Sole owner of her recently-founded estate, Diamante d'Alessio blends her exquisite oil from three Tuscan-native varieties: Frantoio, Moraiolo and Leccino olives combine to produce this vibrantly green, pleasantly spicy oil. Expect zippy notes of dandelion greens, crushed herbs, and pink pepper.
Our first and only high-elevation honey. Collected from hives in Gran Paradiso national park along the Alpine border of northwest Italy, this incredibly rich honey starts floral and a bit tart, rounding out to a savory, tobacco-like earthiness. Ideal atop a slice of foie gras terrine or pile of monger-favorite Bleu de Combremont for a perfect taste of place.
Sabadi Siracusa Taormina w Mulberries & Calamint Leaves
Simone Sabiani, chef and Sicily native, is redefining this centuries-old style of Modica chocolate. Cold-processed to preserve the natural, rough texture, these bars are infused with fragrant prickly pear and marjoram in a delicious reflection of the bounty of the island.
Situated on the land surrounding Chateau Montfrin in the Côtes du Rhône, the Moulin des Ombres (“Mill of Shadows”) produces this aromatic French oil from organic Kappa and Rosciola olives. Bright and balanced, the Moulin presents tart apple and green tomato notes, making it one of our favorite summertime oils; try it over grilled eggplant and bitter greens, or atop your favorite young goat cheese.
Master botanist Pasquale Marino discovered a small grove of nearly-extinct Biancolilla Centinara olives on the Bona Fortuna farm in Sicily, and set about reviving them. The result is an oil with a delicate nose of wild herbs and a robust green body, reminiscent of tomato leaf and grilled artichoke. Perfectly suited to finish richer dishes — think mushroom pasta or polenta and braised short rib — or mixed with a bit of pepperoncini honey for dipping.
An award-winning single-olive oil made with Hojiblanca olives grown on La Cultivada’s biodynamic estate in Andalucía, Spain. True to Spanish style, Cultivada’s Hojiblanca is a luscious, full-bodied, sweet oil, with notes of bell pepper and Marcona almond. A lingering, lightly peppery finish makes it an incredibly versatile option to keep in your pantry.
Native Taggiasca olives are harvested from the Armato family groves in coastal Liguria and pressed on heritage stone mills. The cold extraction yields a sweet and nutty oil with a rich, dense mouthfeel. Perfect drizzled over ripe melon slices finished with sea salt for a stellar summer snack.
Two of our favorite Italian estate producers have joined forces to bring us this artfully spicy honey. The Bianco family harvests linden flower honey from its busy Piedmontese hives and infuses it with estate-grown Calabrian peperoncini and a touch of bright pink peppercorn. This honey is equally perfect as a topping for your next pizza night or drizzled on slices of your favorite Italian sheep's milk (we're fans of the Pecorino Tuada).
The original iteration of marmelada dating back to Roman times was made with quince — the classic fruit of health, love, and good fortune. Made using Vermont-grown quince and cooked down to a bright red jam, this rich, tangy spread is glorious on a bit of toast with a swipe of Beurre de Baratte.
An ancient confection native to the Iberian Peninsula, this Membrillo is made using Vermont-grown quince fruit and maple syrup. Firm and sliceable, sweet and tangy, Membrillo is easily paired with most cheeses; try it with a bit of Vermont Shepherd’s Verano for a local take on a traditional favorite.
Made from myrtle berries sourced from local Sarrabus farms, this jam is crafted with five times the minimum amount of fruit required by law. It is then cooked at low temperatures, which helps to preserve the original fragrance and taste of the fresh fruit; notes of rosemary and fennel seed complement a rich texture and a subtle lingering sweetness which make this jam the perfect compliment to bright, grassy Sardinian cheeses.
Graza's new line of Olive Oils bring a transparent approach to their back-to-basics production process. Their Andalusian producers harvest, crush, press and filter, producing a mouth wateringly fresh olive oil that is never blended. Match this quality with a quirky squeeze bottle and you have a product destined to be a kitchen staple.
Made from 100% Spanish Picual olives picked early in the season, this 'drizzle' finishing oil has a bold, slightly spicy flavor perfect for dressing salads, making savory chermoula, or dipping focaccia.
Graza's new line of Olive Oils brings a transparent approach to their back-to-basics production process. Their Andalusian producers harvest, crush, press and filter, producing a mouth wateringly fresh olive oil that is never blended. Match this quality with a quirky squeeze bottle and you have a product destined to be a kitchen staple.
Made from 100% Spanish Picual olives picked and pressed mid-season, this EVOO is buttery and smooth; perfect for pan-fried, herb encrusted fish or squid.
Made from a single varietal Cacao during the industry's peak in the 70s-these beans are left to ferment for five days and then go on to dry for an additional ten before processing, producing a dark milk chocolate with a fruit character reminiscent of ripe banana, and a creamy mouthfeel the producers liken to a yogurt shake; a very special chocolate bar from a one-of-a-kind chocolatier.
Yuzu is an aromatic citrus, similar to a lemon, that is used to add bright, zesty flavors to Japanese dishes. In this bar, sea salt and chewy Yuzu peel top 54% dark Tanzanian milk chocolate marrying a floral bouquet of flavor with a decadent mouthfeel, equal-parts snappy and silky.
The fruit of the Japanese Blue Honeysuckle, a shrub found in forests throughout the Northern Hemisphere contains multitudes; it's sweet like a raspberry, tart like a wild blueberry and punctuated with mouthwatering tannins. It also offers antioxidant health benefits, a fact which makes these berries especially prized on Japan's northernmost island of Hokkaido. Sweetened with organic sugar, this jam is the perfect gift for the preserve lover who has everything.
Ditch the Pageant, Join the Party: France Breton Talks Natural Wine and a New Era at the Domaine