Sometimes all you need is a little pasta and a good olive oil.

This Lemon olive oil is one of those oils.

There's nothing friendly about this oil. It smells good, you can smell the Meyer lemon right away and then with one sip, it punches you in the face.

It is a full, freshly pressed olive oil, surrounded by the sweet Meyer lemon. It has the crisp, vibrant edge of a great olive oil and, if you take a big enough swig, it will race to the back of your throat and you will have nice a cough.

Will you love this oil at first bite? I don't know. I do know you will feel compelled to taste again to find out. What did you miss? Or, is your memory correct?

The second and third sips are different. Is it because your mouth has acclimated to the punch? Or, was it a one off thing? I do not know.

No matter how you face it, this olive oil has personality.

You will have to decide if you like them (not it) or not.

To the nose, there is this wonderful sweet smell of Meyer lemons and a touch of Olive.

To the tip of the tongue, it is this well defined olive that is rounded out with citrus.

The finish is a tickle once your throat gets used to it. It's nice and the bitterness is gone as you acclimate. The finish is a wash with hints of bitter on the edges of the tongue describing a freshly pressed olive oil and concludes with a vapor aroma of a combination of olives and lemon.

Interestingly, even though the lemon feels predominant, it truly is an olive oil that is paired with lemon. Unlike the Cassini Rossa, one of our favorites, which really ultimately is more like a lemon olive oil.

This is an olive oil with lemon.

The olive oil is a main ingredient, celebrate it, relish it, use it as an olive oil. Use it with abandon, but be sure to use it as a main character.

Extremely limited supply and don't let the diminutive look of the can fool your brain. This is 350ml. The equivalent of the smaller glass bottle of Olive Oil, just without the mass of glass.

It has been many years since we last saw this oil from Katz Farm. Is it the same, in many ways yes, is it different, yes for sure. And that is a good thing. It tells you that there are people making this!

Click Here To See Frantoio Grove Meyer Lemon Olive Oil!

You can dress this up or dress it down. Find a nice pasta that doesn't add too much texture or bite, like a nice long pasta. Then cook al dente and drizzle the olive oil over to match your desires! Sprinkle a nice crunchy sea salt and perfection has been reached!

See the Basic Pasta with Olive Oil Recipe here!

We recommend having all the ingredients ready to go. Especially the pitting and quartering of the olives, because you don't want to overcook the pasta while you're waiting for the sauce to come together.

It's almost garlic ready-to-go season!

See the Pasta with Garlic and Olives recipe here!

Nine varieties this year to choose from.

This is a once-a-year seasonal item. We release the garlic when we have them in hand and they are ready to ship. Keep your eye on the newsletter for when they come available.

There are many subspecies of hardneck garlic. We sell three sub-species, including Rocambole, Purple Stripe, and Porcelain.

Normally, fresh hardneck garlic is harvested in July and August and is available to ship anywhere between mid-August to end of October - but you never know - Mother Nature can be very unpredictable.

This year we are trying our new "notify me" feature to email you when it is ready to order. Please let us know what you think.

Check out this year's garlic!

Sure, a real fresh garlic head broken off into cloves and diced, smashed or chopped is wonderful. And in certain situations, nothing beats fresh.

And other times, garlic powder works great. Not all garlic powder is equal. Some are great and some are not so much.

And then there are these Granulated Organic Garlic bits. Not a powder, these little, tiny pieces have their place in your pantry and in your dishes.

They don't dissolve on contact and they need to cook or get moisture to release their inner beauty. The beauty of these morsels of garlic really shine when you fry them in a little oil. Or, top a steak, or simply add them to a tomato-based pasta sauce. Think garlic crunchies when making fried anything, like chicken.

I have come to rely on these little guys to brighten up a dish or two. Bring flavor, bring garlic, brighten up.

Like garlic powder, only more course, closer to a finely ground salt. Same great garlic flavor.

Shop now for Organic Granulated Garlic!

The flavor of the recipe is wonderful! And it is easy. Mix, shake, store and shake again before serving.

See the Olives Marinated in Orange and Thyme-infused Olive Oil recipe here!

Great ingredients create a wonderful salad!

See the Red Quinoa, Corn, Tomato and Basil Salad Recipe here!

Many articles debate this at great length. Almost all come to the same conclusion that the only difference (between the options) is to choose which color makes a prettier plate for dinner.

And it is true, red quinoa and black can make green and yellow veggies pop on the plate! But the often stated conclusion that white (and for that matter all quinoa) are the same isn't quite true. Not only does taste vary between white (or golden) options, red and black might just be the best option.

Research has been showing that the more color in your food means more good stuff for your body. And in this case it appears that quinoa with color has about 15% of your daily requirements for Riboflavin.

Not sure you should care about Riboflavin? Otherwise known as Vitamin B2, this important vitamin often helps keep the painful red tongue, cracked lips, itchy bloodshot eyes, and cracking mouth corners away. It is also believed that a deficiency of Riboflavin affects the blood and the ability to absorb much needed iron for your body resulting in a cascading of potential evil issues.

Now, should you go out and only eat red or black quinoa? No, of course not. You get vitamin B2 from many food sources including dairy, eggs, green leafy veggies, nuts and legumes.

Keep in mind that Quinoa is fibre healthy, has iron and magnesium and antioxidants. It is a complete protein (amino acid rich) and is a great food for gluten-free, vegan eaters. Because it is such a superfood you should make sure it works for you.

But, the very best reason to eat this seed (not a grain) is that preparing it is as easy as boiling water! The very basic, basic cooking instructions is this. 1 part quinoa to 2 parts water. Boil some water, rinse the quinoa while you wait for the pot to boil to remove the natural saponin (natures bug repellant), then add the quinoa to the pot and simmer covered for about 15 minutes. Wait for the seed to unfurl and it's ready!

Remove from heat and let sit covered for 5 minutes, fluff with fork and make a dish. It works well with just about anything, from pasta sauce to veggies and protein.

Shop now for Organic Fair-Trade Red Quinoa!

More than a few years ago, Albert set off on a course to make a mead vinegar, combined with one of the many wine options available to him in the Napa Valley.

As a chef, he loves to use honey, an ingredient that he passionately incorporates into his dishes.

Taking almost two years to create, along with many trials and tribulations, in the process he decided to experiment and switched to a wine originally from the Rhone Region but now grown in California and Oregon. It was this switch that changed the course of time, or at least it changed Albert's thoughts on how to create this perfect Honey Vinegar.

Starting with Late Harvest Viognier, often described as fruity, flowery, and even honey-like, it was a brilliant revelation and ultimately the great combination that made this match heavenly.

No longer a mead-based vinegar, it is now a vinegar with honey. The Katz honey is added into the vinegar at a later stage in the vinegar-making process.

I got my first taste of this amazingly perfect vinegar many moons ago, and it still is one of my all-time faves. Full of sweetness, sharpness, and combined with the ever-so-vibrant nuances that the honey has created within it, this vinegar tests the imagination, inspiring thoughts of chicken, garbanzo salads, and as a way to deglaze a pan of princely perfect scallops. It was love at first sip!

I wanted it then. And now, almost a zillion years later, better than ever, I still crave it. This is one vinegar that can explain the joys of both vinegar and honey as two perfect ingredients!

Shop now for Katz Late Harvest Viognier Honey Vinegar here!

Wonderful lightness, filling the mouth with the feel of the Arbequina olive, Desert Miracle from Atlas Olive Oils is a sweet oil, with a light, almost hidden burn in the back of the throat. Its Spanish character is present with a bit of fruitiness. Desert Miracle is a certified organic olive oil from Morocco.

From the pressing of the best Arbequina and Dahbia olives we get this golden olive oil verging to green, with a well-balanced taste, and complex profile. They are harvested at the end of September / beginning of October, just when the olives are changing colors from green to black, and are still rosy.

The fruitiness of ripe olives is clearly identifiable in the nose and mouth with a great diversity of secondary aromas, above all apple and banana. Desert Miracle Olive Oil also has hints of tomato, fennel and artichoke.

On the palette it reminds of almonds; its sweetness stands out a little, as well as its astringency which does not interfere with its profile.

The result is a very well-balanced and harmonious organic olive oil with a clear touch of characteristic sweetness.

Shop now for Desert Miracle Olive Oil!

The hardest part of this recipe is gathering the ingredients.

See the Summer Bean, Feta and Tomato Salad Recipe!

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 peaches or figs, and use it in your next dressing.

Shop now for Red Wine Trio Vinegar!

The term "Tellicherry" originated when these large, black peppercorns were exported from the Indian port city of the same name.

These Tellicherry peppercorns are pungent, with the deepest, hottest flavor you'll ever find! Once traded, ounce for ounce, for pure gold, these Indian black peppercorns are still a superlative spice that can add a depth of flavor—first heat, then a tinge of sweetness—to your everyday meals.

Black pepper is produced from the still-green, unripe drupes of the pepper plant. The drupes are cooked briefly in hot water, both to clean them and to prepare them for drying. The heat ruptures cell walls in the pepper, speeding up the work of browning enzymes during drying.

The drupes are dried in the sun or by machine for several days, during which the pepper around the seed shrinks and darkens into a thin, wrinkled black layer. Once dried, the spice is called black peppercorn.

In general, the later the pepper is picked, the better its flavor maximizing the taste of the Tellicherry peppercorns. However, waiting too long to pick is a gamble, too; ripe pepper fruits will rot if left too long, and there is also an increased risk of loss to hungry birds or unfavorable weather.

Picking black Tellicherry pepper at just the right moment involves keen judgment and results in Indian black peppercorns with truly excellent flavor.

Shop now for Tellicherry Peppercorns!

Noodles, Zucchini, Japanese Eggplant, Red Pepper, and Yuzu Kosho makes this easy noodle bowl so flavor-filled!

See the Yuzu Kosho Soba Noodle Bowl Recipe here!

This red Yuzu Kosho paste is a spicy, herby Japanese condiment that we are thrilled to bring to you. It's great for adding a delicious dash of flavor to fish, vegetables, even a turkey sandwich.

What is Yuzu??

Yuzu kosho is a blend of the rind of yuzu (a citrus fruit with notes of grapefruit, lemon and lime) and kosho (a spicy green chile), mashed together with a good deal of salt: three powerful flavors colluding in a ravishing relish. 

A simple combination, but the flavor is so savory-sweet-pungent that you might be tempted to slather instead of dollop! Use a little restraint, though; the stuff packs some intense heat.

Its versatility and persuasive flavors work well with so many dishes. 

Stir it into a bowl of udon noodles and top with some cooling shiso, a Japanese herb in the mint and basil family; toss it with sauteed eggplant, onions and tomatoes mellowed with purple basil; use it in place or alongside your ginger and wasabi (preferably fresh wasabi) with sushi.

Or, try combining it with oil and marinating some flank steak for an out-of-sight fajita filling; add it to a garlicky aioli for a twist; stir it in to a dried-fruit-and-nut-spiked pilau.

Shop now for Red Yuzu Kosho!