads cut side up.
Drizzle each head generously with approximately two teaspoons of Ultra Premium Extra Virgin Olive Oil (Picual, Chiquitita, Hojiblanca)
Seal the pan tight with aluminum foil and bake for 35-40 minutes, until the garlic is fragrant, soft, and golden brown.
Ingredients:
| 8 medium | Red New Potatoes |
| 1/2 cup | Garlic INFUSED Olive Oil ** |
| 2 tsp | Kosher Salt |
| 1 cup | Cheddar, grated |
| 1 TBSP | Chives, fresh chopped for garnish |
| To Taste | Fresh Ground Pepper |
Directions:
Preheat the oven to 400 F.
One at a time, hold each potato on a large spoon and make thin slices along the length of the potato, using the spoon as a guide so as not to cut all the way through the potato.
Pour the Garlic INFUSED Olive Oil into a large bowl or container. Toss the potatoes liberally in the olive oil, making sure to get in between the slices. Arrange the potatoes on a foil-lined baking sheet, cut side up.
Sprinkle with salt and pepper to taste, making sure to season in between the slices. Bake for 30 minutes until the edges begin to turn golden brown.
If desired, remove the potatoes, sprinkle with cheese, and bake for another 15-20 minutes until fully tender and golden brown. Adjust seasoning to taste, sprinkle with fresh chives for garnish, and serve with sour cream.
Serves 4
**Chipotle Infused Olive Oil, Milanese Gremolata Infused Olive Oil, Baklouti Green Chili Fused Olive Oil, or Wild Mushroom & Sage Infused Olive Oil would also make excellent substitutions.
Ingredients:
For the Roasted Sweet Potatoes
| 2 medium | Sweet Potatoes, peeled and cut in sticks, 3" long and 1" thick |
| 2 TBSP | INFUSED Mushroom & Sage Olive Oil |
| 2 TBSP | INFUSED Vermont Maple Balsamic |
| 1 tsp | INFUSED Bologna Aromatic Herbal Salt |
| To Taste | Freshly Ground Pepper |
Toasted Pumpkin Seed & Sage Pesto
| 1/4 cup | Fresh Sage Leaves, tightly packed |
| 1/3 cup + 1/4 cup | Pumpkin Seeds, shelled and toasted |
| 1/3 cup | INFUSED Butternut Squash Seed Oil |
| 2/3 cup | Ricotta Salata, Feta, or Grated Pecorino Cheese |
| To Taste | Sea Salt and Freshly Ground Pepper |
Directions:
For the Roasted Sweet Potatoes:
Preheat the broiler or oven to 400 F.
Whisk the INFUSED Mushroom & Sage Olive Oil and INFUSED Vermont Maple Balsamic in a bowl large enough to hold the sweet potatoes. Toss the sweet potatoes in the bowl, then arrange in a single layer on a foil-lined baking sheet. Liberally season with INFUSED Bologna Aromatic Herbal Salt and pepper.
Roast for 20 minutes, flipping half way through, until the edges turn golden brown.
Toasted Pumpkin Seed & Sage Pesto:
In a food processor or blender, combine sage leaves, 1/3 cup of toasted pumpkin seeds, INFUSED Butternut Squash Seed Oil, 1/3 cup cheese. Process until the paste is fine in consistency. Season with salt and pepper to taste.
To Assemble:
Arrange the potatoes on a decorative platter. Drizzle the pesto all over the sweet potatoes, followed by the reserved toasted pumpkin seeds, and the reserved cheese. Serve warm.
Serves 4-6
Garnish: Rosemary Sprig, Orange Slice
In the bottom of a cocktail shaker, muddle fresh rosemary and orange slices with Apple Cinnamon Infused Maple Syrup, being careful to not muddle to much rind - where the bitterness of the fruit will be too dominate.
Add lime juice, Cranberry Pear White Balsamic Vinegar, Orange Bitters, and Silver Tequia. Add ice and shake for 15 seconds. Double strain into cocktail glass.
Garnish with a sprig of rosemary and an orange slice.
$ 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.
$ 12.95
Packaged by Soberdough Brew Bread Company in Nashville, Tennessee, This Rosemary mix is a particular favorite. Rosemary blends herbs and fresh cracked pepper for a whirlwind of flavor. This bread will be a wonderful complement to your favorite Italian dish, or a great bread to snack on with some olive oil. Take your taste buds on a tour of the Italian countryside with Rosemary.
• 100% All natural ingredients
• Dairy-free and Soy-free
• Made in a nut-free facility
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.
$ 25.00
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.
$ 24.95
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.
$ 40.00
Say goodbye to store-bought dressings and hello to fresh, customizable options. With salads inspired by the flavors of the Mediterranean, Asia, the Americas, and beyond, you’ll learn to incorporate herbs and spices to create dishes that are both familiar and refreshingly new. Master the art of homemade dressings and vinaigrettes with easy-to-follow recipes that will elevate your salads with a burst of flavor. Inside you’ll find: 300 healthy and satisfying recipes, from detoxifying greens to protein-packed power bowls Expert tips and techniques for selecting the best produce, combining textures and flavors for maximum impact, and strategies to make preparation quick and effortless Beautiful, full-color photography to showcase the beauty and range of ingredients Diverse dishes with innovative uses of grains, fruits, and proteins Accommodations for dietary preferences and restrictions, including vegetarian, vegan, gluten-free, and low-carb options
Hardcover
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
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