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A celebration of bold flavor abounds in this unique “East meets Mediterranean” fusion featuring buttery green olives in an exotic curry and preserved lemon sauce. Try these olives in a stir-fry with brown rice or pair with goat cheese.

A warming and exotic olive medley that sings with traditional Tunisian spices – hot peppers, lemon, cinnamon and laurel (bay leaf). We love roasting this mix with chicken or lamb, or serving it on a cheese plate with smoked mozzarella and chorizo.

Sugar, spice and everything nice! We love this unique pairing of buttery green olives with dried tangerine slices and fiery chili peppers. Serve with Prosecco and smoked almonds or finely dice and bake over wild salmon.

It’s been said that everything tastes better off the grill, and if these olives are any indication, it’s true! Flame-grilled to smoky perfection, these Greek olives are perfect over steak and chicken or paired with an aged Cheddar.

A one-bite antipasti platter, these popular pickled peppers are stuffed with aged prosciutto and sharp provolone. A surefire way to kick-start your next happy hour!

They like it fiery in Italy – it doesn’t get any more speziato than Calabria’s namesake peppers paired with a mild green olive to balance the boldness. We love this mix tossed with spaghetti and grilled chicken.

Native to the Calabria region of Italy, these Ferrari-red chili peppers are spicy, smoky and fruity. Chefs love to use these mildly fermented peppers to add brightness and heat to pizzas, grilled or roasted meats, or sautéed greens. Save the oil for dipping crusty bread!

A well-rounded cheese with good depth of flavor. While not strongly acidic, it has a depth arising from the 12-month maturing. The flavor is rich, nutty, savory and smooth. Made by Catherine Mead and team at Lynher Dairies near Truro, West Cornwall. This cheese is inspired by Gouda and the use of Alpine style starter cultures encourage the sweet, bright and nutty flavors to come...

Westcombe Cheddar has a deep complex flavor, with a mellow lactic tang, and long notes of citrus, hazelnut, and caramel. The texture is structured and firm, with a smooth breakdown that keeps the flavors lingering on your palate. This cheese is often called a “five mile cheddar”, as you’re still tasting it five miles down the road!

A traditional washed rind Alpine cheese made in the Appenzeller style, with a smooth and nutty flavor.  Made with raw cow’s milk and aged at least 6 months.  This one will make you want to yodel!