{"title":"Pantry Staples Under $25","description":"Start your Lello collection here. Each of these essentials stands alone—or combine them to build a complete pantry. From capers and mustards to finishing salts and cocktail garnishes, every piece is under $25 and ready to ship.]]\u0026gt;","products":[{"product_id":"lepicuriens-mustard-with-lemon-zest-and-thyme","title":"L’Épicurien Mustard with Lemon Zest and Thyme","description":"\u003cp\u003eFrench mustard with bright lemon zest and savory thyme. Its combination of mustard heat, citrus and herbs makes it an easy partner for roast chicken, vegetables and sandwiches—or a quick starting point for a vinaigrette.\u003c\/p\u003e\n\u003ch3\u003eAbout L’Épicurien\u003c\/h3\u003e\n\u003cp\u003eL’Épicurien began in 1982 when Bernard Le Gulvout, a jam-maker, took over a delicatessen at the edge of Paris and started cooking his own preserves and spreads in the back. By the end of the decade he had moved production south to Le Bosc, near Montpellier, where the house still works: small batches, open cauldrons, French producers first. His nephews Benoît and Xavier Gandon run it today. This mustard is a good example of their way with a classic — the seed and vinegar of a proper French mustard, with 5% lemon peel and 3% thyme worked in.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eWhisk into vinaigrettes and mayonnaise\u003c\/li\u003e\n\u003cli\u003eServe with roast chicken, pork, vegetables and sandwiches\u003c\/li\u003e\n\u003cli\u003eStir into pan sauces or use as a glaze before roasting\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eNet weight: 7 oz\u003c\/li\u003e\n\u003cli\u003eOrigin: Le Bosc, France\u003c\/li\u003e\n\u003cli\u003eStorage: refrigerate after opening\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\u003cp\u003eMustard seeds (EU\/non-EU), water, alcohol vinegar, lemon peel (5%), salt, thyme (3%) and sodium acid sulfite (preservative).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eContains mustard and sulfites.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e It has the clean heat of a French mustard, brightened rather than blunted by the lemon. Less blunt than a straight Dijon on a sandwich; livelier in a dressing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA quick vinaigrette?\u003c\/strong\u003e A teaspoon of this mustard, a tablespoon of vinegar or lemon juice, a pinch of salt, then three tablespoons of olive oil whisked in. It holds together on its own.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat else is it good for?\u003c\/strong\u003e A thin coat on a chicken before it roasts, a spoonful in the pan after the chops come out, or with cold pork and a green salad.\u003c\/p\u003e\n\u003ch3\u003ePairs with\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/products\/lepecurien-truffle-mustard\"\u003eL’Épicurien Périgord truffle mustard\u003c\/a\u003e, its earthier sibling; \u003ca href=\"\/products\/heritage-extra-virgin-olive-oil\"\u003eFlamingo Estate Heritage olive oil\u003c\/a\u003e for the vinaigrette; \u003ca href=\"\/products\/the-butcher-salt\"\u003eThe Butcher Salt\u003c\/a\u003e on the same chicken. More \u003ca href=\"\/collections\/condiments-essentials\"\u003eFrench mustard and pantry essentials\u003c\/a\u003e, and our guide to \u003ca href=\"\/pages\/essential-french-pantry\"\u003ethe essential French pantry\u003c\/a\u003e.\u003c\/p\u003e","brand":"L’Épicurien","offers":[{"title":"Default Title","offer_id":43449777389720,"sku":"PF1692","price":15.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/20240606212251_15-RogerioCallegari0031.jpg?v=1718133807"},{"product_id":"lepecurien-truffle-mustard","title":"L’Épicurien Périgord Truffle Mustard","description":"\u003cp\u003eFrench mustard with Périgord truffle for an earthy twist on a pantry staple. Stir a little into a creamy sauce, spread it on a roast-beef sandwich or serve alongside potatoes and grilled meats.\u003c\/p\u003e\n\u003ch3\u003eAbout L’Épicurien\u003c\/h3\u003e\n\u003cp\u003eL’Épicurien has made preserves, spreads and condiments in Le Bosc, near Montpellier, since the late 1980s, after founder Bernard Le Gulvout outgrew the back room of his Paris delicatessen. It remains a family house, run by his nephews, cooking in small batches. The truffle here is Périgord black truffle — \u003cem\u003eTuber melanosporum\u003c\/em\u003e, the winter truffle — at 1.2%, which is enough to be unmistakable without turning the jar into a novelty.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eWhisk into vinaigrettes and pan sauces\u003c\/li\u003e\n\u003cli\u003eServe with charcuterie, cheese and roast meats\u003c\/li\u003e\n\u003cli\u003eBrush lightly over chicken or pork before roasting\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eNet weight: 7.05 oz\u003c\/li\u003e\n\u003cli\u003eOrigin: Le Bosc, France\u003c\/li\u003e\n\u003cli\u003eStorage: refrigerate after opening\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\u003cp\u003eWater, mustard seeds, vinegar, salt, sugar, sunflower oil, Périgord truffles (1.2%), sodium bisulfite.\u003c\/p\u003e\u003cp\u003eContains mustard and sulfites.\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIs it real truffle?\u003c\/strong\u003e Yes: 1.2% Périgord truffle, the black winter truffle, in a smooth mustard base.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere does a little go a long way?\u003c\/strong\u003e A teaspoon in a cream sauce for steak or pasta, a spoonful mashed into potatoes, a thin layer under roast beef in a sandwich, or beside a cheese board with something aged.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long does it keep?\u003c\/strong\u003e Sealed, well past a year in the pantry; once open, keep it in the refrigerator and use it within a few months.\u003c\/p\u003e\n\u003ch3\u003ePairs with\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/products\/il-boschetto-truffle-infused-extra-virgin-olive-oil\"\u003eIl Boschetto truffle olive oil\u003c\/a\u003e if you want to go further; \u003ca href=\"\/products\/lepicuriens-mustard-with-lemon-zest-and-thyme\"\u003ethe lemon and thyme mustard\u003c\/a\u003e for the brighter days. More \u003ca href=\"\/collections\/condiments-essentials\"\u003eFrench mustard and pantry essentials\u003c\/a\u003e.\u003c\/p\u003e","brand":"L’Épicurien","offers":[{"title":"Default Title","offer_id":43473493721240,"sku":"PF313","price":15.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/20240606212251_14-RogerioCallegari0030.jpg?v=1718133737"},{"product_id":"a-lolivier-lavender-olive-oil","title":"A L’Olivier Lavender Olive Oil","description":"\u003cp\u003eAn olive oil with a distinctive lavender accent from A L’Olivier in France. Use a light drizzle to bring floral, herbal notes to goat cheese, roasted vegetables or citrus dressings; a small amount goes a long way.\u003c\/p\u003e\n\u003ch3\u003eAbout A L’Olivier\u003c\/h3\u003e\n\u003cp\u003eA L’Olivier is one of the oldest oil houses in France, founded in Paris in 1822, and now bottling in the south. Its infused oils are made by steeping the flavoring in extra virgin olive oil rather than adding an essence, which is why this one tastes of lavender the plant — herbal, a little peppery — rather than lavender the soap. It comes in the house’s slim 150 ml bottle, a size that suits an oil you use by the teaspoon.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eDrizzle lightly over lamb, goat cheese or roasted vegetables\u003c\/li\u003e\n\u003cli\u003eUse in citrus-forward dressings or with stone fruit\u003c\/li\u003e\n\u003cli\u003eExperiment in restrained sweet-savory applications\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eBottle volume: 150 ml\u003c\/li\u003e\n\u003cli\u003eOrigin: France\u003c\/li\u003e\n\u003cli\u003eStore in a cool, dark place\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\u003cp\u003eCulinary preparation made from olive oil (99%) and lavender extract: extra virgin olive oil, lavender-infused olive oil (extra virgin olive oil, lavender 4%).\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it taste like perfume?\u003c\/strong\u003e No. Lavender the plant is a relative of rosemary and thyme, and the oil tastes that way: herbal first, floral second.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is it best on?\u003c\/strong\u003e Lamb, above all; then chèvre, roasted carrots, apricots and peaches, and a vinaigrette for bitter leaves. Try our \u003ca href=\"\/pages\/recipe-pan-seared-lamb-chops-lavender-olive-oil\"\u003epan-seared lamb chops\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much?\u003c\/strong\u003e A teaspoon at a time, added at the end. Heat kills the aroma.\u003c\/p\u003e\n\u003ch3\u003ePairs with\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/products\/famille-perronneau-french-lavender-honey\"\u003ePerronneau lavender honey\u003c\/a\u003e for the sweet side of the same flower; \u003ca href=\"\/products\/the-butcher-salt\"\u003eThe Butcher Salt\u003c\/a\u003e on the lamb. More \u003ca href=\"\/collections\/infused-finishing-oils\"\u003einfused olive oils and vinegars\u003c\/a\u003e.\u003c\/p\u003e","brand":"A L’Olivier","offers":[{"title":"Default Title","offer_id":43473818845336,"sku":"AL1560","price":18.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/20240606212251_16-RogerioCallegari0032.jpg?v=1718133860"},{"product_id":"dehydrated-lime-wheels","title":"Dehydrated Lime Wheels","description":"\u003cp\u003eDried lime wheels that make finishing a drink quick and simple. Their citrus character suits cocktails, sparkling water and iced tea, with a neat wheel shape that looks considered in the glass.\u003c\/p\u003e\n\u003ch3\u003eAbout Blue Henry\u003c\/h3\u003e\n\u003cp\u003eBlue Henry is a small, woman-owned company in Capitol Heights, Maryland, founded by Adrienne Walker, a former FDA executive who wanted a bar garnish that looked and tasted like real fruit. The wheels are cut thin at ripeness and dehydrated whole, with nothing added: no sugar, no sulfites, no color. The company is named for her rescue beagle, Henry, and supports pet rescues.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eGarnish margaritas, spritzes, gin and tonics and sparkling water\u003c\/li\u003e\n\u003cli\u003eAdd concentrated lime character to tea, marinades and baking\u003c\/li\u003e\n\u003cli\u003eKeep on hand for consistent cocktail presentation\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eNet weight: 3 oz\u003c\/li\u003e\n\u003cli\u003eOne box; approximately 40 wheels. Slice size and count can vary.\u003c\/li\u003e\n\u003cli\u003eMade in the United States\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\u003cp\u003eDried lime.\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eDo they taste of lime?\u003c\/strong\u003e Yes, more concentrated than fresh; the wheel rehydrates in the drink and releases it slowly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGin and tonic?\u003c\/strong\u003e One wheel per glass, added before the ice so it stays put.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage?\u003c\/strong\u003e Sealed and dry, they keep for months. Close the box.\u003c\/p\u003e\n\u003ch3\u003ePairs with\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/products\/dehydrated-lemon-slices\"\u003eDehydrated lemon slices\u003c\/a\u003e and \u003ca href=\"\/products\/dehydrated-pear-slices\"\u003epear slices\u003c\/a\u003e; \u003ca href=\"\/products\/filthy-blue-cheese-stuffed-olives-8-5-oz\"\u003eFILTHY olives\u003c\/a\u003e for the other side of the bar. More for the \u003ca href=\"\/collections\/kitchen-supplies\"\u003etable and kitchen\u003c\/a\u003e.\u003c\/p\u003e","brand":"Blue Henry","offers":[{"title":"Default Title","offer_id":47493385781400,"sku":"852792008203","price":15.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/D17BE91F-35EC-4833-BF22-F73756876B5A.webp?v=1764019629"},{"product_id":"the-butcher-salt","title":"The Butcher Salt","description":"\u003cp\u003eA coarse French sea-salt blend with rosemary and thyme, made for savory cooking. Use Butcher Salt to season meat, roast potatoes and vegetables when you want salt and herbs together in one pinch.\u003c\/p\u003e\n\u003ch3\u003eWhat is butcher salt?\u003c\/h3\u003e\n\u003cp\u003eSel du boucher is the coarse, herb-flecked sea salt French butchers use to season meat before it goes in the pan or the oven. This one is blended and packed in France by a small Paris company that has been mixing salts and spices for more than forty years: coarse sea salt with rosemary, thyme, sage and marjoram, in a wooden box with a tin frame that keeps it dry between uses. It is meant to be used generously and early — on a côte de boeuf before it rests, on a chicken before it roasts — rather than sprinkled at the table.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSeason chicken, pork or beef before cooking.\u003c\/li\u003e\n\u003cli\u003eToss with potatoes and olive oil before roasting.\u003c\/li\u003e\n\u003cli\u003eAdd to vegetables, soups and slow-cooked dishes to taste.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow much to use\u003c\/h3\u003e\n\u003cp\u003eAbout a teaspoon per pound of meat, applied 30 to 40 minutes ahead if you can, so the salt has time to season through. The coarse grain crushes easily between the fingers or in a mortar; a grinder works too.\u003c\/p\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eNet weight: 17.6 oz (500 g)\u003c\/li\u003e\n\u003cli\u003eOrigin: France\u003c\/li\u003e\n\u003cli\u003ePackaging: wooden box with tin frame\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\u003cp\u003eDried sea salt, rosemary, thyme, sage and marjoram.\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eHow is it different from fleur de sel?\u003c\/strong\u003e Fleur de sel is a delicate finishing salt added at the table; butcher salt is a coarse seasoning salt with herbs, used before and during cooking. We explain the difference in \u003ca href=\"\/pages\/fleur-de-sel-vs-sea-salt-vs-kosher-salt\"\u003efleur de sel vs. sea salt vs. kosher salt\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use it on vegetables?\u003c\/strong\u003e Yes — potatoes, carrots and squash tossed with olive oil and a pinch before roasting are the classic case.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWho makes it?\u003c\/strong\u003e The French Farm, founded in Houston in 1997 by Gisèle Oriot to import the pantry goods she missed from France. The salt itself is blended and packed in France.\u003c\/p\u003e\n\u003ch3\u003ePairs with\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/products\/heritage-extra-virgin-olive-oil\"\u003eFlamingo Estate Heritage olive oil\u003c\/a\u003e for roasting; \u003ca href=\"\/products\/sal-de-ibiza-fleur-de-sel-in-ceramic-jar\"\u003eSal de Ibiza fleur de sel\u003c\/a\u003e to finish. Try it in our \u003ca href=\"\/pages\/recipe-pan-seared-lamb-chops-lavender-olive-oil\"\u003epan-seared lamb chops\u003c\/a\u003e. More \u003ca href=\"\/collections\/salts-fleur-de-sel\"\u003efinishing and seasoning salts\u003c\/a\u003e.\u003c\/p\u003e","brand":"The French Farm","offers":[{"title":"Default Title","offer_id":47493405507736,"sku":"SC12","price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/A2376C9F-B595-4FCF-9D9C-9BF8A768F7DB.jpg?v=1764021883"},{"product_id":"le-saunier-de-camargue-coarse-salt-traditional-french-kitchen-bag-2-2-lb","title":"Le Saunier de Camargue Coarse Salt – Traditional French Kitchen Bag (2.2 lb)","description":"\u003cp\u003eCoarse sea salt from the Camargue in a generous 2.2 lb format. Keep it by the stove for pasta water, vegetables and everyday cooking, or use it in a grinder designed for sea salt.\u003c\/p\u003e\n\u003ch3\u003eAbout Le Saunier de Camargue\u003c\/h3\u003e\n\u003cp\u003eThe Camargue is the delta of the Rhône, south of Arles, where salt has been gathered from the marshes around Aigues-Mortes since Roman times. Seawater is moved through a chain of shallow ponds over the summer, concentrating in the sun and wind until the salt crystallises on the bed; the coarse grains are raked up in September. Le Saunier de Camargue is the everyday cooking salt of the French kitchen, sold in this paper bag for generations: unrefined, slightly grey-white, with nothing added.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSeason pasta water and everyday cooking to taste.\u003c\/li\u003e\n\u003cli\u003eUse in a sea-salt-compatible grinder for a finer texture.\u003c\/li\u003e\n\u003cli\u003eMake a salt crust for a whole fish or a chicken.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eOrigin: Camargue, France\u003c\/li\u003e\n\u003cli\u003eNet weight: 2.2 lb (1 kg)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\u003cp\u003eSea salt.\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eCoarse salt or fleur de sel?\u003c\/strong\u003e This is the salt for the pot and the pan; fleur de sel is the fragile finishing crystal for the table. We explain the difference in \u003ca href=\"\/pages\/fleur-de-sel-vs-sea-salt-vs-kosher-salt\"\u003efleur de sel vs. sea salt vs. kosher salt\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use it in a grinder?\u003c\/strong\u003e Yes, in one made for sea salt; damp salt can clog a pepper mill.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much for pasta water?\u003c\/strong\u003e A generous tablespoon per four litres; the water should taste of the sea.\u003c\/p\u003e\n\u003ch3\u003ePairs with\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/products\/sal-de-ibiza-fleur-de-sel-in-ceramic-jar\"\u003eSal de Ibiza fleur de sel\u003c\/a\u003e for the table; \u003ca href=\"\/products\/the-butcher-salt\"\u003eThe Butcher Salt\u003c\/a\u003e for the roast; \u003ca href=\"\/products\/flour-water-organic-spaghetti\"\u003eFlour + Water spaghetti\u003c\/a\u003e for the pot. More \u003ca href=\"\/collections\/salts-fleur-de-sel\"\u003efinishing and seasoning salts\u003c\/a\u003e.\u003c\/p\u003e","brand":"Le Saunier de Camargue","offers":[{"title":"Default Title","offer_id":47493418614936,"sku":"SO7","price":12.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/A8CE25B6-C0C2-4405-A2EC-EA2BE422F6A2.webp?v=1764023023"},{"product_id":"dirty-martini-juice","title":"Dirty Martini Juice","description":"\u003cp\u003eTriple-filtered olive brine made from California-grown olives, ready to season a dirty martini. Add it gradually to gin or vodka until the drink has the savory, salty balance you enjoy.\u003c\/p\u003e\n\u003ch3\u003eAbout Ancient Olive Trees\u003c\/h3\u003e\n\u003cp\u003eAncient Olive Trees is a family company in Marin County, north of San Francisco, run by Aaron Mount, whose extra virgin olive oil comes from century-old trees planted in the era of the Spanish missions. The Dirty Martini Juice is what a good bar wants and a jar of olives never gives: brine that has rested in barrels with premium olives and then been triple-filtered, so it is clear and clean and tastes of olive rather than the jar. The tall bottle has a pour spout for measuring by the half-ounce.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eAdd to gin or vodka martinis to taste\u003c\/li\u003e\n\u003cli\u003eUse in a Gibson-style or savory cocktail variation\u003c\/li\u003e\n\u003cli\u003eKeep chilled after opening for repeat cocktail service\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eOrigin: California, United States\u003c\/li\u003e\n\u003cli\u003eRefrigerate after opening\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\u003cp\u003eWater, olive brine, and salt.\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eHow much for a dirty martini?\u003c\/strong\u003e Half an ounce to two and a half ounces of gin or vodka and half an ounce of dry vermouth; stir over plenty of ice for twenty-five seconds and strain into a cold glass. Go to three-quarters of an ounce for a filthy one.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy not the juice from the olive jar?\u003c\/strong\u003e That brine is packing liquid, cloudy and often vinegary; this is made to be drunk.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOther uses?\u003c\/strong\u003e A splash in a Bloody Mary, a Gibson, or a vinaigrette for bitter leaves.\u003c\/p\u003e\n\u003ch3\u003ePairs with\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/products\/filthy-blue-cheese-stuffed-olives-8-5-oz\"\u003eFILTHY blue cheese olives\u003c\/a\u003e, or both together in \u003ca href=\"\/products\/dirty-filthy-the-47-dirty-martini-combo\"\u003ethe $47 Dirty Martini Combo\u003c\/a\u003e; \u003ca href=\"\/products\/the-drinks-bakery-drinks-twists-green-olive-parsley\"\u003eDrinks Bakery green olive twists\u003c\/a\u003e. Our \u003ca href=\"\/pages\/the-weekend-edit-martini-hour\"\u003emartini hour\u003c\/a\u003e.\u003c\/p\u003e","brand":"Ancient Olive Trees","offers":[{"title":"Default Title","offer_id":48104343109784,"sku":"AO002","price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/IMG-0381.png?v=1785442481"},{"product_id":"hotel-starlino-maraschino-cherries","title":"Hotel Starlino Maraschino Cherries","description":"\u003cp\u003eItalian cherries preserved in Marasca cherry juice, with a rich fruit flavor and glossy finish. Hotel Starlino’s cherries are ready for an Old Fashioned or Manhattan, and equally good spooned over vanilla gelato or a chocolate dessert.\u003c\/p\u003e\n\u003ch3\u003eAbout Hotel Starlino\u003c\/h3\u003e\n\u003cp\u003eHotel Starlino is an Italian aperitivo house from Turin, the city of vermouth, and these are its cocktail cherries: whole Italian cherries preserved in the juice of the Marasca, the small, dark sour cherry that gives maraschino its name. They are dark, fleshy and fruit-first — nothing like the neon garnish of the same name — with a syrup you will want to keep for the glass.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eGarnish Manhattans, Old Fashioneds and other spirit-forward cocktails\u003c\/li\u003e\n\u003cli\u003eSpoon over panna cotta, gelato or chocolate desserts\u003c\/li\u003e\n\u003cli\u003eServe alongside an after-dinner bar setup\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eOrigin: Italy\u003c\/li\u003e\n\u003cli\u003eRefrigerate after opening\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\u003cp\u003eCherries, sugar, glucose-fructose syrup, Marasca juice, fruit and vegetable concentrate, citric acid, natural flavoring.\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is a Marasca cherry?\u003c\/strong\u003e A small sour cherry from the Adriatic, the original source of maraschino liqueur. Here its juice preserves the fruit and colors it naturally.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long once opened?\u003c\/strong\u003e Refrigerated with the cherries under the syrup, several months.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe syrup?\u003c\/strong\u003e A bar spoon in an Old Fashioned in place of sugar, or over vanilla gelato.\u003c\/p\u003e\n\u003ch3\u003ePairs with\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/products\/filthy-blue-cheese-stuffed-olives-8-5-oz\"\u003eFILTHY olives\u003c\/a\u003e and \u003ca href=\"\/products\/dirty-martini-juice\"\u003eDirty Martini Juice\u003c\/a\u003e for the other side of the bar; \u003ca href=\"\/products\/dehydrated-lemon-slices\"\u003edehydrated lemon slices\u003c\/a\u003e on the rim. Our guide to \u003ca href=\"\/pages\/how-to-build-an-elegant-aperitivo\"\u003ebuilding an elegant aperitivo\u003c\/a\u003e.\u003c\/p\u003e","brand":"Hotel Starlino","offers":[{"title":"Default Title","offer_id":48205471088792,"sku":"HSS-10013","price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/82B28CB8-1029-40E0-9684-7E9061769619.webp?v=1772742221"},{"product_id":"triana-olivas-mediterranean-capers","title":"Triana Olivas Mediterranean Capers","description":"\u003cp\u003eSpanish capers from Triana with a firm bite and bright, briny flavor. Keep them ready for a lemony pan sauce, a tomato salad or a plate of fish whenever a dish needs a savory lift.\u003c\/p\u003e\n\u003ch3\u003eAbout Triana Olivas\u003c\/h3\u003e\n\u003cp\u003eTriana Olivas is an Andalusian house best known for its Gordal queen olives from around Seville, and these are capers made with the same conviction: the unopened flower buds of the caper bush, picked and put up in brine. They are larger and firmer than the tiny nonpareil capers in most supermarket jars, with more to bite into and a cleaner, less vinegary brine, which is why they hold their own scattered over a whole fish or folded through a sauce rather than disappearing.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eFold into piccata, puttanesca and pan sauces\u003c\/li\u003e\n\u003cli\u003eWhisk into vinaigrettes or salsa verde\u003c\/li\u003e\n\u003cli\u003eScatter over fish, roasted vegetables, potatoes and composed salads\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eOrigin: Andalusia, Spain\u003c\/li\u003e\n\u003cli\u003eStorage: refrigerate after opening; keep the capers under their brine\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eShould I rinse them?\u003c\/strong\u003e Drain, and rinse if you want less salt; taste one first. Brined capers are gentler than salt-packed ones.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCapers or caperberries?\u003c\/strong\u003e Capers are the buds; caperberries are the fruit that follows the flower, larger and eaten whole. These are capers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe easiest thing to do with them?\u003c\/strong\u003e A pan sauce: after searing chicken or fish, add butter, a spoon of capers, lemon juice and a little of the brine, and swirl.\u003c\/p\u003e\n\u003ch3\u003ePairs with\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/products\/cipriani-organic-sansovina-tomato-sauce\"\u003eCipriani Sansovina tomato sauce\u003c\/a\u003e for a quick puttanesca; \u003ca href=\"\/products\/jose-gourmet-ventresca-tuna-in-olive-oil-120g\"\u003eJosé Gourmet ventresca\u003c\/a\u003e with capers, lemon and good bread; \u003ca href=\"\/products\/il-boschetto-lemon-infused-extra-virgin-olive-oil-1\"\u003eIl Boschetto lemon oil\u003c\/a\u003e over the fish. More \u003ca href=\"\/collections\/condiments-essentials\"\u003epantry essentials\u003c\/a\u003e.\u003c\/p\u003e","brand":"Triana Olivas","offers":[{"title":"Default Title","offer_id":49536525697176,"sku":null,"price":15.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/06910AAE-0D3E-4ED6-82E8-284D8BE75F95.png?v=1784754163"}],"url":"https:\/\/www.lello.store\/collections\/pantry-staples-under-25.oembed","provider":"Lello.Store","version":"1.0","type":"link"}