Stone-milled exclusively from a single grove of small, slender Souri olives grown in North Lebanon, Maalouf's early-harvest oil possesses a potent green-yellow color and a buttery, rich flavor with hints of green apple and artichoke. It has a subtle peppery kick and addictively long, nutty finish. This is truly an all-purpose, extra-virgin olive oil without the overpowering bitterness that mars many other brands. We have a very limited inventory of this small-batch oil; once we're sold out, we can't get more until next year's olive harvest.

Pomegranate molasses, an indispensable ingredient in many cuisines from the Eastern Mediterranean to Central Asia, is the result of boiling pomegranate juice until it condenses to a concentrated sweet-tart powerhouse. Each bottle of producer Chafic Maalouf’s small-batch version, exclusively sold at Milk Street, is made from the juice of 5 kilos of Lebanese pomegranates using methods that have been practiced for generations. Unlike more common thicker versions, this molasses has a thinner viscosity that spreads rather than sticks when poured, combined with the perfect balance of sugars and acidity. It carries multiple layers of complex aromas and flavors ranging from smoke, tobacco, balsamic, citrus and berries, all engulfed in a subtle, well-rounded sweetness.

We found it: a rose water for the floral-shy that will add a uniquely aromatic boost to sweet and savory dishes alike. Clean, aromatic and balanced, this rose water from Maalouf, a small producer from Lebanon, stands out for its sweet, true rose flavor. It’s the most approachable version we’ve tried. Unlike most rose waters, which taste as perfumey as they smell, this one won’t overpower dishes (or palates). A perfect entry point for those new to using floral flavors, as well as a favorite for more experienced cooks, Maalouf’s rose water finishes without any bitterness or astringency. Chafic Maalouf distills his rose water the traditional way: he collects petals from from Rosa damascena, the coveted Damask rose, at peak bloom in the month of May, then transfers them to craft distillation pots to extract rose water drop by drop.

​Note that while more delicate and subtle than other rose waters, a little goes a long way with this ingredient: mix into dishes sparingly at first and build until you find your ideal level of rose.

A cousin of the more common rose water, orange blossom water adds a light floral accent to savory and sweet dishes alike. Maalouf’s version is one of our favorites: less perfumey than supermarket brands with a floral nose and a clean finish. Its notes of orange fruit and blossoms (the white flowers that grow on orange trees) impart a bright honeysuckle flavor to dishes. Owner Chafic Maalouf gently simmers the petals of Seville orange trees and captures their steam in traditional distillation pots, for pure, clean aroma and flavor. While Maalouf’s take is more delicate and subtle than other flower waters we’ve tried—it lacks the signature bitterness of other versions—its flavor is potent: start with a little and increase as needed.