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- An integral part of New Orleans’ world-famous cuisine, this mixture of green and black olives, capers, pickled vegetables and a blend of herbs and spices are packed in olive oil. Traditionally served on a New Orleans “Muffuletta” sandwich, it can also be used in salads, pastas, paninis, pizza topping or in scrambled eggs. Works well as a topping on cream cheese.
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- Sun-dried tomatoes are a great Italian tradition as a means of preserving the bright taste of summer for the colder months ahead. Spreading the tomatoes out and allowing them to slowly dry in the late summer sun intensifies the flavor and aroma, making them a perfect topping for bruschetta, pizza, pasta or as a condiment.
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A refreshing, delicious blend of sun-ripened asparagus, asiago cheese and spices.
Use in an omelet, on baked potatoes or in a Panini. Spread on a toasted baguette or crackers. Use as a pizza topping. Pairs well with Truffle EVOO and Aged Balsamic Vinegar.