Products

Produced in Spain, Zoe Extra Virgin Olive Oil is made predominantly from cornicabra olives with some piqual and hojiblanca olives. With a maximum acidity of 0.4 and a golden yellow color, it offers a balance of delicate fruit and luscious butter, accompanied by a slight hint of pepper and an aromatic bouquet of fresh basil, almonds, and artichoke hearts.

This blended oil is ideal for cooking and frying. Fine extra virgin olive oils cannot withstand long fry temperatures, but blended with canola oil they meet the task. Also good in salad dressings and for restaurants looking for a more inexpensive alternative to pure olive oil without giving up the flavor.

Composed of fried corn kernels, fava beans, chickpeas, and Valencia almonds.

These large, flat almonds are more crunchy and flavorful than the normal American variety. Fried in olive oil and then drained, they are smooth and juicy with an incomparably sweet, delicate taste.

These walnuts pair very well with cheese- they have a sweet, caramel finish.

Super-thin crispy crackers flavored with basil, sun-dried tomatoes, poppyseed, garlic, and pepper.

The cylindrically shaped Fourme d’Ambert is an AOC protected blue cheese that ranks as one of the oldest cheeses of France. The cylinder should be sliced in order to allow a round slice. It has a creamy, complex piquant taste with light blue veining throughout.

The cylindrically-shaped Fourme d’Ambert is an AOC protected blue cheese that ranks as one of the oldest in France. The cylinder should be sliced in order to allow a round slice. Its texture is compact and fudgy, like a Stilton. Its flavor is mild and creamy, with even blueing.

This cheese is made in southwest France by the same firm that makes Roquefort Societe, using the sheep’s milk that is left over from its production.

This cheese is made in southwest France by the same firm that makes Roquefort Societe, using the sheep’s milk that is left over from its production.