{"title":"Shop the Pantry","description":null,"products":[{"product_id":"il-boschetto-basil-infused-extra-virgin-olive-oil","title":"Il Boschetto Basil Infused Extra Virgin Olive Oil","description":"\u003cp\u003eFresh basil meets Italian extra virgin olive oil. Spoon it over sliced tomatoes and mozzarella, or drizzle it over warm pasta just before serving. Add it at the end, off the heat, so the basil stays bright.\u003c\/p\u003e","brand":"Il Boschetto","offers":[{"title":"Default Title","offer_id":36130642657432,"sku":"BOIO22","price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/E1BD8C0E-E299-4D96-B403-C2CFA078671F.jpg?v=1791501998"},{"product_id":"il-boschetto-lemon-infused-extra-virgin-olive-oil-1","title":"Il Boschetto Lemon Infused Extra Virgin Olive Oil","description":"\u003cp\u003eA bright lemon finish for fish, salads and vegetables. A few drops over grilled fish, roasted potatoes or a simple green salad is enough to lift the whole plate.\u003c\/p\u003e","brand":"Il Boschetto","offers":[{"title":"Default Title","offer_id":36130895528088,"sku":"BOIO14","price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/463EC293-EFD9-4418-8974-FAA1242D5EE0.jpg?v=1791502014"},{"product_id":"ninas-marie-antoinette-loose-leaf-tea-gift-tin","title":"Nina's Marie Antoinette Loose Leaf Tea Gift Tin","description":"\u003cp\u003eRose petals and apple notes give this loose-leaf Ceylon tea its delicate floral character. Nina’s Marie Antoinette comes in the house’s pink gift tin, making it a lovely choice for afternoon tea or a gift for someone who enjoys the ritual.\u003c\/p\u003e\n\u003ch3\u003eAbout Nina’s Paris\u003c\/h3\u003e\n\u003cp\u003eNina’s traces its history to a distiller of rose and lavender essences who supplied the court of Louis XVI. The Marie-Antoinette blend honors that history in the most literal way: a Ceylon black tea scented with roses and apples from the Potager du Roi, the King’s Kitchen Garden at Versailles — the only tea flavored with fruit from that garden. The result is delicate rather than sweet: green apple first, then rose, on a brisk Ceylon base.\u003c\/p\u003e\n\u003ch3\u003eHow to brew\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eA teaspoon (2–3 g) per cup\u003c\/li\u003e\n\u003cli\u003eWater just off the boil, 90–95 °C (195–200 °F)\u003c\/li\u003e\n\u003cli\u003eThree minutes, a little longer for a stronger cup; then take the leaves out\u003c\/li\u003e\n\u003cli\u003eTry it without milk first — the rose is easily lost\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to enjoy\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eBrew for afternoon tea\u003c\/li\u003e\n\u003cli\u003eServe with scones, fruit tarts and light butter cakes\u003c\/li\u003e\n\u003cli\u003eGive as a Versailles-inspired tea gift\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eNet weight: 100 g (3.5 oz)\u003c\/li\u003e\n\u003cli\u003eOrigin: France\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\u003cp\u003eCeylon tea leaves (93%), tea buds (3%), rose petals (2%) and flavor (2%).\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIs it caffeinated?\u003c\/strong\u003e Yes — it is a black tea, with roughly the caffeine of any Ceylon.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow many cups in a tin?\u003c\/strong\u003e Around 40, at a teaspoon a cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow should I store it?\u003c\/strong\u003e In the tin, lid on, away from the stove and the spice drawer; tea takes on neighboring smells.\u003c\/p\u003e\n\u003ch3\u003ePairs with\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/products\/les-confitures-a-lancienne-wild-strawberry-jam\"\u003eWild strawberry confiture\u003c\/a\u003e on toast, or our \u003ca href=\"\/blogs\/lello-petrelos-blog\/rose-confit\"\u003erose confit\u003c\/a\u003e for the full Versailles effect. More \u003ca href=\"\/collections\/beverage-essentials\"\u003eFrench teas and gift tins\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eLello’s Point of View\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhy we chose it.\u003c\/strong\u003e Marie Antoinette tea is one of those rare products where the story and the cup genuinely belong together: Ceylon black tea, rose petals and apple notes connected to the Potager du Roi at Versailles.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat it makes better.\u003c\/strong\u003e Afternoon tea becomes an occasion without requiring a formal tea service. The rose and apple give a familiar black-tea base enough distinction to make the cup memorable.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow we would use it.\u003c\/strong\u003e Brew for three minutes and taste it without milk first. Serve with buttered toast and wild strawberry confiture or a simple fruit tart.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWho will love it.\u003c\/strong\u003e Francophiles, Versailles enthusiasts, floral-tea drinkers and anyone who wants a gift tin with a story worth telling after the wrapping is gone.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy it earns its place.\u003c\/strong\u003e A 100 g French gift tin yielding roughly 40 cups, with Ceylon tea, tea buds and rose petals, combines a distinctive narrative with enough tea to become a ritual rather than a souvenir.\u003c\/p\u003e","brand":"Nina's Paris","offers":[{"title":"Default Title","offer_id":36158643667096,"sku":"3700586600157","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/20240606212251_4-RogerioCallegari0019.jpg?v=1791501720"},{"product_id":"ninas-paris-fete-de-versailles-loose-leaf-tea-in-gift-tin","title":"Nina's Paris Fete de Versailles Loose Leaf Tea in Gift Tin","description":"\u003cp\u003eA fragrant black tea with honey-and-spice notes, orange peel and colorful flower petals. Nina’s Fête de Versailles brings a warming character to the tea table, presented in a gift tin to keep or give.\u003c\/p\u003e\n\u003ch3\u003eAbout Nina’s Paris\u003c\/h3\u003e\n\u003cp\u003eNina’s traces its history to a distiller of rose and lavender essences who supplied the court of Louis XVI, and its blends still take their names from Versailles. Fête de Versailles is the celebratory one: a black tea scented with honey and spice, with orange peel and safflower and cornflower petals for color, in the house’s collectible tin.\u003c\/p\u003e\n\u003ch3\u003eHow to brew\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eA teaspoon per cup; water just off the boil\u003c\/li\u003e\n\u003cli\u003eThree to four minutes, then take the leaves out\u003c\/li\u003e\n\u003cli\u003eCool and pour over ice with a slice of orange for iced tea\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to enjoy\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eBrew for afternoon tea or cool for a fragrant iced tea\u003c\/li\u003e\n\u003cli\u003eServe with citrus cake, spice cookies or breakfast pastries\u003c\/li\u003e\n\u003cli\u003eGive to a tea drinker who prefers aromatic black blends\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eNet weight: 2.82 oz (80 g)\u003c\/li\u003e\n\u003cli\u003eOrigin: France\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\u003cp\u003eBlack Tea Leaves 90.9%, Orange Peel 4%, Flavours 2.1%, Safflower Petals 2%, Cornflower Petals 1%.\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eMilk or not?\u003c\/strong\u003e It takes milk better than the Marie-Antoinette; the spice stands up to it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCaffeinated?\u003c\/strong\u003e Yes, it is a black tea.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhich Nina’s to choose?\u003c\/strong\u003e Fête de Versailles for spice and warmth; \u003ca href=\"\/products\/ninas-marie-antoinette-loose-leaf-tea-gift-tin\"\u003eMarie-Antoinette\u003c\/a\u003e for apple and rose; \u003ca href=\"\/products\/ninas-paris-je-taime-loose-leaf-tea-gift-tin\"\u003eJe T’aime\u003c\/a\u003e for vanilla and caramel.\u003c\/p\u003e\n\u003ch3\u003ePairs with\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/products\/clement-faugier-chestnut-paste-in-tube\"\u003eClément Faugier chestnut cream\u003c\/a\u003e on toast beside it; \u003ca href=\"\/products\/famille-perronneau-acacia-honey\"\u003eacacia honey\u003c\/a\u003e to sweeten. Everything we carry from \u003ca href=\"\/collections\/ninas-paris\"\u003eNina’s Paris\u003c\/a\u003e, and more \u003ca href=\"\/collections\/beverage-essentials\"\u003eFrench teas and gift tins\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eLello’s Point of View\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhy we chose it.\u003c\/strong\u003e Fête de Versailles is the Nina’s tea for people who want warmth rather than delicacy: black tea, orange peel, spice and colorful petals make it feel celebratory before the cup is even poured.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat it makes better.\u003c\/strong\u003e Afternoon tea, breakfast pastries and iced tea gain aromatic depth without needing syrups or sweeteners to create interest.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow we would use it.\u003c\/strong\u003e Brew it three to four minutes and serve hot with chestnut cream on toast, or cool it completely and pour over ice with orange in warmer weather.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWho will love it.\u003c\/strong\u003e Aromatic black-tea drinkers, Versailles romantics and gift recipients who prefer spice and citrus to overtly floral blends.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy it earns its place.\u003c\/strong\u003e A French 80 g gift tin blending black tea with orange peel, safflower and cornflower gives this tea visual beauty, fragrance and enough structure to take milk if desired.\u003c\/p\u003e","brand":"Nina's Paris","offers":[{"title":"Default Title","offer_id":36158904402072,"sku":"3700586601093","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/20240606212251_3-RogerioCallegari0018.jpg?v=1718132435"},{"product_id":"ninas-paris-je-taime-loose-leaf-tea-gift-tin","title":"Nina's Paris Je T'aime Loose Leaf Tea Gift Tin","description":"\u003cp\u003eVanilla and caramel notes soften the rich character of Ceylon black tea in Nina’s Je T’aime. This loose-leaf blend comes in a gift tin and pairs beautifully with a buttery biscuit, a slice of cake or an unhurried afternoon.\u003c\/p\u003e\n\u003ch3\u003eAbout Nina’s Paris\u003c\/h3\u003e\n\u003cp\u003eNina’s traces its history to a distiller of rose and lavender essences who supplied the court of Louis XVI, and its blends still take their names from Versailles. Je T’aime is the gentlest of the three we carry: a Ceylon black tea scented with vanilla and caramel, in the house’s collectible tin, and the one most often given as a small declaration.\u003c\/p\u003e\n\u003ch3\u003eHow to brew\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eA teaspoon per cup; water just off the boil\u003c\/li\u003e\n\u003cli\u003eThree to four minutes, then take the leaves out\u003c\/li\u003e\n\u003cli\u003eGood with a splash of milk\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to enjoy\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eBrew for afternoon tea or an after-dinner cup\u003c\/li\u003e\n\u003cli\u003eServe with butter cookies, madeleines or simple chocolate desserts\u003c\/li\u003e\n\u003cli\u003eGive as an easy Paris-inspired host or tea gift\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eNet weight: 3.5 oz (100 g)\u003c\/li\u003e\n\u003cli\u003eOrigin: France\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\u003cp\u003eBlack Ceylon tea, vanilla and caramel flavors.\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIs it sweet?\u003c\/strong\u003e It smells sweeter than it tastes; the caramel is an aroma over a brisk Ceylon, with no sugar in the tin.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAfter dinner?\u003c\/strong\u003e Yes, though it is a black tea and caffeinated; brew it a little shorter.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhich Nina’s to choose?\u003c\/strong\u003e Je T’aime for vanilla and caramel; \u003ca href=\"\/products\/ninas-marie-antoinette-loose-leaf-tea-gift-tin\"\u003eMarie-Antoinette\u003c\/a\u003e for apple and rose; \u003ca href=\"\/products\/ninas-paris-fete-de-versailles-loose-leaf-tea-in-gift-tin\"\u003eFête de Versailles\u003c\/a\u003e for spice.\u003c\/p\u003e\n\u003ch3\u003ePairs with\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/products\/biscuiterie-de-provence-almond-fig-raisin-gateau-moelleux\"\u003eThe Biscuiterie de Provence almond cake\u003c\/a\u003e; \u003ca href=\"\/products\/labeille-occitane-lavender-honey-filled-candy\"\u003eL’Abeille Occitane honey candies\u003c\/a\u003e in the saucer. Everything we carry from \u003ca href=\"\/collections\/ninas-paris\"\u003eNina’s Paris\u003c\/a\u003e, and more \u003ca href=\"\/collections\/beverage-essentials\"\u003eFrench teas and gift tins\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eLello’s Point of View\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhy we chose it.\u003c\/strong\u003e Je T’aime is comfort in the Nina’s collection: vanilla and caramel soften brisk Ceylon tea without adding sugar, giving the cup the aroma of dessert rather than dessert’s sweetness.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat it makes better.\u003c\/strong\u003e An afternoon cup feels more indulgent, simple biscuits become enough, and an after-dinner tea can satisfy the desire for something sweet without becoming another course.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow we would use it.\u003c\/strong\u003e Brew three minutes, add a small splash of milk if you like, and serve with an almond cake or butter biscuit.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWho will love it.\u003c\/strong\u003e Vanilla and caramel lovers, Paris romantics, black-tea drinkers who dislike floral blends and anyone looking for an easy but elegant host gift.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy it earns its place.\u003c\/strong\u003e A 100 g French gift tin of Ceylon black tea scented with vanilla and caramel offers a generous, highly approachable entry into Nina’s Paris.\u003c\/p\u003e","brand":"Nina's Paris","offers":[{"title":"Default Title","offer_id":36159122538648,"sku":"3700586600041","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/20240606212251_5-RogerioCallegari0020.jpg?v=1791501719"},{"product_id":"clement-faugier-chestnut-paste-in-tube","title":"Clément Faugier French Chestnut Cream — Crème de Marrons","description":"\u003cp\u003e\u003cstrong\u003eFrance, in a tube.\u003c\/strong\u003e Clément Faugier’s Crème de Marrons is silky, deeply chestnutty and gently perfumed with Madagascar vanilla. Squeeze it onto warm brioche, tuck it into a crêpe, or turn it into a proper French dessert in minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eMade in Privas, Ardèche • Original recipe created in 1885 • 220 g \/ 7.76 oz\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2\u003eThe French classic that began with a clever idea\u003c\/h2\u003e\n\u003cp\u003eClément Faugier founded his chestnut house in Privas in 1882. Three years later, he created his original crème de marrons. The recipe became an enduring French pantry classic: chestnuts, sugar, pieces of marrons glacés and vanilla transformed into a smooth, spoonable cream. The house says the original recipe has remained unchanged since its creation in 1885.\u003c\/p\u003e\n\n\u003ch2\u003eWhat does chestnut cream taste like?\u003c\/h2\u003e\n\u003cp\u003eThink roasted chestnut rather than nut butter: mellow, earthy and softly sweet, with a round vanilla finish. The texture is dense and velvety. It is ready to eat straight from the tube—no cooking, mixing or special technique required.\u003c\/p\u003e\n\n\u003ch2\u003eThree beautiful ways to use it\u003c\/h2\u003e\n\u003ch3\u003e1. The 60-second French tartine\u003c\/h3\u003e\n\u003cp\u003eToast a thick slice of brioche or country bread. Add a generous ribbon of chestnut cream. Finish with a little flaky salt if you like. Serve with coffee or black tea.\u003c\/p\u003e\n\n\u003ch3\u003e2. Crêpes à la crème de marrons\u003c\/h3\u003e\n\u003cp\u003eWarm a crêpe, squeeze chestnut cream across the center and fold into quarters. Add softly whipped cream and a dusting of confectioners’ sugar. For contrast, add a few toasted hazelnuts or dark-chocolate shavings.\u003c\/p\u003e\n\n\u003ch3\u003e3. The easiest Mont Blanc\u003c\/h3\u003e\n\u003cp\u003eWhip 1 cup heavy cream until softly billowing. Spoon into four small glasses over crushed meringue. Pipe or swirl chestnut cream generously over the top. Finish with a piece of dark chocolate or a glazed chestnut. It gives you the flavors of the famous French dessert without an afternoon of pastry work.\u003c\/p\u003e\n\n\u003ch2\u003eWeekend recipe: Chestnut cream tart\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eServes 6–8.\u003c\/strong\u003e Fill a cooled 9-inch baked tart shell with a thin layer of chestnut cream. Top with lightly sweetened vanilla whipped cream. Chill until set, then finish with additional chestnut cream piped over the surface. Serve cold. The contrast—crisp pastry, rich chestnut, airy cream—is exactly why this flavor has endured.\u003c\/p\u003e\n\n\u003ch2\u003eAlso try\u003c\/h2\u003e\n\u003cp\u003eSwirl into plain Greek yogurt; spoon over vanilla ice cream; layer into a parfait with mascarpone; spread between cake layers; add to morning oatmeal; pair with pear or apple; or serve beside a cheese board as a sweet autumn accent.\u003c\/p\u003e\n\n\u003ch2\u003eWhy this tube belongs in the pantry\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eInstant dessert:\u003c\/strong\u003e one ingredient can turn toast, crêpes, yogurt or ice cream into something that feels considered.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNo pastry skills required:\u003c\/strong\u003e it delivers a distinctive French chestnut-and-vanilla flavor without roasting, peeling or puréeing chestnuts.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEasy to portion:\u003c\/strong\u003e the tube makes it simple to squeeze exactly what you want and pipe neat ribbons onto desserts.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA useful secret ingredient:\u003c\/strong\u003e keep it for unexpected guests, weekend breakfasts and the moment dinner needs a dessert you did not plan.\u003c\/p\u003e\n\n\u003ch2\u003eWhat’s inside\u003c\/h2\u003e\n\u003cp\u003eClément Faugier lists chestnuts (50%), sugar, marrons glacés and Madagascar vanilla extract among the ingredients in its crème de marrons. This is \u003cstrong\u003esweetened chestnut cream\u003c\/strong\u003e, not unsweetened chestnut purée.\u003c\/p\u003e\n\n\u003ch2\u003eLello’s Point of View\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhy we chose it.\u003c\/strong\u003e Some pantry products are useful; others create a sense of place. This does both. It tastes unmistakably of the French autumn table and asks almost nothing of the cook.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat it solves.\u003c\/strong\u003e The “we have nothing for dessert” problem. Warm bread + chestnut cream. Vanilla ice cream + chestnut cream. Whipped cream + chestnut cream. Dessert is handled.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow we serve it.\u003c\/strong\u003e For breakfast, on warm brioche. For dinner, with softly whipped cream and dark chocolate. For the holidays, piped into a Mont Blanc-style dessert.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWho will love it.\u003c\/strong\u003e Francophiles, bakers, hosts, crêpe obsessives, chestnut lovers and anyone who prefers a pantry shortcut that still feels special.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy it earns its place.\u003c\/strong\u003e Clément Faugier created the original recipe in Privas in 1885. More than a century later, its appeal is still remarkably simple: chestnut, vanilla, pleasure.\u003c\/p\u003e\n\n\u003ch2\u003eDetails\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eClément Faugier Crème de Marrons\u003c\/li\u003e\n\u003cli\u003e220 g \/ 7.76 oz tube\u003c\/li\u003e\n\u003cli\u003eMade in Privas, France\u003c\/li\u003e\n\u003cli\u003eSweetened and ready to eat\u003c\/li\u003e\n\u003cli\u003eIdeal for toast, crêpes, pastries, yogurt, ice cream and Mont Blanc-style desserts\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Clément Faugier","offers":[{"title":"Default Title","offer_id":36170377429144,"sku":"CF0032","price":9.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/20240606212251_1-RogerioCallegari0005.jpg?v=1791501636"},{"product_id":"confit-of-jasmin-flowers","title":"L’Épicurien Jasmine Flower Confit","description":"\u003cp\u003eA sweet floral preserve with the fragrance of jasmine. This French confit adds a delicate finishing touch to ricotta, yogurt and vanilla desserts; begin with a small spoonful and let the flower flavor complement the food beneath it.\u003c\/p\u003e\n\u003ch3\u003eAbout L’Épicurien\u003c\/h3\u003e\n\u003cp\u003eL’Épicurien has cooked preserves in open cauldrons in Le Bosc, near Montpellier, since the late 1980s, a family house run by the founder’s nephews. The flower confits are its signature: clear, lightly set jellies of cane sugar and lemon carrying the scent of a single flower, here jasmine, with the petals suspended in the jar. They are made to be used by the teaspoon, as an accent rather than a spread.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSpoon over yogurt, panna cotta, vanilla ice cream or crème brûlée\u003c\/li\u003e\n\u003cli\u003eUse in macarons, cakes or white-chocolate desserts\u003c\/li\u003e\n\u003cli\u003eStir a small amount into tea, sparkling water or a floral cocktail\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eOrigin: Le Bosc, France\u003c\/li\u003e\n\u003cli\u003eNet weight: 125 g\u003c\/li\u003e\n\u003cli\u003eRefrigerate after opening\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\u003cp\u003eCane sugar, water, concentrated lemon juice, fruit pectin, calcium citrate, natural jasmine flavor, and jasmine flowers (0.12%).\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIs it a jam?\u003c\/strong\u003e No; there is no fruit. It is a flower jelly, translucent and lightly set, sweeter and softer than a jam.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much to use?\u003c\/strong\u003e A teaspoon on a serving. The perfume is the point and it fades if buried.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSavory uses?\u003c\/strong\u003e A little over fresh goat cheese, or whisked into a dressing for a fruit salad.\u003c\/p\u003e\n\u003ch3\u003ePairs with\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/products\/rose-petals-confit\"\u003eRose petals confit\u003c\/a\u003e and \u003ca href=\"\/products\/lepicurien-violet-flowers-confit\"\u003eviolet confit\u003c\/a\u003e for the full set; \u003ca href=\"\/products\/ninas-marie-antoinette-loose-leaf-tea-gift-tin\"\u003eNina’s Marie-Antoinette tea\u003c\/a\u003e. Everything we carry from \u003ca href=\"\/collections\/lepicurien\"\u003eL’Épicurien\u003c\/a\u003e, and our guide to \u003ca href=\"\/pages\/what-is-confit\"\u003ewhat confit means\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eLello’s Point of View\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhy we chose it.\u003c\/strong\u003e Jasmine is not a flavor most American pantries contain, which is precisely the appeal. One small spoonful can make a white dessert or fresh cheese feel completely unfamiliar.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat it makes better.\u003c\/strong\u003e Panna cotta, vanilla ice cream, yogurt, ricotta and white chocolate gain perfume and sweetness without requiring a new recipe.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow we would use it.\u003c\/strong\u003e Spoon a teaspoon over ricotta toast or panna cotta and stop. Flower confit is at its best when it is an accent, not the entire conversation.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWho will love it.\u003c\/strong\u003e Adventurous hosts, floral-flavor enthusiasts and anyone looking for a pantry ingredient guests are unlikely to have been served repeatedly elsewhere.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy it earns its place.\u003c\/strong\u003e French-made translucent flower jelly with actual jasmine flowers and natural jasmine flavor gives this $15 jar a distinctive role no ordinary fruit preserve can fill.\u003c\/p\u003e","brand":"L’Épicurien","offers":[{"title":"Default Title","offer_id":37980597846168,"sku":"PF6203","price":15.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/20240606212251_13-RogerioCallegari0029.jpg?v=1791501998"},{"product_id":"confit-of-lavender-flowers","title":"L’Épicurien Lavender Flower Confit","description":"\u003cp\u003eLavender flowers give this French confit a sweet, aromatic character. Spoon a little over plain yogurt, warm scones or fresh cheese for a floral accent that feels especially at home at breakfast and afternoon tea.\u003c\/p\u003e\n\u003ch3\u003eAbout L’Épicurien\u003c\/h3\u003e\n\u003cp\u003eL’Épicurien has cooked preserves in open cauldrons in Le Bosc, near Montpellier, since the late 1980s, a family house run by the founder’s nephews. The flower confits are its signature: clear, lightly set jellies of cane sugar and lemon carrying the scent of a single flower, here the lavender of the surrounding hills, with the flowers suspended in the jar. They are made to be used by the teaspoon, as an accent rather than a spread.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSpoon over yogurt, cream, ice cream or panna cotta\u003c\/li\u003e\n\u003cli\u003ePair with soft cheese and buttery pastries\u003c\/li\u003e\n\u003cli\u003eServe sparingly with lamb or use in a glaze\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eOrigin: Le Bosc, France\u003c\/li\u003e\n\u003cli\u003eNet weight: 125 g\u003c\/li\u003e\n\u003cli\u003eRefrigerate after opening\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\u003cp\u003eCane sugar, water, grape sugar, concentrated lemon juice, fruit pectin, calcium citrate, lavender flowers (0.18%), natural lavender aroma.\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it taste of soap?\u003c\/strong\u003e No. Used lightly it tastes of the flower and the hills, floral and faintly herbal. Used heavily, anything lavender does.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWith lamb?\u003c\/strong\u003e A teaspoon brushed on in the last minutes, or stirred into the pan juices.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it a jam?\u003c\/strong\u003e No fruit; a flower jelly, translucent and lightly set.\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 and \u003ca href=\"\/products\/a-lolivier-lavender-olive-oil\"\u003eA L’Olivier lavender oil\u003c\/a\u003e for the whole lavender table; \u003ca href=\"\/products\/rose-petals-confit\"\u003erose petals confit\u003c\/a\u003e beside it. Everything we carry from \u003ca href=\"\/collections\/lepicurien\"\u003eL’Épicurien\u003c\/a\u003e, and our guide to \u003ca href=\"\/pages\/what-is-confit\"\u003ewhat confit means\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eLello’s Point of View\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhy we chose it.\u003c\/strong\u003e Lavender can be extraordinary when treated like an herb rather than perfume. This confit captures the floral-herbal note in a form that can move from yogurt and pastry to chèvre or lamb.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat it makes better.\u003c\/strong\u003e A teaspoon creates an immediate Provençal reference and gives creamy, buttery or savory foods a fragrant counterpoint.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow we would use it.\u003c\/strong\u003e Start with fresh chèvre or thick yogurt. For dinner, brush a very small amount onto lamb near the end of cooking.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWho will love it.\u003c\/strong\u003e Provence devotees, floral-food explorers and cooks who enjoy ingredients that can cross deliberately between sweet and savory.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy it earns its place.\u003c\/strong\u003e Lavender flowers suspended in a French open-cauldron-style confit make this more than lavender-flavored sugar; the visible flower is part of both the taste and the presentation.\u003c\/p\u003e","brand":"L’Épicurien","offers":[{"title":"Default Title","offer_id":38014890082456,"sku":null,"price":15.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/FullSizeRender_5c7e49f0-40f9-412a-adb7-b6e873c6b8ef.jpg?v=1785731342"},{"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\n\u003ch2\u003eLello’s Point of View\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhy we chose it.\u003c\/strong\u003e Lemon, thyme and mustard already belong together; putting them in one jar simply means the vinaigrette, roast chicken or sandwich begins three steps ahead.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat it makes better.\u003c\/strong\u003e Mustard heat gets brightness from 5% lemon peel and savory depth from 3% thyme, making the jar useful as condiment, emulsifier, glaze and pan-sauce starter.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow we would use it.\u003c\/strong\u003e Whisk a teaspoon with vinegar and olive oil for instant vinaigrette, or spread a thin coat over chicken before roasting.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWho will love it.\u003c\/strong\u003e French-pantry cooks, roast-chicken loyalists and anyone who wants one condiment that repeatedly solves the “this needs something” problem.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy it earns its place.\u003c\/strong\u003e Made in Le Bosc, France, with substantial lemon peel and thyme rather than token flavoring, this $15 mustard offers unusually broad usefulness for one small jar.\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=1791501720"},{"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\n\u003ch2\u003eLello’s Point of View\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhy we chose it.\u003c\/strong\u003e Truffle and mustard both have enough personality to transform plain food; together they turn a sandwich, cream sauce or roast into something that feels deliberately indulgent.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat it makes better.\u003c\/strong\u003e Steak sauce, mashed potatoes, roast beef sandwiches, charcuterie and creamy pasta gain real Périgord-truffle character without needing a fresh truffle on the counter.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow we would use it.\u003c\/strong\u003e Stir a teaspoon into cream after searing steak, or spread it very thinly beneath roast beef in a sandwich. Let the truffle announce itself without taking over.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWho will love it.\u003c\/strong\u003e Truffle devotees, French-food lovers and gift recipients who prefer edible luxuries they can actually incorporate into dinner.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy it earns its place.\u003c\/strong\u003e The recipe contains 1.2% genuine Périgord black winter truffle, giving the $15 jar a documented luxury ingredient rather than relying on truffle naming alone.\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=1791501945"},{"product_id":"famille-perronneau-acacia-honey","title":"Famille Perronneau Acacia Honey","description":"\u003cp\u003eLight and gently floral, this French acacia honey tastes of soft blossom rather than the stronger character of darker honeys, which makes it a good first honey. Stir it into yogurt, drizzle it over fresh cheese, or sweeten tea without overpowering it.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eNet weight:\u003c\/strong\u003e 8.8 oz (250 g).\u003c\/p\u003e","brand":"Famille Perronneau","offers":[{"title":"Default Title","offer_id":43473546281112,"sku":"AP1003","price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/20240606212251_11-RogerioCallegari0027.jpg?v=1791501719"},{"product_id":"famille-perronneau-french-lavender-honey","title":"Famille Perronneau French Lavender Honey","description":"\u003cp\u003eFrench lavender honey with a floral character that comes into its own on warm toast, creamy yogurt and fresh cheese. Famille Perronneau’s honey is an easy way to make breakfast or a simple dessert feel a little more special.\u003c\/p\u003e\n\u003ch3\u003eAbout Famille Perronneau\u003c\/h3\u003e\n\u003cp\u003eThe Perronneaus have kept bees in Burgundy since 1890; the fourth and fifth generations run the house today, from the honey farm outside Dijon. They practise pastoral beekeeping, moving several thousand hives across France so the bees work one bloom at a time — the lavender fields of the south in high summer for this one — and every honey is analysed before it is jarred to confirm it is exactly what the label says.\u003c\/p\u003e\n\u003ch3\u003eAbout lavender honey\u003c\/h3\u003e\n\u003cp\u003eLavender honey is pale gold, gently perfumed and slightly herbal at the finish — a flower note rather than a soap one. It sets naturally to a fine, creamy crystal, which is how the French like it on bread.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eDrizzle over yogurt, fruit, scones and warm pastries\u003c\/li\u003e\n\u003cli\u003ePair with chèvre, brie or blue cheese\u003c\/li\u003e\n\u003cli\u003eStir into tea or use in simple cakes and custards\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eNet weight: 8.8 oz (250 g)\u003c\/li\u003e\n\u003cli\u003eOrigin: France\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\u003cp\u003e100% honey.\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it taste like lavender?\u003c\/strong\u003e It smells of it and tastes of the flower, not the bathroom cabinet: floral, faintly herbal, then clean honey sweetness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy is it creamy or opaque?\u003c\/strong\u003e Lavender honey crystallises finely and naturally. It is not a fault; warm the jar gently if you prefer it liquid.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes honey expire?\u003c\/strong\u003e No. Stored with the lid on, honey keeps indefinitely; see our note on \u003ca href=\"\/pages\/understanding-best-by-dates-on-food-packaging\"\u003ebest-by dates\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003ePairs with\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/products\/famille-perronneau-acacia-honey\"\u003eAcacia honey\u003c\/a\u003e for the quieter days; \u003ca href=\"\/products\/a-lolivier-lavender-olive-oil\"\u003eA L’Olivier lavender olive oil\u003c\/a\u003e for the same flower on the savoury side; \u003ca href=\"\/products\/labeille-occitane-lavender-honey-filled-candy\"\u003eL’Abeille Occitane lavender-honey candies\u003c\/a\u003e with coffee. More \u003ca href=\"\/collections\/honey-confitures\"\u003ehoneys, confitures and flower confits\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eLello’s Point of View\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhy we chose it.\u003c\/strong\u003e Lavender honey tastes of place. The floral, faintly herbal character carries the feeling of southern French lavender fields without becoming perfumed or overly sweet.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat it makes better.\u003c\/strong\u003e Warm toast, yogurt, chèvre and blue cheese need almost nothing else once a spoonful of this is involved. It is an ingredient and a finishing touch at the same time.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow we would use it.\u003c\/strong\u003e Put it on a cheese board beside chèvre or blue cheese, spoon it over thick yogurt, or let it melt into warm toast at breakfast.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWho will love it.\u003c\/strong\u003e Francophiles, honey collectors, cheese lovers and anyone who wants a pantry souvenir of Provence that is meant to be eaten rather than displayed.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy it earns its place.\u003c\/strong\u003e 100% French honey from a family that has kept bees since 1890, gathered from lavender bloom and naturally capable of setting to a fine creamy texture, gives this jar both provenance and personality.\u003c\/p\u003e","brand":"Famille Perronneau","offers":[{"title":"Default Title","offer_id":43473590223000,"sku":"AP2063","price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/20240606212251_12-RogerioCallegari0028.jpg?v=1791501719"},{"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\n\u003ch2\u003eLello’s Point of View\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhy we chose it.\u003c\/strong\u003e Lavender is unexpected in the pantry, which is exactly why this oil earns attention. Used with restraint, it gives familiar food an elegant herbal-floral finish that ordinary olive oil simply cannot.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat it makes better.\u003c\/strong\u003e It gives you a finishing move. Goat cheese, lamb, roasted carrots, stone fruit and bitter greens can go from straightforward to memorable with a teaspoon rather than another complicated recipe.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow we would use it.\u003c\/strong\u003e Never drown the plate. Drizzle it at the very end over warm lamb or chèvre, or whisk a little into a citrus vinaigrette. The point is fragrance and contrast.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWho will love it.\u003c\/strong\u003e Curious cooks, Francophiles and hosts who already own good olive oil and want something their guests are unlikely to have tasted at every other table.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy it earns its place.\u003c\/strong\u003e A L’Olivier’s French heritage, 150 ml format and lavender-infused olive oil make this a small bottle with a very specific purpose: turning the finishing touch into the part people remember.\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=1791501998"},{"product_id":"il-boschetto-truffle-infused-extra-virgin-olive-oil","title":"Il Boschetto Truffle Infused Extra Virgin Olive Oil","description":"\u003cp\u003eItalian extra virgin olive oil with summer truffle infusion and flavoring for an earthy finishing touch. Il Boschetto’s truffle oil is especially useful on warm dishes: a few drops over pasta, risotto or eggs add aroma just before serving.\u003c\/p\u003e\n\u003ch3\u003eAbout Il Boschetto\u003c\/h3\u003e\n\u003cp\u003eIl Boschetto works out of Castiglione della Pescaia, on the Maremma coast of Tuscany, making infused oils, vinegars and spice blends the traditional way. This one is 97% extra virgin olive oil with 2% summer truffle — \u003cem\u003eTuber aestivum\u003c\/em\u003e, the black summer truffle of central Italy — and 1% flavoring to carry the aroma. A little does a great deal.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eDrizzle over risotto, pasta and mashed potatoes just before serving\u003c\/li\u003e\n\u003cli\u003eFinish eggs, mushrooms, pizza or polenta\u003c\/li\u003e\n\u003cli\u003eUse sparingly with soft cheese or simple soups\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eOrigin: Maremma, Tuscany, Italy\u003c\/li\u003e\n\u003cli\u003eStore cool and dark; use within a few months of opening\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\u003cp\u003eExtra Virgin Olive Oil (97%), truffle infusion (Tuber Aestivum Vitt) (2%), flavoring (1%).\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIs there real truffle in it?\u003c\/strong\u003e Yes, 2% summer truffle, plus a flavoring to hold the aroma, which is how nearly all truffle oils are made.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much?\u003c\/strong\u003e Drops, not spoonfuls: a few over the plate at the table. Never heat it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest use?\u003c\/strong\u003e Scrambled eggs, a plain risotto, or \u003ca href=\"\/products\/cipriani-classica-pappardelle-organic-egg-pasta\"\u003epappardelle\u003c\/a\u003e with mushrooms and Parmesan.\u003c\/p\u003e\n\u003ch3\u003ePairs with\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/products\/lepecurien-truffle-mustard\"\u003eL’Épicurien truffle mustard\u003c\/a\u003e if you are going all the way; the \u003ca href=\"\/products\/il-boschetto-lemon-infused-extra-virgin-olive-oil-1\"\u003elemon\u003c\/a\u003e and \u003ca href=\"\/products\/il-boschetto-basil-infused-extra-virgin-olive-oil\"\u003ebasil\u003c\/a\u003e oils for the other nights. Everything we carry from \u003ca href=\"\/collections\/il-boschetto\"\u003eIl Boschetto\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eLello’s Point of View\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhy we chose it.\u003c\/strong\u003e Truffle is powerful enough that convenience is an advantage. A few drops let you control the aroma precisely instead of turning dinner into a truffle-scented room.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat it makes better.\u003c\/strong\u003e Eggs, risotto, mushrooms, mashed potatoes, polenta and pasta can acquire the luxury signal of truffle at the exact moment of serving, when the aroma matters most.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow we would use it.\u003c\/strong\u003e Scrambled eggs first. Then mushroom pappardelle. Add drops at the table and stop earlier than you think; truffle oil rewards restraint.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWho will love it.\u003c\/strong\u003e Truffle devotees, holiday cooks and the person who wants an easy finishing flourish that guests immediately recognize as special.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy it earns its place.\u003c\/strong\u003e Italian extra virgin olive oil with 2% real summer truffle and added flavoring gives you both genuine truffle and reliable aroma in a format designed for controlled finishing.\u003c\/p\u003e","brand":"Il Boschetto","offers":[{"title":"Default Title","offer_id":43473874878616,"sku":"BOIO0","price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/595FC163-57E9-4F4B-81FD-55A9FAA06BDD.jpg?v=1791502015"},{"product_id":"les-confitures-a-lancienne-wild-strawberry-jam","title":"Les Confitures à l'Ancienne Wild Strawberry Jam","description":"\u003cp\u003eA French strawberry jam made with strawberries and wild strawberries for a familiar fruit flavor with a little extra character. Keep it for buttered toast, fill a sponge cake or spoon it over plain yogurt.\u003c\/p\u003e\n\u003ch3\u003eAbout Les Confitures à l’Ancienne\u003c\/h3\u003e\n\u003cp\u003eLes Confitures à l’Ancienne is the traditional line of Maison Andrésy, which calls itself the oldest professional jam-maker in France. René and Jocelyne Walther began in 1952, cooking fruit from the orchards around Andrésy, west of Paris, and selling it at the markets; their grandchildren run the house today, in Maurecourt in the Yvelines, and still cook in copper cauldrons with cane sugar. The wild strawberries here are the small, intensely perfumed fraises des bois, added to garden strawberries for depth.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSpread on brioche, croissants and scones\u003c\/li\u003e\n\u003cli\u003eSpoon over yogurt, panna cotta or ice cream\u003c\/li\u003e\n\u003cli\u003eUse between cake layers or alongside fresh cream\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eNet weight: 9.5 oz (270 g)\u003c\/li\u003e\n\u003cli\u003eOrigin: Maurecourt, France\u003c\/li\u003e\n\u003cli\u003eRefrigerate after opening\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\u003cp\u003eFruits (Strawberries, Wild Strawberries), Cane Sugar, Fruits Pectin, Concentrated Lemon Juices. May contain traces of Nuts and Milk.\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do wild strawberries add?\u003c\/strong\u003e Perfume. Fraises des bois are tiny and too fragile to ship fresh, so jam is where most people meet them.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCopper cauldrons?\u003c\/strong\u003e They heat fast and evenly, so the fruit cooks briefly and keeps its color and taste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long once opened?\u003c\/strong\u003e Refrigerated, several weeks; it is a real jam with no preservative beyond the sugar.\u003c\/p\u003e\n\u003ch3\u003ePairs with\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/products\/norwegian-baked-knekkebrod-sea-salt-flakes\"\u003eNorwegian Baked crispbread\u003c\/a\u003e with butter; \u003ca href=\"\/products\/ninas-marie-antoinette-loose-leaf-tea-gift-tin\"\u003eNina’s Marie-Antoinette tea\u003c\/a\u003e; \u003ca href=\"\/products\/les-confitures-a-lancienne-fig-jam\"\u003ethe fig jam\u003c\/a\u003e for the cheese side. More \u003ca href=\"\/collections\/honey-confitures\"\u003ehoneys, confitures and flower confits\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eLello’s Point of View\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhy we chose it.\u003c\/strong\u003e Wild strawberries are tiny, fragile and intensely perfumed—the kind of fruit most people rarely encounter fresh. In jam, that perfume survives and gives familiar strawberry a more interesting edge.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat it makes better.\u003c\/strong\u003e Toast, brioche, yogurt and sponge cake get a strawberry flavor that feels less ordinary, while the jar remains easy enough for everyday breakfast.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow we would use it.\u003c\/strong\u003e Butter warm brioche generously, add a restrained layer of jam and serve with black tea. For dessert, spoon it between cake layers with fresh cream.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWho will love it.\u003c\/strong\u003e Strawberry loyalists, French-breakfast romantics and anyone who wants a familiar flavor elevated by a harder-to-find fruit.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy it earns its place.\u003c\/strong\u003e French-made confiture combining garden strawberries with aromatic fraises des bois, cooked in Maison Andrésy’s traditional style, gives the classic strawberry jar genuine distinction.\u003c\/p\u003e","brand":"Les Confitures a l'Ancienne","offers":[{"title":"Default Title","offer_id":43474107695256,"sku":"A10483","price":18.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/20240606212251_7-RogerioCallegari0023.jpg?v=1791501720"},{"product_id":"les-confitures-a-lancienne-les-confitures-a-lancienne-wild-blueberry-jam","title":"Les Confitures à l’Ancienne Wild Blueberry Jam","description":"\u003cp\u003eDeeply fruity French wild blueberry jam for breakfast, baking and the cheese board. Its berry flavor is lovely with warm pancakes or yogurt, and just as useful in a pastry filling or alongside a soft cheese.\u003c\/p\u003e\u003ch3\u003eHow to enjoy\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSpread on toast, scones and pancakes\u003c\/li\u003e\n\u003cli\u003eSpoon over yogurt, cheesecake or vanilla ice cream\u003c\/li\u003e\n\u003cli\u003ePair with mild creamy cheeses\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eDetails\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eNet weight: 9.5 oz\u003c\/li\u003e\n\u003cli\u003eOrigin: France\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eIngredients\u003c\/h3\u003e\u003cp\u003eCane Sugar, Blueberries, Fruits Pectin, Concentrated Lemon Juice. May contain traces of Nuts and Milk.\u003c\/p\u003e\n\u003ch2\u003eLello’s Point of View\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhy we chose it.\u003c\/strong\u003e Blueberry jam can disappear into sweetness; this one keeps the dark berry character front and center, making it equally at home at breakfast or beside something creamy.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat it makes better.\u003c\/strong\u003e Pancakes, yogurt, cheesecake and vanilla ice cream gain deep fruit without requiring a sauce made from scratch, and mild cheeses get an unexpectedly good sweet counterpoint.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow we would use it.\u003c\/strong\u003e Spoon it over thick yogurt with a little granola, or warm a small amount and let it run over vanilla ice cream.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWho will love it.\u003c\/strong\u003e Berry people, breakfast enthusiasts, bakers and anyone who wants a French preserve with uses well beyond toast.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy it earns its place.\u003c\/strong\u003e A straightforward French recipe of cane sugar, blueberries, pectin and lemon keeps the focus on fruit and makes the 9.5 oz jar genuinely versatile.\u003c\/p\u003e\n\u003ch3\u003eAbout the preserve\u003c\/h3\u003e\n\u003cp\u003eWild blueberry jam is darker, more concentrated and more woodland in character than the broad sweetness people often associate with cultivated blueberry preserves. Lello likes it because the flavor can move from buttered toast to yogurt, pastry and cheese without feeling one-dimensional.\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eHow should I serve it?\u003c\/strong\u003e Start simply on buttered toast, yogurt or warm pancakes; for a savory use, try a small spoon beside soft cheese.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it need refrigeration?\u003c\/strong\u003e Follow the jar’s storage directions and refrigerate after opening if instructed on the label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat makes it different from ordinary blueberry jam?\u003c\/strong\u003e The appeal is the more concentrated wild-berry character rather than simply extra sweetness.\u003c\/p\u003e","brand":"Les Confitures a l'Ancienne","offers":[{"title":"Default Title","offer_id":43474150162584,"sku":"A10494","price":18.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/20240606212251_9-RogerioCallegari0025.jpg?v=1718132798"},{"product_id":"les-confitures-a-lancienne-fig-jam","title":"Les Confitures à l'Ancienne Fig Jam","description":"\u003cp\u003eSweet, rounded fig jam made in France. A natural partner for Brie, goat cheese and aged cheeses, it also earns a place at breakfast on buttered toast or stirred into thick yogurt.\u003c\/p\u003e\n\u003ch3\u003eAbout Les Confitures à l’Ancienne\u003c\/h3\u003e\n\u003cp\u003eLes Confitures à l’Ancienne is the traditional line of Maison Andrésy, which calls itself the oldest professional jam-maker in France. René and Jocelyne Walther began in 1952, cooking fruit from the orchards around Andrésy, west of Paris, and selling it at the markets; their grandchildren run the house today, in Maurecourt in the Yvelines, and still cook in copper cauldrons with cane sugar. Four ingredients here: figs, cane sugar, lemon and pectin.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eServe with Manchego, goat cheese or blue cheese\u003c\/li\u003e\n\u003cli\u003eSpread over toast, croissants and breakfast pastries\u003c\/li\u003e\n\u003cli\u003eUse as a glaze or accompaniment for roast pork and turkey\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eNet weight: 9.5 oz (270 g)\u003c\/li\u003e\n\u003cli\u003eOrigin: Maurecourt, France\u003c\/li\u003e\n\u003cli\u003eRefrigerate after opening\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\u003cp\u003eCane sugar, figs, concentrated lemon juice and fruit pectin. May contain traces of nuts and milk.\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWhy fig with cheese?\u003c\/strong\u003e Sweetness and seeds against salt and fat: fig jam is the classic French answer to a hard cheese or a blue, and it makes a modest board look intentional.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCopper cauldrons?\u003c\/strong\u003e They heat fast and evenly, so the fruit cooks briefly and keeps its color and taste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eConfiture or confit?\u003c\/strong\u003e This is confiture, fruit and sugar; the flower confits are jellies. \u003ca href=\"\/pages\/what-is-confit\"\u003eThe difference, explained.\u003c\/a\u003e\u003c\/p\u003e\n\u003ch3\u003ePairs with\u003c\/h3\u003e\n\u003cp\u003eThe \u003ca href=\"\/products\/three-piece-laguiole-cheese-set\"\u003eLaguiole cheese set\u003c\/a\u003e; \u003ca href=\"\/products\/the-drinks-bakery-drinks-biscuits-aged-gouda-red-onion\"\u003eDrinks Bakery biscuits\u003c\/a\u003e; \u003ca href=\"\/products\/les-confitures-a-lancienne-wild-strawberry-jam\"\u003ethe wild strawberry\u003c\/a\u003e for the breakfast side. More \u003ca href=\"\/collections\/honey-confitures\"\u003ehoneys, confitures and flower confits\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eLello’s Point of View\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhy we chose it.\u003c\/strong\u003e Fig jam may be the most useful jar on a cheese board. Sweet fruit, tiny seeds and deep flavor can stand beside Brie, chèvre, Manchego or blue cheese without disappearing.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat it makes better.\u003c\/strong\u003e It gives a modest cheese plate the sweet counterpoint that makes the whole board feel planned, and then goes back to work on toast the next morning.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow we would use it.\u003c\/strong\u003e One small spoonful beside cheese, not spread over everything. Add good crackers and let guests decide the ratio.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWho will love it.\u003c\/strong\u003e Cheese people, French-food enthusiasts, hosts and anyone who wants one preserve that reliably works from breakfast through cocktail hour.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy it earns its place.\u003c\/strong\u003e Made in France by Maison Andrésy’s traditional line with figs, cane sugar, lemon and pectin, this is classic confiture with a very clear job at the table.\u003c\/p\u003e","brand":"Les Confitures a l'Ancienne","offers":[{"title":"Default Title","offer_id":43474192203928,"sku":"A10456","price":18.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/20240606212251_6-RogerioCallegari0022.jpg?v=1791501998"},{"product_id":"lepicurien-violet-flowers-confit","title":"L’Épicurien Violet Flower Confit","description":"\u003cp\u003eA French flower confit with a distinctive violet fragrance and delicate sweetness. Use it as a small finishing accent on panna cotta, fresh cheese or buttery pastry, where the floral flavor has room to stand out.\u003c\/p\u003e\n\u003ch3\u003eAbout L’Épicurien\u003c\/h3\u003e\n\u003cp\u003eL’Épicurien has cooked preserves in open cauldrons in Le Bosc, near Montpellier, since the late 1980s, a family house run by the founder’s nephews. The flower confits are its signature: clear, lightly set jellies of cane sugar carrying the scent of a single flower. Violet is the most generous of them, with 1.5% petals, and the flavor is the one the French know from the candied violets of Toulouse.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSpoon over panna cotta, yogurt or vanilla ice cream\u003c\/li\u003e\n\u003cli\u003ePair sparingly with soft cheese or buttery pastry\u003c\/li\u003e\n\u003cli\u003eUse as an accent in tea, cocktails or cake fillings\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eOrigin: Le Bosc, France\u003c\/li\u003e\n\u003cli\u003eNet weight: 125 g\u003c\/li\u003e\n\u003cli\u003eRefrigerate after opening\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\u003cp\u003eCane Sugar, Water, Violet Flowers (1.5%), Fruit Pectin, Calcium Citrate, Citric Acid, Natural Aroma.\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does violet taste like?\u003c\/strong\u003e Sweet, powdery and faintly green, the flavor of the old French candies. It is the most distinctive of the three flower confits.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe prettiest use?\u003c\/strong\u003e A spoonful in the bottom of a glass of Champagne, or over a white panna cotta.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it a jam?\u003c\/strong\u003e No fruit; a flower jelly, translucent and lightly set.\u003c\/p\u003e\n\u003ch3\u003ePairs with\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/products\/confit-of-jasmin-flowers\"\u003eJasmine confit\u003c\/a\u003e and \u003ca href=\"\/products\/rose-petals-confit\"\u003erose petals confit\u003c\/a\u003e for the trio; \u003ca href=\"\/products\/cipriani-alcohol-free-bellini-white-peach-4-pack\"\u003ethe alcohol-free Bellini\u003c\/a\u003e for the glass. Everything we carry from \u003ca href=\"\/collections\/lepicurien\"\u003eL’Épicurien\u003c\/a\u003e, and our guide to \u003ca href=\"\/pages\/what-is-confit\"\u003ewhat confit means\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eLello’s Point of View\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhy we chose it.\u003c\/strong\u003e Violet is the most unapologetically French of the flower confits—the flavor of Toulouse candies translated into a translucent jelly with petals suspended inside.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat it makes better.\u003c\/strong\u003e Champagne, panna cotta, vanilla ice cream, soft cheese and buttery pastry gain a floral note and a beautiful visual detail with one spoonful.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow we would use it.\u003c\/strong\u003e Put a little in the bottom of a Champagne glass for drama, or spoon it over an entirely white panna cotta so the color and petals remain visible.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWho will love it.\u003c\/strong\u003e Francophiles, romantics, adventurous dessert makers and hosts who want one ingredient that immediately starts a conversation.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy it earns its place.\u003c\/strong\u003e With 1.5% violet flowers—the most generous petal content in this flower-confit trio—the jar offers both a distinctive old-French flavor and striking presentation for $15.\u003c\/p\u003e","brand":"L’Épicurien","offers":[{"title":"Default Title","offer_id":43474248499352,"sku":"PF6036","price":15.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/french-farm-jam-default-title-l-epicurien-violet-flowers-confit-44188637790360.jpg?v=1791501782"},{"product_id":"heritage-extra-virgin-olive-oil","title":"Flamingo Estate Heritage Extra Virgin Olive Oil","description":"\u003cp\u003eA green, peppery extra virgin olive oil from Flamingo Estate’s California collection, sourced from a family farm in Ojai. Pour it over warm bread, beans or vegetables where its flavor can be part of the finished dish.\u003c\/p\u003e\n\u003ch3\u003eAbout this oil\u003c\/h3\u003e\n\u003cp\u003eHeritage is grown and pressed for Flamingo Estate by Philip Asquith, a fourth-generation olive farmer in Ojai, California, whose groves include trees well over a century old and varieties rarely planted in the United States — Arbequina, Leccino and Pendolino among them. The olives are picked by hand at the winter harvest and cold-pressed within hours, which is what keeps the oil so vivid: grassy on the nose, peppery at the finish, high in polyphenols. The groves are farmed without herbicides or pesticides. It comes in dark glass to protect it from light.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eFinish toast, eggs, pasta and grilled vegetables\u003c\/li\u003e\n\u003cli\u003eUse in vinaigrettes and simple dips where the oil remains noticeable\u003c\/li\u003e\n\u003cli\u003eDrizzle over beans, soups and roast vegetables just before serving\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eBottle volume: 473 ml (16 fl oz)\u003c\/li\u003e\n\u003cli\u003eOrigin: Ojai, California, United States\u003c\/li\u003e\n\u003cli\u003eStorage: keep sealed, cool and out of the light\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\u003cp\u003eExtra Virgin Olive Oil.\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eCooking oil or finishing oil?\u003c\/strong\u003e Both, but it is at its best raw or added at the end — over bread, eggs, beans, tomatoes — where the pepper and grass come through.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long does it keep?\u003c\/strong\u003e Store it cool and dark; once open, use it within a few months for peak flavor. See our note on \u003ca href=\"\/pages\/understanding-best-by-dates-on-food-packaging\"\u003ebest-by dates\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it organic?\u003c\/strong\u003e The groves are farmed without herbicides or pesticides; we make no certification claim.\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 bread and oil at the table; \u003ca href=\"\/products\/il-boschetto-lemon-infused-extra-virgin-olive-oil-1\"\u003eIl Boschetto lemon oil\u003c\/a\u003e when a dish wants citrus. More in our \u003ca href=\"\/collections\/olive-oils\"\u003eextra virgin olive oils\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eRecognition\u003c\/h3\u003e\n\u003cp\u003eFlamingo Estate, the producer, has been profiled by \u003ca href=\"https:\/\/www.vogue.com\/article\/richard-christiansen-pleasure-principles-book-interview\" target=\"_blank\" rel=\"noopener\"\u003eVogue\u003c\/a\u003e and \u003ca href=\"https:\/\/www.architecturaldigest.com\/story\/flamingo-estate-sale\" target=\"_blank\" rel=\"noopener\"\u003eArchitectural Digest\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eLello’s Point of View\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhy we chose it.\u003c\/strong\u003e This is the olive oil we reach for when the oil needs to be tasted. Green, grassy and peppery, it brings the personality of Ojai-grown olives directly to the plate.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat it makes better.\u003c\/strong\u003e Eggs, beans, toast, tomatoes, soup and vegetables become finished dishes with one pour. It is the pantry equivalent of knowing exactly when to stop adding ingredients.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow we would use it.\u003c\/strong\u003e Pour it over warm bread with fleur de sel, finish beans or soup at the table, or dress tomatoes when they are good enough that nothing should get in their way.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWho will love it.\u003c\/strong\u003e California-food devotees, olive-oil obsessives and cooks who understand that a finishing oil can do more for dinner than another complicated sauce.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy it earns its place.\u003c\/strong\u003e Hand-picked olives from a fourth-generation Ojai farm, rapid cold pressing and a blend that includes heritage trees give this 473 ml bottle the freshness and peppery character we want from a serious everyday finishing oil.\u003c\/p\u003e","brand":"Flamingo Estate","offers":[{"title":"Default Title","offer_id":47448738496664,"sku":"850016792242","price":48.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/IMG-0384.png?v=1785443029"},{"product_id":"dehydrated-lemon-slices","title":"Dehydrated Lemon Slices","description":"\u003cp\u003eReady-to-use citrus for drinks and desserts. Drop a slice into a gin and tonic, a warm cup of tea or sparkling water, or use one to finish a dessert. No prep needed.\u003c\/p\u003e","brand":"Blue Henry","offers":[{"title":"Default Title","offer_id":47493373755544,"sku":"852792008197","price":15.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/BDADB49A-29E4-44F8-AF57-8423E20D53FF.webp?v=1791501783"},{"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\n\u003ch2\u003eLello’s Point of View\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhy we chose it.\u003c\/strong\u003e A lime wheel is a small detail, but cocktails are built from small details. These stay ready in the pantry and look composed in the glass every time.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat it makes better.\u003c\/strong\u003e Margaritas, gin and tonics, spritzes and sparkling water get a real-fruit finish without cutting citrus to order or watching unused halves dry out in the refrigerator.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow we would use it.\u003c\/strong\u003e Put a wheel in the glass before the ice so it stays visible, then pour the drink over it and let the lime gradually rehydrate.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWho will love it.\u003c\/strong\u003e The home-bar perfectionist, the person who entertains often and anyone whose fresh limes somehow disappear precisely when guests arrive.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy it earns its place.\u003c\/strong\u003e Roughly 40 wheels, made in the United States from nothing but dried lime, deliver months of consistent garnish with virtually no prep or waste.\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=1791501783"},{"product_id":"dehydrated-pear-slices","title":"Dehydrated Pear Slices","description":"\u003cp\u003eSoft dried pear slices with the fruit’s natural sweetness. Serve them with cheese and nuts, add them to breakfast or enjoy a few on their own when you want a simple fruit snack.\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 pears are cut thin at ripeness and dried 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 sparkling wine, cocktails and tea\u003c\/li\u003e\n\u003cli\u003eAdd to cheese boards, baking and breakfast bowls\u003c\/li\u003e\n\u003cli\u003eSnack directly or allow to rehydrate in liquid\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 30 slices. 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 pear.\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAre they sweetened?\u003c\/strong\u003e No. The sweetness is the pear’s own, concentrated by drying.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOn a cheese board?\u003c\/strong\u003e Yes, especially with blue cheese and a spoon of honey; the slice is pretty and holds its shape.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIn a drink?\u003c\/strong\u003e A slice on the rim of a glass of prosecco or a \u003ca href=\"\/products\/cipriani-alcohol-free-bellini-white-peach-4-pack\"\u003eBellini\u003c\/a\u003e.\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-lime-wheels\"\u003elime wheels\u003c\/a\u003e; \u003ca href=\"\/products\/famille-perronneau-acacia-honey\"\u003eacacia honey\u003c\/a\u003e and the \u003ca href=\"\/products\/three-piece-laguiole-cheese-set\"\u003eLaguiole cheese set\u003c\/a\u003e for the board. More for the \u003ca href=\"\/collections\/kitchen-supplies\"\u003etable and kitchen\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eLello’s Point of View\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhy we chose it.\u003c\/strong\u003e Pear is subtler than citrus and that is its charm. A dried slice brings natural sweetness and a beautiful silhouette to cocktails, cheese boards and breakfast without looking like a standard bar garnish.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat it makes better.\u003c\/strong\u003e It bridges the bar and the pantry: one box can finish a Bellini tonight, sit beside blue cheese tomorrow and land on yogurt the next morning.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow we would use it.\u003c\/strong\u003e Pair a slice with Cipriani’s white-peach Bellini, or serve it with blue cheese and a small spoonful of acacia honey.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWho will love it.\u003c\/strong\u003e Hosts who like unexpected details, cheese-board people and anyone who prefers a naturally sweet snack with no added sugar.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy it earns its place.\u003c\/strong\u003e Approximately 30 slices of nothing but dried pear make this one of those deceptively simple ingredients that keeps finding new jobs once it is in the pantry.\u003c\/p\u003e","brand":"Blue Henry","offers":[{"title":"Default Title","offer_id":47493393449112,"sku":"852792008265","price":15.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/5BE5A4BE-34AA-444A-AB4C-1693A11DA8B8.webp?v=1764020114"},{"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\n\u003ch2\u003eLello’s Point of View\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhy we chose it.\u003c\/strong\u003e Butcher Salt does the seasoning work before dinner reaches the table. Coarse French sea salt plus rosemary, thyme, sage and marjoram means the roast begins with a balanced herb-and-salt foundation in one handful.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat it makes better.\u003c\/strong\u003e Steak, chicken, pork, potatoes and root vegetables receive consistent savory seasoning without measuring four herbs every time you turn on the oven.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow we would use it.\u003c\/strong\u003e Season meat about 30 to 40 minutes before cooking, roughly a teaspoon per pound, then use fleur de sel only if the finished plate actually needs more salt.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWho will love it.\u003c\/strong\u003e Grill cooks, roast-dinner people and anyone who wants a French seasoning blend that is practical enough for weekly use.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy it earns its place.\u003c\/strong\u003e A generous 500 g French blend in a wooden-and-tin box combines sea salt and four classic herbs in proportions intended for cooking rather than decorative finishing.\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=1791501782"},{"product_id":"labeille-occitane-lavender-honey-filled-candy","title":"L'Abeille Occitane Lavender Honey Filled Candy","description":"\u003cp\u003eFrench hard candies with a liquid lavender-honey center. The crisp shell gives way to a sweet, floral filling—a small treat to serve with tea, tuck into a gift or enjoy after a meal.\u003c\/p\u003e\n\u003ch3\u003eAbout L’Abeille Occitane\u003c\/h3\u003e\n\u003cp\u003eL’Abeille Occitane — the Occitan bee — is a confectioner from the south of France making the honey sweets of the region: a hard sugar shell around a liquid centre of honey scented with lavender. They are the candies kept in the tin by the door in Provençal houses, offered with coffee, and the bag is generous enough to last.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eKeep with tea or coffee for a small afternoon sweet\u003c\/li\u003e\n\u003cli\u003eOffer after dinner in a candy dish\u003c\/li\u003e\n\u003cli\u003eGive as an easy French pantry gift\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eNet weight: 7.05 oz (200 g)\u003c\/li\u003e\n\u003cli\u003eOrigin: France\u003c\/li\u003e\n\u003cli\u003eStore cool and dry\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\u003cp\u003eSugar, glucose syrup, wheat and honey.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eContains wheat.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIs the centre really liquid?\u003c\/strong\u003e Yes: bite or let it dissolve and the honey runs. Keep the bag closed and cool or the shells soften.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow strong is the lavender?\u003c\/strong\u003e A scent more than a taste; the honey leads.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFor children?\u003c\/strong\u003e A hard candy, so for children old enough for those; not for infants, who should not have honey.\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 same flavor in the jar; \u003ca href=\"\/products\/ninas-paris-je-taime-loose-leaf-tea-gift-tin\"\u003eNina’s Je T’aime tea\u003c\/a\u003e. More \u003ca href=\"\/collections\/honey-confitures\"\u003ehoneys, confitures and sweet things\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eLello’s Point of View\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhy we chose it.\u003c\/strong\u003e These are the candies we want in a dish after coffee: unmistakably French, nostalgic without being childish, and hiding a liquid lavender-honey center behind the hard shell.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat it makes better.\u003c\/strong\u003e They give you a tiny dessert when a full dessert would be too much, and turn a cup of tea or coffee into a more complete little ritual.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow we would use it.\u003c\/strong\u003e Keep them in a covered candy dish and offer them after dinner with espresso or alongside Nina’s tea in the afternoon.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWho will love it.\u003c\/strong\u003e Francophiles, lavender lovers, nostalgic sweet-tooths and hosts who like having one unexpected thing to offer after the plates are cleared.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy it earns its place.\u003c\/strong\u003e A generous 200 g French bag with a true liquid honey center gives this confection a sensory surprise that ordinary hard candy does not have.\u003c\/p\u003e","brand":"L'Abeille Occitane","offers":[{"title":"Default Title","offer_id":47493409505432,"sku":"AO0149","price":21.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/E55F00E4-CB1D-4FB3-9F8B-E3799E74C45D.jpg?v=1791501782"},{"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\n\u003ch2\u003eLello’s Point of View\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhy we chose it.\u003c\/strong\u003e Not every salt needs to be a finishing salt. This is the big French kitchen bag for the pot, the roast and the salt crust—the workhorse that makes the special salts last for what they do best.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat it makes better.\u003c\/strong\u003e Pasta water, vegetables and everyday cooking get clean sea-salt seasoning while the coarse grain also gives you enough material for traditional salt-crust cooking.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow we would use it.\u003c\/strong\u003e Keep it beside the stove, use a generous tablespoon in pasta water and reserve delicate fleur de sel for the finished plate.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWho will love it.\u003c\/strong\u003e Serious home cooks, French-pantry enthusiasts and anyone tired of using expensive finishing crystals in boiling water.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy it earns its place.\u003c\/strong\u003e One kilogram of unrefined Camargue sea salt with nothing added gives you a traditional French kitchen staple at a practical $12 price.\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=1791501946"},{"product_id":"le-marke-balsamic-vinegar","title":"Le Marké Organic Balsamic Vinegar of Modena I.G.P.","description":"\u003cp\u003eOrganic Balsamic Vinegar of Modena I.G.P. with a dense texture and balanced sweet-sour flavor. Le Marké’s balsamic is just as useful with tomatoes and roasted vegetables as it is drizzled lightly over strawberries or vanilla gelato.\u003c\/p\u003e\n\u003ch3\u003eAbout Balsamic Vinegar of Modena I.G.P.\u003c\/h3\u003e\n\u003cp\u003eBalsamic Vinegar of Modena with the I.G.P. seal must be made in the provinces of Modena or Reggio Emilia from cooked grape must and wine vinegar, aged in wood for at least sixty days. Within that rule there is a wide range, from thin salad vinegars to dense, sweet condiments; Le Marké’s sits at the dense end, organic, at 6% acidity, with enough body to cling to a strawberry and enough acidity to dress a salad. It is an everyday balsamic of real quality rather than a cellar reserve.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eDress tomatoes, burrata, leafy salads and grilled vegetables\u003c\/li\u003e\n\u003cli\u003eFinish strawberries, peaches, Parmigiano or vanilla gelato\u003c\/li\u003e\n\u003cli\u003eReduce sparingly into pan sauces or use with extra virgin olive oil\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eOrigin: Modena, Italy\u003c\/li\u003e\n\u003cli\u003eAcidity: 6%\u003c\/li\u003e\n\u003cli\u003eDesignation: Balsamic Vinegar of Modena I.G.P.; organic\u003c\/li\u003e\n\u003cli\u003eStore at room temperature, capped; it does not spoil\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eI.G.P. or D.O.P.?\u003c\/strong\u003e D.O.P. is the traditional balsamic, aged at least twelve years and sold by the drop; I.G.P. is the everyday category. This is a good I.G.P., for using generously.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes balsamic go off?\u003c\/strong\u003e No. Keep it capped at room temperature and it lasts for years. See our note on \u003ca href=\"\/pages\/understanding-best-by-dates-on-food-packaging\"\u003ebest-by dates\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe simplest vinaigrette?\u003c\/strong\u003e One part balsamic to three parts olive oil, a pinch of salt, whisked.\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 the vinaigrette; \u003ca href=\"\/products\/dehydrated-pear-slices\"\u003edehydrated pear\u003c\/a\u003e and \u003ca href=\"\/products\/famille-perronneau-acacia-honey\"\u003eacacia honey\u003c\/a\u003e on the cheese board; the \u003ca href=\"\/products\/giusti-expo-s-hommage-limited-edition-balsamic-reserve-collection\"\u003eGiusti reserves\u003c\/a\u003e for the other end of the scale. More \u003ca href=\"\/collections\/infused-finishing-oils\"\u003eoils and vinegars\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eLello’s Point of View\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhy we chose it.\u003c\/strong\u003e This is the balsamic we want people to actually use. Dense enough to feel special, balanced enough for salad, and not so rare that you become afraid to pour it.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat it makes better.\u003c\/strong\u003e Tomatoes, burrata, roasted vegetables, strawberries, Parmigiano and vanilla gelato all benefit from the same sweet-acid balance, which makes one bottle unusually versatile.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow we would use it.\u003c\/strong\u003e Whisk one part balsamic with three parts good olive oil for vinaigrette, then save the bottle for a final drizzle over strawberries after dinner.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWho will love it.\u003c\/strong\u003e Italian-pantry cooks, salad people, cheese-board builders and anyone curious about better balsamic without moving into collector-reserve territory.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy it earns its place.\u003c\/strong\u003e Organic Balsamic Vinegar of Modena I.G.P., 6% acidity and a dense everyday texture put this bottle in the useful middle ground between thin commodity vinegar and precious drop-by-drop reserves.\u003c\/p\u003e","brand":"Le MARKÉ","offers":[{"title":"Default Title","offer_id":47985763844248,"sku":"LM_WHSALE_195893667758","price":39.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/D905E26E-C0A8-453C-9631-C1AFEA022978.webp?v=1767820575"},{"product_id":"dirty-martini-juice","title":"Dirty Martini Juice","description":"\u003cp\u003e\u003cstrong\u003eOlive brine for dirty martinis.\u003c\/strong\u003e Ancient Olive Trees Dirty Martini Juice is made with California-grown olives and triple-filtered for a clean, savory mixer. Measure it into gin or vodka, then finish the glass with \u003ca href=\"\/products\/filthy-blue-cheese-stuffed-olives-8-5-oz\"\u003eFILTHY blue cheese stuffed martini olives\u003c\/a\u003e.\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\n\u003ch2\u003eLello’s Point of View\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhy we chose it.\u003c\/strong\u003e If you care enough to buy good gin or vodka, pouring cloudy olive-jar packing liquid into it makes very little sense. This is brine made specifically to be part of the drink.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat it makes better.\u003c\/strong\u003e Triple filtration gives you control and consistency: savory olive character and salt without the murky, vinegary unpredictability of whatever happens to be left in the jar.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow we would use it.\u003c\/strong\u003e Start with half an ounce, stir over plenty of ice and taste your way dirtier. Garnish with a FILTHY blue-cheese olive and serve it painfully cold.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWho will love it.\u003c\/strong\u003e Dirty-Martini devotees, serious home bartenders and anyone who has ever ordered the drink “extra dirty” and meant it.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy it earns its place.\u003c\/strong\u003e California olive brine, triple filtration and a bottle designed for controlled pouring make this a specialized product with one extremely clear purpose: a better dirty Martini.\u003c\/p\u003e\u003ch3\u003eOlive juice, brine or garnish?\u003c\/h3\u003e\u003cp\u003eHere, “juice” means olive brine—the liquid that makes a martini dirty. It is not olive oil or a ready-made cocktail. The olives are sold separately, or buy both in \u003ca href=\"\/products\/dirty-filthy-the-47-dirty-martini-combo\"\u003ethe DIRTY + FILTHY combo\u003c\/a\u003e. Read \u003ca href=\"\/pages\/martini-olives-guide\"\u003eour guide to martini olives and brine\u003c\/a\u003e or follow \u003ca href=\"\/pages\/recipe-dirty-martini\"\u003ethe Lello Dirty Martini recipe\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":"rose-petals-confit","title":"Rose Petals Confit","description":"\u003cp\u003eA sweet French preserve with rose petals and a delicate rose fragrance. A small spoonful turns vanilla ice cream, ricotta or a buttery croissant into something special.\u003c\/p\u003e\u003ch2\u003eRose petal confit, explained\u003c\/h2\u003e\u003cp\u003eL’Épicurien Rose Petal Confit is a sweet French floral preserve, with rose petals and a delicate rose fragrance. It belongs wherever a small floral accent improves the plate: breakfast pastries, soft cheese or a simple dessert.\u003c\/p\u003e\u003ch3\u003eHow we would serve it\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSpoon lightly over plain yogurt, ricotta or vanilla ice cream.\u003c\/li\u003e\n\u003cli\u003eSpread on a warm croissant, brioche or crêpe.\u003c\/li\u003e\n\u003cli\u003eAdd a small spoonful beside chèvre on a cheese board.\u003c\/li\u003e\n\u003cli\u003eUse as a finishing accent for a panna cotta or a simple cake.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eDetails\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eMaker: L’Épicurien, France\u003c\/li\u003e\n\u003cli\u003eNet weight: 125 g (4.4 oz)\u003c\/li\u003e\n\u003cli\u003eMade with 1.2% rose petals and natural rose flavoring\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eQuestions\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eIs rose petal confit savory?\u003c\/strong\u003e This is a sweet preserve. Pairing it with tangy cheese balances its sweetness.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow much should I use?\u003c\/strong\u003e Start with a small spoonful; a little floral fragrance can go a long way.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat other flower confits does Lello carry?\u003c\/strong\u003e Explore \u003ca href=\"\/products\/confit-of-jasmin-flowers\"\u003ejasmine flower confit\u003c\/a\u003e, \u003ca href=\"\/products\/lepicurien-violet-flowers-confit\"\u003eviolet flower confit\u003c\/a\u003e and \u003ca href=\"\/products\/confit-of-lavender-flowers\"\u003elavender flower confit\u003c\/a\u003e. Each offers a different floral accent for the table.\u003c\/p\u003e","brand":"L’Épicurien","offers":[{"title":"Default Title","offer_id":48118027059352,"sku":"PF6062","price":15.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/ADC336B3-A695-4207-B226-3D229B3BA00A.webp?v=1770587322"},{"product_id":"sal-de-ibiza-fleur-de-sel-in-ceramic-jar","title":"Sal de Ibiza Fleur de Sel in Ceramic Jar","description":"\u003cp\u003eHand-harvested fleur de sel from Ibiza, presented in a ceramic jar with a serving spoon. Bring it to the table and add a final pinch to tomatoes, fish or buttered bread for a delicate crunch.\u003c\/p\u003e\n\u003ch3\u003eAbout Sal de Ibiza\u003c\/h3\u003e\n\u003cp\u003eSalt has been gathered from the flats of Ibiza for some 2,700 years. Sal de Ibiza harvests inside the Parc Natural de ses Salines, a protected reserve at the island’s southern tip, where fleur de sel — the fine, fragile crust of crystals that forms on the surface of the pans in still, sunny weather — is skimmed off by hand. Nothing is added and nothing is refined: it is dried by the sun and left slightly moist, the way fleur de sel should be. The ceramic jar, with its cork lid and small porcelain spoon, is made to live on the table and can be refilled.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eFinish fish, vegetables, eggs and fresh tomatoes\u003c\/li\u003e\n\u003cli\u003eSprinkle over focaccia, buttered bread or simple salads\u003c\/li\u003e\n\u003cli\u003eAdd at the table rather than during long cooking\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eNet weight: 4.4 oz\u003c\/li\u003e\n\u003cli\u003eOrigin: Ibiza, Spain\u003c\/li\u003e\n\u003cli\u003ePackaging: ceramic jar with cork lid and porcelain spoon; refillable\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\u003cp\u003e100% fleur de sel (sea salt).\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWhy not cook with it?\u003c\/strong\u003e You can, but the crystals dissolve and the texture is lost. Fleur de sel is for the last moment — a pinch over tomatoes, fish, eggs, steak, buttered bread, even caramel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow is fleur de sel different from sea salt or kosher salt?\u003c\/strong\u003e Milder, moister and finer-textured, and priced accordingly. \u003ca href=\"\/pages\/fleur-de-sel-vs-sea-salt-vs-kosher-salt\"\u003eHere is the full comparison\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it go off?\u003c\/strong\u003e No. Salt keeps indefinitely; keep the lid on so it stays slightly moist rather than drying out.\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 and good bread; \u003ca href=\"\/products\/les-terres-blanches-fior-di-sale-limone-sicilian-lemon-sea-salt\"\u003eFior di Sale Limone\u003c\/a\u003e for fish. More \u003ca href=\"\/collections\/salts-fleur-de-sel\"\u003efleur de sel and finishing salts\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eLello’s Point of View\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhy we chose it.\u003c\/strong\u003e Fleur de sel should live at the table, not disappear into a spice cabinet. Sal de Ibiza gives the hand-harvested crystals a refillable ceramic home that makes reaching for the final pinch part of serving.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat it makes better.\u003c\/strong\u003e Tomatoes, eggs, fish, bread, vegetables and caramel gain both salinity and a delicate crystalline crunch that ordinary cooking salt cannot provide once dissolved.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow we would use it.\u003c\/strong\u003e Put the jar on the table with good olive oil and bread, then use the little spoon to finish each plate after cooking.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWho will love it.\u003c\/strong\u003e Salt enthusiasts, Mediterranean cooks, table stylists and gift recipients who appreciate beautiful packaging that remains useful after the original contents are gone.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy it earns its place.\u003c\/strong\u003e Hand-harvested fleur de sel from Ibiza’s protected salt flats, nothing added, in a refillable ceramic jar with cork and porcelain spoon makes this both ingredient and lasting table object.\u003c\/p\u003e","brand":"Sal de Ibiza","offers":[{"title":"Default Title","offer_id":48118031450264,"sku":"IB138","price":39.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/4D6E0D6E-9139-48A5-9D9E-FB886CBD32EA.webp?v=1770588790"},{"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\n\u003ch2\u003eLello’s Point of View\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhy we chose it.\u003c\/strong\u003e A serious Manhattan or Old Fashioned should not end with a fluorescent red afterthought. These Italian cherries bring real fruit, Marasca juice and a dark glossy finish to the final inch of the drink.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat it makes better.\u003c\/strong\u003e One cherry changes both presentation and the last bite of the cocktail; the syrup is useful too, adding cherry depth without opening another bottle.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow we would use it.\u003c\/strong\u003e One cherry in a Manhattan or Old Fashioned, never a handful. Save a bar spoon of the syrup for the drink—or pour it over vanilla gelato after dinner.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWho will love it.\u003c\/strong\u003e Whiskey drinkers, home bartenders, Italian aperitivo enthusiasts and anyone who already upgraded the spirits but forgot to upgrade the garnish.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy it earns its place.\u003c\/strong\u003e Italian cherries preserved with Marasca juice give you a fruit-first cocktail garnish and a useful syrup in the same jar, with none of the visual baggage of a standard neon maraschino.\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":"drop-of-life™-grand-reserve-first-harvest-olive-oil-presented-in-a-luxury-collectors-case","title":"Drop of Life™ Grand Reserve First Harvest Olive Oil","description":"\u003cp\u003eA first-harvest extra virgin olive oil from Arcadia, Greece, presented as a Grand Reserve release. Taste it with bread first, then use it to finish simple foods where you can enjoy the oil’s character without a heavy sauce.\u003c\/p\u003e\n\u003ch3\u003eAbout first-harvest oil\u003c\/h3\u003e\n\u003cp\u003eArcadia is the mountainous heart of the Peloponnese, where olives ripen late and slowly. A first-harvest oil — \u003cem\u003eagourelaio\u003c\/em\u003e in Greek — is pressed from olives picked green, weeks before the main harvest, when the fruit gives little oil but the oil it gives is at its most intense: bright green, bitter and peppery, with the highest polyphenol content of the season. Drop of Life’s Grand Reserve is that oil, from a single early harvest, presented in a collector’s case for the buyer who wants the year’s first pressing rather than a blend.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eTaste first with warm bread to understand the oil on its own\u003c\/li\u003e\n\u003cli\u003eFinish grilled vegetables, fish, legumes and simple pasta\u003c\/li\u003e\n\u003cli\u003eUse in small amounts where the oil itself should remain perceptible\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eOrigin: Arcadia, Greece\u003c\/li\u003e\n\u003cli\u003eFirst harvest, Grand Reserve release, in a collector’s case\u003c\/li\u003e\n\u003cli\u003eStore cool and dark; drink within the year\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWhy is early-harvest oil so expensive?\u003c\/strong\u003e Green olives yield a fraction of the oil of ripe ones, so the same trees produce far fewer bottles.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow should it be served?\u003c\/strong\u003e Raw, at the table, on things that will not compete: bread, white beans, grilled fish, a tomato. Cooking with it would be a waste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long does it keep?\u003c\/strong\u003e Its intensity is the point, and intensity fades. Open it within the year and finish it within a few months. See \u003ca href=\"\/pages\/does-olive-oil-expire\"\u003eDoes olive oil expire?\u003c\/a\u003e\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 and good bread; the \u003ca href=\"\/products\/giusti-expo-s-hommage-limited-edition-balsamic-reserve-collection\"\u003eGiusti reserves\u003c\/a\u003e as its counterpart. More \u003ca href=\"\/collections\/olive-oils\"\u003eextra virgin olive oils\u003c\/a\u003e and \u003ca href=\"\/collections\/rare-limited\"\u003erare and limited pieces\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eLello’s Point of View\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhy we chose it.\u003c\/strong\u003e This is not the olive oil you hide in a sauté pan. First-harvest oil exists for the moment when olive oil itself is the ingredient you came to taste.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat it makes better.\u003c\/strong\u003e Bread, white beans, grilled fish or a tomato become a tasting surface for the oil rather than a vehicle for a heavy sauce. Its intensity makes simplicity feel deliberate.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow we would use it.\u003c\/strong\u003e Open it at the table, pour a little onto warm bread first, then finish the simplest food you can make. Do not cook away the reason you bought it.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWho will love it.\u003c\/strong\u003e The serious olive-oil collector, the culinary gift recipient who already owns everything, and the person who understands why an early harvest yields fewer bottles and a more intense oil.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy it earns its place.\u003c\/strong\u003e A single first harvest from Arcadia, Greece, presented as a Grand Reserve in a collector’s case, makes this a rare-food purchase rather than an everyday cooking oil.\u003c\/p\u003e","brand":"Drop of Life","offers":[{"title":"Default Title","offer_id":49216235241624,"sku":null,"price":650.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/IMG-7256.png?v=1781126656"},{"product_id":"les-terres-blanches-smoked-fleur-de-sel-greece","title":"Les Terres Blanches Smoked Fleur de Sel — Greece","description":"\u003cp\u003eGreek fleur de sel with a smoky accent, presented in a terracotta jar with a cork lid and wooden spoon. A final pinch gives eggs, roast potatoes or grilled vegetables a little crunch and a savory finish.\u003c\/p\u003e\n\u003ch3\u003eAbout Les Terres Blanches\u003c\/h3\u003e\n\u003cp\u003eLes Terres Blanches is a French house that gathers finishing salts from the salt pans of the Mediterranean and the Atlantic — Guérande, the Île de Ré, Sicily, Greece — and presents each in a jar made to sit on the table. This one is Greek fleur de sel, the fine crust skimmed from the surface of the pans, gently smoked so that a pinch carries the taste of the grill without the grill.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eFinish grilled meat, fish and roasted vegetables\u003c\/li\u003e\n\u003cli\u003eAdd depth to eggs, potatoes and tomato dishes\u003c\/li\u003e\n\u003cli\u003eUse sparingly over chocolate or caramel for a savory contrast\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eOrigin: Greece; presented by Les Terres Blanches, France\u003c\/li\u003e\n\u003cli\u003eTerracotta jar with cork lid and wooden spoon\u003c\/li\u003e\n\u003cli\u003eKeep the lid on so it stays slightly moist\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eHow smoky?\u003c\/strong\u003e Measured: a suggestion of wood smoke rather than a campfire. It disappears into a dish if cooked, so add it at the end.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest use?\u003c\/strong\u003e Fried eggs, a steak that came off a pan rather than a grill, roast potatoes, and dark chocolate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFleur de sel or sea salt?\u003c\/strong\u003e Fleur de sel is the delicate finishing crystal; 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\u003ch3\u003ePairs with\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/products\/les-terres-blanches-fior-di-sale-limone-sicilian-lemon-sea-salt\"\u003eFior di Sale Limone\u003c\/a\u003e for fish; \u003ca href=\"\/products\/jean-dubost-laguiole-steak-knives-set-of-six\"\u003eJean Dubost steak knives\u003c\/a\u003e for the steak. More \u003ca href=\"\/collections\/salts-fleur-de-sel\"\u003efleur de sel and finishing salts\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eLello’s Point of View\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhy we chose it.\u003c\/strong\u003e Smoke is one of the hardest flavors to add delicately. This fleur de sel lets you add a suggestion of the grill by the pinch rather than turning the entire dish smoky.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat it makes better.\u003c\/strong\u003e Fried eggs, roast potatoes, vegetables, steak and even dark chocolate gain a savory wood-smoke edge and the fragile crunch of finishing salt at once.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow we would use it.\u003c\/strong\u003e Finish a pan-cooked steak or fried egg after it leaves the heat. A few crystals are enough; cooking with it would erase the texture and waste the aroma.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWho will love it.\u003c\/strong\u003e Grill enthusiasts, salt collectors and cooks who enjoy one unusual finishing ingredient capable of changing very simple food.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy it earns its place.\u003c\/strong\u003e Greek fleur de sel, gently smoked and presented by Les Terres Blanches in a terracotta jar with cork and wooden spoon, makes the seasoning both useful and gift-worthy.\u003c\/p\u003e","brand":"Les Terres Blanches","offers":[{"title":"Default Title","offer_id":49416724512920,"sku":null,"price":54.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/IMG-0044.webp?v=1783454758"},{"product_id":"les-terres-blanches-fleur-de-sel-duo-gift-set","title":"Les Terres Blanches Fleur de Sel Duo Gift Set","description":"\u003cp\u003eTwo French finishing salts to taste side by side: fleur de sel from Guérande and the Île de Ré. Each comes in a ceramic jar, together in a gift set for cooks who appreciate the final details of a dish.\u003c\/p\u003e\n\u003ch3\u003eAbout the two salts\u003c\/h3\u003e\n\u003cp\u003eGuérande and the Île de Ré are the two great names of French fleur de sel, both on the Atlantic coast and both harvested the old way: the fine crust of crystals that forms on still, sunny afternoons is skimmed by hand with a wooden rake, then dried in the sun. Guérande, in Brittany, gives a grey-tinged, mineral salt with a hint of the clay pans beneath; the Île de Ré, off La Rochelle, gives a whiter, finer crystal with a softer taste. Tasting them together is the point of the set. Les Terres Blanches, a French house that collects finishing salts from the Atlantic and the Mediterranean, presents each in a ceramic jar for the table.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eFinish tomatoes, eggs, grilled fish and roasted vegetables\u003c\/li\u003e\n\u003cli\u003eAdd a final crystalline contrast to chocolate and caramel desserts\u003c\/li\u003e\n\u003cli\u003eOffer as a pantry gift for a serious cook\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eOrigin: Guérande and Île de Ré, France\u003c\/li\u003e\n\u003cli\u003eTwo ceramic jars, boxed\u003c\/li\u003e\n\u003cli\u003eKeep the lids on so the salt stays slightly moist\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eCan you tell them apart?\u003c\/strong\u003e Yes, side by side: Guérande is greyer and more mineral, Ré whiter and gentler. Try each on a slice of tomato.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo they expire?\u003c\/strong\u003e No. Salt keeps indefinitely; keep the lids on.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy not cook with them?\u003c\/strong\u003e The crystals dissolve and the texture is lost; these are for the last moment. \u003ca href=\"\/pages\/fleur-de-sel-vs-sea-salt-vs-kosher-salt\"\u003eMore on the difference.\u003c\/a\u003e\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 and bread; the \u003ca href=\"\/products\/three-piece-laguiole-cheese-set\"\u003eLaguiole cheese set\u003c\/a\u003e if it is a gift for a cook. More \u003ca href=\"\/collections\/salts-fleur-de-sel\"\u003efleur de sel and finishing salts\u003c\/a\u003e, and \u003ca href=\"\/collections\/gifts-sets\"\u003egifts and sets\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eLello’s Point of View\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhy we chose it.\u003c\/strong\u003e This set makes salt tasteable. Guérande and Île de Ré are two great French fleur de sel traditions, and putting them side by side turns an ingredient most people take for granted into a small lesson in terroir.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat it makes better.\u003c\/strong\u003e Tomatoes, eggs, fish, vegetables, chocolate and caramel all gain crystalline texture, while the two salts let the cook choose between Guérande’s more mineral character and Ré’s gentler finish.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow we would use it.\u003c\/strong\u003e Slice one excellent tomato and season half with each salt. Taste them side by side before using the jars for dinner—that first comparison is part of the gift.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWho will love it.\u003c\/strong\u003e Serious cooks, Francophiles, salt collectors and the person who already owns every obvious kitchen gift.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy it earns its place.\u003c\/strong\u003e Two hand-harvested French finishing salts from distinct Atlantic regions, each in its own ceramic table jar and presented together, make this a tasting experience as much as a seasoning set.\u003c\/p\u003e","brand":"Les Terres Blanches","offers":[{"title":"Default Title","offer_id":49507986866328,"sku":null,"price":110.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/IMG-3040.png?v=1792182402"},{"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\n\u003ch2\u003eLello’s Point of View\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhy we chose it.\u003c\/strong\u003e Capers are one of the pantry’s fastest ways to create acidity, salt and savory depth. Triana’s larger, firmer buds give you enough texture that the caper remains an ingredient rather than disappearing into the sauce.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat it makes better.\u003c\/strong\u003e Fish, chicken piccata, puttanesca, potatoes, tuna pasta and vinaigrette gain the briny lift that makes rich or mild food taste sharper and more complete.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow we would use it.\u003c\/strong\u003e After searing fish, swirl butter, lemon, capers and a little brine in the pan. Or toss them with spaghetti, ventresca and burrata for a twelve-minute supper.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWho will love it.\u003c\/strong\u003e Mediterranean cooks, seafood people and anyone who keeps lemons around because dinner often needs one more bright, salty thing.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy it earns its place.\u003c\/strong\u003e Andalusian brined capers with a larger, firmer bite and cleaner brine give this $15 jar more presence and versatility than the tiny supermarket caper most cooks know.\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=1791501840"},{"product_id":"les-terres-blanches-fior-di-sale-limone-sicilian-lemon-sea-salt","title":"Les Terres Blanches Sicilian Lemon Sea Salt (Fior di Sale)","description":"\u003cp\u003eSicilian sea salt with a bright lemon accent, presented in a ceramic jar with a cork lid. Add it at the end of cooking for a little crunch and citrus fragrance on fish, vegetables or fresh cheese.\u003c\/p\u003e\n\u003ch3\u003eAbout this salt\u003c\/h3\u003e\n\u003cp\u003eTrapani, on the western tip of Sicily, has made sea salt in windmill-dotted pans since the Phoenicians; the fior di sale is the fine crust skimmed from the surface, the Sicilian cousin of fleur de sel. Here it is scented with lemon, the island’s other great crop, so a pinch brings both crunch and citrus to a piece of grilled fish. Les Terres Blanches, a French house that collects finishing salts from the Mediterranean and the Atlantic, presents it in a ceramic jar for the table.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eFinish grilled fish, shrimp or roasted vegetables.\u003c\/li\u003e\n\u003cli\u003eSprinkle over burrata, avocado toast or potatoes.\u003c\/li\u003e\n\u003cli\u003eUse a light pinch on focaccia before serving.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eOrigin: Trapani, Sicily, Italy\u003c\/li\u003e\n\u003cli\u003eBrand: Les Terres Blanches\u003c\/li\u003e\n\u003cli\u003eNet weight: 50 g (1.76 oz)\u003c\/li\u003e\n\u003cli\u003eCeramic jar with cork lid\u003c\/li\u003e\n\u003cli\u003eApproximate dimensions: 5.1 × 3.9 × 4.7 in\u003c\/li\u003e\n\u003cli\u003eImported from France\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIs the lemon real?\u003c\/strong\u003e It tastes of zest rather than candy: bright, a little bitter, the way a lemon peel is.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest use?\u003c\/strong\u003e Grilled fish and shrimp, avocado, burrata, and roasted potatoes straight from the oven.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFior di sale or fleur de sel?\u003c\/strong\u003e The same thing in two languages; the delicate finishing crystal. \u003ca href=\"\/pages\/fleur-de-sel-vs-sea-salt-vs-kosher-salt\"\u003eMore on the difference.\u003c\/a\u003e\u003c\/p\u003e\n\u003ch3\u003ePairs with\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/products\/il-boschetto-lemon-infused-extra-virgin-olive-oil-1\"\u003eIl Boschetto lemon oil\u003c\/a\u003e on the same fish; \u003ca href=\"\/products\/jose-gourmet-ventresca-tuna-in-olive-oil-120g\"\u003eJosé Gourmet ventresca\u003c\/a\u003e; the \u003ca href=\"\/products\/les-terres-blanches-smoked-fleur-de-sel-greece\"\u003esmoked fleur de sel\u003c\/a\u003e for meat. More \u003ca href=\"\/collections\/salts-fleur-de-sel\"\u003efleur de sel and finishing salts\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eLello’s Point of View\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhy we chose it.\u003c\/strong\u003e Lemon and salt are two of the most reliable ways to wake up food. Putting them together in a delicate Sicilian finishing crystal gives you one pinch that does both.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat it makes better.\u003c\/strong\u003e Fish, shrimp, burrata, avocado, potatoes and focaccia gain crunch, salinity and citrus fragrance at the exact moment of serving.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow we would use it.\u003c\/strong\u003e Grill fish simply, add good olive oil and finish with this salt at the table. Do not cook it into the dish; the crystal and aroma are what you paid for.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWho will love it.\u003c\/strong\u003e Seafood cooks, Sicily lovers, finishing-salt collectors and anyone who instinctively reaches for lemon before tasting the plate.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy it earns its place.\u003c\/strong\u003e Fior di sale from Trapani with a bright lemon accent, presented in a ceramic jar with cork lid, combines a highly usable seasoning with table-worthy presentation.\u003c\/p\u003e\u003ch3\u003eWhen to use lemon finishing salt\u003c\/h3\u003e\u003cp\u003eChoose this salt when the final bite should carry citrus fragrance as well as salinity. Add a small pinch just before serving fish, burrata or vegetables. For salting a large pot of pasta water, use your everyday cooking salt instead. Read \u003ca href=\"\/pages\/fleur-de-sel-vs-sea-salt-vs-kosher-salt\"\u003eour guide to fleur de sel, sea salt and kosher salt\u003c\/a\u003e, then explore \u003ca href=\"\/collections\/salts-fleur-de-sel\"\u003eLello’s finishing salts\u003c\/a\u003e.\u003c\/p\u003e","brand":"Les Terres Blanches","offers":[{"title":"Default Title","offer_id":49651895402648,"sku":null,"price":62.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/IMG-0604.png?v=1791501840"},{"product_id":"theta-rare-rose-honey","title":"THETA Rare Rose Honey","description":"\u003cp\u003eGreek wildflower honey with a delicate rose fragrance, presented in THETA’s glass jar and gift box. Its floral character is especially lovely against plain yogurt, fresh cheese or warm buttery bread.\u003c\/p\u003e\n\u003ch3\u003eAbout THETA\u003c\/h3\u003e\n\u003cp\u003eTHETA is a Greek house that treats honey the way a perfumer treats scent. Its jars are square, Italian-made glass with a gold metal plate on the front, boxed in matte black with a black ribbon and gold lettering, and the honeys inside are small harvests chosen for rarity. This one is a Greek wildflower honey carrying the fragrance of rose: a floral note over a full, golden honey, to be used by the teaspoon.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSpoon over Greek yogurt or ricotta toast.\u003c\/li\u003e\n\u003cli\u003eServe with Brie, goat cheese or fresh berries.\u003c\/li\u003e\n\u003cli\u003eDrizzle lightly over vanilla gelato.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eOrigin: Greece\u003c\/li\u003e\n\u003cli\u003eNet weight: 130 g (4.6 oz)\u003c\/li\u003e\n\u003cli\u003eIncludes: glass jar and gift box\u003c\/li\u003e\n\u003cli\u003eApproximate dimensions: 3.35 × 3.35 × 2.76 in\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it taste of rose?\u003c\/strong\u003e It smells of it first; on the tongue it is honey with a floral finish, closer to Turkish delight than to a perfume.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWho is it for?\u003c\/strong\u003e The person who has everything and would be delighted by a small, beautiful jar. It is the honey we send as a gift.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes honey expire?\u003c\/strong\u003e No. It may crystallise; warm the jar gently. See \u003ca href=\"\/pages\/how-long-does-honey-last\"\u003eHow long does honey last?\u003c\/a\u003e\u003c\/p\u003e\n\u003ch3\u003ePairs with\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/products\/rose-petals-confit\"\u003eL’Épicurien rose petal confit\u003c\/a\u003e and \u003ca href=\"\/products\/ninas-marie-antoinette-loose-leaf-tea-gift-tin\"\u003eNina’s Marie-Antoinette tea\u003c\/a\u003e for a table built on one flower; \u003ca href=\"\/products\/famille-perronneau-acacia-honey\"\u003ePerronneau acacia\u003c\/a\u003e for everyday. More \u003ca href=\"\/collections\/honey-confitures\"\u003ehoneys, confitures and flower confits\u003c\/a\u003e, and \u003ca href=\"\/collections\/rare-limited\"\u003erare and limited pieces\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eLello’s Point of View\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhy we chose it.\u003c\/strong\u003e This is honey presented with the seriousness of perfume: a rare floral character, Italian-made square glass, gold detailing and a black gift box that announces immediately that this is not the breakfast squeeze bottle.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat it makes better.\u003c\/strong\u003e Greek yogurt, ricotta, chèvre, berries and vanilla gelato need only a teaspoon for the rose fragrance to become the memorable part of the dish.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow we would use it.\u003c\/strong\u003e Serve over plain Greek yogurt or fresh cheese so the rose remains distinct. For a gift, leave the packaging intact—the presentation is part of what THETA does unusually well.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWho will love it.\u003c\/strong\u003e Honey collectors, luxury-food gift recipients, rose-flavor devotees and the person who genuinely seems to own everything already.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy it earns its place.\u003c\/strong\u003e A small-harvest Greek wildflower honey with rose fragrance, 130 g in Italian glass and full gift presentation positions this as a rare edible object rather than an everyday sweetener.\u003c\/p\u003e","brand":"THETA","offers":[{"title":"Default Title","offer_id":49651989446808,"sku":null,"price":154.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/IMG-0610.png?v=1786057046"},{"product_id":"giusti-expo-s-hommage-limited-edition-balsamic-reserve-collection","title":"Giusti Expo’s Hommage · Limited Edition Balsamic Reserve Collection","description":"\u003cp\u003eThree Giusti balsamic reserves in a collector’s presentation inspired by the house’s Universal Exhibition history. Gold, Silver and Bronze invite a tasting across the collection, accompanied by glass and porcelain tasting tools in a leather case.\u003c\/p\u003e\n\u003ch3\u003eAbout Acetaia Giusti\u003c\/h3\u003e\n\u003cp\u003eThe Giusti family has made balsamic vinegar in Modena since 1605, which makes it the oldest acetaia still working. In 1861 Giuseppe Giusti carried one of the family’s casks to the Italian Exposition in Florence and won a gold medal for a ninety-year-old vinegar; fourteen gold medals followed at the great World Expos of the late nineteenth century, and they still appear on the labels. Expo’s Hommage commemorates that journey: three reserves drawn from the oldest barrels in the historic ageing rooms, some of them dating from the 1700s and still in use, presented in a leather case with the traditional tools of the tasting — a flask, a pipette, a candle and a spoon, handmade in glass and porcelain.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eTaste in small amounts, comparing each reserve.\u003c\/li\u003e\n\u003cli\u003ePair with aged Parmigiano, strawberries or risotto.\u003c\/li\u003e\n\u003cli\u003eChoose as a milestone gift for a balsamic enthusiast.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eOrigin: Modena, Italy\u003c\/li\u003e\n\u003cli\u003eIncludes: Gold, Silver and Bronze reserves, 100 ml each\u003c\/li\u003e\n\u003cli\u003eTotal volume: 300 ml\u003c\/li\u003e\n\u003cli\u003eLeather presentation case with glass and porcelain tasting tools\u003c\/li\u003e\n\u003cli\u003eIngredients: cooked grape must\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eHow old are the reserves?\u003c\/strong\u003e Giusti, like every Modena producer, is not permitted to print ages on the label. They come from the oldest cask batteries the family owns, which are never fully emptied, so each drop carries something of the centuries before it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow is it served?\u003c\/strong\u003e A few drops from the pipette onto risotto, fresh pasta, aged Parmigiano, strawberries or vanilla gelato — or on the spoon, alone, at the end of a meal.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it keep?\u003c\/strong\u003e Indefinitely, at room temperature, even once opened. It is exempt from expiration dating by law.\u003c\/p\u003e\n\u003ch3\u003ePairs with\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/products\/jean-dubost-laguiole-steak-knives-set-of-six\"\u003eJean Dubost steak knives\u003c\/a\u003e and the \u003ca href=\"\/products\/three-piece-laguiole-cheese-set\"\u003eolive-wood cheese set\u003c\/a\u003e for the table it deserves. More \u003ca href=\"\/collections\/rare-limited\"\u003erare and limited pieces\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eLello’s Point of View\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhy we chose it.\u003c\/strong\u003e Some foods are consumed; others are collected. Giusti’s Expo’s Hommage sits at that rare intersection—a tasting of Modena history presented with the seriousness normally reserved for wine or fine spirits.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat it makes better.\u003c\/strong\u003e This is not balsamic for salad dressing. A few drops can finish Parmigiano, risotto, strawberries or gelato, turning the final seasoning into the ceremonial moment of the meal.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow we would use it.\u003c\/strong\u003e Taste the three reserves side by side first, using the supplied tools. Then choose one for a few drops over aged Parmigiano at the end of dinner. The restraint is essential.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWho will love it.\u003c\/strong\u003e The serious collector, milestone-gift recipient, Modena obsessive and person for whom provenance and rarity are as important as flavor.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy it earns its place.\u003c\/strong\u003e Giusti has made balsamic in Modena since 1605; three 100 ml reserves from its historic ageing rooms, together with glass and porcelain tasting tools in a leather case, make this a true collector presentation rather than an expensive bottle dressed up as one.\u003c\/p\u003e","brand":"Giusti","offers":[{"title":"Default Title","offer_id":49661827645592,"sku":null,"price":3650.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/IMG-0715.png?v=1786230329"},{"product_id":"filthy-blue-cheese-stuffed-olives-8-5-oz","title":"FILTHY Blue Cheese Stuffed Olives — 8.5 oz","description":"\u003cp\u003e\u003cstrong\u003eBlue cheese stuffed olives for martinis.\u003c\/strong\u003e FILTHY queen olives are filled with Wisconsin blue cheese for a briny, creamy garnish. Serve in a chilled martini or Bloody Mary, or set out a small bowl at cocktail hour. Pair with \u003ca href=\"\/products\/dirty-martini-juice\"\u003eDirty Martini Juice\u003c\/a\u003e when you want the drink dirty as well as garnished.\u003c\/p\u003e\n\u003ch3\u003eAbout FILTHY\u003c\/h3\u003e\n\u003cp\u003eFILTHY started in Miami in 2009 with a complaint: the best bars were finishing careful drinks with chemically cured salad olives. Brothers Daniel and Marc Singer spent two years tasting olive and cherry varieties, then sold their garnishes one bar at a time, out of car trunks and on subway rides, until the bartenders started recommending them to each other. The olives are naturally cured queen olives, stuffed by hand in FILTHY’s own Miami facility with real Wisconsin blue cheese. Non-GMO and gluten-free.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eServe chilled on a cocktail pick.\u003c\/li\u003e\n\u003cli\u003ePair with olive brine in a dirty martini.\u003c\/li\u003e\n\u003cli\u003eAdd to a savory snack board.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eNet weight: 8.5 oz (241 g)\u003c\/li\u003e\n\u003cli\u003eHand-stuffed in Miami\u003c\/li\u003e\n\u003cli\u003eRefrigerate after opening\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\u003cp\u003eOlives, filtered water, blue cheese (cultured milk, water, whey protein concentrate, cream, whey, flavor, skim milk, salt, sodium phosphate, sodium alginate, xanthan\/guar gum, enzymes), vinegar, sodium benzoate, lactic acid, potassium sorbate and ascorbic acid.\u003c\/p\u003e\u003cp\u003eContains milk.\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eHow many cocktails per jar?\u003c\/strong\u003e About fourteen, at one olive a drink; fewer if you are generous.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe dirty martini, properly?\u003c\/strong\u003e Two and a half ounces of gin or vodka, half an ounce of dry vermouth and half an ounce of \u003ca href=\"\/products\/dirty-martini-juice\"\u003eAncient Olive Trees dirty martini juice\u003c\/a\u003e, stirred over plenty of ice for about twenty-five seconds and strained into a cold glass. Two olives.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo they need refrigeration?\u003c\/strong\u003e Only once opened. Sealed, they keep in the pantry.\u003c\/p\u003e\n\u003ch3\u003ePairs with\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/products\/dirty-martini-juice\"\u003eDirty Martini Juice\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 alongside. Our guide to \u003ca href=\"\/pages\/how-to-build-an-elegant-aperitivo\"\u003ebuilding an elegant aperitivo\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eLello’s Point of View\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhy we chose it.\u003c\/strong\u003e A dirty Martini deserves a garnish with enough personality to survive the drink. Briny queen olive and creamy Wisconsin blue cheese give you salt, richness and a proper final bite.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat it makes better.\u003c\/strong\u003e It turns the garnish from decoration into part of the cocktail—and eliminates the fiddly business of stuffing olives yourself before guests arrive.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow we would use it.\u003c\/strong\u003e Chill them, spear two onto a proper cocktail pick and serve with a very cold dirty Martini made with dedicated olive brine. Then put a small bowl on the bar because someone will inevitably ask for another.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWho will love it.\u003c\/strong\u003e Dirty-Martini loyalists, blue-cheese people and hosts who know the garnish is often the first thing a guest notices and the last thing they eat.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy it earns its place.\u003c\/strong\u003e Naturally cured queen olives, real Wisconsin blue cheese and hand stuffing in Miami make these purpose-built cocktail olives rather than ordinary jarred olives pretending to be barware.\u003c\/p\u003e\u003ch3\u003eChoosing olives for a dirty martini\u003c\/h3\u003e\u003cp\u003eThe olive is the garnish; the brine is the mixer. Use these when you want a savory blue cheese finish, and measure dedicated olive brine into the drink to taste. See \u003ca href=\"\/pages\/martini-olives-guide\"\u003eour guide to the best olives for martinis\u003c\/a\u003e and \u003ca href=\"\/pages\/recipe-dirty-martini\"\u003eour dirty martini recipe\u003c\/a\u003e. These olives contain milk; choose a different garnish for guests avoiding dairy.\u003c\/p\u003e","brand":"Filthy","offers":[{"title":"Default Title","offer_id":49693165846680,"sku":null,"price":15.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/IMG-1039.png?v=1786797143"},{"product_id":"lello-etched-basil-vessel","title":"Lello Etched Basil Vessel","description":"\u003cp\u003eSweet, green and aromatic, basil is an everyday companion for tomatoes, pasta and olive oil. Presented in Lello’s refillable dark violet glass vessel, with the ingredient name and Lello flourish etched directly into the glass.\u003c\/p\u003e\u003ch3\u003eHow to enjoy\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eStir into tomato sauces, soups or white beans.\u003c\/li\u003e\n\u003cli\u003eSeason vegetables, eggs or chicken.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eDetails\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eIncludes: basil in an etched glass vessel\u003c\/li\u003e\n\u003cli\u003eDark violet apothecary glass\u003c\/li\u003e\n\u003cli\u003ePermanent natural-toned etching\u003c\/li\u003e\n\u003cli\u003eDesigned to be refilled\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eLello’s Point of View\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhy we chose it.\u003c\/strong\u003e Basil is ordinary; the vessel is not. Lello’s idea is to give the ingredients you reach for constantly a permanent place on the counter worthy of the kitchen around them.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat it makes better.\u003c\/strong\u003e The refillable dark-violet glass replaces disposable spice packaging and keeps basil immediately accessible, while permanent etching means there is no paper label to peel, stain or age badly.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow we would use it.\u003c\/strong\u003e Keep it beside the oregano and rosemary near the cooking area, refill it when needed, and let the vessel become part of the architecture of the pantry rather than packaging passing through it.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWho will love it.\u003c\/strong\u003e The cook who cares about the room as much as the recipe, the person building a beautiful pantry and anyone looking for a kitchen gift that will still be in use years later.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy it earns its place.\u003c\/strong\u003e Dark-violet apothecary glass, permanent natural-toned Lello etching, included basil and a refillable design turn a seasoning purchase into a lasting kitchen object.\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIs the basil included?\u003c\/strong\u003e Yes. The vessel arrives filled and is designed to be refilled when the herb is gone.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the lettering a removable label?\u003c\/strong\u003e No. The ingredient name and Lello flourish are etched directly into the glass.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is dried basil best for?\u003c\/strong\u003e Tomato sauces, soups, beans, braises and dishes where the herb has time to soften into the cooking.\u003c\/p\u003e\n\u003ch3\u003ePairs with\u003c\/h3\u003e\n\u003cp\u003eKeep beside \u003ca href=\"\/products\/lello-etched-oregano-vessel\"\u003eoregano\u003c\/a\u003e, \u003ca href=\"\/products\/lello-etched-rosemary-vessel\"\u003erosemary\u003c\/a\u003e, \u003ca href=\"\/collections\/pasta\"\u003eItalian pasta\u003c\/a\u003e and an everyday \u003ca href=\"\/collections\/olive-oils\"\u003eolive oil\u003c\/a\u003e.\u003c\/p\u003e","brand":"Lello","offers":[{"title":"Default Title","offer_id":49762104672408,"sku":"LEL-HERB-BAS-VSL","price":74.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/IMG-1370.png?v=1787954437"},{"product_id":"lello-etched-oregano-vessel","title":"Lello Etched Oregano Vessel","description":"\u003cp\u003eWarm and gently peppery, oregano brings a savory Mediterranean character to tomatoes, vegetables and roasted meats. Presented in Lello’s refillable dark violet glass vessel, with the ingredient name and Lello flourish etched directly into the glass.\u003c\/p\u003e\u003ch3\u003eHow to enjoy\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eUse in tomato sauce, pizza or marinades.\u003c\/li\u003e\n\u003cli\u003eSeason lamb, feta or lemon-roasted potatoes.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eDetails\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eIncludes: oregano in an etched glass vessel\u003c\/li\u003e\n\u003cli\u003eDark violet apothecary glass\u003c\/li\u003e\n\u003cli\u003ePermanent natural-toned etching\u003c\/li\u003e\n\u003cli\u003eDesigned to be refilled\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eLello’s Point of View\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhy we chose it.\u003c\/strong\u003e Oregano is a true working herb—tomato sauce, pizza, lamb, feta, potatoes—and that frequency makes it exactly the sort of ingredient worth giving a permanent home.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat it makes better.\u003c\/strong\u003e The herb stays ready where you cook, while the refillable violet vessel removes disposable branding and mismatched spice jars from the visual field.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow we would use it.\u003c\/strong\u003e Crush a little between your fingers over tomato sauce or lemon-roasted potatoes, then return the etched vessel to the counter instead of hiding it in a cabinet.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWho will love it.\u003c\/strong\u003e Mediterranean cooks, pantry organizers and anyone who wants the ingredients used every week to look more permanent than the packaging they arrive in.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy it earns its place.\u003c\/strong\u003e Included oregano, dark-violet apothecary glass, permanent Lello etching and a refillable format turn an everyday seasoning into enduring kitchen equipment.\u003c\/p\u003e\n\u003ch3\u003eThe idea behind the vessel\u003c\/h3\u003e\n\u003cp\u003eOregano earns a permanent place because it crosses so many everyday dishes: tomato, pizza, grilled vegetables, beans, marinades and roast meat. The vessel turns an ingredient that is normally hidden in a disposable spice jar into part of the working kitchen.\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIs the oregano included?\u003c\/strong\u003e Yes. The vessel arrives filled and can be replenished later.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen is dried oregano better than fresh?\u003c\/strong\u003e In sauces, marinades, roasted foods and long-cooked dishes where its concentrated savory character has time to open up.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the lettering permanent?\u003c\/strong\u003e Yes. The ingredient name and Lello flourish are etched into the glass.\u003c\/p\u003e\n\u003ch3\u003ePairs with\u003c\/h3\u003e\n\u003cp\u003eUse with \u003ca href=\"\/products\/lello-etched-basil-vessel\"\u003ebasil\u003c\/a\u003e, \u003ca href=\"\/collections\/pasta\"\u003epasta\u003c\/a\u003e, \u003ca href=\"\/products\/cipriani-organic-sansovina-tomato-sauce\"\u003eSansovina tomato sauce\u003c\/a\u003e and \u003ca href=\"\/collections\/olive-oils\"\u003eolive oil\u003c\/a\u003e.\u003c\/p\u003e","brand":"Lello","offers":[{"title":"Default Title","offer_id":49762104705176,"sku":"LEL-HERB-ORE-VSL","price":74.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/IMG-1371.png?v=1787954585"},{"product_id":"lello-etched-herbes-de-provence-vessel","title":"Lello Etched Herbes de Provence Vessel","description":"\u003cp\u003eAn aromatic herb blend for the flavors of a Provençal kitchen, from roast chicken to vegetables and slow-cooked dishes. Presented in Lello’s refillable dark violet glass vessel, with the ingredient name and Lello flourish etched directly into the glass.\u003c\/p\u003e\u003ch3\u003eHow to enjoy\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSeason chicken, fish or lamb before cooking.\u003c\/li\u003e\n\u003cli\u003eToss with potatoes, zucchini or white beans.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eDetails\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eIncludes: herbes de provence in an etched glass vessel\u003c\/li\u003e\n\u003cli\u003eDark violet apothecary glass\u003c\/li\u003e\n\u003cli\u003ePermanent natural-toned etching\u003c\/li\u003e\n\u003cli\u003eDesigned to be refilled\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eLello’s Point of View\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhy we chose it.\u003c\/strong\u003e Herbes de Provence is the shortcut we approve of: one aromatic blend can take chicken, lamb, potatoes, zucchini or beans directly toward the south of France.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat it makes better.\u003c\/strong\u003e The blend simplifies seasoning while the etched violet vessel removes the disposable spice jar from view—better cooking and a better-looking pantry in the same object.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow we would use it.\u003c\/strong\u003e Rub it into roast chicken with olive oil and salt, or toss it with potatoes before the oven. Keep the vessel visible and refill it rather than replacing it.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWho will love it.\u003c\/strong\u003e Francophiles, roast-chicken people, pantry perfectionists and cooks who want the everyday ingredients to look as considered as the serving pieces.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy it earns its place.\u003c\/strong\u003e A useful Provençal blend housed in refillable dark-violet apothecary glass with permanent Lello etching makes this both seasoning and long-term kitchenware.\u003c\/p\u003e\n\u003ch3\u003eThe idea behind the vessel\u003c\/h3\u003e\n\u003cp\u003eHerbes de Provence is a blend rather than a single herb, which makes it especially useful in a permanent working jar: one reach gives roast chicken, vegetables, beans and potatoes a ready French herb profile. Lello’s refillable vessel is designed around that repeat use.\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do I use Herbes de Provence on?\u003c\/strong\u003e Roast chicken, potatoes, tomatoes, white beans, zucchini, lamb and simple vinaigrettes are easy places to start.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the vessel refillable?\u003c\/strong\u003e Yes. The glass is intended to remain in the kitchen after the original herbs are used.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the lettering printed?\u003c\/strong\u003e No. The name and Lello flourish are etched directly into the vessel.\u003c\/p\u003e\n\u003ch3\u003ePairs with\u003c\/h3\u003e\n\u003cp\u003eUse with \u003ca href=\"\/products\/lello-etched-kosher-salt-vessel\"\u003eLello kosher salt\u003c\/a\u003e, \u003ca href=\"\/collections\/olive-oils\"\u003eextra virgin olive oil\u003c\/a\u003e and \u003ca href=\"\/products\/lepicuriens-mustard-with-lemon-zest-and-thyme\"\u003elemon-thyme mustard\u003c\/a\u003e.\u003c\/p\u003e","brand":"Lello","offers":[{"title":"Default Title","offer_id":49762104803480,"sku":"LEL-HERB-HDP-VSL","price":74.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/IMG-1373.png?v=1787954839"},{"product_id":"lello-etched-rosemary-vessel","title":"Lello Etched Rosemary Vessel","description":"\u003cp\u003eWoodsy and aromatic, rosemary brings depth to roasted potatoes, meats and slow-cooked dishes. Presented in Lello’s refillable dark violet glass vessel, with the ingredient name and Lello flourish etched directly into the glass.\u003c\/p\u003e\u003ch3\u003eHow to enjoy\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eAdd to roast potatoes, lamb or chicken.\u003c\/li\u003e\n\u003cli\u003eUse in focaccia, marinades or white beans.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eDetails\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eIncludes: rosemary in an etched glass vessel\u003c\/li\u003e\n\u003cli\u003eDark violet apothecary glass\u003c\/li\u003e\n\u003cli\u003ePermanent natural-toned etching\u003c\/li\u003e\n\u003cli\u003eDesigned to be refilled\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eLello’s Point of View\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhy we chose it.\u003c\/strong\u003e Rosemary is one of the herbs a cook reaches for instinctively, so it deserves a vessel that can become permanent rather than another package to replace.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat it makes better.\u003c\/strong\u003e Roast potatoes, lamb, chicken, focaccia and white beans gain woodsy depth while the refillable violet glass keeps the working pantry visually calm.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow we would use it.\u003c\/strong\u003e Crush the rosemary between your fingers before adding it to potatoes or roast chicken, then leave the etched vessel where you cook. It is meant to be seen and used.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWho will love it.\u003c\/strong\u003e Roast-dinner cooks, Mediterranean kitchens, pantry perfectionists and anyone building the Lello vessels as a coherent collection.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy it earns its place.\u003c\/strong\u003e Included rosemary, dark-violet apothecary glass, permanent natural-toned etching and a refillable design turn an everyday herb into a lasting piece of kitchen equipment.\u003c\/p\u003e\n\u003ch3\u003eThe idea behind the vessel\u003c\/h3\u003e\n\u003cp\u003eRosemary is a kitchen workhorse with enough personality to justify its own permanent jar. It moves from roast potatoes and focaccia to beans, chicken and lamb, and the refillable vessel keeps that familiar herb visible and ready rather than buried in a spice drawer.\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIs the rosemary included?\u003c\/strong\u003e Yes. The vessel arrives filled and is designed to be refilled.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen should I use dried rosemary?\u003c\/strong\u003e In roasting, braising, soups, beans and doughs where heat and time soften the herb and release its aroma.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the lettering permanent?\u003c\/strong\u003e Yes. The ingredient name and Lello flourish are etched into the glass.\u003c\/p\u003e\n\u003ch3\u003ePairs with\u003c\/h3\u003e\n\u003cp\u003eUse with \u003ca href=\"\/products\/lello-etched-kosher-salt-vessel\"\u003eLello kosher salt\u003c\/a\u003e, \u003ca href=\"\/collections\/olive-oils\"\u003eextra virgin olive oil\u003c\/a\u003e and \u003ca href=\"\/products\/le-saunier-de-camargue-coarse-salt-traditional-french-kitchen-bag-2-2-lb\"\u003eCamargue coarse salt\u003c\/a\u003e for roasts and focaccia.\u003c\/p\u003e","brand":"Lello","offers":[{"title":"Default Title","offer_id":49762104869016,"sku":"LEL-HERB-ROS-VSL","price":74.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/IMG-1374.png?v=1787954898"},{"product_id":"lello-etched-tarragon-vessel","title":"Lello Etched Tarragon Vessel","description":"\u003cp\u003eDelicately aromatic with an anise-like note, tarragon is especially at home with eggs, chicken, fish and creamy sauces. Presented in Lello’s refillable dark violet glass vessel, with the ingredient name and Lello flourish etched directly into the glass.\u003c\/p\u003e\u003ch3\u003eHow to enjoy\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eStir into a mustard dressing or cream sauce.\u003c\/li\u003e\n\u003cli\u003eSeason chicken, fish or an omelet.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eDetails\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eIncludes: tarragon in an etched glass vessel\u003c\/li\u003e\n\u003cli\u003eDark violet apothecary glass\u003c\/li\u003e\n\u003cli\u003ePermanent natural-toned etching\u003c\/li\u003e\n\u003cli\u003eDesigned to be refilled\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eLello’s Point of View\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhy we chose it.\u003c\/strong\u003e Tarragon is the herb that makes a simple sauce taste unmistakably French. Its gentle anise note is especially good with chicken, fish, eggs and mustard—foods that appear on real tables constantly.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat it makes better.\u003c\/strong\u003e A spoonful in cream sauce or mustard dressing gives immediate aromatic complexity, while the etched vessel makes an ingredient that is usually forgotten in a spice cabinet part of the working kitchen.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow we would use it.\u003c\/strong\u003e Stir it into Dijon vinaigrette, a cream sauce for chicken or an omelet. Pair it with the Lello salt vessel and stop seasoning when the dish tastes complete.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWho will love it.\u003c\/strong\u003e French cooks, sauce people, herb collectors and anyone completing the Lello etched pantry collection.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy it earns its place.\u003c\/strong\u003e Included tarragon, refillable dark-violet apothecary glass and permanent Lello etching give a nuanced culinary herb the permanent home it rarely receives.\u003c\/p\u003e\n\u003ch3\u003eThe idea behind the vessel\u003c\/h3\u003e\n\u003cp\u003eTarragon is more specific than basil or rosemary, which is precisely why it belongs in the set: its lightly anise-like character changes eggs, chicken, fish and cream sauces in a way few other dried herbs can imitate. A permanent vessel encourages it to be used rather than forgotten.\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is tarragon best with?\u003c\/strong\u003e Eggs, chicken, fish, mushrooms, mustard, cream sauces and vinaigrettes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the tarragon included?\u003c\/strong\u003e Yes. The vessel arrives filled and is designed to be refilled.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the lettering permanent?\u003c\/strong\u003e Yes. The name and Lello flourish are etched into the glass.\u003c\/p\u003e\n\u003ch3\u003ePairs with\u003c\/h3\u003e\n\u003cp\u003eUse with \u003ca href=\"\/products\/lepicuriens-mustard-with-lemon-zest-and-thyme\"\u003elemon-thyme mustard\u003c\/a\u003e, \u003ca href=\"\/products\/edmond-fallot-authentic-dijon-mustard-in-a-tube-150g\"\u003eEdmond Fallot Dijon\u003c\/a\u003e and \u003ca href=\"\/products\/lello-etched-kosher-salt-vessel\"\u003eLello kosher salt\u003c\/a\u003e.\u003c\/p\u003e","brand":"Lello","offers":[{"title":"Default Title","offer_id":49762104901784,"sku":"LEL-HERB-TAR-VSL","price":74.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/IMG-1375.png?v=1787954932"},{"product_id":"lello-etched-kosher-salt-vessel","title":"Lello Etched Kosher Salt Vessel","description":"\u003cp\u003eAn everyday cooking salt for seasoning from the first pot of pasta water to the final adjustment of a sauce. Presented in Lello’s refillable dark violet glass vessel, with the ingredient name and Lello flourish etched directly into the glass.\u003c\/p\u003e\u003ch3\u003eHow to enjoy\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSeason pasta water, soups and sauces to taste.\u003c\/li\u003e\n\u003cli\u003eUse throughout cooking with vegetables, eggs, fish and meat.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eDetails\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eIncludes: kosher salt in an etched glass vessel\u003c\/li\u003e\n\u003cli\u003eDark violet apothecary glass\u003c\/li\u003e\n\u003cli\u003ePermanent natural-toned etching\u003c\/li\u003e\n\u003cli\u003eDesigned to be refilled\u003c\/li\u003e\n\u003cli\u003eSalt vessel is larger than the herb vessels.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eLello’s Point of View\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhy we chose it.\u003c\/strong\u003e Salt is probably the ingredient a cook touches most. That is precisely why its vessel deserves more thought than a cardboard box or disposable plastic tub.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat it makes better.\u003c\/strong\u003e The larger vessel keeps everyday kosher salt at hand for pinching and seasoning throughout cooking, while the dark-violet glass and permanent etching turn a utilitarian necessity into part of the kitchen.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow we would use it.\u003c\/strong\u003e Keep it within arm’s reach of the stove and season with your fingers as you cook. Refill it indefinitely; the vessel is meant to outlive the salt inside.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWho will love it.\u003c\/strong\u003e Serious cooks, design-conscious kitchens, newly completed pantries and gift recipients who value objects they will actually touch every day.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy it earns its place.\u003c\/strong\u003e The larger-scale dark-violet apothecary vessel, permanent natural-toned Lello etching, included kosher salt and refillable design make this a functional centerpiece rather than a decorative jar pretending to be one.\u003c\/p\u003e\n\u003ch3\u003eThe idea behind the vessel\u003c\/h3\u003e\n\u003cp\u003eSalt is the ingredient reached for most often in many kitchens, which is why this vessel is deliberately larger than the herb jars. The point is not to turn kosher salt into a precious object; it is to give the most ordinary seasoning a permanent, easy-to-reach home.\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWhy is this vessel larger?\u003c\/strong\u003e Because kosher salt is used in much greater volume than most dried herbs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I refill it with my preferred kosher salt?\u003c\/strong\u003e Yes. Refillability is central to the design.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs this a finishing salt?\u003c\/strong\u003e No. It is intended as an everyday cooking salt. For the final pinch at the table, use fleur de sel or another finishing salt.\u003c\/p\u003e\n\u003ch3\u003ePairs with\u003c\/h3\u003e\n\u003cp\u003eKeep it beside the complete \u003ca href=\"\/collections\/lello-originals\"\u003eLello herb collection\u003c\/a\u003e, and use \u003ca href=\"\/collections\/salts-fleur-de-sel\"\u003eLello’s finishing salts\u003c\/a\u003e when texture at the table matters.\u003c\/p\u003e","brand":"Lello","offers":[{"title":"Default Title","offer_id":49762104967320,"sku":"LEL-SALT-KOS-VSL","price":145.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/IMG-1376.png?v=1787955671"},{"product_id":"cipriani-classica-tagliarelle-with-spinach","title":"Cipriani Classica Tagliarelle with Spinach","description":"\u003cp\u003eThin green ribbons of Cipriani egg pasta with spinach, made in Italy. Their delicate texture suits a simple butter sauce, a light ragù or a spoonful of pesto for a quick, satisfying meal.\u003c\/p\u003e\n\u003ch3\u003eAbout Cipriani\u003c\/h3\u003e\n\u003cp\u003eGiuseppe Cipriani opened Harry’s Bar in Venice in 1931 and gave the world the Bellini there in 1948. The kitchen’s pasta was always rolled thin enough to cook in minutes, and Cipriani’s dried egg pasta, made in Italy from durum semolina and 25% egg, carries that idea home. This is the tagliarelle with 2% spinach worked into the dough — a gentle green and a slightly softer flavor rather than a vegetable taste.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eToss with butter and Parmesan.\u003c\/li\u003e\n\u003cli\u003eServe with a light ragù or pesto.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eMade in Italy\u003c\/li\u003e\n\u003cli\u003eNet weight: 250 g (8.82 oz)\u003c\/li\u003e\n\u003cli\u003eCooking guide: approximately 3 minutes; follow the packet and taste for your preferred texture.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\u003cp\u003eDurum wheat semolina, egg (25%), spinach powder (2%).\u003c\/p\u003e\u003cp\u003eContains wheat, eggs and soy. Check the packet for the complete allergen statement.\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it taste of spinach?\u003c\/strong\u003e Barely; the spinach is there for color and a touch of softness. Sauce it as you would the plain tagliarelle.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePaglia e fieno?\u003c\/strong\u003e Yes: cook this with the \u003ca href=\"\/products\/cipriani-classica-tagliarelle-organic-egg-pasta\"\u003eplain tagliarelle\u003c\/a\u003e, half and half, for the classic “straw and hay” with cream, peas and ham.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much per person?\u003c\/strong\u003e A 250 g packet serves two generously or three as a first course.\u003c\/p\u003e\n\u003ch3\u003ePairs with\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/products\/cipriani-organic-basil-pesto\"\u003eCipriani basil pesto\u003c\/a\u003e; \u003ca href=\"\/products\/heritage-extra-virgin-olive-oil\"\u003eFlamingo Estate Heritage\u003c\/a\u003e and Parmesan for the simplest plate. Everything we carry from \u003ca href=\"\/collections\/cipriani\"\u003eCipriani\u003c\/a\u003e, and more \u003ca href=\"\/collections\/pasta\"\u003epasta for the pantry\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eLello’s Point of View\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhy we chose it.\u003c\/strong\u003e The pale green ribbons make even a very simple pasta supper look considered, while the spinach stays subtle enough that the pasta remains versatile.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat it makes better.\u003c\/strong\u003e It creates visual interest without demanding a complicated sauce. Butter and Parmesan suddenly look like a composed dish rather than the dinner you made because there was nothing in the refrigerator.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow we would use it.\u003c\/strong\u003e Make paglia e fieno by cooking it with Cipriani’s plain tagliarelle, then toss with peas, ham and a little cream—or keep it spare with pesto and good olive oil.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWho will love it.\u003c\/strong\u003e The cook who entertains on weeknights, the Cipriani collector and anyone who values food that looks special without becoming fussy.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy it earns its place.\u003c\/strong\u003e Made in Italy with 25% egg and spinach worked into the dough, it delivers color, delicacy and an approximately three-minute cook time in one very useful box.\u003c\/p\u003e","brand":"Cipriani Food","offers":[{"title":"Default Title","offer_id":49915113865368,"sku":null,"price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/01-featured_e8a89e87-98c8-42b6-88ef-9d5fdcaa61a7.jpg?v=1791501839"},{"product_id":"cipriani-classica-tagliolini-organic-egg-pasta","title":"Cipriani Classica Tagliolini — Organic Egg Pasta","description":"\u003cp\u003eFine ribbons of organic egg pasta from Cipriani, made in Italy and quick to cook. Tagliolini’s delicate shape is a lovely match for butter, lemon and lightly dressed sauces that let the pasta remain the focus.\u003c\/p\u003e\n\u003ch3\u003eAbout Cipriani\u003c\/h3\u003e\n\u003cp\u003eGiuseppe Cipriani opened Harry’s Bar in Venice in 1931 and gave the world the Bellini there in 1948. The kitchen’s pasta was always rolled thin enough to cook in minutes, and Cipriani’s dried egg pasta, made in Italy from durum semolina and 25% egg, carries that idea home. Tagliolini is the finest cut of the range: threads rather than ribbons, done in about two minutes.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eFinish with butter, lemon zest and Parmesan.\u003c\/li\u003e\n\u003cli\u003eToss with a light sauce or seafood.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eMade in Italy\u003c\/li\u003e\n\u003cli\u003eNet weight: 250 g (8.82 oz)\u003c\/li\u003e\n\u003cli\u003eCooking guide: approximately 2 minutes; follow the packet and taste for your preferred texture.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\u003cp\u003eDurum wheat semolina, egg (25%).\u003c\/p\u003e\u003cp\u003eContains wheat and eggs.\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWhat sauce suits tagliolini?\u003c\/strong\u003e Anything light: butter and lemon, a little cream and lemon zest, olive oil and shellfish. Heavy ragù overwhelms it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan it be served in broth?\u003c\/strong\u003e Yes; tagliolini in brodo is the Venetian way, and the two-minute cook time makes it easy.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much per person?\u003c\/strong\u003e A 250 g packet serves two generously or three as a first course.\u003c\/p\u003e\n\u003ch3\u003ePairs with\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/products\/il-boschetto-lemon-infused-extra-virgin-olive-oil-1\"\u003eIl Boschetto lemon oil\u003c\/a\u003e for the simplest supper of all; \u003ca href=\"\/products\/cipriani-organic-basil-pesto\"\u003eCipriani basil pesto\u003c\/a\u003e. Everything we carry from \u003ca href=\"\/collections\/cipriani\"\u003eCipriani\u003c\/a\u003e, and more \u003ca href=\"\/collections\/pasta\"\u003epasta for the pantry\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eLello’s Point of View\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhy we chose it.\u003c\/strong\u003e Tagliolini proves that simplicity can feel luxurious. These fine egg-pasta threads need almost nothing—good butter, lemon, Parmesan or seafood—to become dinner.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat it makes better.\u003c\/strong\u003e It removes the false choice between fast and elegant. With an approximately two-minute cook time, you can make a plate that feels restaurant-worthy in less time than most takeout decisions.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow we would use it.\u003c\/strong\u003e Butter, lemon zest, Parmesan and black pepper; or lemon olive oil and a little pasta water. Keep the sauce light enough to respect the delicacy of the noodles.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWho will love it.\u003c\/strong\u003e Minimalist cooks, lemon-pasta devotees and the person who wants a pantry dinner that can still be served when company unexpectedly stays.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy it earns its place.\u003c\/strong\u003e Made in Italy with 25% egg and rolled into Cipriani’s finest cut, it gives you delicacy, speed and a very clear reminder that the pasta itself can be the main event.\u003c\/p\u003e","brand":"Cipriani Food","offers":[{"title":"Default Title","offer_id":49915135525016,"sku":null,"price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/01-featured_4990d0f0-ac62-4b76-8494-93f93627154b.jpg?v=1791501893"},{"product_id":"cipriani-classica-tagliarelle-organic-egg-pasta","title":"Cipriani Classica Tagliarelle — Organic Egg Pasta","description":"\u003cp\u003eLong, flat ribbons of organic egg pasta from Cipriani. Tagliarelle offers enough surface for a mushroom sauce or ragù while keeping the fine texture that makes this Italian pasta so enjoyable.\u003c\/p\u003e\n\u003ch3\u003eAbout Cipriani\u003c\/h3\u003e\n\u003cp\u003eGiuseppe Cipriani opened Harry’s Bar in Venice in 1931 and gave the world the Bellini there in 1948. The kitchen’s pasta was always rolled thin enough to cook in minutes, and Cipriani’s dried egg pasta, made in Italy from durum semolina and 25% egg, carries that idea home. Tagliarelle is the house’s signature ribbon — narrower than a tagliatelle, with a delicacy that dried pasta rarely manages.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eServe with mushrooms and a little cream.\u003c\/li\u003e\n\u003cli\u003eToss with a meat ragù or tomato sauce.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eMade in Italy\u003c\/li\u003e\n\u003cli\u003eNet weight: 250 g (8.82 oz)\u003c\/li\u003e\n\u003cli\u003eCooking guide: approximately 3 minutes; follow the packet and taste for your preferred texture.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\u003cp\u003eDurum wheat semolina, egg (25%).\u003c\/p\u003e\u003cp\u003eContains wheat and eggs.\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWhy does it cook so fast?\u003c\/strong\u003e The ribbons are rolled very thin, so three minutes in well-salted boiling water is usually enough. Drain a little early and finish in the sauce.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much per person?\u003c\/strong\u003e A 250 g packet serves two generously or three as a first course.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTagliarelle or pappardelle?\u003c\/strong\u003e Tagliarelle for lighter sauces and cream; \u003ca href=\"\/products\/cipriani-classica-pappardelle-organic-egg-pasta\"\u003epappardelle\u003c\/a\u003e for a slow-cooked ragù.\u003c\/p\u003e\n\u003ch3\u003ePairs with\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/products\/cipriani-organic-sansovina-tomato-sauce\"\u003eSansovina tomato sauce\u003c\/a\u003e; \u003ca href=\"\/products\/jose-gourmet-ventresca-tuna-in-olive-oil-120g\"\u003eJosé Gourmet ventresca\u003c\/a\u003e and \u003ca href=\"\/products\/triana-olivas-mediterranean-capers\"\u003ecapers\u003c\/a\u003e for tagliarelle al tonno; \u003ca href=\"\/products\/heritage-extra-virgin-olive-oil\"\u003eFlamingo Estate Heritage\u003c\/a\u003e to finish. Everything we carry from \u003ca href=\"\/collections\/cipriani\"\u003eCipriani\u003c\/a\u003e, and more \u003ca href=\"\/collections\/pasta\"\u003epasta for the pantry\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eLello’s Point of View\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhy we chose it.\u003c\/strong\u003e Tagliarelle sits in the sweet spot between delicate and substantial: fine enough to feel elegant, broad enough to carry mushrooms, cream or a light ragù.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat it makes better.\u003c\/strong\u003e It is the answer to a luxurious pasta dinner when you do not have an hour. The ribbons cook in roughly three minutes, so the sauce can receive all the attention.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow we would use it.\u003c\/strong\u003e Brown mushrooms hard in butter, add thyme and pasta water, then finish the tagliarelle in the pan with Parmesan. Dinner can be genuinely excellent and still happen quickly.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWho will love it.\u003c\/strong\u003e The pasta purist, the weeknight entertainer and anyone who would rather buy one exceptional pantry staple than five mediocre shortcuts.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy it earns its place.\u003c\/strong\u003e Italian production, 25% egg and Cipriani’s exceptionally thin ribbon give it the tenderness and fast cooking time that distinguish it from ordinary boxed pasta.\u003c\/p\u003e","brand":"Cipriani Food","offers":[{"title":"Default Title","offer_id":49915145257112,"sku":null,"price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/01-featured_7955ccdc-f08b-4480-9aed-92048b273248.jpg?v=1789523841"},{"product_id":"cipriani-classica-pappardelle-organic-egg-pasta","title":"Cipriani Classica Pappardelle — Organic Egg Pasta","description":"\u003cp\u003eWide ribbons of organic egg pasta from Cipriani, made for generous sauces. Pappardelle is a satisfying choice for a slow-cooked ragù, mushrooms or tender braised meat, with a broad shape that carries the sauce to every forkful.\u003c\/p\u003e\n\u003ch3\u003eAbout Cipriani\u003c\/h3\u003e\n\u003cp\u003eGiuseppe Cipriani opened Harry’s Bar in Venice in 1931 and gave the world the Bellini there in 1948. The kitchen’s pasta was always rolled thin enough to cook in minutes, and Cipriani’s dried egg pasta, made in Italy from durum semolina and 25% egg, carries that idea home. Pappardelle is the widest cut, made for the sauces that take an afternoon.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003ePair with beef or short-rib ragù.\u003c\/li\u003e\n\u003cli\u003eServe with sautéed mushrooms and herbs.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eMade in Italy\u003c\/li\u003e\n\u003cli\u003eNet weight: 250 g (8.82 oz)\u003c\/li\u003e\n\u003cli\u003eCooking guide: approximately 4 minutes; follow the packet and taste for your preferred texture.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\u003cp\u003eDurum wheat semolina, egg (25%).\u003c\/p\u003e\u003cp\u003eContains wheat and eggs.\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWhy pappardelle for ragù?\u003c\/strong\u003e The wide ribbon has the surface and the body to hold a heavy sauce without breaking; thinner cuts would drown.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMeatless?\u003c\/strong\u003e Mushrooms cooked hard in butter with thyme, finished with a spoon of the pasta water and Parmesan, is the classic alternative.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much per person?\u003c\/strong\u003e A 250 g packet serves two generously or three as a first course.\u003c\/p\u003e\n\u003ch3\u003ePairs with\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/products\/cipriani-organic-sansovina-tomato-sauce\"\u003eSansovina tomato sauce\u003c\/a\u003e for a quick version; \u003ca href=\"\/products\/lepecurien-truffle-mustard\"\u003eL’Épicurien truffle mustard\u003c\/a\u003e stirred into the mushroom pan. Everything we carry from \u003ca href=\"\/collections\/cipriani\"\u003eCipriani\u003c\/a\u003e, and more \u003ca href=\"\/collections\/pasta\"\u003epasta for the pantry\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eLello’s Point of View\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhy we chose it.\u003c\/strong\u003e Pappardelle is pasta with presence. Cipriani’s broad egg ribbons are made for the slow sauces that deserve something substantial enough to carry them.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat it makes better.\u003c\/strong\u003e It turns the ragù you spent hours making into the plate it was meant to be. The wide ribbon catches mushrooms, braised meat and sauce instead of leaving the best parts behind in the bowl.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow we would use it.\u003c\/strong\u003e Cook it just until tender, move it directly into the sauce and finish there with pasta water. For a meatless dinner, mushrooms, butter, thyme and Parmesan are enough.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWho will love it.\u003c\/strong\u003e The Sunday-supper cook, the person who makes a serious ragù, and anyone who wants restaurant-level impact from a pantry ingredient that cooks in minutes.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy it earns its place.\u003c\/strong\u003e Italian-made pasta with 25% egg and a deliberately wide cut gives this box a clear job in the pantry: generous sauces, properly served.\u003c\/p\u003e","brand":"Cipriani Food","offers":[{"title":"Default Title","offer_id":49915163902104,"sku":null,"price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/01-featured_d62a7b0f-1a4d-49a8-abb3-e242b754a217.jpg?v=1791501893"},{"product_id":"cipriani-organic-basil-pesto","title":"Cipriani Organic Basil Pesto","description":"\u003cp\u003eAn organic Italian pesto that lets basil lead, made without garlic or cheese. Cipriani combines basil with oils, pine nuts and a little lemon for a savory sauce you can fold through pasta or spread onto warm bread.\u003c\/p\u003e\n\u003ch3\u003eAbout Cipriani\u003c\/h3\u003e\n\u003cp\u003eGiuseppe Cipriani opened Harry’s Bar in Venice in 1931 and gave the world the Bellini there in 1948. The family’s food line brings that table home. This pesto is unusual: 55% basil, pine nuts, lemon and oils, with no garlic and no cheese, so it tastes of the leaf first and can be finished at the table with as much Parmesan as you like — or none, which also makes it dairy-free.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eStir through cooked pasta off the heat.\u003c\/li\u003e\n\u003cli\u003eSpread on crostini or sandwiches.\u003c\/li\u003e\n\u003cli\u003eSpoon onto grilled vegetables.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eMade in Italy\u003c\/li\u003e\n\u003cli\u003eNet weight: 130 g (4.59 oz)\u003c\/li\u003e\n\u003cli\u003eMade without garlic or cheese; refrigerate after opening\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\u003cp\u003eBasil (55%), sunflower oil, potato flakes, extra virgin olive oil, pine nuts, sea salt, lemon juice. Agricultural ingredients are organic.\u003c\/p\u003e\u003cp\u003eContains pine nuts.\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWhy no garlic or cheese?\u003c\/strong\u003e So the basil leads, and so the sauce keeps its green color and suits more tables. Add grated Parmesan at the end if you want the Genoese version.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo I heat it?\u003c\/strong\u003e No. Stir it into hot pasta off the heat with a spoon of the cooking water; heat dulls the basil.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow many servings?\u003c\/strong\u003e A jar dresses a 250 g packet of pasta with a little to spare for tomorrow’s sandwich.\u003c\/p\u003e\n\u003ch3\u003ePairs with\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/products\/cipriani-classica-tagliolini-organic-egg-pasta\"\u003eCipriani tagliolini\u003c\/a\u003e; \u003ca href=\"\/products\/flour-water-organic-penne-rigate\"\u003eFlour + Water penne rigate\u003c\/a\u003e; a pinch of \u003ca href=\"\/products\/sal-de-ibiza-fleur-de-sel-in-ceramic-jar\"\u003efleur de sel\u003c\/a\u003e on the tomatoes beside it. Everything we carry from \u003ca href=\"\/collections\/cipriani\"\u003eCipriani\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eLello’s Point of View\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhy we chose it.\u003c\/strong\u003e This is pesto stripped back to what matters: a remarkable 55% basil, pine nuts, good oils and lemon, without garlic or cheese competing for attention.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat it makes better.\u003c\/strong\u003e It gives you a genuinely fast dinner without tasting like a compromise. A jar and excellent pasta are enough; Parmesan can be added at the table for those who want it.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow we would use it.\u003c\/strong\u003e Loosen it with a spoonful of hot pasta water and fold it through pasta off the heat. Or spread it on warm Pane Rustico with tomatoes for an aperitivo that takes minutes.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWho will love it.\u003c\/strong\u003e Basil purists, garlic-averse diners, dairy-free households and anyone who wants a premium pantry shortcut that still leaves room to make the dish their own.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy it earns its place.\u003c\/strong\u003e Organic Italian ingredients, 55% basil and a garlic- and cheese-free recipe make it unusually versatile while keeping the ingredient you are buying pesto for—the basil—firmly in front.\u003c\/p\u003e","brand":"Cipriani Food","offers":[{"title":"Default Title","offer_id":49915186118808,"sku":null,"price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/IMG-7192.png?v=1792185687"},{"product_id":"cipriani-organic-sansovina-tomato-sauce","title":"Cipriani Organic Sansovina Tomato Sauce","description":"\u003cp\u003eAn organic Italian tomato sauce with onions, carrots and basil. Cipriani’s Sansovina brings a rounded vegetable sweetness to pasta, giving you an easy starting point for dinner straight from the jar.\u003c\/p\u003e\n\u003ch3\u003eAbout Cipriani\u003c\/h3\u003e\n\u003cp\u003eGiuseppe Cipriani opened Harry’s Bar in Venice in 1931 and gave the world the Bellini there in 1948. The family’s food line brings that table home, and Sansovina is its tomato sauce: 94% organic tomato with onion, carrot and basil, cooked with extra virgin olive oil and sea salt, nothing else. It is the sauce for the tagliarelle when there is no time to make one.\u003c\/p\u003e\n\u003ch3\u003eHow to enjoy\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eWarm gently and toss with pasta.\u003c\/li\u003e\n\u003cli\u003eSpoon over baked vegetables.\u003c\/li\u003e\n\u003cli\u003eFinish with olive oil and grated cheese if desired.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eMade in Italy\u003c\/li\u003e\n\u003cli\u003eNet weight: 340 g (12 oz)\u003c\/li\u003e\n\u003cli\u003eStorage: refrigerate after opening\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\u003cp\u003eTomato (94%), onions, carrots, basil (1.5%), extra virgin olive oil, sea salt. Agricultural ingredients are organic.\u003c\/p\u003e\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eHow many servings?\u003c\/strong\u003e One jar dresses a 250 g packet of pasta for two; a little more if you loosen it with pasta water.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePuttanesca in ten minutes?\u003c\/strong\u003e Warm the sauce with a spoon of \u003ca href=\"\/products\/triana-olivas-mediterranean-capers\"\u003ecapers\u003c\/a\u003e, a few chopped olives and a pinch of chili.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it sweet?\u003c\/strong\u003e Only from the vegetables; there is no added sugar.\u003c\/p\u003e\n\u003ch3\u003ePairs with\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/products\/cipriani-classica-tagliarelle-organic-egg-pasta\"\u003eCipriani tagliarelle\u003c\/a\u003e; \u003ca href=\"\/products\/flour-water-organic-spaghetti\"\u003eFlour + Water spaghetti\u003c\/a\u003e; \u003ca href=\"\/products\/heritage-extra-virgin-olive-oil\"\u003eFlamingo Estate Heritage\u003c\/a\u003e to finish. Everything we carry from \u003ca href=\"\/collections\/cipriani\"\u003eCipriani\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eLello’s Point of View\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWhy we chose it.\u003c\/strong\u003e A good jarred tomato sauce should save time, not announce that you saved time. Cipriani starts with 94% organic tomato and lets onion, carrot, basil and olive oil quietly do the rest.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat it makes better.\u003c\/strong\u003e It turns a box of excellent pasta into dinner before takeout could arrive. More importantly, it gives you a clean foundation you can leave alone or turn into puttanesca, baked vegetables or your own house sauce.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow we would use it.\u003c\/strong\u003e Warm it gently, loosen with pasta water and finish with good olive oil and Parmesan. For ten-minute puttanesca, add capers, olives and chili.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWho will love it.\u003c\/strong\u003e Busy cooks with standards, Cipriani devotees and anyone who wants one dependable tomato sauce in the pantry rather than a shelf full of mediocre options.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy it earns its place.\u003c\/strong\u003e Made in Italy from organic ingredients with no added sugar, it buys back time without asking you to lower the standard of dinner.\u003c\/p\u003e","brand":"Cipriani Food","offers":[{"title":"Default Title","offer_id":49915192639640,"sku":null,"price":21.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0477\/8121\/6408\/files\/01-featured_65e6b149-c313-4268-a0a9-627e99aa5252.jpg?v=1789524030"}],"url":"https:\/\/www.lello.store\/collections\/shop-the-pantry.oembed?page=2","provider":"Lello.Store","version":"1.0","type":"link"}