Featured Products Include
Rossa Extra Virgin Olive Oil Pressed with Sicilian Lemons
Freshly harvested Casina Rossa olives are pressed directly with fresh Sicilian lemons to create this beautiful agrumato. Superb on salads, seafood dishes, and marinades. Limited production.
Nicola DeLaurentiis and his wife Paola operate Casina Rossa in the Abruzzo region of Italy. Nicola DeLaurentiis is driven to tirelessly invent, improve, innovate and refine his products.
Agora Organic White Aceto Balsamico
This wonderful aged white balsamic vinegar is made with USDA-certified organic Trebbiano grape must and white wine vinegar. It is all-natural with absolutely no additives. Sweet and lightly acidic, use white balsamic to brighten up vegetable dishes and salads—anything that could use a touch of agrodolce, or sweet-tart flavor. It’s floral and fruity with a sweet finish, and its balanced flavor makes it a pantry staple.
Marella Organic Penne Rigate Pasta
Marella Penne Regate is a classic pasta with an exceptional flavor that cooks to al dente beautifully. Marella uses the highest quality, local grain varieties and is ICEA certified organic. An excellent cut for pasta salads and al forno dishes.
Sale Alle Erbe delle Marlunghe Vignalta
This herbed salt recalls the popular tradition of blending sea salt with fresh herbs typical of Italy’s Veneto region. It’s produced from sea salt, fresh rosemary, and sage grown on the Marlunghe estate. Because they are blended fresh with salt rather than dried, the aromatic quality of the wild grown herbs is preserved.
DEA Harissa Paste
Harissa is a quintessential North African condiment made with vegetables and chiles seasoned with coriander, caraway, and garlic. Originally from Tunisia, it has since spread to other parts of North Africa and been adapted to suit local tastes. Dea Harissa paste is produced in France, to meet the demand of the many immigrants from northern Africa who have settled there. A staple addition to couscous, this zesty sauce brings a flavorful touch of heat to any dish.
Miss Majorie’s Steel Drum Plantains
Savor the crunch, spice, and the one-of-a-kind flavor. Miss Marjorie’s Plantains have made the leap from their Seattle restaurant to your table!
Miss Marjorie’s Steel Drum Plantains are the perfect appetizer or snack. Appropriate for pairing, yet tasty enough to stand on their own. Miss Marjorie’s Steel Drum Plantains can be enjoyed at home or on the go. These savory, crunchy plantain chips are perfect paired with cheeses and dips or savored right out of the box. Vegan and gluten-free.
Spanish Marcona Almonds
The buttery queen of almonds, offering a sweeter and softer experience than the classic almond. Enjoy on their own, or toss on any springtime fruit or veggie salad!
Preparation + Recipes
Lemon Olive Oil (Agrumato)
On the Adriatic coast of Italy, Nicola DeLaurentiis and his wife Paola create an extraordinary product usually reserved for friends and family. At the end of each olive harvest, fresh, whole Sicilian lemons are cold-pressed with the newly harvested olives to create delicate and fruity finishing oil. This simultaneous pressing bestows an entirely different taste experience from that of olive oils with citrus essence added prior to bottling.
Agrumato is a versatile oil for finishing grilled or poached fish and vegetables, roasted poultry, or pasta and green salads. It is also a secret weapon for cakes and pastries.
In some Mediterranean cultures, aioli refers very specifically to a sauce made from olive oil that has been emulsified into salt and mashed garlic, usually with a mortar and pestle—and that’s it. No egg yolk, no acid, just salt and garlic mashed up with oil to form a fluffy emulsion. It’s not that often that you see this traditional version in restaurants these days.
Nowadays, the word aioli is pretty much synonymous with mayo, and is often just a simple mayonnaise that is flavored generously with garlic. But you’ll also see it used to refer to any variety of elaborately-seasoned mayonnaise, whether it’s one kicked up with Harissa, Agrumato or herbs, it kind of become a catchall term that means, “mayo, plus something else.” But, it tastes great, and brings a deeper appeal to just about any bread you could spread it on, French fry you could dip it into, or veggies you could drizzle it all over.
2 or 3 cloves garlic (or to taste), peeled
1 egg yolk, lightly beaten, at room temperature
3/4 cup olive oil
1 teaspoon Agrumato oil (or to taste)
Mash the garlic to a smooth paste in a mortar with a pinch of salt; set aside 1/3 of the paste. To the rest of the garlic add 1/2 teaspoon room-temperature water, 1/4 teaspoon salt and the egg yolk, stirring well. Slowly whisk in the olive oil, a few drops at a time. As the mixture begins to thicken, begin adding the oil in a slow, steady stream. Slowly add in the Agrumato oil. If the aioli becomes too thick, thin it with a bit of water, and continue. After all the oil has been mixed in, taste for salt and garlic, and adjust accordingly.
Serves 4 – 6
2 Tablespoons extra-virgin olive oil
1 cup chopped yellow onion
1 red bell pepper, seeded and diced
¼ teaspoon sea salt, or more to taste
Freshly ground black pepper
3 medium garlic cloves, minced
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
Pinch of Controne Hot Pepper, optional
One 28-ounce can crushed tomatoes
2 Tablespoons harissa paste
1 cup fresh spinach, chopped
4 to 6 eggs
1/3 cup crumbled feta cheese
1/4 cup fresh parsley leaves
1 avocado, diced
Heat the olive oil over medium heat in a 12-inch lidded stainless steel or enamel-coated cast-iron skillet. Add the onion, red pepper, salt, and several grinds of fresh pepper and cook until the onion is soft and translucent, 6 to 8 minutes.
Reduce the heat to medium-low and add the garlic, paprika, cumin, and Controne (if using). Stir and let cook for about 30 seconds, then add the tomatoes and harissa paste. Simmer for 20 minutes until the sauce is thickened.
Add the spinach and stir until wilted. Make 3 to 5 wells in the sauce and crack in the eggs. Cover and cook until the eggs are set, 5 to 8 minutes. The timing will depend on how runny you like your egg yolks.
Season with salt and pepper to taste and sprinkle with the feta, parsley, and avocado. Serve with toasted bread and plantain chips for scooping.
Italian-Style Tuna and pasta
Serves 4 – 6
1 pound penne pasta, dry
9 ounce can of tuna (preferably packed in olive oil)
1 large tomato, cored, cut in half crosswise and squeezed of excess juice, chopped (about 1 cup)
1/4 cup pitted, kalamata or Taggiasca olives, coarsely chopped
1/4 cup chopped red onion
2 Tablespoons chopped parsley
1 Tablespoon capers, coarsely chopped
1 Tablespoon Agrumato
2 Tablespoons extra virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon herbed salt
Freshly ground black pepper
1 cup grated Parmesan cheese
Put pasta water on to boil:
Heat 2 quarts of salted water (1 Tablespoon salt), to a boil. While heating the pasta water, prep the ingredients.
When the pasta water comes to a boil, add the pasta and boil, uncovered, on a rolling boil until al dente (cooked through, but still a little firm to the bite). Reserve 1/4 cup of the pasta water.
While the pasta is cooking:
Place the tuna in a medium bowl. Stir with a fork to break up the largest chunks of tuna. Add the tomato, olives, red onion, parsley, capers, Agrumato, olive oil, herbed salt and pepper. Stir to combine.
Drain the pasta and immediately add the pasta to the tuna mixture. Sprinkle with the grated Parmesan cheese and stir until everything is well combined. If the pasta seems a little dry, add some of the reserved pasta water and/or some more olive oil.
Radicchio and Citrus Salad with Burrata
Serves 4 – 6
1/2 cup Marcona almonds
1 teaspoon plus 1 tablespoon sugar
1/2 teaspoon herbed salt, plus more to taste
1 (8-ounce) ball burrata
2 Tablespoons olive oil
3 Tablespoons Agrumato oil
3 medium oranges, peeled, sliced into rounds
1 large head of radicchio, preferably Castelfranco, leaves separated
2 tablespoons white balsamic vinegar
1/4 cup fresh parsley leaves
Toast almonds in a dry skillet over medium heat, tossing often, until beginning to brown in spots, about three minutes. Add 1 teaspoon sugar, 1/4 teaspoon herbed salt, and 2 Tablespoons water. Remove from heat and stir with a heatproof spatula until water is evaporated. Sprinkle in remaining 1 Tablespoon sugar and stir until almonds are coated. Transfer to a plate and let cool. Coarsely chop.
Meanwhile, crumple the burrata to a coarse purée. It should look a little like cottage cheese. Add 2 Tablespoons olive oil and season with herbed salt; mix just to incorporate. And arrange on plates, and drizzle with the Agrumato oil.
Toss oranges, radicchio, white balsamic vinegar, and remaining Agrumato oil in a large bowl to combine; season with the herbed salt.
Divide burrata among plates; top with the salad. Scatter over the almonds and parsley, and serve.