menu

Newsletters Newsletters

Our newsletters are awesome. Sign up and be amazed. Or at least hungry.

How to Throw an Antipasti Party in 3 Steps

on Wednesday, 18 July 2018. Posted in Newsletters

How to Throw an Antipasti Party in 3 Steps

And 5 Easy Bites to Serve

In Italy, the antipasti course (antipasto meaning "before the meal") is traditionally served to whet the appetite and excite the taste buds at the beginning of a meal. Bountiful plates of salumi, cheese, marinated vegetables and crostini of all types scattered around the table for everyone to...

10 Summer-Perfetto Ways to Use Agrumato Citrus Olive Oils

on Thursday, 28 June 2018. Posted in Newsletters

10 Summer-Perfetto Ways to Use Agrumato Citrus Olive Oils

Add zip, zing and zest with a simple pour

These award-winning citrus olive oils—available in Lemon, Tangerine and Citron—add an instant burst of bright, vivacious flavor to everything from grilled meats and vegetables to salads and even ice cream.

From the Heart of Cava Country

on Monday, 14 May 2018. Posted in Newsletters

From the Heart of Cava Country

Agustí Torelló Mata Spanish Cava Wine Vinegars

Great wine vinegar starts with great wine, and Agustí Torelló Mata Cava Vinegars are made with some of the best (some of their cava wines were served at El Bulli!). These exceptional vinegars are estate-made with Agustí Torelló Mata's distinctive cavas and barrel-aged for 18+ months. 

The Essential Spanish Spice

on Monday, 07 May 2018. Posted in Newsletters

The Essential Spanish Spice

Meet Pimentón de La Vera DOP

Introducing NEW Las Hermanas Pimentón de La Vera DOP. This quintessential smoky spice from La Vera in Extremadura, Spain is one of the building blocks of many of Spain's most classic dishes (think Paella, Patatas Bravas and Galician-Style Octopus).

What in the World is Saba Balsamic Dressing?

on Friday, 20 April 2018. Posted in Newsletters

What in the World is Saba Balsamic Dressing?

Plus 6 Ways to Use It

Saba Balsamic Dressing starts with Trebbiano and Lambrusco grapes that are slowly cooked in open copper vats, reducing the grape must to a sweet concentrate. The grape must is then aged for four years in wooden casks, resulting in a complex condiment that elevates any food it touches.

Triple Winner: Agrumato Citron Olive Oil

on Sunday, 25 February 2018. Posted in Newsletters

Triple Winner: Agrumato Citron Olive Oil

2018 LAIOOC: Gold, Best of Class & Best of Show

We're thrilled to announce Agrumato Citron Olive Oil took home three awards in the Flavored Category at this year's Los Angeles International Extra Virgin Olive Oil Competition: a Gold Medal, Best of Class and Best of Show. Plus Agrumato Tangerine Olive Oil won Gold in the same category. Bravissimo!