Il Colle Del Gusto Sicilian Pistachio Spread
Made from Sicilian pistachios and extra-virgin olive oil, Pistacchiosa is a creamy, aromatic spread you will want to put on all your desserts and, yes, eat straight out of the jar.
Salute Santé! Grapeseed Oil
Made from the seeds of wine grapes, this cold-pressed oil has an exceptionally light flavor yet full body. Similar to good olive oil, it has a fine balance of subtle peppery and fruity notes, ideal for enhancing vinaigrettes without leaving a greasy aftertaste. Yet the flavor is subtle enough that it won’t impart flavors to dishes when you want a neutral cooking medium. Arguably one of the best oils with a high smoke point, grapeseed oil is our go-to choice for sautéing, searing and stir-frying. It won’t impart flavors to dishes when cooking, nor will it smell fishy, like overheated canola oil. We also appreciate that company founder and Austrian-born chef Valentin Humer makes a point to package his product in metal bottles so no light gets in, ensuring a more stable product with a longer shelf life. Use Salute Santé's Grapeseed Oil for lighter foods—such as fish or delicate vegetables—that could benefit from a little richness but not the heaviness of fats like butter. It's the perfect oil for recipes such as our Udon Noodles with Shiitake Mushrooms and Spinach. Or try it in our Hazelnut-Crusted Chicken Cutlets with Arugula and Fennel Salad for fried and breaded chicken that is rich but not greasy. We also like to use Salute Santé Grapeseed Oil raw for subtle dimension in salad dressings. Use it in our Apple and Fennel Salad with Candied Pecans to emphasize its peppery and fruity flavors. Or make a chili-infused oil to dress our Smashed Cucumber Salad, which will still taste refreshing and crisp with Salute Santé's light and smooth product.
Rustichella d'Abruzzo Farro Couscous
Petrazzuoli Fontana Lupo Extra-Virgin Olive Oil
Pressed from olives grown on 100-year-old trees, this acclaimed Italian olive oil is herbaceous and subtly fruity, with a unique hay-like quality. We especially love its rich, buttery mouthfeel, which is balanced by a peppery finish—the sign of a minimally processed product—so that the olive oil isn't cloying but rather light-tasting. It's a perfect finishing oil, full of character but not overwhelming. Try it with lightly dressed grains or pasta, whose nutty sweetness pairs well with the buttery flavor; we also like to drizzle it over focaccia before baking. High-quality olive oil is essential for our chilled Andalusian Tomato and Bread Soup (Salmorejo), creating a creamy body and adding a fresh, fruity flavor.
Agrumato Extra-Virgin Olive Oil with Citron
This small-batch olive oil is made by pressing ripe citron fruit with hand-harvested olives, for a balanced, boldly flavored olive oil that captures the fresh aroma of citrus without any added tartness. We love how this citron oil is robust, full-bodied and smooth, yet light thanks to its refreshing citrus flavor. The aromatic compounds and silky-rich mouthfeel of Agrumato are best enjoyed raw to fully appreciate their complexity. Try citron-pressed oil as a finishing oil for fish, chicken or pork; the fruity brightness can even work as a substitute for lemon zest if you don't have fresh citrus handy. Or drizzle the oil over winter vegetables or bitter greens as a refreshing counterpoint without adding acidity. We also use it in place of extra-virgin olive oil in our Feta-Herb Vinaigrette for added fruity aroma to balance the salty cheese. Or swap out some of the lemon juice in our Lemon and Herb Pilaf wih Hazelnuts and fold in some of the oil instead—citron's floral notes are a great pairing for the naturally sweet hazelnuts.
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