Mina Harissa is a traditional Moroccan red pepper sauce, carefully blended using only 6 simple, all natural, ingredients: red chili pepper, red bell pepper, garlic, extra virgin olive oil, vinegar, salt.

Harissa is hailed as the heart and soul of Moroccan cuisine. It is imbued with all the culinary passions of a country and a people, and is the central condiment that sits atop every kitchen table in North Africa. People use it as a spread, a dip, and drizzled on top of nearly every dish. Harissa is the ultimate red pepper condiment and sauce that transforms many dishes into a culinary delight.

Appearing on classic and contemporary menus as the star condiment, it goes equally well with New Zealand lamb, Southern barbecued chicken, scallops Provencal, or a vegetable tagine with couscous. Whether it’s the spicy or mild, each of Mina’s jars will transform your meal into a culinary journey.

This harissa, unlike so many on the market that are overwhelmingly spicy just to be spicy-hot, is ALL ABOUT FLAVOR.

You can even buy one jar of the spicy, and one jar of the mild, and do your own custom blend to adjust the heat level to your own particular recipes and personal taste preferences!

See our recommended uses by clicking here.

All natural ingredients: red chili pepper, red bell pepper, garlic, extra virgin olive oil, vinegar, salt.

10 ounce glass jar

Mina Harissa is a traditional Moroccan red pepper sauce, carefully blended using only 6 simple, all natural, ingredients: red chili pepper, red bell pepper, garlic, extra virgin olive oil, vinegar, salt.

Harissa is hailed as the heart and soul of Moroccan cuisine. It is imbued with all the culinary passions of a country and a people, and is the central condiment that sits atop every kitchen table in North Africa. People use it as a spread, a dip, and drizzled on top of nearly every dish. Harissa is the ultimate red pepper condiment and sauce that, with its spicy kick, transforms many dishes into a culinary delight.

Appearing on classic and contemporary menus as the star condiment, it goes equally well with New Zealand lamb, Southern barbecued chicken, scallops Provencal, or a vegetable tagine with couscous. Whether it’s the spicy or mild, each of Mina’s jars will transform your meal into a culinary journey.

This harissa, unlike so many on the market that are overwhelmingly spicy just to be spicy-hot, is ALL ABOUT FLAVOR, with enough zing to keep it interesting.

You can even buy one jar of the spicy, and one jar of the mild, and do your own custom blend to adjust the heat level to your own particular recipes and personal taste preferences!

See our recommended uses by clicking here.

All natural ingredients: red chili pepper, red bell pepper, garlic, extra virgin olive oil, vinegar, salt.

10 ounce glass jar

Join our Newsletter to be alerted when the 2012 harvest is available. We expect mid-May 2013.

This is the sixth occasion that the Vañó family has released a special edition "First Day of Harvest" (Primer Día de Cosecha) extra virgin olive oil to capture the very purest flavors of the olive crop. Just ripe olives, pressed within hours of harvest, create this extra virgin olive oil that is exploding with flavor!

Each release is commemorated with a unique bottle label, each designed by a different established name from Spain's creative community. For 2011, Castillo de Canena partnered with Pau Gasol to design its label, turning the bottle of Primer Día de Cosecha into a collector's item and a work of art in its own right.

Pau Gasol was inspired by his childhood memories about extra virgin olive oil: the summer, the sun, the light, and the Mediterranean sea…with intense and vibrant colors. These attributes bring to mind the aromas and flavors of the early harvest.

• Special red bottles protect the extra virgin olive oil from harmful light.
• A very high percentage of oleic acid and polyphenols indicate quality.
• No preservatives or artificial flavors.
• 100% Organic.

This organic extra virgin olive oil is characterized by its fruity flavor of fresh olives, notes of almond and apple, a surprising hint of artichoke, and a touch of spice which is a characteristic of arbequina olives grown in Jaén. In the mouth it is pleasant and elegant on entry, fluid and sweet on the palate and it progressively develops slightly spicy notes on the finish.

By taking extraordinary steps to hand-harvest early, yielding about half the oil that would be obtained if the olives were left on the trees to mature another week, the Vañó family of Castillo de Canena offers us this rare treat, the best of the best. To have such vibrant, flavorful, First Day of Harvest extra virgin olive oils is an incredible pleasure.

500 milliliter (16.8 fluid ounce)

Olivar de la Luna Organic Extra Virgin Olive Oil is made from 100% Nevadillo Blanco olives that are indigenous to Sierra de Cordoba in the northern regions of Andalucia, Spain. Through the production of this high quality organic extra virgin olive oil, Olivar de la Luna is able to protect their local environment and agricultural traditions.

"Olivar de la Luna" is a very fruity oil which echoes the flavour of the olives themselves, along with subtle hints of apples, almonds and freshly-cut grass. It has a long, sweet and luxurious taste, with a very lightly bitter aftertaste typical of the original olive, an indicator of its stability, abundance in polyphenols and anti-oxidants, and high vitamin E content.

• Certified USDA Organic!
• CAAE Certification which states that it has met European Regulations for Organic Production.
• Member of the Spanish Association for Biodynamic Agriculture (AEAB).
• 100% Natural.
• No preservatives or artificial flavors.

This product has been produced free of gluten, nuts, dairy, soy, and genetically engineered ingredients.

Meet the producer.

A Rooted Foods Product.

1 liter (34 fluid ounce) metal tin

Back in stock mid-June 2013.

Chianti Classico in the heart of Tuscany is the location for olive oil purists. Extra Virgin Olive Oil and Tuscany have been synonymnous for centuries.

Mannucci Droandi is a true visionary, and Tuscan through and through. He is the originator of the organic revolution in this area. He is not only the reigning olive oil champion, but is one of the few truly organic top tier producers. Droandi is the leader in aroma and flavor in this part of the world. This EVOO is thick and fruity with an intensity unmatched by anyone.

This Mannucci Droandi EVOO has an extremely low free oleic acid content and a high level of polyphenols, earning it a place among the best extra virgin oils in Italy. Mannucci Droandi is one of the few oils in its zone, and the country, to be both organic and have the coveted D.O.P. status (Denominazione di Origine Protetta).

It is an extraordinary extra virgin olive oil.

One of the hardest Extra Virgin Olive Oils to obtain, only 1,200 bottles were made in 2011, this is Droandi's top of the line.

2011 Vintage Dated (harvested December 2011)

• Selected as one of the top 3 Extra Virgin Olive Oils in the Chianti Classico zone.
• Featured in Marco Oreggia’s Guide to Italy's Top Extra Virgin Olive Oils.
• Featured in the Slow Food Guide to Italian E.V.O.O.
• USDA Organic.

Olives grown and harvested at Mannucci-Droandi's estate in Italy.

500 milliliter (16.8 ounce) bottles

The Trampetti farm is located in the prestigious Assisi-Spoleto hills of Umbria’s "gold coast" olive zone. There Massimo Sisani, third-generation descendant of Eugenio Trampetti, and Federico Bibi, Umbrian agricultural specialist, dedicate themselves to the production of one of the finest organic extra virgin olive oils in Italy. Same day, state-of-the-art processing of early, hand-harvested, 100% Moraiolo olives results in an organic monovarietal extra virgin olive oil with intense yet harmonious notes of freshly-cut grass, fresh herbs, and artichoke.

Trampetti's high polyphenol levels (indicating quality of fruit) and low free oleic acidity levels (indicating freshness) have perennially put it at the top of all Italian extra virgin oils.

Each bottle is silver-wrapped to protect freshness and its back label is harvest-dated.

Featured yearly among Italy's Best Quality Italian Olive Oils.

Only Extra Virgin Olive Oil to Receive Best-In-Category NASFT nomination (2003).

Olives grown and hand-harvested at Trampetti's estate in Italy.

500 milliliter (16.8 fluid ounce) silver foil wrapped bottle

We are so proud to be able to offer you our own branded extra virgin olive oil. Our goal was simple, to find an amazing extra virgin olive oil from Italy for daily use. We asked for it to be full bodied and delicious. We also asked for a price point below $20.

The wonderful people at Trampetti came through with their leccino/frantoio olive blend. They continued to meet the highest standards, as one would expect from Trampetti, and meet our goals as well.

• 7 Beauty Uses For Extra Virgin Olive Oil

The Trampetti farm is located in the prestigious Assisi-Spoleto hills of Umbria’s “gold coast” olive zone. There Massimo Sisani, third-generation descendant of Eugenio Trampetti, and Federico Bibi, Umbrian agricultural specialist, dedicate themselves to the production of one of the finest organic extra virgin olive oils in Italy. Same day, state-of-the-art mechanical (vs.chemical extraction which is inferior) processing of early hand picked olives results in an extra virgin olive oil with intense yet harmonious palate.

Trampetti’s high polyphenol levels (indicating quality of fruit) and low free oleic acidity levels (indicating freshness) have perennially put it at the top of all Italian extra virgin oils.

The olives are grown and hand harvested at Trampetti's estate in Italy.

500 milliliter (16.8 fluid ounce) bottle

Unlike other brands, who’s process is to infuse the oil with citrus flavor, O actually CRUSHES fresh organic citrus & tree-ripened olives TOGETHER, resulting in a density of flavor unparalleled by other methods... You can taste the difference! Non-sprayed. No chemicals, preservatives, artificial flavorings, or extracts. Made locally from family farms.

Exotic organic Tahitian limes crushed together with fresh California olives. Healthy, bright and crisp. Splash the flavor of summer over grilled corn and seasonal veggies.

Beautiful over salmon with a splash of soy, ginger & white pepper. Sublime on fresh fish tacos.

O's products have been featured on The Food Network, Iron Chef, Bravo's Top Chef, ABC Good Morning America, and in Bon Appetit, Food & Wine, The New York Times, Fine Cooking, Cooks Illustrated and Saveur magazines, among many others.

"The O on these terrific oils and vinegars doesn’t stand for Oprah, so I can’t take credit for them, but I can say they’re a delicious gift for friends who like cooking or eating." —Oprah, Oprah Magazine

Ingredients: mission olives, organic tahitian limes

250 milliliters (8.5 fluid ounces)

Unlike other brands, who’s process is to infuse the oil with citrus flavor, O actually CRUSHES fresh organic citrus & tree-ripened olives TOGETHER, resulting in a density of flavor unparalleled by other methods... You can taste the difference! Non-sprayed. No chemicals, preservatives, artificial flavorings, or extracts. Made locally from family farms.

Organic Moro blood oranges crushed together with fresh California olives. Made by hand in small batches. A delicate hint of fresh raspberries. An O original since 1996. Deliciously versatile.

Splash over deli-roasted chicken to liven up the flavors. Perfect drizzled over Fall vegetables, roasted duck or chops & wild rice. Beautiful with blue cheese & butter lettuce.

• 7 Beauty Uses For Extra Virgin Olive Oil

O's products have been featured on The Food Network, Iron Chef, Bravo's Top Chef, ABC Good Morning America, and in Bon Appetit, Food & Wine, The New York Times, Fine Cooking, Cooks Illustrated and Saveur magazines, among many others.

"The O on these terrific oils and vinegars doesn’t stand for Oprah, so I can’t take credit for them, but I can say they’re a delicious gift for friends who like cooking or eating." —Oprah, Oprah Magazine

Ingredients: mission olives, organic blood oranges

250 milliliters (8.5 fluid ounces) glass bottle

Unlike other brands, who’s process is to infuse the oil with citrus flavor, O actually CRUSHES fresh organic citrus & tree-ripened olives TOGETHER, resulting in a density of flavor unparalleled by other methods... You can taste the difference! Non-sprayed. No chemicals, preservatives, artificial flavorings, or extracts. Made locally from family farms.

Our most popular since 1996. Aromatic and sweet. Organic Meyer Lemons are crushed together with fresh hand-harvested California Mission olives to make this amazing extra virgin olive oil. Small batches & love. The flavor essential of Northern California.

Add excitement to steamed vegetables, arugula salads, pasta & parmesan. Simply beautiful over heirloom tomatoes.

O's products have been featured on The Food Network, Iron Chef, Bravo's Top Chef, ABC Good Morning America, and in Bon Appetit, Food & Wine, The New York Times, Fine Cooking, Cooks Illustrated and Saveur magazines, among many others.

"The O on these terrific oils and vinegars doesn’t stand for Oprah, so I can’t take credit for them, but I can say they’re a delicious gift for friends who like cooking or eating." —Oprah, Oprah Magazine

Ingredients: mission olives, organic meyer lemons

250 milliliter (8.5 fluid ounce) glass bottle

This artisanal, small batch extra virgin olive oil uses California kettle-roasted fresh garlic & California extra-virgin Mission olive oil to create a smoky, nutty flavor. Using real garlic, roasted for 48 hours, and no extracts or flavorings..... you can taste the difference.

Health advocates praise garlic's positive effects on arteries, blood pressure, cholesterol and immune response. It's delicious too.

• Return to simple pleasure - just tear a seeded baguette and dip away. Roasted garlic & buttery olive oil. It's delicious & healthy.
• Toss with fingerling potatoes, sea salt & rosemary & roast in the oven.
• Amazing with chunks of Pt. Reyes Blue Cheese, tossed together with butter lettuces & a splash of O Honey Apple sparkling cider vinegar.
• Make a garlicky sauteed broccoli rabe or spinach.
• Brush on sliced baguette with roasted red pepper hummus.

O's products have been featured on The Food Network, Iron Chef, Bravo's Top Chef, ABC Good Morning America, and in Bon Appetit, Food & Wine, The New York Times, Fine Cooking, Cooks Illustrated and Saveur magazines, among many others.

"The O on these terrific oils and vinegars doesn’t stand for Oprah, so I can’t take credit for them, but I can say they’re a delicious gift for friends who like cooking or eating." —Oprah, Oprah Magazine

250ml (8.5 fl oz)

Sweet fresh basil crushed together with California Mission olives. No extracts. No flavorings. No infusions. Just fresh basil & tree-ripened olives crushed TOGETHER, resulting in a density of flavor unparalleled by other methods... You can taste the difference! Abundantly fragrant. Dreamy flavor. It's like having a bit of summer all year long!

• Add to angel hair pasta and ripe cherry tomatoes... simply mouthwatering.
• Drizzle over sliced heirloom tomatoes and fresh mozzarella.
• Whip into mashed potatoes instead of butter.
• Use to brighten frittatas and summer vegetables.
• Splash over pan-seared chicken with shallots, red pepper, and lemon.
• Sprinkle on hot pizza fresh out of the oven.
• Take good crusty country bread, dip, and enjoy!

O's products have been featured on The Food Network, Iron Chef, Bravo's Top Chef, ABC Good Morning America, and in Bon Appetit, Food & Wine, The New York Times, Fine Cooking, Cooks Illustrated and Saveur magazines, among many others.

"The O on these terrific oils and vinegars doesn’t stand for Oprah, so I can’t take credit for them, but I can say they’re a delicious gift for friends who like cooking or eating." —Oprah, Oprah Magazine

Ingredients: mission olives, fresh basil

250 milliliter (8.5 fluid ounce) glass bottle

Back in stock mid-June, 2013.

Veleta is located in the Alpujarra county of Granada, Spain, in the southern slopes of the majestic Sierra Nevada, the tallest mountains in the Iberian Peninsula. The brand name "VELETA"® derives from the Veleta peak in the Sierras.

This extra virgin olive oil is made from selected, hand picked, rare "Lechin" olives, grown at the Buenavista Estate in Spain. It is unfiltered and is produced using cold extraction methods to preserve the pure flavor and health benefits of the olives. Veleta Extra Virgin Olive Oil is rated one of the best olive oils from the Iberian Peninsula.

This is a smooth, wonderful olive oil with a lot of flavor and character. We use it weekly in our kitchens, and therefore we can recommend, without hesitation, that you add it to yours.

Try it in this recipe:

• Spicy & Aromatic Meatball Tagine.

with our Organic Aji Amarillo Powder and our La Chinata Smoked Paprika. A fantastic meal!

Vintage Dated 2012

500 milliliter bottles

Back in stock late-May, 2013.

J. Leblanc has changed little since 1878, the year it was founded. It is still run by a Leblanc, Jean-Charles, grandson of the founder. It is still located in the southern most village of Burgundy, Iguerande and it still manufactures the highest quality, small-batch, handcrafted nut oils in France.... if not the world.

J. Leblanc starts with the careful selection of the absolute highest quality whole nuts available, grown on many of the same farms that J. Leblanc has been doing business with for generations. For each batch of oil about fifty-four pounds of nuts are ground into a paste using the huilerie's original granite mill. The paste, resembling the texture of peanut butter, is then transferred to a roaster, which toasts the paste for about ten minutes while being stirred constantly to assure an even roast. The roasted paste is then transferred to a mechanical press where it is divided in half and separated with filter cloth. The oil is expressed at 22,000 pounds of mechanical pressure. After pressing the oil rests from seven-to-fourteen days to allow sediment to settle before bottling. Production is about 300 liters a day. The oils are pure, unadulterated, unfiltered and unrefined.

J. Leblanc nut oils are made to order.

One of the most important facts about Huilerie Leblanc's production is not the "how" but the "when". Because Huilerie Leblanc has no large storage facilities, or refining capabilities, production takes place when orders come in - assuring the very freshest nut oils. It's a difference you can taste - in their clean, bright, deep flavors. It is a difference you can appreciate with their longevity. Keep the nut oils refrigerated after opening, and they're usually good for a year!

In the United States, J. Leblanc is finding its way to renowned restaurants like The French Laundry, Mandalay Bay, Delfina, Campanelli, One Market, 231 Ellis and Hawthorn Lane to name a few!

• Nut oils can be used for salad dressings with quality vinegar such as champagne, Banyuls, sherry or raspberry vinegar. The usual ratio is three parts oil to one part vinegar.

8 fl. oz. glass bottle

Back in stock late-May, 2013.

J. Leblanc has changed little since 1878, the year it was founded. It is still run by a Leblanc, Jean-Charles, grandson of the founder. It is still located in the southern most village of Burgundy, Iguerande and it still manufactures the highest quality, small-batch, handcrafted nut oils in France.... if not the world.

J. Leblanc starts with the careful selection of the absolute highest quality whole nuts available, grown on many of the same farms that J. Leblanc has been doing business with for generations. For each batch of oil about fifty-four pounds of nuts are ground into a paste using the huilerie's original granite mill. The paste, resembling the texture of peanut butter, is then transferred to a roaster, which toasts the paste for about ten minutes while being stirred constantly to assure an even roast. The roasted paste is then transferred to a mechanical press where it is divided in half and separated with filter cloth. The oil is expressed at 22,000 pounds of mechanical pressure. After pressing the oil rests from seven-to-fourteen days to allow sediment to settle before bottling. Production is about 300 liters a day. The oils are pure, unadulterated, unfiltered and unrefined.

J. Leblanc nut oils are made to order.

One of the most important facts about Huilerie Leblanc's production is not the "how" but the "when". Because Huilerie Leblanc has no large storage facilities, or refining capabilities, production takes place when orders come in - assuring the very freshest nut oils. It's a difference you can taste - in their clean, bright, deep flavors. It is a difference you can appreciate with their longevity. Keep the nut oils refrigerated after opening, and they're usually good for a year!

In the United States, J. Leblanc is finding its way to renowned restaurants like The French Laundry, Mandalay Bay, Delfina, Campanelli, One Market, 231 Ellis and Hawthorn Lane to name a few!

• Nut oils can be used for salad dressings with quality vinegar such as champagne, Banyuls, sherry or raspberry vinegar. The usual ratio is three parts oil to one part vinegar.

8 fl. oz. glass bottle

Back in stock mid-June 2013.

Raymond Blanc, owner of the Michelin 2-Star Restaurant Le Manoir aux Quat' Saisons, says "Belazu's Balsamic vinegar is a must have ingredient in any kitchen, we wouldn't be without it at Le Manoir aux Quat' Saisons."

Carefully produced by a small family firm in Modena, Italy, this exceptional vinegar is a blend of cooked Trebbiano grape must (unfermented grape juice) and red wine vinegar. Over time, the blend evaporates in a series of wooden casks and the natural fruit sugars in the must contribute to the viscosity and sweetness of this remarkable vinegar.

The Good Housekeeping Institute Taste Test (August 2002, UK Edition) voted Belazu 1st Choice, commenting Belazu was a deep, rich brown vinegar with a thick, treacly consistency, a delicious oak flavour, hints of caramelised sugar and good contrast to the sharp acidity. You cannot imagine how good and mellow this is.

Drizzle Belazu Balsamic Vinegar on:

• grilled or roasted asparagus, vegetables, or potatoes
• hard Italian cheeses
• strawberries and ice cream
• a few drops to finish a caprese salad really makes this already wonderful dish incredible.
  • A little bit will do it, but we always tend to put on just a touch more.
• A drizzle over pizza is outstanding

Belazu is our favorite Balsamic Vinegar and we highly recommend you try a bottle!

250 milliliter (8.5 fluid ounce)

Villa Manodori Aceto Balsamico (authentic balsamic vinegar) “Artigianale” is a carefully crafted labor of love from Chef Massimo Bottura, owner of three-star Michelin restaurant Osteria Francescana in Modena, Italy. Made in the tradizionale style and produced in limited quantities, the condiment is a combination of traditional balsamic and aged red wine vinegars. Maturing for a decade or more in barrels of oak, chestnut and juniper, the vinegar develops a shiny ebony color, pleasant woody aroma, raisin-sweet, tart taste and maple syrup texture. A true original, this versatile condiment is enjoyed as an alternative to precious traditional balsamic.

2001 Award - Winner Outstanding Vinegar at the Fancy Food Show

Drizzle this Balsamic Vinegar on:

• grilled or roasted asparagus, vegetables or potatoes
• hard Italian cheeses
• strawberries and ice cream
• Just a few drops to finish a caprese salad really makes this already wonderful dish incredible.

250 milliliter (8.5 fluid ounce) glass bottle

Villa Manodori's Tradizionale Balsamic of Modena is Extra Vecchio (Gold Seal) and submitted to the Consortium of Modena only after being aged at least 75 years. Each bottle is packaged in Consortium glass that bears the Consortium Seal, to signify authenticity, alongside Villa Manodori‘s logo.

The top balsamic vinegar from Chef Massimo Bottura, owner of three-star Michelin restaurant Osteria Francescana in Modena, Italy. Chef Massimo Bottura‘s booklet of recipes is also included.

Limited annual production, we only get 6 a year, packaged in authentic consortium-approved glass and gift boxed.

Drizzle this Balsamic Vinegar on:

• grilled or roasted asparagus, vegetables or potatoes
• hard Italian cheeses
• strawberries and ice cream
• Just a few drops to finish a caprese salad really makes this already wonderful dish incredible.

100 milliliter (3.3 fluid ounce) glass bottle in a gift box

Back in stock late May, 2013.

José Páez Lobato is a family enterprise that has specialized in the making of fine sherry vinegar. The Bodega, or cellar, was founded in 1933 by Francisco Páez Sánchez. It was the taken over by his sons, one of whom commercializes its products under the name José Páez Lobato.

This 50 year old sherry vinegar is characterized by its amber color, its delicate smell, its unique taste... all of which are due to a careful and prolonged aging process. Gran Capirete is aged in American Oak barrels, and the solera that gave birth to it was established in 1946 (so it is actually 66 years old!). It has an unforgettable flavor, with a hint of nuttiness. This vinegar is drier than balsamic vinegar and has an acidity of 8º.

The production and quality of sherry vinegar is monitored and controlled by the Consejo Regulador and Sherry vinegar has its own Denominación de Origen (D.O.), which is protected by Spanish and EU law. This vinegar carries the D.O. Vinagre de Jerez stamp of approval.

Its complexity and depth greatly enhances the flavors of soups, stews, sauces, casseroles and dressings.

250 milliliter bottle

Note the wooden box is a limited edition item and not always available. When available we always include it with your order.

Banyuls Vinegar (La Cave de l'Abbe Rous) has amazing aromas of walnut, spice cake, beeswax, vanilla, and licorice. Le Vinaigre de Banyuls is a fierce rival to both Italian balsamico and Spanish sherry vinegar. Its distinct nut-like qualities make it the perfect companion for vinaigrettes made with hazelnut and walnut oils, or high-quality extra virgin olive oils. And when you're in the mood for something really special use Le Vinaigre de Banyuls as a marinade for fish or to deglaze the pan after sautéing duck, mushrooms, or even... foie gras!

Aged 6 years in oak barrels

Bottled at the estate of Abbe Rous

6º acidity

375 milliliter (12.7 fluid ounce) glass bottle

One of Modena's most distinguished Balsamic vinegar manufacturers has produced this delicate condiment which blends white grape must with white wine vinegar. A condiment rather than a vinegar because of its low acidity, the White Balsamic follows the standard methods of Balsamic Vinegar production. The white grape must is cooked at low temperatures in a vacuum to avoid darkening the blend before it is matured in a series of wooden oak casks.

Use in exactly the same way you would any other vinegar. Ideal for finishing meats in the pan, or for adding to salad dressings when you don't want to color the food with a traditional, dark balsamic (e.g. prawns or mozzarella).

• Drizzle over sliced summer fruit.
• Brighten lentil, chicken, or pumpkin soups.
• Make a classic vinaigrette with Dijon mustard, garlic, a great Extra Virgin Olive Oil, fresh ground pepper, and a fantastic salt.
• Substitute for regular balsamic when you want a less rich, lighter flavor.
• Pan Fried Duck Breasts with Caramelized Shallots, Apple, Sage, and White Balsamic Jus
• It is fabulous in The "O" Cocktail

"It's a great product – gentle, smooth, and well balanced – and makes muddy salads a thing of the past" - Anthony Worrall Thompson, Daily Express

250 milliliters (8.5 fluid ounces)

"I've never had a better vinegar...." -Gourmet Magazine

O Champagne vinegar sparkles with crisp, light and dry accents celebrated in regional California champagnes. Barrel-aged in white oak. Timeless aging and evaporation removes the bubbles and enhances the brilliant complex flavors.

O VINEGARS are aged in Sonoma oak, where time truly does make a difference for complex, rich flavors. O's obsession with quality relies on family tradition, innovative recipes and sourcing premium wines in Napa and Sonoma. O is the leading gourmet, small batch vinegar maker in California.

O's products have been featured on The Food Network, Iron Chef, Bravo's Top Chef, ABC Good Morning America, and in Bon Appetit, Food & Wine, The New York Times, Fine Cooking, Cooks Illustrated and Saveur magazines, among many others.

"The O on these terrific oils and vinegars doesn’t stand for Oprah, so I can’t take credit for them, but I can say they’re a delicious gift for friends who like cooking or eating." —Oprah, Oprah Magazine

Gluten free.

200 mL (6.8 fl oz) glass bottle

This wonderful vinegar offers the comforting aroma and rich taste of ripe Sonoma apples drenched in late harvest honey. This fantastic vinegar is round and sweet with just the right tartness.

O VINEGARS are aged in Sonoma oak, where time truly does make a difference for complex, rich flavors. O's obsession with quality relies on family tradition, innovative recipes and sourcing premium wines in Napa and Sonoma. O is the leading gourmet, small batch vinegar maker in California.

• Delicious in pear salads with watercress or arugula & avocado.
• Make a simple slaw with shaved cabbage, celery seed & turmeric.
• Dazzling over pulled pork.
• Marinate red onions with a kiss of garlic.
• O Honey Apple Grilled Chicken
• Cool Honey Apple Slaw
• O Roasted Garlic, Blue Cheese & Pear Salad

O's products have been featured on The Food Network, Iron Chef, Bravo's Top Chef, ABC Good Morning America, and in Bon Appetit, Food & Wine, The New York Times, Fine Cooking, Cooks Illustrated and Saveur magazines, among many others.

"The O on these terrific oils and vinegars doesn’t stand for Oprah, so I can’t take credit for them, but I can say they’re a delicious gift for friends who like cooking or eating." —Oprah, Oprah Magazine

Ingredients: apple cider vinegar, late harvest honey

6% acidity

Gluten Free

Contains naturally occurring sulfites

200 milliliter (6.8 fluid ounce) glass bottle

Golden notes of apple, pear & almonds kiss our smooth and sweet white balsamic vinegar. Handmade in Sonoma from a blend of muscat & rare malvasia grapes. We age flavor in versus taking color out. Small batch delicious.

These vinegars are made in California in the traditional balsamic manner, oak-aged over time and under rigorous supervision. We hand craft them one batch at a time in order to certify their quality and healthful goodness. And most importantly, each of these vinegars has tested out at levels more than 30 times lower than even the rigorous safe levels established by California’s Proposition 65. The response from our consumers has been heart-warming. Parents concerned with the health of their young children thank us for providing a healthy alternative to what has been in the market. Food lovers remark that these vinegars surpass the taste and quality of the vinegars they were used to. We are proud to provide a clear and healthful link between the land and their families.

O is the leading gourmet, small batch vinegar maker in California.

O's products have been featured on The Food Network, Iron Chef, Bravo's Top Chef, ABC Good Morning America, and in Bon Appetit, Food & Wine, The New York Times, Fine Cooking, Cooks Illustrated and Saveur magazines, among many others.

"The O on these terrific oils and vinegars doesn’t stand for Oprah, so I can’t take credit for them, but I can say they’re a delicious gift for friends who like cooking or eating." —Oprah, Oprah Magazine

Gluten free.

It is fabulous in The "O" Cocktail.

200 milliliter (6.8 fluid ounce) glass bottle

This beautiful red wine vinegar is made from fine Napa Valley Pinot Noir aged to perfection in white oak barrels. On the palate it is refined and complex with a hint of black cherries.

The aging of O Vinegars in Sonoma oak creates layers of complex, rich flavors. O's obsession with quality relies on family tradition, innovative recipes, and the sourcing of premium wines in Napa and Sonoma. O is the leading gourmet, small batch vinegar maker in California.

• This beautiful pinot noir red wine vinegar adds depth to pasta sauces and marinades.
• It takes a simple vinaigrette and turns it into something sophisticated and magical.
• Try drizzling it on sliced avocados with a sprinkle of Fleur de Sel sea salt and some cracked Tellichery pepper.
• Brush this pinot noir red wine vinegar on a grilled steak or drizzle it over grilled hamburgers.
• Mix this pinot noir red wine vinegar with O Meyer Lemon Extra Virgin Olive Oil, oregano, garlic, Fleur de Sel sea salt, and cracked black pepper. Drizzle it on a salad of crumbled feta, black olives, sliced red onions, cucumbers, and cherry tomatoes.
• It is perfect as a marinade for red onions.
• Drizzle it over steamed broccoli, asparagus, other vegetables.

O's products have been featured on The Food Network, Iron Chef, Bravo's Top Chef, ABC Good Morning America, and in Bon Appetit, Food & Wine, The New York Times, Fine Cooking, Cooks Illustrated, and Saveur magazines, among many others.

"The O on these terrific oils and vinegars doesn’t stand for Oprah, so I can’t take credit for them, but I can say they’re a delicious gift for friends who like cooking or eating." —Oprah, Oprah Magazine

Ingredients: aged California pinot noir vinegar

6% acidity

Gluten Free

Contains naturally occurring sulfites

200 milliliter (6.8 fluid ounce) glass bottle

"I've never had a better vinegar...." -Gourmet Magazine

O Pomegranate Champagne Vinegar is scarlet in color and lush in the mouth with hints of raspberries and echoes of faraway Mediterranean lands. California pomegranate is steeped in barrel-aged champagne to create this elegant, hand crafted vinegar. It is antioxidant rich and delicious!

• Drizzle over sliced apples and pears. Sprinkle with pomegranate seeds.
• Splash on watercress salads with feta cheese and caramelized pecans.
• Brush on pan roasted shallot chicken.
• Add mystery to garden salads. Whisk with O Blood Orange Olive Oil, sea salt, & cracked pepper. Top with toasted pine nuts.
• Enhance summer soups.
• Glaze poultry & pork.
• Add to pan drippings for delicious reductions.

O VINEGARS are aged in Sonoma oak, where time truly does make a difference for complex, rich flavors. O's obsession with quality relies on family tradition, innovative recipes, and sourcing premium wines in Napa and Sonoma. O is the leading gourmet, small batch vinegar maker in California.

O's products have been featured on The Food Network, Iron Chef, Bravo's Top Chef, ABC Good Morning America, and in Bon Appetit, Food & Wine, The New York Times, Fine Cooking, Cooks Illustrated, and Saveur magazines, among many others.

"The O on these terrific oils and vinegars doesn’t stand for Oprah, so I can’t take credit for them, but I can say they’re a delicious gift for friends who like cooking or eating." —Oprah, Oprah Magazine

Gluten free.

200 milliliter (6.8 fluid ounce) glass bottle

Fresh hand harvested gingerroot from Jamaica, Fiji, and India is steeped in the finest sweet California rice vinegar to create this fragrant and bright condiment. This barrel aged and hand crafted vinegar adds sparkle to Asian and Nuevo Latino inspired salads and noodle dishes. It is delicious in julienned carrot and jicama salads.

O VINEGARS are aged in Sonoma oak, where time truly does make a difference for complex, rich flavors. O's obsession with quality relies on family tradition, innovative recipes and sourcing premium wines in Napa and Sonoma. O is the leading gourmet, small batch vinegar maker in California.

• Drizzle with soy over udon noodles. Add fresh scallions.
• Drizzle over baby spinach salad or over fresh arugula.
• Pour over seared sea scallops.
• Add to salads of julienned carrots and jicama.
• Mix with O Tahitian Lime Olive Oil and chopped shallots.
• Brighten Asian salads.
• Punch up Asian curries and Nuevo Latino ceviches.
• Mixed Baby Greens, Plums, and Goat Cheese with O Ginger Rice Dressing
• Cool Ginger & Lime Salad
• Spicy Sesame Noodle, Green Bean And Carrot Salad With O Tahitian Lime Olive Oil Dressing
• Gas Streak Cocktail

O's products have been featured on The Food Network, Iron Chef, Bravo's Top Chef, ABC Good Morning America, and in Bon Appetit, Food & Wine, The New York Times, Fine Cooking, Cooks Illustrated and Saveur magazines, among many others.

"The O on these terrific oils and vinegars doesn’t stand for Oprah, so I can’t take credit for them, but I can say they’re a delicious gift for friends who like cooking or eating." —Oprah, Oprah Magazine

200 mL (6.8 fl oz) glass bottle

Yuzu’s sweet and tart flavor was introduced by Japanese immigrants to California decades ago. Yuzu has the sweetness of Meyer Lemon with echoes of lime, tangerine, and pine. We steep the pulp of this delicious citrus in California rice vinegar in barrels and age over time.

O VINEGARS are aged in Sonoma oak, where time truly does make a difference for complex, rich flavors. O's obsession with quality relies on family tradition, innovative recipes and sourcing premium wines in Napa and Sonoma. O is the leading gourmet, small batch vinegar maker in California.

• Delicious over cucumbers or sauted mushrooms with soy sauce and sesame oil.
• Drizzle over sliced cucumber salad.
• Splash on sautéed mushroom salad.
• Pour over yellow-tail sashimi.
• Mix with soy sauce & a splash of O Blood Orange Olive Oil.
• Drizzle over hibachi grilled salmon. Serve over radish sprouts, bok choy or daikon & sprinkle black sesame seeds on top.
• 1 cup each sliced apple & celery + 2 Tablespoons dried cherries + 1 teaspoon each Dijon Mustard & Mayo + 1 Tablespooon Yuzu Rice vinegar.

O's products have been featured on The Food Network, Iron Chef, Bravo's Top Chef, ABC Good Morning America, and in Bon Appetit, Food & Wine, The New York Times, Fine Cooking, Cooks Illustrated and Saveur magazines, among many others.

"The O on these terrific oils and vinegars doesn’t stand for Oprah, so I can’t take credit for them, but I can say they’re a delicious gift for friends who like cooking or eating." —Oprah, Oprah Magazine

Gluten free.

Ingredients: california rice vinegar, yuzu

5% acidity

200 mL (6.8 fl oz) glass bottle

The O Sudachi Lime Rice Vinegar has refreshing lime citrus with accents of black peppercorn flavors. Sudachi is prized in Japan for its unusual fragrant aroma and it is four times higher in Vitamin C than other citrus. It is a classic cousin to Yuzu and makes a yummy ponzu sauce. Just add soy sauce & use as a dip for your ginger pork potstickers for a mouthwatering flavor journey. Handmade in Sonoma in small zesty batches.

O VINEGARS are aged in Sonoma oak, where time truly does make a difference for complex, rich flavors. O's obsession with quality relies on family tradition, innovative recipes and sourcing premium wines in Napa and Sonoma. O is the leading gourmet, small batch vinegar maker in California.

• Add to soy sauce to make a citrusy ponzu sauce for sashimi.
• Splash over udon noodles with sesame.
• Delicious over king crab and avocado salads.
• Mix with soy sauce & chili oil and then use as a dip for steamed potstickers.
• Sudachi Lime Rice Vinegar is great added to mayo, along with basil, dill, chives, lemon zest for potato salad.
• 1 cup each sliced apple & celery + 2 Tablespoons dried cherries + 1 teaspoon each Dijon Mustard & Mayo + 1 Tablespooon Sudachi Rice vinegar.
• Drink as a tonic, add bubbly water or add a splash to your cocktails.
• Sudachi Ponzu Sauce
• O Jalapeño & Sudachi Lime Ceviche

O's products have been featured on The Food Network, Iron Chef, Bravo's Top Chef, ABC Good Morning America, and in Bon Appetit, Food & Wine, The New York Times, Fine Cooking, Cooks Illustrated and Saveur magazines, among many others.

"The O on these terrific oils and vinegars doesn’t stand for Oprah, so I can’t take credit for them, but I can say they’re a delicious gift for friends who like cooking or eating." —Oprah, Oprah Magazine

Gluten Free.

200 mL (6.8 fl oz) glass bottle

Back in stock mid-June 2013.

Rose petals are one of over fourteen (14) spices added to give this Belazu Rose Harissa paste its complex and spicy taste. Harissa was originally a staple of Tunisian cooking but now it is used throughout North Africa as a seasoning. The rose petals provide a counter point to the chili heat, adding a richness and complexity you are sure to enjoy.

Harissa is perfect for adding to traditional North African tagines, and for stirring into couscous. However, this is such an extremely versatile product so do not restrict its use to only traditional North African recipes. You can use it as an added seasoning like salt and pepper to add complexity to your meals, and as a dip for bread, crackers, and vegetables.

• Add a teaspoon to your pasta sauces.
• Stir a dollop into soups to for an exotic finishing touch.
• It makes a perfect marinade for chicken breasts when combined with some extra virgin olive oil and lemon juice.
• It is fantastic smothered over grilled meats, poultry, fish, and roasted vegetables.
• Stir some into yogurt or relish to serve as an accompaniment to your meals.
• Combine a spoonful of harissa with several tablespoons of creme fraiche and some coriander for an instant dip.
• Use it in Yotam Ottolenghi's recipe Straccetti with red mullet, harissa and black olives

Ingredients: red peppers (74%) vegetable oil including soya oil, garlic, salt, rose petals, spices, citric acid.

May contain traces of nuts.

90 gram (3.17 ounce) glass jar

Pollen Ranch hand harvests wild fennel pollen from private organic farms in California where fennel grows wild. They not only offer pure fennel and dill pollens, but Chef Bernard has taken these pollens to the next level, combining them with other herbs and spices to create a very special line of spice blends to complement and enhance vegetables, seafood, poultry, pork, beef, lamb, and even desserts!!

Your pork and chicken will never be the same when they’re encrusted in this warm and toasty herb and seasoning blend. Crushed pecans give a nutty flavor, and cumin adds a touch of savory smoke that goes perfectly with any pork or poultry dish. Light citrus tones brighten and balance the flavor of this warmly aromatic blend. Add a dash to your chicken and dumplings to add depth of flavor, or roll pork tenderloin in it before roasting for a mellow spiciness that compliments the tender pork exquisitely. Nutty, flavorful, and delectable, this will be your "go to" seasoning for poultry and pork.

Bon Appetit named Pollen Ranch to the Top 15 Italian Pantry Staples Made in America! Try this magical Hog Heaven Spice Blend to create amazing dishes in your own kitchen.

• If angels sprinkled a spice from their wings, this would be it
• Culinary Fairy Dust
• Spice Hunting: Fennel Pollen

Ingredients: Pollen Ranch Fennel Pollen, Pecan, Chervil, Fleur de Sel (Sea Salt), Pasilla Pepper, Cumin, Annatto, Lemon Peel

1 ounce metal tin

In a mild mini-climate near the town of Guèrande in the cultural region of Brittany, France there are centuries old salt fields. In this unique location the currents of the Atlantic run cleaner than in many of the other salt harvesting regions of France. As a result, Guèrande produces the best salt in all of France.

The salt fields of Guèrande are long and narrow so that an artisan paludier (craftsman salt harvester) like Gilles Hervy can "sweep" the crystallized top of the evaporating sea water to harvest the delicate Fleur de Sel de Guèrande. On warm, breezy afternoons (i.e. when there is no rain) a single day's evaporation of salt crust on top of the salt ponds is harvested as the Fleur de Sel, the least salty, purest part of the saline. What remains and crystallizes throughout the season is the Sel Gris. The harvest ("forming") is usually from May to September. For every 80 pounds of Sel Gris produced, they can only harvest one pound of precious Fleur de Sel.

Fleur de Sel is an all-natural sea salt from Brittany, France. It is unprocessed, unrefined, and unadulterated. It does not contain anti-caking or anti-flowing agents. It is known as the "Caviar of Salts".

• It is wonderful in these Caramel-Dark Chocolate Truffles with Fleur de Sel and in these Salted Pumpkin Caramels
• We love using the Fleur de Sel with our Vera Cruz Vanilla to make Salted Caramel Almond Thumbprint Cookies
• Rim your glass when making the Michelada: Aji Limo Spiced Beer Cocktail

The Gilles Hervy family (husband, wife, two sons, and a daughter) sells the best, most consistent quality Fleur de Sel in the world.

5.4 ounce glass jar

This wonderful blend of ground Italian black truffle and sea salt is irresistible with eggs, grilled vegetables, baked potatoes, french fries, pizza, in soups, and on popcorn!

Main dishes, such as delicate fishes and light pastas, come alive with a sprinkle of this magical salt. Sprinkle it in chicken soup as you put it in the bowl for an amazing flavor!!

Every dish, every bite, becomes a special mouth-watering occasion.

If you love the taste of truffles, this is a MUST HAVE in your kitchen!

A friend of mine keeps it in her purse for those "emergency" trips to fast food burger joints.... TRUFFLE FRIES :)

Featured on Oprah Winfrey's O List and in the December 2009 issue of Bon Appetit Magazine!

• Truffled Fettuccine with Creamy Mushroom Sauce
• Baked Tortelloni with Quad Tomato Truffle Sauce

3.5 ounce glass jar

Casina Rossa's Fennel & Salt with Organic Fennel Pollen is crafted with top quality sea salt, blended with toasted fennel and organic fennel pollen from Tuscany's verdant Arno valley. This salt is an invaluable condiment for salads and vegetables and is magic on bruschette, pastas, fish and grilled meats.

• Sprinkle it on bread dough before baking..... YUM!
• Sun-Dried Tomato Panzanella

The unmistakable flavor of fennel combined with sea salt will turn your normal dish into something incredible.

Ingredients: Salt 90% (fennel seeds, black pepper, oregano, white pepper, laurel, grass pepper, curry, fennel pollen, thyme, juniper, pimento, mustard) in varying quantity.

3.5 ounce glass jar

Saffron & Salt was inspired by the historical importance of saffron to the traditional rural economy of Abruzzo where producer Casina Rossa is located. Saffron & Salt is beautiful in its vibrant orange color, with whole saffron filaments mixed in, and its captivating flavor is perfect for white meat, seafood, and rice-based dishes.

The unmistakable flavor of saffron combined with sea salt will turn your normal dish into something incredible.

3.5 ounce glass jar

Salish, by Artisan, is a fine grain organic sea salt that is naturally cold smoked over real Northwest red alderwood to give a clean, natural smoky flavor. No artificial flavors, colors, or liquid smoke is used to create this 100% natural, beautiful salt.

Salish refers to a cultural or ethnographic designation of a subgroup of the First Nations or Native American cultures in British Columbia, Washington, and Oregon who speak one of the Coast Salish languages. As the first inhabitants of the Pacific Northwest, they have used the red alderwood of the Northwest to smoke meats and salmon for hundreds of years. We are proud to be able to bring to you this salt, created in the ancient Northwest smoking tradition.

Salish gives food a genuine smokehouse taste on or off the BBQ.

The ultimate for cooking fish, chicken, or steak. We love it on salmon, fresh avocado slices, creamy pasta dishes, and it is great in soups!

• All Natural.
• Handcrafted in the USA.
• Perfect for Alderwood Smoked Salt Caramels

7 ounce glass jar with cork top

Originating in Spain and recognized as the "Queen of almonds," Marcona kernels are plump, finely textured and crunchy, with a delicate flavor and sweetness.

These wonderful Spanish Marcona Almonds are dry roasted, gently coated in the wonderful L'Estornell Extra Virgin Olive Oil, and sprinkled with a natural sea salt from the Mediterranean Sea. A beautiful balance of flavors..... perfection!

In order to ensure maximum flavor and freshness, these Marcona Almonds are vacuum-sealed. Therefore they can be stored anywhere, like your cabinet, desk drawer, car, briefcase, or purse for a quick, healthy snack. They are also perfect to serve with aperitifs, as a complement to a cheese plate, or placed along side fresh fruit for dessert.

Packaged in artfully illustrated boxes.

Ingredients: Marcona Almonds, sea salt and L'Estornell Extra Virgin Olive Oil

3.5 ounce vacuum sealed bag in a box

Wild Burgundy Snails, a timeless French delicacy, are finally available to gourmets in the United States. The preeminent purveyor in Burgundy, Henri Maire, has been satisfying the most discriminating palates in France since 1938. In Michelin-rated restaurants like Paris' Taillevent (#1 dining destination in the World, 2001 Zagat's survey), Chez Lasserre, and La Grande Cascade, and in nearly 400 of America’s top dining rooms, these snails grace the finest tables. Similarly, retail consumers who pride themselves on using impeccable products, serve only the best in their homes.

As with all gastronomic delicacies, escargots exhibit varying levels of quality. Henri Maire's snails have maintained an unwavering reputation for incomparable products amid the demands of the culinary capital of the world. The formula is quite simple, frankly. They begin with purely Wild Burgundy Snails (Hélix Pomatia Linne), delivered live. These savory delights are then hand-sorted by size, washed, and cooked in an aromatic bouillon according to the same ancestral standards used in 1938. These snails are treated and cooked according to the strictest hygienic standards (HAACP Certified) and are delivered to you in perfect condition.

• Classic Escargots à la Bourguignonne
• Escargots & Fettuccini Pasta

24 snails per can; 7 1/5 fluid ounces; 4 3/8 ounces drained weight

I Peccati di Ciacco is a first choice for lovers of Piedmontese cuisine at its best! Made in the village of La Morra, outside Alba, each product is carefully made in small lots according to regionally-inspired recipes. This artisanal process maintains the vibrant freshness, and homemade goodness, of the beautiful fennel flavor.

This vinaigrette-packed fennel will quickly become your favorite easy appetizer. Thinly-sliced fennel in a delicious white wine vinaigrette, this Grilled Fennel is ready to be paired with blue cheese, sliced meats, or smoked fish.

• Grilled Fennel and Smoked Fish Salad
• Grilled Fennel Ham and Cheese Baguette
• Place on crackers or sliced bread for a tasty, easy appetizer.
• Eat it right out of the jar!

Ingredients: fennel, olive oil, salt, vinegar, white wine, parsley, garlic.

10 ounce glass jar

In the beautiful Tuscan hamlet of Loro Ciuffenna, Sandra Masi, Viviano Venturi, and their small, skilled crew produce an amazing variety of organic products. Their focus is on regional, traditionally-inspired dishes created from local recipes and containing heirloom cultivars. Their 100% organic product line is internationally acclaimed. All Radici products are known for pure, focused flavors that elevate any home-cooked meal to restaurant quality.

Radici of Tuscany's Organic Artichoke hearts are packed in extra virgin olive oil with a hint of seasonings. Called Carciofi in Italian, these firm and tender organic artichoke hearts are irresistible.

• Eat them right out of the jar, they are that good!
• Ideal in vegetarian carpaccio
• Perfect in a panini
• Amazing in salads
• Fabulous in caponata
• Delicious in paella
• Incredible on homemade pizza
• Wonderful alongside pancetta as part of your next gnocchi creation

Everyone who tries these organic artichokes says the same thing, "these are the best artichokes I have ever had!".
We wholeheartedly agree.

And remember to save the extra virgin olive oil for drizzling on bread, or for your favorite salad dressings!

Ingredients: Artichokes, extra virgin olive oil, vinegar, salt, spices.

10 ounce jar

Not like any other red pepper you have ever tasted, guaranteed! Authentic piquillo peppers originate from the Ribera del Ebro region of Northern Spain. The Piquillo peppers, meaning "little beak" for their distinctive pointed shape, are picked and produced almost entirely by hand, using no chemicals in the washing, roasting, and peeling process. Slow roasting over open wood fires gives these unique peppers a complex, rich, and teasingly spicy-sweet flavor.

Piquillo peppers are very versatile and can be used in many applications. Try cooking, roasting, or sautéing with them. Put them in salads, or stuff them with tuna or other favorite foods.

• Piquillo Pepper Confit
• Stuffed Piquillo Peppers with Cheese Sauce
• Harissa with Palmitos

Navarra is known for big ripe juicy vegetables. It is also the home of the running of the bulls and the St. Fermin festival in which the Cabazones or big heads are worn throughout the streets. Our Matiz Navarro piquillos displays one of these well known symbols of Navarra.

• 100% Organic.
• This product has been produced free of soy, gluten, nuts, dairy, and genetically engineered ingredients.
• A Rooted Foods Product.

Ingredients: organic Piquillo peppers jarred with salt, citric acid, sugar and garlic.

7.6 oz glass jar

Saveur Magazine said Bonito tuna is "one of the great gastronomic pleasures of every day life."

The belly or "Ventresca" of the Bonito del Norte Tuna is the softest and most delicate part of the fish. It presents a much lighter and sweeter palate than the rest of the flesh of the fish, and is considered an exquisite delicacy.

Bonito del Norte is found in the coastal waters of the Bay of Biscay in the Basque region of Spain during the summer season when they come north to dine on the Cantabrian Anchovy. The Bonito del Norte is the most valued member of the tuna family, highly appreciated for its white flesh, exquisite flavor, and delicate texture. This Ortiz specialty is fished using artisanal fishing techniques with the philosophy that we must preserve our earth and its resources. Each tuna is individually line caught and not netted. They are fully dolphin safe.

Within 24 hours of being caught,the best belly fillets are selected, cooked in seawater, and then hand-packed in olive oil to keep them moist and flavorful.

We use it for:

• tuna sandwiches
• stuffing Organic Piquillo Peppers
• salads
• antipasto
• hors d'oeuvres

We know you'll agree, this is very special tuna indeed.

Meet the producer Conservas Ortiz.

110 gram (3.88 ounce) metal tin in a cardboard box

Saveur Magazine said Bonito tuna is "one of the great gastronomic pleasures of every day life."

These are wonderful cuts of Bonito del Norte Tuna loins are cooked in seawater and packed in olive oil less than 24 hours after being caught in order to keep them moist and flavorful. They are left to mature for at least two months before they are shipped to us. The flesh of this fish is delicious, juicy and has an impressive consistency.

Bonito del Norte is found in the coastal waters of the Bay of Biscay in the Basque region of Spain during the summer season when they come north to dine on the Cantabrian Anchovy. The Bonito del Norte is the most valued member of the tuna family, highly appreciated for its white flesh, exquisite flavor, and delicate texture. This Ortiz specialty is fished using artisanal fishing techniques with the philosophy that we must preserve our earth and its resources. Each tuna is individually line caught and not netted. They are fully dolphin safe.

We use it for:

• tuna sandwiches
• stuffing Organic Piquillo Peppers
• salads
• antipasto
• hors d'oeuvres

Meet the producer Conservas Ortiz.

220g glass jar

These exquisite anchovies, packed in the finest Spanish olive oil, are hand-packed according to traditional methods using carefully selected fresh fish harvested off the Cantabrian Coast in northern Spain.

The anchovy, a traditional food of the Basque Country, is a mainstay of this region's fishing economy. The Spanish name "boqueron" comes from the size of the anchovy's mouth or boca, which is large in proportion to the rest of the body. Anchovies are typically harvested in the spring when they accumulate the most fat and flavor. Small nets are used to protect the quality of the fish and reduce by-catch. Once caught they are gutted, placed in barrels with salt-layer separations and weighted. Once the fish has matured, about 3-7 months, it is washed to remove bones and skin, and canned with high quality olive oil.

Anchovies are high in Omega-3 fatty acids which help in the prevention of cardio-vascular disease and reduce cholesterol. They are also rich in iodine, calcium, Vitamins A, D, B12, B6, B2 and unsaturated fatty acids such as linoleic acid.

• 100% natural.
• No preservatives or chemical additives.
• This product has been produced free of soy, gluten, nuts, dairy, and genetically engineered ingredients.

Ingredients: Anchovies, olive oil, salt.

1.76 ounce tin (49 grams) in a cardboard box

From the Estuaries of Galicia, Spain comes the most wonderful small sardines in olive oil we have ever tried. This is a true Spanish food gem, direct from Conservas de Cambados, and we are very pleased to be able to offer it to you.

Rich in vitamins D and B12, they are also an excellent source of calcium and omega-3 fatty acids.

The Spanish believe canned seafood is a delicacy to be shared and enjoyed! They take great pride, and great care, to harvest the best seafood and package it with the utmost care. The result is the purest, most delicate, and exquisite tasting seafood on the planet! A true delicacy.

Gluten Free

Ingredients: Small sardines, olive oil and salt

4 3/8 ounces in a metal tin

Back in stock June 2013.

My life just changed!!

Generally, I am a "Take them or leave them" person with regards to clams. If they are in a dish, I'll eat them, but I never add them to a dish, so I definitely would not seek them out. These are incredible, life changing, so good I ate a whole can for lunch today, clams.

Conservas de Cambados is based in Galicia in Northeast Spain. This is the region of the Arousa Ría, which is well-known not just for its size, but also for the richness of its marine life. This area is particularly suitable for harvesting clams, cockles, mussels, and other bi-valves.

Each family lays claim to a 100 square foot section of sand and seeds the area with baby clams. These nurseries, known as "bateas", are very valuable and respected.

Conservas de Cambados takes great pride in selecting only the plumpest, tastiest clams. They hand harvest, then carefully cook these clams in sea water. They are individually packed into the tin, and the tin is filled with fresh, pure, salt water. The end result is amazing.... the freshest clams you will ever have the pleasure of eating.

Ingredients: Clams, water and salt

4 ounces (111 grams) in a metal tin. 16-20 per tin.

The Fallot family has enjoyed a worldwide reputation for exceptional quality. They started creating mustards in 1840, in Beaune, France near Dijon. The mustard seeds are selected for their high quality and then are ground in a traditional stone mill. This traditional process preserves the pure flavor we all expect and demand.

This Tarragon Mustard is outstanding. The pure flavor of fresh tarragon, combined with the wonderful Dijon Mustard, creates a flavor combination that will amaze you. Perfect with chicken, great on pork, and exciting when used in your salad dressings.

7.4 ounce glass jar

The Fallot family has enjoyed a worldwide reputation for exceptional quality. They started creating mustards in 1840, in Beaune, France near Dijon. The mustard seeds are selected for their high quality and then are ground in a traditional stone mill. This traditional process preserves the pure flavor we all expect and demand.

Traditional old fashioned whole grain mustard perfectly blended with blackcurrant cream from Dijon, France creates this wonderfully delicious, slightly tangy mustard. This Blackcurrant Mustard delivers a fruity component to marinades and salad dressings, and brings zesty flavor to chicken, pheasant, pork, and veal.

7.2 ounce glass jar

We have always wanted to carry a French mustard made with Banyuls Vinegar. We thought of importing such a mustard except the 100% import tax made the price seem ridiculous. It is good, but is it $25 good? Maybe, but who wants to pay $20+ for mustard? So we finally decided to make our own in the classic French tradition.

This is a coarse mustard with our Vinegar of Banyuls (La Cave de l'Abbe Rous), a touch of water, mustard seeds, sea salt, and a dash of turmeric to keep the color. We not so humbly admit that we love this more than similar imported mustards, and can bring it to you at 1/4 their cost!

We use it on hotdogs, sausages, hamburgers, and when combined with fresh oregano, freshly minced garlic, Maldon Organic Sea Salt, freshly ground black pepper, and extra virgin olive oil, we have the perfect marinating rub for lamb.

We think this is fantastic and something you'll be proud to have in your kitchens!

6 ounce glass jar

3/13/09, Gourmet News. Napa, CA:

K.L. Keller's Dijon Black Truffle Mustard wowed the judges with its earthy aromatic spin on the classic Dijon and was named the Grand Champion at the World-Wide Mustard Competition during the Napa Valley Mustard Festival.

The judges participating in the blind tasting "went wild for it. It was a mustard they just wanted to smell." said Barry Levenson, Curator of the Mount Horeb Mustard Museum in Mount Horeb, Wisconsin, who oversaw the competition.

This is a traditional, silky Dijon mustard with great truffle flavor. We think it is wonderful and something you'll be proud to have in your kitchens!

2009 Napa Valley Mustard Festival Grand Champion!

6 ounce glass jar

Back in stock late-May, 2013.

The Savini family business is world famous for their truffles. Since the 1920s, the family tradition of handcrafted truffle products has passed down over four generations.

During the harvest, the truffle gatherers collect both large and small truffles. The biggest ones are sold fresh to restaurants, while the smaller ones, with equally impressive flavor, are sliced and through a very special proprietary method, preserved in this olive oil. The flavor is identical to the fresh truffles, with the added benefit that you can keep them in your kitchen for more than a year unopened and thus can have "fresh truffle flavor" anytime on a moment's notice.

These sliced truffles are of the highest quality and the Savini family ensures the origin of each and every truffle. This guarantees both the freshness of the product and the 'shelf life'. Every jar shows a "best by" date so you know you are getting the freshest truffles available.

• Start your day off with a perfectly cooked egg and some sliced truffles.
• Stuff sliced truffles under the skin of a chicken before roasting.
• A few slices on freshly cooked pasta is perfect.
• A few slices on hot seared or grilled scallops is otherworldly.
• Mix them into your risotto 15 minutes before it is done to make truffle risotto!
• Save the olive oil, and you have authentic truffle oil!

Ingredients: 62% Italian black truffle (Tuber aestivum Vitt.), olive oil, salt, aroma, garlic, aromatic herbs, spice.

Shelf stable. Refrigerate after opening.

3.2 ounce glass jar

The Savini family business is world famous for their truffles. Since the 1920s, the family tradition of handcrafted truffle products has passed down over four generations.

The truffles are individually selected by Luciano and Cristiano Savini. They are personally out with the truffle hunters in the heart of Tuscany so they can guarantee the highest quality and ensure the origin of each and every truffle. The production of truffle products, like this exceptional truffle butter, is then carried out using traditional methods and solely at the request of the importer. This guarantees both the freshness of the product and the 'shelf life'. Every jar shows a "best by" date so you know you are getting the freshest butter available. Large visible pieces of real truffle are in every jar.

• Start your day off with a perfectly cooked egg and some truffle butter.
• Put it on hot baked potatoes, mashed potatoes, and french fries.
• Place a spoonful on your hot steak and watch it explode with truffle flavor.
• A little bit with seared or grilled scallops is otherwordly.
• Truffle butter for lobster? ABSOLUTELY!
• Add a heaping teaspoon to your risotto 5 minutes before it is done to make truffle risotto!
• Toast some bread, spread some truffle butter on it, add a touch of grated parmesan cheese, and serve as an appetizer.
• Mix together an egg yolk, a teaspoon of truffle butter, copious amounts of grated parmesan cheese, and two teaspoons of extra virgin olive oil as a sauce for pasta.
• Rub it on a hot ear of corn on the cob.
• Use it as your butter for popcorn... Truffle popcorn!
  • Add some Truffle Salt too!!
• A perfect dipping sauce for a freshly cooked artichoke.

Ingredients: butter, black truffles 5% (Tuber aestivum Vitt.), sunflower oil, salt, pepper.

Milk fat: 76%; Total fat: 95%

Shelf stable. Refrigerate after opening.

80g glass jar (2.82 ounces)

The Savini family business is world famous for their truffles. Since the 1920s, the family tradition of handcrafted truffle products has passed down over four generations.

The truffles are individually selected by Luciano and Cristiano Savini. They are personally out with the truffle hunters in the heart of Tuscany so they can guarantee the highest quality and ensure the origin of each and every truffle. The production of truffle products, like this exceptional truffle butter, is then carried out using traditional methods and solely at the request of the importer. This guarantees both the freshness of the product and the 'shelf life'. Every jar shows a "best by" date so you know you are getting the freshest butter available. Large visible pieces of real truffle are in every jar.

• Start your day off with a perfectly cooked egg and some truffle butter.
• Put it on hot baked potatoes, mashed potatoes, and french fries.
• Place a spoonful on your hot steak and watch it explode with truffle flavor.
• A little bit with seared or grilled scallops is otherwordly.
• Truffle butter for lobster? ABSOLUTELY!
• Add a heaping teaspoon to your risotto 5 minutes before it is done to make truffle risotto!
• Toast some bread, spread some truffle butter on it, add a touch of grated parmesan cheese, and serve as an appetizer.
• Mix together an egg yolk, a teaspoon of truffle butter, copious amounts of grated parmesan cheese, and two teaspoons of extra virgin olive oil as a sauce for pasta.
• Rub it on a hot ear of corn on the cob.
• Use it as your butter for popcorn... Truffle popcorn!
  • Add some Truffle Salt too!!
• A perfect dipping sauce for a freshly cooked artichoke.

Ingredients: butter, white truffles 5% (Tuber borchii Vitt.), sunflower oil, salt, pepper.

Milk fat: 76%; Total fat: 95%

Shelf stable. Refrigerate after opening.

80g glass jar (2.82 ounces)

Aji amarillo, or amarillo chili, is the most common type of aji and is one of the most important ingredients in Peruvian cooking. It has a heat level of 7 on a scale of 10 (50,000 Scoville units). Although they are named yellow pepper their color changes to orange as they mature. Great in combination with meat, poultry, fish, vegetables, pasta and rice dishes, and to season nuts.

The unique flavor of the Aji Amarillo makes it worth seeking out and incorporating into your cooking. Even though it is a "chili pepper" it has a lot of fruitiness combined with its heat. This fruitiness is full-bodied and even subtle, unlike poblanos or jalapenos which can be harsh. It is a very versatile chile, suitable for everyday use as it will complement your dish without overwhelming it.

• 100% USDA Organic Chili Paste.
• Gluten Free.
• This product is produced free of dairy, soy, refined sugar, preservatives, additives, trans-fat and genetically engineered ingredients (GMOs).
• No artifical colors or flavors.
• A Rooted Foods Product.
• Meet the producer.

Recipe ideas:

• Marinate your fish, chicken or pork before cooking.
• Temper the heat in the Michelada: Aji Limo Spiced Beer Cocktail by substituting the Amarillo Paste.

Ingredients: Organic Amarillo chili, water, citric acid.

No artificial colors or flavors.

Refrigerate after opening.

8 ounce glass jar

Aji Limo is a chili grown and used mostly on the northern coast of Peru. The pod is 2-3 inches long and changes from a yellow to deep reddish orange color when it ripens. Aji limo is spicy (a heat level of 8 on a scale of 10; 60,000 Scoville units) and is primarily used to prepare ceviche and rice dishes. It is also wonderful as a base for chicken and pasta recipes.

• 100% USDA Organic Chili Paste.
• Gluten Free.
• This product is produced free of dairy, soy, refined sugar, preservatives, additives, trans-fat and genetically engineered ingredients (GMOs).
• No artifical colors or flavors.
• A Rooted Foods Product.
• Meet the producer.

Recipe ideas:

• Marinate your fish, chicken or pork before cooking.
• Slow Cooked Aji Limo Pork Roast
• Michelada: Aji Limo Spiced Beer Cocktail

Ingredients: Organic Limo chili, water, citric acid.

No artificial colors or flavors.

Refrigerate after opening.

8 ounce glass jar

One of the most common types of aji (chili) in Peru, aji panca is 3 to 5 inches in length and has a thick flesh that matures from a green to dark red in color. Distinct from the other ajis in its spiciness, aji panca is mild in heat intensity (a heat level of 2 on a scale of 10; 1,500 Scoville units) and provides a fruity, berry-like flavor that goes well in stews, sauces and fish dishes.

Aji panca adds a sweet, mild heat.

• 100% USDA Organic Chili Paste.
• Gluten Free.
• This product is produced free of dairy, soy, refined sugar, preservatives, additives, trans-fat and genetically engineered ingredients (GMOs).
• No artifical colors or flavors.
• A Rooted Foods Product.
• Meet the producer.

Recipe ideas:

• Marinate your fish, chicken or pork before cooking.
• This mild chili paste is often used in stews and fish dishes.
• Combined with sauteed onions, garlic, and herbs, it is an excellent base for many dishes.
• The fruity characteristics and mild heat also work great with chocolate, whether incorporated into a chocolate sauce or baked into a cake or cookies, it will add that extra dimension and "WOW" factor!
• Avocado and Grapefruit Salad with Aji Panca Vinaigrette
• Temper the heat in the Michelada: Aji Limo Spiced Beer Cocktail by substituting the Panca Paste.
• Dark Chocolate-Panca Spiced Baked Empanadas

Ingredients: 100% Organic Panca chili, water, citric acid.

No artificial colors or flavors.

Refrigerate after opening.

8 ounce glass jar

Balsamina is a balsamic jelly made from an aged balsamic condiment. The sweetness of this decadent condiment dances on your tongue.

This is one of our favorite products, unique and quite special. It pairs perfectly with creamy cheeses and cured meats. We recently had it on smoked sturgeon as an appetizer, and of course we pull it out over Thanksgiving instead of the traditional cranberry sauce. Spreading it on slices of roasted turkey is simply divine! It has a magical flavor, and great mouth feel, that you don't get anywhere else. Please give it a try and find out why we went all the way to Italy to bring it back for you.

Perfect for your own kitchens, and it makes a beautiful gift in its thick-glass, wide-mouthed jar. Cattani has developed this jam especially for us, upholding our high standards of quality and our commitment to the best flavors the Mediterranean has to offer.

125 gram (4.4 ounce) wide mouth glass jar

Back in stock mid-June, 2013.

Our harvest of Organic Brazilian Pink Peppercorns helps to preserve the indigenous coastal forests, along with a migratory butterfly habitat. Highly prized for their zesty, sweet, citrusy flavor, these peppercorns, which are actually tree berries of the Bais Rose, are softly spicy.

Grown in unique microclimates, and made by 100% Green-e Certified Wind Power, these peppercorns come in 100% recyclable, refillable grinders, and are Certified Organic through QAI, and certified Kosher through Organized Kashrush.

• Try them in this Gin Cantaloupe Martini with Organic Pink Peppercorns Recipe!

1 oz refillable grinder

Our Organic Heirloom Long Peppercorns are shade grown in Bali and hand-harvested in the monsoon forest.

With delicious notes of cardamom, nutmeg, and a hint of chocolate aroma, this highly prized heirloom is exquisite when ground heavily in melted garlic butter as a dip for steamed artichokes, and it works beautifully to bring out flavors in fish, game, and vegetable grills. It is heavenly in the most delicate sauces, soups, stews, and for flavoring clear broth.

Sustainably grown and harvested, our heirloom crops help to preserve the threatened regional biodiversity and traditional cultures of Indonesia. 5% of profits go to the environment and source community.

Grown in unique microclimates, and made by 100% Green-e Certified Wind Power, these peppercorns come in 100% recyclable, refillable grinders, and are Certified Organic through QAI, and certified Kosher through Organized Kashrush.

• Try them in this Organic Long Pepper Chocolate Coconut Papaya with Rum cocktail!

We recommend a mortar and pestle, or a spice grinder for these. The long peppercorns are very hard, so a normal pepper mill, while somewhat effective, is not great. The flavor in your meal is worth the extra effort!

1.8 oz refillable grinder

Back in stock mid-June, 2013.

Our Organic Heirloom Cubeb Peppercorns are from the 1500s spice trade. Our cubeb has the highest essential oil content of any pepper, with highly aromatic, flavorful notes of pine, cinnamon, and fine pepper. Delicious in tea as an alternative to sweet chai, superb in gravies, sauces, in rice pilafs and biryanis, curries, soups, and for grilling fish and vegetables.

Hand-harvested in the monsoon forests of Indonesia, this exquisite heirloom is shade grown and interplanted with tree nuts and fruit crops in order to help preserve the threatened regional biodiversity and cultural integrity of this beautiful region. We are pleased to reintroduce this gorgeous heirloom.

Sustainably grown and harvested, our heirloom crops help to preserve the threatened regional biodiversity and traditional cultures of Indonesia. 5% of profits go to the environment and source community.

Grown in unique microclimates, and made by 100% Green-e Certified Wind Power, these peppercorns come in 100% recyclable, refillable grinders, and are Certified Organic through QAI, and certified Kosher through Organized Kashrush.

• Try them in this Organic Heirloom Cubeb Peppercorns & Thyme Martini Recipe!

1.6 oz refillable grinder

Our Organic Tellichery Peppercorns are the finest grade of black pepper available. Packed in a refillable, recyclable grinder. Once you use our black tellichery super grade, you'll never go back to ground pepper. With a high essential oil content and robust flavor, a little goes a long way. Use in all dishes that call for black pepper and add zest, pungency, and earthiness to your meals.

Sustainably grown and harvested, our tellichery comes from an organic estate in India, where our harvest supports a school for the farm workers children. In a country where child labor is common, these children are getting an education, eating only organic food, and playing nearby to where their parents work. 5% of the profits go to the environment and source community.

Grown in unique microclimates, and made by 100% Green-e Certified Wind Power, these peppercorns come in 100% recyclable, refillable grinders, and are Certified Organic through QAI, and certified Kosher through Organized Kashrush.

• Try them in Martha Stewart's Black and White Pepper Shrimp Recipe!

2 oz refillable grinder

Back in stock mid-June, 2013.

Highly prized for their fresh aromas of Lemongrass and Bergamot, our Organic Artisan Green Peppercorns give perfect flavor and a deep spicy warmth to your fine dishes.

These peppercorns are grown using Fair Trade practices, and are freeze dried immediately after harvesting. Unlike regular dried peppercorns that have a slighly wrinkled appearance, these plump, smooth peppercorns have their delicate oils and superb flavor preserved. Rare in the USA, these freeze dried organic peppercorns have graced European and Asian tables for decades and are the preferred peppercorn of discerning chefs.

• We have some great serving ideas here.

Grown in unique microclimates, made by 100% Green-e Certified Wind Power and Certified Organic through QAI, and certified Kosher through Organized Kashrush.

0.8 oz refillable grinder

Back in stock mid-June, 2013.

Our organic white peppercorns are traditionally processed in fresh, clean running water to remove the black outer skin, unlike many white peppers on the market which are chemically processed. They are robust in flavor and a favorite in dishes requiring a strong pepper flavor, but without the color of black pepper. Great in white and cream sauces, on fish, salads, and more.

Grown in unique microclimates, and made by 100% Green-e Certified Wind Power, these peppercorns come in 100% recyclable, refillable grinders, and are Certified Organic through QAI, and certified Kosher through Organized Kashrush.

• Try them in Martha Stewart's Black and White Pepper Shrimp Recipe!

2.4 oz refillable grinder

Join our Newsletter to be alerted when the 2012 harvest is available. We expect mid-May, 2013.

This is the sixth occasion that the Vañó family has released a special edition "First Day of Harvest" (Primer Día de Cosecha) extra virgin olive oil to capture the very purest flavors of the olive crop. Just ripe olives, pressed within hours of harvest, create this extra virgin olive oil that is exploding with flavor!

Each release is commemorated with a unique bottle label, each designed by a different established name from Spain's creative community. For 2011, Castillo de Canena partnered with Pau Gasol to design its label, turning the bottle of Primer Día de Cosecha into a collector's item and a work of art in its own right.

Pau Gasol was inspired by his childhood memories about extra virgin olive oil: the summer, the sun, the light, and the Mediterranean sea…with intense and vibrant colors. These attributes bring to mind the aromas and flavors of the early harvest.

• Special red bottles protect the extra virgin olive oil from harmful light.
• A very high percentage of oleic acid and polyphenols indicate quality.
• No preservatives or artificial flavors.
• 100% Organic.

This organic extra virgin olive oil offers a medium fruity flavour of green olives and fresh leaves. Its fragrant and complex aroma with hints of mint, peppermint and citrus makes it a very flavorful oil. In the mouth it is well-structured, persistent and very well-balanced.

By taking extraordinary steps to hand-harvest early, yielding about half the oil that would be obtained if the olives were left on the trees to mature another week, the Vañó family of Castillo de Canena offers us this rare treat, the best of the best. To have such vibrant, flavorful, First Day of Harvest extra virgin olive oils is an incredible pleasure.

500 milliliter (16.8 fluid ounce)

Our Organic Four Peppercorn Blend is a robust and aromatic blend of the finest grade organic pink, green, white, and tellichery peppercorns. Where most other blends are heavy on black pepper with a mix of color, ours is a generous blend that gives a festive touch to main dishes, appetizers, sauces, grills, and adds a burst of unbelievable flavor and aroma.

Grown in unique microclimates, and made by 100% Green-e Certified Wind Power, these peppercorns come in 100% recyclable, refillable grinders, and are Certified Organic through QAI, and certified Kosher through Organized Kashrush.

1.5 oz refillable grinder