This mixture of jalapeños, green and black olives, capers, pickled vegetables and a blend of herbs and spices are packed in olive oil. Top a sandwich, pizza, brats, hot dogs, hamburgers or cream cheese with this heated olive salad.

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.

A blend of artichokes, lemon juice, garlic and Asiago cheese.

• Toss with hot or cold pasta, spread on a warm baguette, great with grilled chicken or seafood
• Mix into mashed potatoes or add a dollop to sour cream for a delicious dip

A Mediterranean-inspired blend of black olives, red peppers, tomatoes, capers and Balsamic vinegar. Spread over crusty bread or serve with crackers, in hot or cold pasta dishes, use on seafood, grilled meat and vegetables.

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.

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.