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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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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.