Extra Virgin Olive oil from gravity extraction but before the olives are pressed through mats. Unfiltered with very low acidity (01%) - much lower than required to be called "extra virgin". Blend of fourteen varieties, principally Picuda, Picual and Hojiblanca.

Remove the oversized cork, which is quite satisfactory and easy to do.

The smell is wonderful, just as you would want a newly opened bottle of olive oil to be!

The outpouring of vibrant yellow-green is delicious and enticing.

The first big slurp rushes memories of an oil we haven't had in 10 years! Light and olivey, round, buttery on top, then finishing with a pencil tip of delightful bitterness high in the cheeks. Followed by a strong tickle of sharpness that only a newly harvested oil can deliver!

Don't be tricked, as I was. Delicate sips reveal sophisticated hints of olive, avocado, and artichoke with a lightness of being. But, if you venture into a big gulp and a backward thrust of the oil into your throat, you'll get a big surprise!

Hidden amongst all the light, friendly appearance is a powerful punch of high-powered zing—a super burn that declares this oil is alive!

The experts were telling us that the olive oil would be extremely mellow (read: not good) this year. Almost boring. We have not found this to be the case at all.

Every new oil we have tried has been wonderful. Each one unique and full of personality. If there is a mellowness they all share on first taste, it is the follow-through in subsequent tastes that makes you realize how wonderful and versatile this year's crop is.

This might be the first year where every oil I've tasted has been wonderfully appealing and versatile enough to accompany any dish, from fresh toast to robust pasta! Fabulous!

And this Nunez de Prado is like a homecoming and a new friend all rolled into one! What fun to have this special, wonderful olive oil back in our lives!

Shop now for Nunez de Prado Organic DO

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This 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. The best olive 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!

Traditional Italian penne rigate pasta drawn through bronze, so that the surface is rough, and ready to take whatever sauce you give it.

Penne is perhaps the best known tubular shaped pasta by name. Think of a large straw with ribs that go vertically along a tube cut diagonally, the length being about 5 times the diameter of the tube.

I would consider this an old reliable shape which works well with almost any recipe, from a simple sauce to mac 'n cheese! This is a good shape to always have on hand.

Shop now for Sgambaro Penne Rigate Pasta here!

This is a standard around the warehouse. Quick to make and always good. When artichokes are in season you can use the fresh hearts.

See the Pasta with Artichokes, Capers, Tomatoes and Tuna Recipe here!

Artichokes with the addition of olive oil is this really delicious treat that is packed with goodness!

Artichokes are nutrient rich with a good source of fiber, vitamins, and minerals such as vitamin C, vitamin K, folate, potassium, and magnesium.

Both artichokes and olive oil are known for their heart-healthy properties. Olive oil is rich in monounsaturated fats, which can help reduce bad cholesterol levels and lower the risk of heart disease. Both help protect the heart from oxidative damage.

Artichokes are high in fiber, which promotes digestive health by supporting regular bowel movements and preventing constipation.

Artichokes and olive oil contain antioxidants that help protect cells from damage caused by free radicals. These antioxidants may also have anti-inflammatory effects, which can benefit overall health and reduce the risk of chronic diseases.

Both artichokes and olive oil are low in calories and rich in fiber, which can help promote feelings of fullness and reduce overall calorie intake. Incorporating them into your diet as part of a balanced meal can support weight management efforts.

Shop now for Artichoke Hearts Romana Style in Olive Oil!

I have been testing oatmeal every morning for a long, long time. Not quite everyday, but I learned a lot about what makes me happy when I eat oatmeal in the morning.

First, my ratio of water to oatmeal is 1 to 4. I reduced the amount of uncooked oatmeal from 1/2 cup to 1/3 cup to 1/4 cup. So with a 1/4 cup of oatmeal, use a cup of water.

Then I add, for their healthiness, a handful of raisins plus a large pinch of dried barberries, always.

Then I do frozen blueberries (if using fresh, add them as you eat) and a banana for sweetness. I change them out as the fruit changes with the seasons. And this makes every morning, every week different.

And then a light sprinkle of cinnamon on top for a nice nostril tickle!

Shop now for Organic Pinhead Oatmeal from Scotland!

With its long history of culinary uses, this little berry has been overlooked for far too long.

The barberry, with a sharp-ish, sometimes sour, almost citrus flavor, is best known and most used in West Asia, particularly in Iran, where the berry is known as Zereshk. In that part of the world, barberries are often used in pilafs and in a chicken and rice dish called Zereshk Polo.

In Eastern Europe and Russia, barberries are used as an integral ingredient in making jam; they are naturally high in pectin and will firm up a jam very nicely, all the while adding their own flavor.

Plus, this little berry packs some serious healthy goodness: fiber, vitamin C, iron, zinc, and copper! Several studies indicate that a compound called berberine found in barberries can lower blood sugar, improve cholesterol and triglyceride levels, and contribute to gut health.

Unlike some barberries, which can be quite sour-tart when eaten on their own, these dried barberries from Washington State are super-fresh and truly edible right out of the package—this is subjective, of course—and very suitable for recipes calling for raisins, currants, or dried cranberries.

Shop now for Dried Barberries here!

I love snacking on these raisins. Sweet yes. Not too sweet, more like a cool refreshing treat! Not like the ones in the little box we had in grade school, which always seem to be so stuck together and hard with way too much sugar.

These gorgeous treats are easy to eat and mix well with others like a handful of peanuts. Use them in your next gorp mix.

A handful makes you happy! Be Happy! Eat Raisins!

Shop now for Organic Thompson Raisins here!

This ground Saigon cinnamon powder packs a healthy vibrant punch!

Vietnamese cinnamon is invigoratingly potent, with a rich, spicy flavor. You may need less than you're accustomed to! Saigon cinnamon powder is an excellent choice for sweet and savory dishes, from cookies to pie to stews.

Shop now for Saigon Ground Cinnamon!

Circa 1960 - the origins of this recipe might be as old as 600 A.D.! And most likely arrived on our shores from England where history says that the King liked them and carried the recipe in his pocket in 1458. Not quite sure this is all true. Still we can surmise that the recipe is old.

See the Cinnamon Jumbles Recipe here!

This oak-aged Trio Red Wine Vinegar from Katz Farms takes two years to make.

This terrific vinegar is crafted using the traditional "Orleans" Method.

It's a blend of carefully selected vintages of Merlot, Zinfandel and Cabernet Sauvignon from the heart of one of the world's great wine appellations, the Sonoma Valley. "Trio" has been crafted to mirror the classic Meritage blends where small lots of selected red varietals are mixed to create wines of great structure and character.

The finished blend is well-balanced and full-flavored and retains the varietal characteristics of the grapes with nuances of cherry, raspberry and oak.

This vinegar will enliven your favorite dishes and create distinctive dressings and sauces. The Sonoma Trio is a favorite of many of America's top chefs. Try reducing it for sauces for meats or grilled figs, and use it in your next dressing.

Shop now for Red Wine Trio Vinegar!

This is a simple, tasty and healthy dip that's delicious with crackers and crudites.

I like the balance of flavors, but adding more lemon juice and/or olive oil is always an option!

See the White Bean & Sage Dip Recipe Here!

Pimenton de la Vera is a paprika made from luscious red peppers (pimientos) grown in the La Vera microclimate of Spain's Extremadura region. When harvest begins in the fall, entire families get involved.

The mature peppers are placed in drying houses, where they are smoke-dried over oak fires—the mark of genuine pimenton de la vera. The dried peppers are then stone-ground into a powder.

Pimenton de la Vera is D.O. protected—Pimiento de la Vera was the first pepper to receive such designation in Spain. Picante is the "hot" version of smoked paprika, and hence it has a mellow bite flowing into its warm flavor.

It has a more complex flavor than Hungarian paprika, with an aromatic smokiness that puts it in a class of its own. It is an absolutely essential ingredient for many Spanish cuisines.

Pimenton de la Vera was the first chili pepper product to be granted Denominacion de Origen, or controlled name status.

Shop now for Pimenton De La Vera - Hot, Smoked Paprika!

Not content with merely making apple cider vinegar, producer Joseph Reiterer took a step back and borrowed the famed balsamic-making process from Modena.

He starts with pears that he crushes and then cooks down in an open vat. The resulting rich pear liquid is indoctrinated with a vinegar "mother" and then aged in wood for five years.

The result is pure heaven: a dark brown liquid that is thinner than a balsamic condimento but softer and sweeter than balsamic vinegar. The flavor is unique, a rich caramelized pear flavor accentuated by a mild acidity that feels more like a tart finish.

This is a perfect choice for meal-like, composed salads containing greens, meats, and cheeses.

You might also add a bit to homemade mayonnaise to dress your favorite chicken salad or finish squash or pumpkin soups.

It's really a perfect flavor complement to deglaze sauteed pork dishes. Try it in Marcella Hazan's wonderful dish of pork tenderloin medallions, onions, pine nuts, raisins, and balsamic.

Adding a few drops will create a whole new dimension to your pear tarts.

Shop now for Acetoria Pear Balsamic Vinegar!

We cut the cheese the day we ship. Cracking whole wheels and sharing ASAP allows for the most flavorful cheese you can have. The sooner you consume the bigger the flavor! And the smell! Wow!

The very first time we cut a wheel of cheese we used a band saw (not the way to do it) and the sawdust of cheese was like bliss! Warm from the blade it was unbelievable and memorable!

Since then, the cheese is cut first with traditional Parmigiano-Reggiano knives and then with a wire cutter for accuracy and less loss of cheese.

Order your spring milk Parmigiano-Reggiano aged at least 2 years; we often don't know the precise age until the wheel arrives.

Shop now for Parmigiano-Reggiano from the milk of spring!