- Display 48 Products per page
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MITICA, CHERRY HONEY
Mitica’s Cherry Honey invites a wonderland of springtime flowers with notes of pollen, juxtaposed with woodsy earth-tinged leather and bright, sweet cherry.
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MUFFULETTA OLIVE SALAD
Muffuletta mavens make regular pilgrimages to the French Quarter for a taste of the original sandwich from Central Grocery. For those who can’t make the trip, we can get you pretty close. The key to this sandwich is a crisp and briny olive and veggie salad that soaks into the doughy Italian bread.
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NORTINDAL, SQUID INK
Nortindal cuttlefish ink is the ideal product for seasoning and cooking dishes such as fish, rice, pasta, breads, croquettes, etc. It’s characteristic color, texture and sea flavor make our ink something unique in the gastronomic world.
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O-MED, SHERRY VINEGAR
O-Med Jerez vinegar is made from the selection of the best wines in Jerez. After aging in American oak barrels we obtain a vinegar distinct in color, taste and aroma. Ideal for dressings, salads and marinades.
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O-MED, SHERRY VINEGAR 6/2 LTR
Palamino grapes. Tastes of sun ripened raisins. Aged in American oak barrels for 5 years.
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OLD SOUTH, PICKLED TOMOLIVES 32 OZ
No, it’s not an olive, but a unique pickled tomato grown from our exclusive seed. Hand-picked, cured, and finished in small batches. Tomolives make the Ultimate martini garnish and will liven any relish tray!
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OLD SOUTH, PICKLED TOMOLIVES 8 OZ
No, it’s not an olive, but a unique pickled tomato grown from our exclusive seed. Hand-picked, cured, and finished in small batches. Tomolives make the Ultimate martini garnish and will liven any relish tray!
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PARTANNA, MEDITERRANEAN OLIVE SALAD MUFFULETTA
This Olive Muffuletta is Partanna’s most famous blend of green and black olives and succulent garden vegetables making it an irresistible combination!
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PEARLS, YUZU FLAVOR
Alginate spheres filled with naturally flavored liquid. Created in Brittany, France, Flavor Pearls allow chefs and bartenders to participate in the Molecular Cuisine revolution. Handcrafted by a proprietary process from a thin alginate film encapsulating natural liquids of different fruity, salty or spicy juices and flavors, Flavor Pearls explode in the mouth releasing their unique flavor and texture, appealing to all 5 senses.
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PEPPADEW, WHOLE GOLD PEPPERS
This unique South African fruit just got more interesting! Peppadew Gold has a sweet and tangy taste with flavors of apricot and tropical fruit.
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PEPPERS STUFFED WITH PROVOLONE & PROSCIUTTO
Hand packed, garden fresh, crunchy peppers stuffed with a cube of provolone cheese and wrapped with naturally aged prosciutto ham. Pepper Delights are then marinated in a blend of extra virgin olive oil and fresh spices to bring out the natural flavor.
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PEPPERS STUFFED WITH SOPPRESSATA & FETA
Hand packed, garden fresh, crunchy peppers stuffed with Soppressata and Feta cheese. Pepper Delights are then marinated in a blend of extra virgin olive oil and fresh spices to bring out the natural flavor.
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PEPPERS, SWEETY DROPS
This new and versatile pepper is a colorful, unique topping for salads, pizzas and pastas. Originating in the Amazon rainforest, its sweet flavor and crunchy bite is ideal to toss with vegetables to create a flavorful dish. Peruvian Sweety Drops are available in retail and food service.
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PICKLED ASPARAGUS, OLD SOUTH
Crisp and delicious, harvested at the peak of flavor, you’ll want to finish the entire jar. Truly irresistible! These asparagus spears make a sensational garnish or appetizer, and can be the “gourmet touch” as a stirrer for Bloody Marys.
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PICKLED COCKTAIL ONIONS
Garnish Martinis and Gibsons with these scrumptious jumbo cocktail onions to deliver a tart and flavorful finish.
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PICKLED GREEN BEANS, OLD SOUTH
A revival of historic taste from a simpler time when fresh-picked vegetables were preserved by pickling rather than steam canning. The vibrant flavors and textures of yesteryear are captured today in our Old South recipe.
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PICKLED OKRA, HOT, OLD SOUTH
Crisp and flavorful, this spicy okra is a must for parties and picnics. Adorn your relish trays and enjoy our finest select produce, packed fresh from the field to ensure mouth-watering satisfaction.
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PICKLED OKRA, MILD, OLD SOUTH
Crisp and flavorful, this spicy okra is a must for parties and picnics. Adorn your relish trays and enjoy our finest select produce, packed fresh from the field to ensure mouth-watering satisfaction.
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PINE CONE BUD SYRUP, MUGOLIO
Mugolio is a distinctive syrup created by forager Eleonora Cunaccia of Primitivizia in the heart of the Dolomite Alps National Park, Trento, Italy. Eleonora is one of the few residents in the area given permission to gather by hand the tender young buds of the Mugo pine in early May. The fragrant buds macerate in water and sugar during the sunny summer months until September, when the must is filtered. The resulting syrup is cooked over low fire with additional sugar until thick and golden brown
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PINK SACCHARINE SWEETENER, STICK PACK
Set your establishment apart from the competition by offering sugar for coffee, tea, and other beverages in these trendy stick style packages. They’re perfect for any deli, coffee shop, cafe, or restaurant that seeks a more upscale look and presentation than traditional sweetener packets.
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PIQUILLO PEPPERS W/ SWEET KOMBU, PORTO MUINOS
Wild harvested Galician kombu is packed with piquillo peppers for a vegetarian tinned treat. A family company with two generations at work collecting wild seaweed from the Galician coast of northwestern Spain where the Atlantic meets the Cantabrian sea. Porto Muinos combine underwater diving with coastal rock harvesting when the tide is low to bring a variety of seaweeds to market through regulated and sustainable means and with great respect for the coastal ecosystem they inhabit.
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PRESERVED LEMONS
Preserved lemon or lemon pickle is a condiment that is common in the cuisines of Indian subcontinent and North Africa. It is also known as country lemon and leems. Diced, quartered, halved, or whole lemons are pickled in a brine of water, lemon juice, and salt; occasionally spices are included as well. The pickle is allowed to ferment at room temperature for weeks or months before it is used. The pulp of the preserved lemon can be used in stews and sauces, but it is the peel that is most valued. The flavor is mildly tart but intensely lemony.
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PRIMIO D’ ORO, CANNELLINI BEANS
Cannellini beans (Phaseolus vulgaris) are relatives of the kidney bean; in fact, they are sometimes called white kidney beans because they look like just that. They are also called fazolia beans and are popular in Italian cuisine. They are about a half inch long, kidney shaped, and have a tough skin. Their flavor is mildly nutty and their texture is smooth and creamy when cooked. This bean was originally cultivated in Argentina by Italian immigrants and later taken to Italy where they are now grown commercially.
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RED PEPPER PASTE, HOT, AJVAR, ZERGUT
Hot red pepper relish made from red peppers, eggplant, garlic and spices. A very popular Yugoslavian side dish.
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RED ROASTED PEPPERS, OLYMPOS
The large tin of Olympos Florina red fire roasted peppers is ideal for foodservice and retail specialty department olive bars. The natural sweet and mildly smoky finish makes these delicious peppers a key ingredient for dozens of dishes from the Mediterranean, from salads, to entrees, soups, sauces, and more.
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ROASTED YELLOW PEPPERS, OLYMPOS
The large tin of Olympos Florina yellow fire roasted peppers is ideal for foodservice and retail specialty department olive bars. The natural sweet and mildly smoky finish makes these delicious peppers a key ingredient for dozens of dishes from the Mediterranean, from salads, to entrees, to soups, sauces, and more.
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RUSTICHELLA, PESTO ALLA GENOVESE
This pesto paste can be homogenized by adding equal amounts of olive oil to concentrate. Versatile use for marinades, stuffings, sauces, paellas, dips, spreads, butters, mashes, rubs, pates and coatings, or toss with roasted veggies.
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SABATON, 60% SWEETENED CHESTNUT SPREAD
Industrialist Clément Faugier invented chestnut spread, or cremes de marron, in 1885. Marron glaces were at the time a beloved but delicate confection, susceptible to damage, and therefore, Fauglier sought way to repurpose broken Marron Glaces he was unable to sell. He wanted to avoid having to dispose of the expensive product. Sweetened chestnut puree was thinned and flavored with a syrup of water, sugar, vanilla and small bits of candied chestnuts, and crème de marrons was born! Use in confections or as a complement to savory courses of poultry, pork or beef.
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SABATON, UNSWEETENED CHESTNUT PUREE 85%
Full of flavor these whole chestnuts or marrons entiers are the perfect accompaniment for game birds, turkey and chicken.
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SALSA ARANCIA CIPOLLE (ONION & ORANGE MARMELADE)
Onion & Orange Sauce is prepared with fresh orange pulp pieces and minced onions blended for a truly unique sauce. Also called Salsa Arancia, the balance of sweet and sour flavors will enhance anything it’s added to. MENU cooks their all natural sauce down to a confit-like consistency with a citrus tang and bold aroma.
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SALSA ESPINALER
Elaborated with high quality ingredients. Made with vinegar-based, red paprika and spices. The best aperitif sauce in the world. We fabricate it since 1950.
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SALSA ESPINALER 6/750 ML
Elaborated with high quality ingredients. Made with vinegar-based, red paprika and spices. The best aperitif sauce in the world. We fabricate it since 1950.
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SALSA FICHI, FIG SAUCE
Fig & Marsala Sauce is prepared with deep, smoky marsala wine and fresh, sweet figs. Also called Salsa Fichi, the balance of sweet and sour flavors will enhance anything it’s added to. MENU simmers their all natural sauce down to a confit-like consistency with a mellow sweet flavor and a succulent aroma.
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SAMBAL OLEK CHILI PASTE 3/1 GAL
Sambal is an Indonesian chili sauce or paste, typically made from a mixture of a variety of chili peppers with secondary ingredients, such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. Sambal is an Indonesian loan-word of Javanese origin.
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SAN GUILIANO, BITTER ORANGE MARMALADE
The recipe for the jams has remained unchanged for years. It is made entirely by hand in small batches using only fresh fruit. Grown organically since the 1980s, the fruit is harvested by hand with production taking place during the winter months, when the fruit is mature and ready to be harvested. The fruit is cut and left to stand for about one day. Then, it is slowly cooked down, adding sugar and lemon juice. No thickeners or preservatives are ever used. The high proportion of fruit, combined with natural ingredients and strict production standards, insure that San Giuliano products have a traditional taste and texture.
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SAN GUILIANO, LEMON MARMALADE
The recipe for the jams has remained unchanged for years. It is made entirely by hand in small batches using only fresh fruit. Grown organically since the 1980s, the fruit is harvested by hand with production taking place during the winter months, when the fruit is mature and ready to be harvested. The fruit is cut and left to stand for about one day. Then, it is slowly cooked down, adding sugar and lemon juice. No thickeners or preservatives are ever used. The high proportion of fruit, combined with natural ingredients and strict production standards, insure that San Giuliano products have a traditional taste and texture.
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SAN GUILIANO, MANDARIN MARMALADE
The recipe for the jams has remained unchanged for years. It is made entirely by hand in small batches using only fresh fruit. Grown organically since the 1980s, the fruit is harvested by hand with production taking place during the winter months, when the fruit is mature and ready to be harvested. The fruit is cut and left to stand for about one day. Then, it is slowly cooked down, adding sugar and lemon juice. No thickeners or preservatives are ever used. The high proportion of fruit, combined with natural ingredients and strict production standards, insure that San Giuliano products have a traditional taste and texture.
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SAN GUILIANO, ORANGE MARMALADE
Production takes place entirely on the San Guiliano estate. The recipe for the jams has remained unchanged for years. It is made entirely by hand in small batches using only fresh fruit. Grown organically since the 1980s, the fruit is harvested by hand with production taking place during the winter months, when the fruit is mature and ready to be harvested. The fruit is cut and left to stand for about one day. Then, it is slowly cooked down, adding sugar and lemon juice. No thickeners or preservatives are ever used. The high proportion of fruit, combined with natural ingredients and strict production standards, insure that San Giuliano products have a traditional taste and texture.
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SAUCE LEOPARD, 7TH REAPER
The Seventh Reaper, inspired by an Argentine red chimichurri sauce, is a frighteningly delicious sauce. A tomato and grape seed oil base packed with flavor from herbs, garlic, onion, vegetable broth and more! It’s ideal on scorched carcass fresh off the grill, but also prime on sandwiches, tacos, shrimp, eggs, or dare we say in a Bloody Mary?
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SAUCE LEOPARD, 7TH REAPER, 1/2 GAL.
The Seventh Reaper, inspired by an Argentine red chimichurri sauce, is a frighteningly delicious sauce. A tomato and grape seed oil base packed with flavor from herbs, garlic, onion, vegetable broth and more! It’s ideal on scorched carcass fresh off the grill, but also prime on sandwiches, tacos, shrimp, eggs, or dare we say in a Bloody Mary?
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SAUCE LEOPARD, AZZGASHER
Perfect on a slice of pizza or in a Bloody Mary. Azzgasher is the unholy union of Axeslasher and Sauce Leopard. This siracha like sauce is sweet, bright, and garlic forward.
