Olives on this side of the equator are usually harvested in November and December. With weather patterns changing pretty dramatically, timing for harvest can be a bit off.

New oils of the year - Olio Nuovo and Olio Novello - meant freshly-pressed oil, air-shipped to arrive as early as December. These oils were not filtered; they were vibrant and full of sediment, bursting with rich flavor, with lots of bitterness and often an incredible peppery kick that would blow the back of your throat off.

In recent years, we have not had the plethora of new oils we had become accustomed to. Many factors explain why this might be: crop size, disease, and now shipping issues have changed everything.

What we love about Bona Furtuna is that though this is not an oil that was just pressed in November, and is without sediment, it is, in fact, full of all the brightness, flavor, and nuance of an exceptional oil.

When I first tasted this oil at a show, I knew that it was something special. Olive trees as old as the hills, including some that are unique to Sicily, yield some very amazing oil!

Each oil from Bona Furtuna is special, and each is unique.

How do I know that this oil is superb? I tasted some from a bottle that was almost two years from harvest, and it was spectacular! It was still pure, with wonderful flavor – definitely worth using and cherishing!

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This is super easy to make. The key to success is using the very best ingredients you can find. Make sure the olive oil you use is spectacular and that you love it. Newly harvested oils make this dish special. This recipe is a guide – it’s best to use your judgement on quantity.

See the Pasta with Olive Oil and Capers Recipe here!

This is a beautiful way to fix asparagus. The contrasting colors will liven up your table and your plate. Last time we made this dish we added some regular oranges -- just to add some vibrant orange color to the mix.

The leek dressing is very tasty -- and can be used with other dishes, as well. I love it over brown rice, white rice or quinoa.

See the Asparagus with Blood Oranges & Leek Vinaigrette Recipe here!

Vialone Nano is an Italian white rice that has short, plump grains and cooks to a beautifully creamy consistently - a great choice for risotto. A bit shorter and fatter than Carnaroli, it's as highly prized in the Veneto region as Carnaroli is in Piemonte.

**COOKING TIP** To preserve the high starch content of this and other Italian rices, it's important not to rinse the rice. Starch contributes to the creamy consistency of the rice as well as the flavor.

The Azienda Agricola La Gallinella has for many generations been the property of the same family that directly manages and oversees the cultivation. Agriculture at La Gallinella is the fountain of life, tradition, pride, and their profound tie with nature.

Located on the Lombardy side of the Po plain, La Gallinella produces excellent Arborio rice using certified organic methods.

Shop now for Fior di Riso - Vialone Nano Rice!

Jacques and Claudine Pepin made this on stage during the 2010 Food & Wine Classic at Aspen.

As you know, anything that Jacques Pépin makes is crazy good!

Check out what Jacques Pépin Foundation does. Click here.

See the Scrambled Eggs in Eggshell with Caviar Recipe!

Turmeric – a member of the ginger family - is an aromatic flowering plant that grows in tropical locales. Its rhizomes (roots) are what we eat: it’s often ground fresh like wasabi; or boiled, dried, and ground to make a powder.

Once upon a time, turmeric was called Indian Saffron, and it is still used to dye impostor saffron, due to its deep orange color. Turmeric is also known for its powerful health benefits. Indian Ayurvedic medicine and Chinese medicine have been using it for 4000 years to reduce inflammation, soothe toothaches, and to treat jaundice. Perhaps the true route to its success is how turmeric helps relieve flatulence and digestive issues.

Curcumin is the active ingredient in turmeric and is believed to destroy mutated cells associated with prostate, breast and colon cancers.

Like a high-quality olive oil, turmeric might also protect against Alzheimer’s and diabetes. Caution for diabetics: it can thin blood so always ask your doctor!

But medicinal boosts aside, turmeric should be in your cupboard for its palette-enhancing color and its palate-pleasing flavor. Turmeric is woody, warm and musky, with a pleasantly bitter aftertaste. It is at once peppery and citrusy, with a hint of its relative, gingerroot. Curries, Pilau, pickles and many spice mixtures would be absolutely bereft without the color and flavor of turmeric.

It’s perfect for lentils, sprinkled on veggies, or used to brighten up your eggs. Add turmeric to your favorite Moroccan Fried Rice or Singapore Noodles and enjoy its earthy flavor and beautiful color!

Shop now for Organic Turmeric!

Many years ago some friends from Italy introduced Mark and Maria to the idea of black pepper and strawberries. The freshly ground pepper brings out the strawberry flavor if you use just enough pepper to add flavor but not add any heat. This jam is delicous and has quickly become a firm favourite in our home.

Best jam ever!!
"My husband and I took a trip to London where we had this jam with tea one afternoon. We loved it so much, we ordered a case of it when we got home! I love that we have a place to order it from in the US!"
-- tiffany

Shop now for Hawkshead Strawberry and Black Pepper Jam!

Gomasio is a mix of sesame seeds (goma), kelp and nettle.

Landsea Gomasio is the creation of a resident of Orcas Island in San Juan County, Washington.

The island is about a 1 hour 45 minute drive north of ChefShop, and then a 1 hour ferry ride to the island. Orcas Island is the largest of the 172 named islands & reefs in the San Juans. It is one of the most beautiful places you can visit in the world.

Brooke, the owner of Landsea Gomasio, found an abundance of bull kelp and nettles on the island at the same time she met a neighbor who taught her classic Japanese cooking. It was in these friendly cooking moments that Brooke learned about gomasio.

We asked Brooke how she came up with her own personal blend and she told us:

“I realized this classic blend would be the perfect starting point from which to incorporate some of the nutritional wealth of the land and the sea. I replaced the salt with the more complex salinity of Bull Kelp and the bright note of Nettle. The result is Landsea Gomasio; a blend that supports the body with both, the wisdom of tradition and the nutritionally rich flavors of my home.”

What do we love about this furikake? The kelp imparts the salty sea and the nettle adds a hint of vegetable. Along with the sesame crunch, it is more like an ingredient than a spice. Imagine frying a nice fillet of fish with gomasio on the flesh side or topping your morning eggs and potatoes.

It adds an additional layer of flavor and a lot of healthy goodness at the same time.

If you like furikake, you will love this Landsea Gomasio. My favorite way to consume it is to pour a little bit into the palm of my hand and toss it back into my mouth! This is my go-to nighttime snack food.

Shop now for Landsea Gomasio Nutritious Sea Blend!