Les Terroirs de Marrakech Extra Virgin Olive Oil 500 ml
Le Terroir de Marrakech Ancienne Oliveraie is an ultra-premium extra virgin olive oil which comes from an old centenary orchard on an estate in Marrakech. In the beautiful flat land at the foot of the High Atlas, where even Baron Rothschild used to cultivate his grapes, you find the historic centenary olive grove belonging to Mr Breton. Their family carries on this century-old tradition producing what is likely to be the best pure Moroccan extra virgin olive oil produced. This invaluable oil, with a limited production of 25,000 liters and its 0.4° maximum acidity, is hand-selected from the best Picholine du Languedoc olives.
Flavor Profile: A well balanced, almost sweet, early harvest oil with a fresh herbal taste. It features mild fruit, green apple and artichoke notes, and a distinct peppery finish. Le Terroir de Marrakech Ancienne Oliveraie is an exclusive product with a genuine taste which retraces the story of its terroir to the nose and palate.
Il Farneto Aze Agrodolce Balsamico
This Balsamico Agrodocle (sweet and sour) from Modena is aged for 6 years. The real stuff. Stunning on Reggiano, Pecorino cheeses, and Mortadella, or as a finishing vinegar on bitter greens. Lovely for dressings and glazing. Organic and biodynamic certified.
New York Shuk Harissa with Preserved Lemon
Harissa is the secret ingredient to add richness, depth and subtle heat to your favorite family dishes. And this Harissa is like nothing you’ve ever tasted before. The addition of preserved lemons gives this sauce a distinctly bright & tangy twist. It’s destined to become the condiment your pantry can’t live without.
Endlessly versatile. Use Harissa with Preserved Lemon as a spread on burgers, sandwiches & dips, to season salads, eggs & vegetables, and to elevate soups, stews & sauces.
Casina Rossa Fiori & Salt
An aesthetically appealing mix of sea salt, wild orange peel and ten types of edible flowers. Presents beautifully when sprinkled on fresh ricotta or burrata cheeses, green salads and puréed soups. A perfect compliment to fruit salads.
Fabrique Délices Cornichons
Cornichon are French style gherkins pickled in vinegar and spiced in the Artisanal way. They are the perfect pairing for pâtés, ham, saucisson sec and other charcuterie.
L’Ultimo Forno Mediterranean Taralli – Taralli Mari & Monti
These traditional ring -shaped crackers take their flavor inspiration from the landscape and food traditions of southern Italy. A perfect balance of savory capers, olives, and a touch of anchovy in contrast with sweet raisins and sun-dried tomato. Great on their own or served with a crisp white wine and fresh cheeses and salads.
Primo Pan Gluten-Free Chocolate Hazelnut ‘Drolo’ Cookies
Made with 40% Piedmont hazelnuts, egg whites, sugar, cocoa and vanilla. A crunchy and light, flourless cookie that tastes like a chocolate brownie on a cloud. Perfect with a glass of cold milk, or with tea or a caffe latte.
Roasted Pepper & Harissa Salsa
Use this salsa for a spread on sandwiches, or as a side for chips and veggies
1 large tomato
4 roasted peppers
1/4 red onion
4 sun-dried tomatoes
4 – 5 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Harissa with Preserved Lemon
1/2 Teaspoon honey
Sea salt to taste
Chop the tomatoes, peppers, onion and the sun-dried tomatoes into small cubes. Toss and mix well with the rest of ingredients. Add salt to taste and serve.
Moroccan Potato salad
4 medium size peeled potatoes, boiled, yet firm
(We prefer Yukon Gold or Red Bliss variety for this salad)
2 Tablespoons Harissa with Preserved Lemon
4 Tablespoons Extra Virgin Olive Oil
1/2 cup chopped pitted black olives
Handful chopped parsley or cilantro
Start by cutting the potatoes into bite size pieces.
Mix the Harissa with Lemon paste and olive oil together until well blended. Toss mixture together with the potatoes. You want to take care to mix carefully so that the potatoes keep their shape intact. Taste to make sure all flavors are just right.
Sprinkle with the olives and herbs when serving.
Prosciutto & Melon Salad with Balsamic Vinaigrette
For The Vinaigrette
1/4 cup balsamic vinegar
1/2 Teaspoon dijon mustard
1/2 Teaspoon finely chopped fresh oregano
1/2 cup Extra Virgin Olive Oil
Fiori & Salt, to taste
Freshly ground black pepper, to taste
Whisk together vinegar, mustard, and oregano in a bowl. Slowly drizzle in the olive oil, a little bit at a time, whisking vigorously until dressing is emulsified. After about half of the oil has been incorporated you can drizzle it in faster, but start out very slow at the beginning to create a nice, stable emulsion.
To Prepare The Salad
8 ounces mixed tender greens
1 ripe cantaloupe, scooped into balls or sliced into bite-sized chunks
8 ounces small mozzarella balls (ciliegine or bocconcini), halved
8-10 slices prosciutto, cut or torn into bite-sized pieces
Rinse and dry greens. Toss with a few tablespoons of dressing until evenly coated. Arrange in a serving bowl, then top with melon balls, mozzarella balls and prosciutto. Drizzle with more vinaigrette as desired, and sprinkle with Fiori & Salt and freshly ground pepper to taste. Serve immediately.