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Extra Virgin Olive Oil – Zoe

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.

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Canola/Virgin Oil Blend – Divina – currently unavailable

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.

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Spanish Cocktail Mix

Composed of Largueta almonds, pistachios, fava beans, chic peas, and corn nuts.

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Marcona Almonds

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

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Caramelized Walnuts

These walnuts pair great with cheese with a sweet, caramel finish.

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Water wheel Crackers – Tuscan

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

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Fourme d’ Ambert AOC Raw Milk

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.

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Fourme d’ Ambert AOC

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.

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Feta Loaves Pure Sheep’s Milk-Valbreso

This Feta is made in southwest France by the same firm that makes Roquefort Societe, using the sheeps’s milk that is left over from its production. Rich yet light, it is considerably milder in comparison to a traditional Greek Feta.

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Feta Chunks Pure Sheep’s Milk-Valbreso

This Feta is made in southwest France by the same firm that makes Roquefort Societe, using the sheeps’s milk that is left over from its production. Rich yet light, it is considerably milder in comparison to a traditional Greek Feta.

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