Aldo Armato Carciofini Artichokes in Olive Oil
The Armato family has been producing fine Italian products, from olive oil and condiments to preserved vegetables and pastas, at their mill in Liguria, Italy, for five generations. Their artichokes are silky, rich and tender, lacking the astringent, acidic and sometimes metallic flavor that canned artichokes have. They are packed in fruity, high-quality olive oil, also made by the Armato family, which gives the artichokes a lovely, smooth texture. Enjoy them on their own, or add to an antipasto board, mix into pasta and salads, or use as a pizza topping. And any leftover olive oil works well for cooking and finishing.
Eat This Yum Balsamic Caramelized Onions Jam
A little sweet, a little savory, this Balsamic Caramelized Onion spread from Eat This Yum is a cheese board’s best friend. Two varieties of onion, Vidalia and red—paired for well-rounded flavor—are diced and cooked down with balsamic vinegar. The onions get jammy but stay intact for a chutney-like texture—unlike some jams that can feel overly gelatinous. And it’s surprisingly well balanced: Balsamic vinegar shines in this, cutting through the jam’s sweetness for tang and umami. Made with just five simple ingredients, this versatile onion jam pairs well with a variety of savory recipes.
Aldo Armato Semi Sun-Dried Cherry Tomatoes in Oil
The Armato family has been producing fine Italian products, from olive oil and condiments to preserved vegetables and pastas, at their mill in Liguria, Italy, for five generations. And their Semi Sun-Dried Cherry Tomatoes are a revelation in sweet-tart flavor and satisfying texture. Harvested in Italy at the peak of summer, these cherry tomatoes are semi sun-dried. The process requires removing them from all heat before fully drying out, so each tomato can stay plump, supple and juicy—unlike the tougher, shriveled varieties in the grocery store. They are packed in the Armato family’s fruity, high-quality olive oil. Chop or leave whole to use as a topping for focaccia, mixed into pasta, added to sandwiches, blended in pesto, turned into aioli, stirred into ricotta or incorporated into eggs and omelets. And don’t forget to use the oil they are packed in—infused with the sweet, mildly acidic and salty flavor of the cherry tomatoes, it’s perfect for a vinaigrette or for dipping bread.
Casablanca Market Black Olive Tapenade
Casablanca Market's simple and delicious Black Olive Tapenade has a rich olive flavor and even, spreadable texture. It's not overly salty like so many supermarket versions, but rather balanced between briny capers, fruity extra-virgin olive oil, savory garlic and an unconventional ingredient: herbs de Provence, an aromatic blend that often includes parsley, thyme, rosemary, savory and marjoram. The herbs act as a counterpoint to keep the spread from tasting cloying or fatty. Instead, the tapenade has light floral notes on top of the grassy-fruity aroma of the olive oil.
Casablanca Market Preserved Lemons from Morocco
Casablanca Market's preserved lemons have a bright, balanced flavor and they aren't overly salty or bitter like some brands. We like that they add a bold, piquant kick to dishes without being too sour, and their tender texture is perfect for chopping finely and incorporating into recipes.
Tartuflanghe Black Truffle Pearls
The petite pearls resemble caviar, but they offer the rich earthiness of black truffle. They’re made from the famous rare black winter truffles of Alba, Italy. The juice is gently extracted from the fresh truffle during a cooking process and then fashioned into little spheres using a molecular gastronomy technique. They’re elegant and surprising in both appearance and taste. Once they burst open on your tongue, you’ll get that immediate flavor of mushroomy, musty, oaky truffle in a silky little package.
Xilli Salsa Taquera
Considered an indispensable companion to tacos, salsa taquera has a sweet and spicy balance perfect for punching up their flavor. This spoonable one from Xilli has robust flavor and deep earthy red color, flecked with bits of black char from the roasted vegetables for a noticeable smokiness. Chipotles give it an almost chocolatey sweetness and a subtle tang on the finish. Though not overpowering, this salsa does leave a lingering heat that complements any dish it’s served with, from tacos and tortilla chips to chilaquiles.
Masseria Mirogallo Hand-Peeled Tomatoes
Produced by the Belfiore family in the province of Matera (one of Italy’s oldest towns), these hand-peeled tomatoes are stunningly packaged and taste terrific—sweet, fruity, bright and bold.
Casablanca Market Moroccan Preserved Lemon Puree
Made from aromatic beldi lemons, this jammy-smooth puree is deliciously thick but melts easily—infusing every nook and cranny of a dish with bold flavor. Preserved lemons are widely used in North African cooking to add a burst of citrus and delicate funky tang to food, and Casablanca Market has harnessed the fruit’s unique flavor and blended it into a spoonable and scoopable format. The puree has a slightly-fruitier aroma and less salty flavor than whole preserved lemons, likely due to the the juices and oils being released during the blending process, and holds a similar texture to that of grated ginger—with a liquid-y halo of fragrant juice that forms around every dollop. Unlike a squeeze of regular lemon juice or dusting of zest, this unique product yields a softer character due to the lactic acid that forms during fermentation, which has a creamier flavor and texture that the zippy acidity found in fresh lemons—bringing brightness balanced with a seriously-addictive bite of sea salt.
Azienda Agricola Caravaglio Capers in Extra-Virgin Olive Oil
Harvested on the Aeolian Islands off Sicily’s northeastern coast, these plump, meaty capers are a world apart from the usual tiny nonpareils. Picked and preserved in olive oil flavored with oregano, bay and vinegar, they pack a bright, balanced herbal flavor—none of the sharpness of most capers. Try them in salads, pasta sauces or even pizza.
Xilli Chipotle Adobados
The adobo sauce from grocery stores can often taste too tomato-y, often diminishing the flavor and aroma of the chili. In this one, made by hand in small batches, that smoky chipotle flavor rings loud and clear. Five different pepper chili pepper varietals are used here to impart a layered, smoky-sweet taste. It’s not competing with the sauce, but being enhanced by it. It’s earthy, with a BBQ-like sweet smolder and quite spicy, but not too much. We especially love how the peppers themselves are soft and tender, with a braised, nearly spreadable suppleness.
Villa Jerada Preserved Lemons
Villa Jerada’s preserved lemons are simply made with Beldi lemons, salt and time, just like the Moroccan culinary tradition. With bright citrus, umami depth and light saltiness, these lemons add a flavorful punch to braises, tagines and dressings. They are packed whole but tender enough to slice easily and use in a variety of dishes. Besides their complex flavor, we also love them for their long shelf stability. It’s no wonder they are popular in North African and Middle Eastern cuisine, and even used medicinally in China and Vietnam.
Aldo Armato Sun-Dried Tomatoes
The Armato family has been producing fine Italian products, from olive oil and condiments to preserved vegetables and pastas, at their mill in Liguria, Italy, for five generations. If you have these in your pantry, then you will have the finest tomatoes of Liguria all year-round. The Armato sun-dried tomatoes are juicy and sizeable, dried first to express their sweet and compelling flavor before they are bathed in buttery Ligurian olive oil. The tomatoes are picked at the peak of ripeness and preserved in golden extra virgin olive oil pulled from fruity Taggiasca olives. Chop or leave whole to use as a topping for focaccia, mixed into pasta, added to sandwiches, blended in pesto, turned into aioli, stirred into ricotta or incorporated into eggs and omelets. And don’t forget to use the oil they are packed in—infused with the sweet, mildly acidic and salty flavor of the tomatoes, it’s perfect for a vinaigrette or for dipping bread.