Ground shipping cut-off is this week! Think Wednesday for east of the Mississippi and almost everywhere else count on 4 business days. We have seen 30 percent of packages shipped get delayed at least one day this holiday season so please keep that in mind for shipping time when ordering.

This is also a good time to consider gift certificates over expedited shipping!

This time of year we sell out of items unexpectedly, we do our best to let you know as soon as we can.

Click Here To See Everything Featured in This Newsletter!

This is a great oil!

To the nose, you get a little tingle, and you can smell the green, fresh olive oil.

To the eye, it's green with darkness, which appears like specs and a touch of yellow-green.

To the tongue, you taste a floating, cloud-like vapor olive taste. It's nice. This oil is just recently pressed and has a lot of wonderful banana to it.

Sip it like you would a wine with a slurp, the banana cloud and the olive come together, giving you a wonderful buttery taste.

And then, as you are gently savoring all the flavors, you suddenly realize there's a tickle in the back of your throat, and then boom, you are coughing.

For some, it'll be a clearing of the throat that you can't refuse to do, for others, it will be spicy.

It is a perfect blend of good excitement and freshness!

There's no bitterness with this oil. It's really pleasant. Pleasant in a good way.

It's round, it's fun, and it's friendly. It still has that vibrant personality which is hidden and shows up in the back of the throat. It's really a nice contrast to our other olio nuovo this year.

Boni Mores does not designate this olio nuovo, but it is just harvested, arriving on our docks two days ago. It is one of the nicest oils I have tasted. A true complement to my collection and different enough to want to have a bottle for myself.

Shop now for Boni Mores Biologico Sardinian Olive Oil - Novello!

This olive oil pasta with capers recipe 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 is a guide. Best to use your judgement on quantity.

See the Pasta with Olive Oil and Capers Recipe here!

Even if it is not the most fun to say, it is the easiest to remember. The Spaghetti No. 5 is a traditional spaghetti - drawn through bronze so that the surface is rough and ready to take whatever sauce you give. Sgambaro Spaghetti No. 5 is made only with locally grown certified Italian Durum wheat.

Third-generation, family-run Pastificio Sgambaro carefully chooses durum wheat varieties that give their pasta its truly high-quality flavor and texture.

In their quest to produce the very best pasta possible, the Sgambaro family created the Italian Durum Wheat Project, with the goal of producing pasta with only superior durum wheat grown exclusively on Italian farms - counter to the trend of most large Italian pasta makers who use wheat from the USA and Canada.

Shop now for No. 5 Sgambaro Spaghetti!

Sugar cookies are super easy to make, a blast to shape and quick to bake. You can eat them straight, or dress them up with pretty sugar, frosting, chocolate or jam. This is a versatile, simple crisp sugar cookie recipe to which you can add cinnamon, cardamom or another spice of your choice.

See the Basic Sugar Cookie Recipe here!

This gluten free version works and in some ways, it is better than with AP flour. The addition of the rice flour and almond flour adds a a nice twist.

See the GF Basic Sugar Cookie Recipe here!

We love this double strength vanilla and it is back-in-stock! And if you want your sugar cookies to sing, then this is the vanilla to use!

For all your baking needs! Use half to match what the recipe calls for or get twice the vanilla flavor (our preference).

This versatile Bourbon vanilla extract is perfect for all your baking needs. Whenever a recipe calls for vanilla extract or essence, turn to this amazing double-strength vanilla. Freshly harvested each year, this bourbon vanilla extract tastes like vanilla and smells more like a bean than alcohol.

This is double-strength vanilla (two-times the vanilla flavor or less diluted than 1X), it contains no sugar, and is wheat-free.

Double fold extract has 37% alcohol. Using a whey alcohol, this ethanol has no allergens. It is free from dairy and wheat, and has a less offensive alcohol odor.

Shop here for Tonga Bourbon-Style Vanilla Extract 2X!

Love green beans and walnuts? This is easy, like all green bean dishes, and get the punch and beauty of red walnuts!

See the Green Beans with Walnuts & Walnut Oil Recipe here!

These walnuts are tremendous! A fabulous snack food that you can add to your favorite recipes like green beans!

Probably the most beautiful walnuts you've ever seen—with a buttery taste to match. All the health benefits of walnuts (Omega 3 fatty acids) with the addition of red polyphenols. The California organic red walnuts are a perfect upgrade to your recipes.

Shop now for California Red Walnuts!

We love these Bodrato cherries! Gently tear the wrapper apart and pop the cherry in your mouth! The chocolate is just thick enough to make for a nice crunch to release the grappa just before you reach the cherry!

It is the crunch and munch combination that comes together in your mouth that is blissful. Chewing is quite joyous!

This really fun tin is worth keeping for your stash of beans from the garden or the fountain pens you received from Santa.

Shop now for Bodrato 70% Dark Chocolate Grappa Dipped Boeri Cherries in a Red Tin!

The Pink Champagne Biscuit was born 250 years ago in the city of Reims, in France's Champagne region. Since then, the rose biscuits have been made strictly according to the traditional recipe. They have a unique texture, airy but crunchy, a light rose color (naturally derived!), and a delicate flavor. A dusting of delicate icing powder completes the cookies. The Biscuit Rose tradition is to dunk one in a glass of Champagne—they were specially created to be the ideal complement to Champagne!

Founded in the heart of the Champagne region in 1756—during the reign of Louis XV, a time of celebrating the art of good living (at least for the nobility!)—the bakery that became Fossier has built its reputation on quality, and on Champagne.

In a region where Champagne has the place of honor at every possible celebration, Fossier has built its business around creating accompaniments for bubbly. Sandrine at Fossier explains that the company's signature biscuits roses, or pink cookies, are specially formulated to complement the flavors of Champagne without interfering with the drink's flavors; also, they absorb liquid without disintegrating. They're also delicious dunked in coffee, tea, or hot chocolate.

In 2005, Fossier moved into a brand-new facility in its hometown of Reims; the company very skillfully combines artisan methods and a small-business feel with modern techniques, plus plenty of their signature pink color! There are assembly lines, but production is far from automated. Women workers (yes, always women!) participate in every aspect of the process, including individually placing each square of chocolate for Fossier's sandwich cookies.

Shop now for Fossier Pink Champagne Biscuits!

When trying, testing, or creating a recipe (in this case, a very old recipe), it is intimidating because you never know what the outcome will be. And, with a recipe with such a history, you want to do it justice!

This recipe is all about using Pink Champagne Biscuits in a simple way that is festive and easy to do.

See the Strawberry Charlotte with Rose Biscuits Cake Recipe here!

Marrons Glaces, which translates to "glazed chestnuts" in French, have a rich history and are a traditional confection in France.

It is told that the confection was created in the 16th century in the town of Privas in the Ardeche region. The Ardeche region is known for its sweet chestnuts, and the method of candying chestnuts was developed as a way to preserve them.

The process of making Marrons Glaces involves candying chestnuts in sugar syrup. This method not only preserves the chestnuts but also transforms their texture and flavor. The chestnuts are first blanched, then slowly candied in successive layers of sugar syrup until they become translucent and take on a sweet, delicate taste.

Marrons Glaces gained popularity in the 18th and 19th centuries and became associated with festive occasions and holidays. They are often enjoyed during Christmas and New Year's celebrations. In France, Marrons Glaces are exchanged as special gifts.

Shop now for Corsiglia Marrons Glaces in a Wooden Box!

Candy coated almonds are the ones I look forward to most! Not to be confused with your run-of-the-mill "Jordan" almonds, Pecou sugar coats these special Italian almonds to seal in the crispness before adding the exterior of sugar. It is this attention to quality and detail that makes these almond dragees the very best they can be.

Shop now for Pecou Mini Dark Chocolate Hearts!

Liquicroc Caramel Toffy is a sugar coated chocolate (cool!) with a liquid toffee inside! And even though you know the center is "loose" when you bite in, the reward is better than you can possibly imagine!

There is lots of crunch, (sugar shell?) with the toffee center swirling in around the chocolate to make an entertaining bite that is, well, sophisticated! You will spend some time enjoying it all! One satisfies, two is better!

Each box has an assortment of colors and no box is the same.

Shop now for Pecou Liquicroc Caramel Arlequin Assorted Dragees!

The process of crushing fresh olives and lemons together makes for an amazing delectable oil! This oil is so versatile you can use it with everything. Only when you just want olive oil and no lemon it might not work.

Perfect for making a lemon olive oil cake!

One taste and you might just be as hooked on this lemon olive oil as we are!

And it is a wonderful thing to share!

Shop now for Casina Rossa Sorrento Lemon Olive Oil!

Tuna is one of the best stocking stuffers. Any tuna can work. This one is right at the top of the list!

Yellowfin tuna is known as Atun Claro in Spain and is some of the most flavorful tuna you will ever taste.

These beautiful loin segments of Atun Claro are packed in extra-virgin olive oil and hand-cut from yellowfin caught on the dense tuna banks off the coast of Basque Country. The fishing boats of Ortiz, a premier name in seafood packing, capture the fish using traditional methods, which respects the environment to produce dolphin safe tuna while also preserving many other marine species.

The solid flesh of the yellowfin tuna is richer in fats than albacore. This has two results: the meat is darker - pink to reddish - and has a moister texture and richer flavor. Ortiz packs this tuna in extra virgin olive oil - which just gets richer with time.

Shop now for Ortiz Yellowfin Tuna - Atun Claro in a jar and other tunas!