One of the best ways we have found to find, to meet in a sense, new foods, is when they walk in the front door!

Not just figuratively, either. In this case, this olive oil from the Lazio region walked in our door on four legs.

Michelangelo and Laura came in to "check us out" and, in turn, asked us if we might be interested in trying their olive oil that they had been growing for years now.

They left a bottle of their oil for us to try. Personally, I am always a bit reserved when it comes to olive oil. We have seen and tasted a lot of oil in our lifetime, and in the last 27 years or so we have tasted over a thousand oils. So, for one to jump out, to stand out amongst the crowd, is tough to do.

So, when we tasted the oil we immediately said yes.

And then we met back at the shop a week or so later and spent a couple of hours talking about olive oil, their oil, the state of the world of food, and we learned about their passion for their olive oil.

Both come from other worlds, she from writing and as a cook, and he as a photographer in the fashion world. Together, when the pandemic hit, they evaluated their lives and asked, "Why are we in this race to nowhere?" They left the world of glamour and went back to their roots. The farm and ultimately, the olives.

They shared with us that they were learning as they went, already knowing a lot, and blending the olives to create this amazingly delicious olive oil. An oil that is gentle, subtle, with a personality that you can really enjoy. Underlying it all is a spicy kick that tells you I am fresh and together. This oil is a reflection of Michelangelo & Laura!

This oil is a blend of 50% Canino, 20% Leccino, 20% Frantoio and 10% Moraiolo or "Fosco".

The orchards are north of Roma by about an hour and 45 minutes by car near Viterbo, which has the largest medieval city center in Europe—and Vetralla, in a region known for its rich biodiversity and natural beauty.

The farm follows a regenerative approach to agriculture. Michelangelo and Laura had an ornithologist come and map the bird population on the land, and then made handmade nesting devices installing them to meet the birds' needs and help increase their numbers.

No chemical fertilizers or pesticides are used on the property. Instead, organic material from the farm's own orchard trimmings is composted and returned to the earth, naturally enriching the soil.

To protect the olive trees from the olive fly, hormone-based traps are hung in the trees. These traps target only the olive fly, leaving all other insects and wildlife completely undisturbed.

Local flora is carefully managed to support biodiversity. Flowers, herbs, and grasses are only cut back after they have gone to seed, allowing a diverse range of wild herbs to grow back each year. The soil is never tilled, as this practice is seen as both invasive and counterproductive, disrupting the essential work of microorganisms beneath the topsoil.

Shrubs are planted along the borders of the orchards to provide natural shelter and further enhance biodiversity, creating a thriving and balanced ecosystem.

Initial tasting notes 2025 -

To the nose, the first whiff is definitely olive oil.

To the eye, it's a very delicate yellow green color that is quite enticing.

The first sip is light banana-eee, with some very light hints of artichoke and avocado With the overall feeling of a cloud.

It all disappears very quickly with hints of bitterness on the edges and then overall. That wonderful bitterness transitions to a nice, gentle but very present, tickle and a cough is produced in the back of the throat. This tells you a lot about the oil and its provenance.

This lightness with distinct olive oil flavors makes it a wonderful, special every day oil.

What's really fun about this oil is that as you taste it you experience it and then when it's done it's gone. That is a pretty special quality. Clarity. That is a nice quality to have.

Click Here To See U-NA NUMA EVOO Olive Oil and photos from the Orchards!

This recipe is inspired by how to celebrate freshly-pressed olive oil. Make pasta, pour a bottle of olive oil over it and toss and share!

See the wonderful Basic Pasta with Olive Oil Recipe here!

Wild Fennel Pollen is made from fennel flowers picked at full bloom. The plants are then dried and the pollen is sifted out, creating a seasoning that has the flavor and aroma of fennel, but with far greater intensity. Nothing is added to this beautiful golden-green dust—its incredible flavor stands on its own!

This is great year round and perfect for summer pasta and chicken!

Shop now for Wild Italian Fennel Pollen!

These fermented black beans are special. Created as a handcrafted artisan product and not via a commercial industrial process. This gives the douchi its unique character and flavor.

Fermented black beans, known in Chinese as douchi, are fermented and salted soybeans used as a seasoning in Chinese cuisine. They are known for their strong, salty, umami flavor and are commonly used in dishes such as black bean sauce, stir-fries, and steamed meats.

The fermentation process is a natural science project in which microorganisms like bacteria, yeast, or mold break down sugars and starches into acids, gases, or alcohol. In food, this process preserves ingredients, enhances flavor, improves digestibility, and can introduce beneficial probiotics. Common fermented foods include yogurt, kimchi, miso, sauerkraut, and douchi.

To make douchi, soybeans are cooked and then inoculated with molds or bacteria, initiating fermentation. This process can take anywhere from several days to a few weeks. Once fermented, the beans are salted, dried, and sometimes aged further to deepen their flavor.

Douchi is the oldest known form of fermented soybeans in the world. Chinese archaeological sites from the Western Han dynasty (206 BCE - 9 CE) have uncovered remnants of douchi in sealed tombs. And in a 165 BCE tomb in Hunan province a pot of preserved fermented soybeans was still identifiable after more than 2,000 years.

Originally developed as a method to preserve soybeans, douchi also became a wonderful source of umami. Think of it as solid soy sauce—often compared to anchovies or miso for its ability to act as a savory flavor enhancer.

Douchi is used in a wide variety of Chinese dishes, including black bean sauces, mapo tofu, spicy stir-fries, steamed spareribs, braised eggplant, tofu dishes, and spicy bean broths. It can also be ground into sauces or used whole in cooking.

In Japan, a similar product known as hishio, considered a precursor to miso, shares some characteristics with douchi. In Korea, a related fermented soybean paste called cheonggukjang is known for its chunky texture and strong aroma.

Use in small amounts as fermented black beans add an intense salty rich umami flavor.

At the same time throw caution to the wind and use often as douchi can transform and re-create what you make!

Shop now for Douchi - Fermented Black Beans!

This classic dish shines with douchi!

See the Mapo Tofu with douchi recipe here!

Sichuan peppercorns, also known as Szechuan peppercorns, are a key ingredient in Sichuan cuisine, which is a popular regional cuisine in China known for its bold and spicy flavors. Sichuan peppercorns are not actually true peppercorns, but the dried berries of the Zanthoxylum piperitum plant, which belongs to the Rutaceae family, commonly known as the citrus family.

The flavor of Sichuan peppercorns is characterized by a unique combination of citrusy, floral, and lemony notes. They have a distinct aroma and taste that is not as pungent or spicy as black peppercorns. Instead, they provide a tingling, numbing sensation on the tongue, which is their most notable characteristic. This numbing effect, along with their citrusy flavor, adds a distinctive and refreshing element to dishes. This lemony flavor is what makes them particularly appealing for brightening up sauces and meat and chicken dishes.

The peppercorns are harvested from the deciduous prickly ash tree, which is native to the Sichuan province in China. The berries are typically harvested when they are fully mature and have turned reddish-brown. After harvesting, the shells of the peppercorns are split open, and the bitter black seeds inside are removed and discarded. The remaining outer husk is what is used for culinary purposes.

One of the unique characteristics of Sichuan peppercorns is the presence of hydroxy-alpha-sanshool, a compound that gives them their distinctive numbing sensation. This numbing effect is often combined with the spiciness of chili peppers in Sichuan cuisine, creating a sensation known as "ma la," which translates to "numbing and spicy." It is a defining feature of many Sichuan dishes.

In addition to their flavor, Sichuan peppercorns are also valued for their medicinal properties. Traditional Chinese medicine utilizes Sichuan peppercorns for their warming and circulatory benefits, as well as their potential digestive and anti-inflammatory properties.

When using Sichuan peppercorns in cooking, it is common to lightly toast them in a dry pan to enhance their aroma before grinding or crushing them. They are then added to dishes during cooking or used as a finishing spice. The tingling and numbing sensation of Sichuan peppercorns can vary in intensity, so it is advisable to start with a small amount and adjust to taste.

Shop now for Sichuan Peppercorns here!

Delicate yet not very flavorful, rice bran oil just may be the world's healthiest edible oil. Rice bran oil comes from the most nutritious part of the rice grain, loaded with monounsaturated fats & polyunsaturated fats, as well as vitamin E. These are the good fats that help your body lose weight.

Which means that rice bran oil is not only nutritious, but a superior salad, cooking, baking and frying oil that leaves no lingering aftertaste.

Extremely versatile, rice bran oil is an excellent choice for baking as well as just about any cooking method, from deep-frying to pan-frying, sauteing to stir-frying, baking to grilling.

This might be the best alternative to Canola/Rapeseed oil, Vegetable/Soy oil!

Shop now for Rice Bran Oil!

The first thing you notice is the very delicate shape of the bottle and it is indeed a reflection of the treat inside.

To the nose, the flavor of the smell is distinctly different than the shoyu's of Japan. This soy sauce is gentler, not as round or filling in the nostril, it feels thinner or perhaps the descriptor is lighter than shoyu.

To my nose and olfactory memory, when smelling the Japanese Tamari shoyu compared to this Soy Sauce from Taiwan, they are distinctly different!

The Amber River Soy is clear, complex, where the flavor rolls through the mouth and then rises in the back and then leaves a salty tongue. More pointy in its presentation. It lingers longer in a nice way. And when it leaves, it leaves with almost no trace. And that is nice.

Nestled in the heart of Xiluo Township, Yunlin County, Taiwan, Yu Ding Xing has been a renowned producer of traditional Taiwanese soy sauce for three generations. Founded in 1958, this family-owned brewery maintains its artisanal approach to soy sauce making.

Their commitment to traditional techniques, including long fermentation and wood-firing, creates a distinct flavor profile and preserves Taiwan's culinary heritage.

The creation of this Amber River Soy Sauce is made from black soybeans, unlike the yellow soybeans used in many other parts of Asia.

The black soybeans grown in the south of Taiwan are known for their rich black color, sweet, and nutty flavor. They have a mellower taste compared to the yellow variety, and are rich in protein content and a richer concentration of certain antioxidants and phytonutrients due to their dark outer shell, compared to other soybean varieties. This protein gives the Amber River Soy Sauce its exemplary savory feel.

The process of making this traditional Taiwanese soy sauce is an intricate one. At its core, it consists of just a few ingredients: local black soybeans, sea salt, water, and sugar. But the magic lies in the meticulous methods of fermentation (8 days, instead of 2) and aging in earthenware pots in the sun, which can take up to a year or more.

The now fermented beans are heated over wood fires to halt the fermentation process. The use of wood over more modern fuels such as gas, takes more time, and keeps the traditional handmade brewing technique unique.

This results in a soy sauce that is complex in flavor, with a depth not found in the mass-produced soy sauces. This commitment to tradition, process and control to sourcing all the ingredients in Taiwan makes for a very special product.

The family is located near the Zhuo shui River between Yun ­lin and Chang hua Counties, about 214 kilometres south from The Grand Hotel in Tapei. You might know of the brilliant-red Xi luo Bridge. This bridge was started under Japanese rule and completed with American funding in the early 50s. At the time of its opening in 1953 this 1.9-kilo ­meter-long Warren truss bridge was the world's second-longest bridge, ranking only behind San Francisco's Golden Gate Bridge.

Shop now for Amber River Soy Sauce here!

This Japanese tamari soy sauce is quite remarkable. First it is wheat free, as you know not all tamari is wheat-less.

Tamari is often regaled as the wheat free soy sauce, but one should be very cautious and read the label as wheat is often reduced but not eliminated.

This very special aged Tamari is made with Japanese grown soybeans and sea salt aged in wood casks made of cedar for three years.

The result is heavenly rich in color, in flavor, with a viscosity that has a higher resistance to deformation compared to other soy sauces.

To the nose, it is milky with a heavy feel. To the eye, it is beyond dark, and more solid in color leaning toward red. Tilt the spoon and the deep auburn red color is evident, and the viscous liquid trails like a ten-year old balsamic might.

To the mouth, it has a complex multiplexed flavor profile. Salt (less salt than a soy sauce) may be the first and last flavor hits you get, but in between it is combination of wow, a richness which comes across as a hint of smokiness, and a sweetness or roundness that surrounds the other flavors. The tingle you get might be from the saltiness or is it that your taste buds are overwhelmed with so much information!?

It is wonderfully complex, bold yet delicate, and should be used to finish, and never to be cooked with.

Brush on fish and vegetables, use it as dipping sauce, or finish a lentil or rice dish. Maybe it would marry well with a Parmigiano-Reggiano risotto. And wouldn't it be great with a little melted butter on rice. Simple and elegant!

Shop now for Ito Shoten Denemon Tamari Shoyu here!

These bacon-wrapped dates with almonds are always a big hit in the Spanish Tapas Cooking Class. We made them with Applewood Smoked Bacon, Marcona Almonds and Fra'Mani Salametto. So easy and so perfect.

Always, always when I make this it makes me happy. Make them when friends are coming over otherwise you might eat them all in one movie!

See the Deviled Dates Recipe here!

On an acre of land, up to fifty females and one male can grow in harmony. A 15 to 20-year old tree will yield about 200 pounds of Medjool dates a year.

Fossils have shown dates thrived 50 million years ago. Humans have been cultivating them for 6,000 years. Hundreds of varieties are grown worldwide, twelve in the States. Of those, over 90% of the total US crop are grown in the Coachella Valley.

Although they have been in the US since the 18th century when the Spaniards planted them around their missionaries, it wasn't until the early 1900s that the Medjool variety was brought here to the US, specifically in 1927 when a fungal disease threatened to decimate the Moroccan industry and 11 offshoots were brought to the US by a horticulturalist.

After a seven-year quarantine in Nevada, the nine surviving plants were sent to Southern California. Those original nine plants are the ancestors of the millions of Medjool date palms that grow in California today.

The nickname for Medjool dates is the "King of Dates", and boy do they live up to it! Medjool dates are a deep amber-brown with crinkly skin and a glow of their own. The sticky flesh melts in your mouth, and their perfect mix of sweetness reminds you of caramel, honey and cinnamon!

Based on taste and melt-in-your-mouth texture, the Medjool date is definitely the "King of Dates" and it is easy to understand why these dates were actually reserved for Moroccan royalty.

To store Medjools, leave them covered on the counter for up to a week or place them in an air-tight container in the refrigerator for up to six months.

Shop now for the King of Dates!

Almost round and very flat, Marcona almonds look different from California garden-variety almonds, and they have a richer, more intensely nutty flavor.

Our Spanish Marcona almonds are toasted in sunflower oil and lightly salted, and the result is a crisp, tender, and super-flavorful almond. If you haven't had them, try them at least once and you might be hooked for life!

You might think that almonds in olive oil would be better, and they might be when freshly oiled and eaten soon after. But, we discovered that by the time they arrive from Spain, they taste oily and we find we prefer the almonds in heart-healthy sunflower oil.

Shop now for Marcona Almonds from Spain!

A delightfully fruity and delicious chutney made from English apples and local Lyth Valley Damson Plums. An excellent accompaniment to cheese, cold cuts and terrines.

Shop now for Hawkshead Apple, Date and Damson Chutney!

You know we love our Effie's! This new flavor with Gruyere cheese is a wonderful surprise!

The first bite you get the great crunch that every Effie's has and then whilst your nose smells, your taste buds tells there is cheese here!

It's like getting a crunchy cheese and cracker all at once in a bite, without the topping of cheese. It's like perfect!

Shop now for Effie's Gruyere Oat Biscuits here!

This pomegranate paste is one of the Top 10 Pantry Ingredients noted in Yotam Ottolenghi's cookbook, SIMPLE.

Long a favorite ingredient in Middle Eastern and Persian cuisine, pomegranate molasses (or paste) is starting to be recognized more and more here for its versatility and the rich, distinct sweet-tart flavors it brings to a wide range of dishes.

Sadaf pomegranate molasses is made from tart pomegranates with a little sugar added to balance the tartness. It is reduced to a thick, molasses-like consistency. Rather than the bright red of the fresh fruit, it's a dark, syrupy mahogany color, sometimes with a slightly grainy texture.

Suggestions for Pomegranate Paste Use:

Traditionally, paste like this Sadaf pomegranate molasses appears more in savory dishes than sweet, adding a tangy, fruity note to dips, spreads, and main dishes of all kinds.

It's a great addition to stir-fries, thickening the sauce and adding its flavor notes. Sadaf pomegranate molasses makes a beautiful salad dressing, particularly when combined with walnut oil.

Shop now for Sadaf Pomegranate Paste - Molasses here!