Pinzimonio is a common Italian staple that blends a pinch of spices into olive oil for dipping bread or crudités. With Bona Furtuna’s masterful spice blend, all you have to do is add the oil. A mix of herbs, spices, garlic, mint and chilies—all cultivated in sun-dappled Sicily by a master botanist on the family’s organic farm—it’s a bright and bold combination for seasoning olive oil or sprinkling over grilled vegetables or meat. The secret of the blend, Bona Furtuna says, lies in the mint grown on the property, which lightens the garlic, black pepper and chili in the mixture with balance and fresh sweetness.

Bona Furtuna’s Erbe di Sicilia is a fragrant combination of rosemary, thyme, oregano and mint—all cultivated in sun-dappled Sicily by a master botanist on the family’s organic farm. The aromatic notes of rosemary and thyme pair gently with earthy oregano and sweet mint, flexible flavors that complement chicken, white fish, pork and vegetables, just as well as soups, stews, flatbreads and dips like whipped feta. Though just a few basic ingredients, the freshness of each herb really sets this blend apart from others like it.

An herb that grows wild across Italy and rarely grown by farmers, nepitella (also known as calamint) recalls the aromatic freshness of mint with a touch of basil and oregano. It’s been incredibly popular in Tuscany for adding to food and drinks for centuries—particularly in soups and pasta sauces and dishes with meaty, earthy mushrooms. This one, though, is cultivated in small amounts in sun-dappled Sicily by a master botanist using traditional practices. The gently dried leaves have a bold, minty taste with very noticeable earthy herbal undertones: oregano, thyme, lavender basil and licorice. Compared to standard dried mint, it’s stronger and more earthy and herbal. Where mint can be sweet, this is savory. Where mint is bracing, this is earthy.

Grown carefully in limited harvests, these sun-dried tomatoes grown in Sicily are bright and sunny red in color and soft and supple in texture, which can be hard to come by in sundried tomatoes. On the nose, the smell of warm tomatoes in the sun and sweet dried fruits. The flavor is noticeably bright, salty and acidic—very powerful for a sun-dried tomato. In fact, the brightness and strong tomato flavor is the most exceptional aspect of Bona Furtuna’s sun-dried tomatoes.

Made in Sicily, these high-quality Aeolian capers—preserved and packed in crunchy sea salt—begin on bushes that have been growing for centuries. They are tended to until flower buds bloom, before being picked and then cured. Plump, not dried-out and beautifully vegetal green, Bona Furtuna’s capers are salted rather than brined, unlike most store-bought brands where acid is the main taste you are left with. The salty punch from these capers is balanced with subtle notes of delicate citrus and herbs, a mixture of nuanced flavors that will enhance any dish. Just be sure to rinse and soak them for 30 minutes before use to mellow their saltiness.

A traditional antipasti from Sicily made with carefully sourced ingredients, this tasty bite has juicy, tender, fruity pepper flavor and a hint of spice in every juicy bite. Savory tuna complements, but doesn’t overpower the pepper flavor. The other flavors (a bit of tomato, the extra bit of brine from capers, the tang of the vinegar) round everything out really nicely. The peppers are chubby and round and stuffed with smooth tuna, with a meaty green olive on top. They’re packed in oil, which as taken on a slight red-orange hue from the red of the peppers.

A classic Sicilian herb blend that’s extremely versatile, this medley is flecked with vibrant green parsley and red Calabrian chili. Dried parsley is generally one of the biggest wastes of pantry space, as it loses its character really fast (similar to other delicate herbs like cilantro and tarragon), and mass-produced drying and bottling of parsley generally means little to no flavor no matter how new your bottle is. The bright and clear parsley flavor in this Bona Furtuna blend is pretty much revelatory. The blend tastes bright, fruity and a little spicy, with grassy and bright parsley impeccably preserved by the drying process. It’s got a good amount of spice, but is rounded out with earthy, mellow garlic and a hint of high-quality Trapiani salt.

Fennel pollen is often thought of as frou-frou or “restauranty,” but that’s mostly because it’s not something you find at your average grocery store. The delicate granules are harvested from tiny yellow flowers and they have a light texture, but aren’t powdery. While you most likely wouldn’t sprinkle fennel seed on top of a springy cake, the texture of the fennel pollen is definitely delicate enough to be a garnish. The flavor of fennel pollen is, unsurprisingly, more floral, sweet and delicate than earthier fennel seeds. It straddles the line between the strong fennel character and the more licorice-like flavor of aniseed. If you do come across fennel pollen, it can often be clumpy and lose its delicate floral aroma, but this one is exceedingly fresh and lovely. It’s even more versatile than already well-loved fennel seed.