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You can add that extra WOW to any dish without any additional effort!
None of us have infinite time but we all want to have a tasty meal. Something delicious, but not the same each and every time. We want our guests, and ourselves, to say WOW thats good! and how did you do that? without spending all day cooking.
Take the simple salad or greens. Make a vinaigrette (3 parts oil to 1 part vinegar; some people like 2:1 so play around yourself). You need oil and vinegar, some diced shallot and garlic, a pinch of salt, and bit of pepper. No matter which oil or vinegar you choose, the preparation time is the same.
It is easy, and fun, to play with your oil and vinegar choices. One day use a spicy Tuscan Extra Virgin Olive Oil like the Organic DOP Mannucci-Droandi, and another day try the fruity Olivar de la Luna Organic Extra Virgin Olive Oil from Spain. They are very different in flavor profiles and thus you, and your guests, will experience two completely different salads, just by making this one simple change. Go a little further and instead of using Extra Virgin Olive Oils try Hazelnut, Walnut, or Almond Oils. A friend of mine surprised me the other day, she put a few tablespoons of the J. Leblanc Hazelnut Oil on a bed of arugula. This was our entire salad course. WOW!!! It doesn't get much easier, or dare I say tastier, than that! I added a small pinch of Fleur de Sel Sea Salt for a bit of salty flavor!
Start small and expand. Grab the Mannucci-Droandi DOP Organic Extra Virgin Olive Oil for your spicy Italian, the Olivar de la Luna Extra Virgin Olive Oil for your fruity Spanish, the O Meyer Lemon for a citrus olive oil, and the J. Leblanc Hazelnut Oil for your nut oil. Now add the O Champagne Vinegar, the Honey Apple Sparkling Cider Vinegar, the Ginger Rice Vinegar, and the 50 Year Gran Capirete Sherry Vinegar. That's SIXTEEN different salad dressings you can make by mixing & matching. And we haven't even exhausted all the oil and vinegar possibilities at Gourmet-Delights.com.
Play around with different salts (Truffle, Black Cyprus Flake, Hawaiian Red Alaea, Fleur de Sel, and Salish Smoked) or different peppercorns (Green, Long, Pink, Cubeb, Four Pepper Blend) and the possibilities are almost endless (14,560 combinations if you have all the oils, vinegars, salts, and peppercorns we sell)!
Want to add additional fun and flavor?? Pop open a jar of Radici Organic Artichokes, Organic Piquillo Peppers, Grilled Fennel, Marcona Almonds, or add some wonderful seafood. It takes maybe 2 minutes to open the jar and put them on your plate. You've added more variety, more flavor, with hardly any effort at all! That's my idea of tasty without additional work!
And finally, have you ever considered a truffle oil vinaigrette? We love this very simple Asparagus with White Truffle Oil Vinaigrette Recipe.
With almost 300,000 possible flavor combinations from the Gourmet Delights pantry, all for just a few minutes of work, you will never get bored having "just a salad".
Technique Matters
If you want your dressing to form an emulsion it is important take your bowl, add the vinegar, add any herbs, spices, or flavorings, then SLOWLY drizzle in the oil as you whisk vigorously. The oil MUST BE LAST to get it to emulsify.
Note that higher acid dressings need mustard to emulsify.
Some people like putting all the ingredients into a sealed jar, and then shaking. This does work, but you'll need to shake it every time you use it as it will not emulsify.
This luscious, creamy, tomato-based sauce is practically Englands national dish! Gently flavored with a blend of subtle yet scrumptious spices, its so good youll want to lick the plate clean.
From jar to plate in less than 30 minutes. Healthy, delicious eating doesnt get easier than this!
3 Steps to Tikka Masala:
This simmering sauce is "mild-medium hot."
10 ounce (283 gram) glass jar
This irresistible Goan curry, traditionally made with fresh seafood on Goas moonlit beaches, gets its sublime flavor from subtle spices and a divine blend of coconut and tamarind.
3 Steps to Coconut Curry:
Mina Harissa is a traditional Moroccan red pepper sauce, carefully blended using only 6 simple, all natural, ingredients: red chili pepper, red bell pepper, garlic, extra virgin olive oil, vinegar, salt.
Harissa is hailed as the heart and soul of Moroccan cuisine. It is
imbued with all the culinary passions of a country and a people, and
is the central condiment that sits atop every kitchen table in North
Africa. People use it as a spread, a dip, and drizzled on top of
nearly every dish. Harissa is the ultimate red pepper condiment and
sauce that, with its spicy kick, transforms many dishes into a
culinary delight.
Appearing on classic and contemporary menus as the star condiment, it
goes equally well with New Zealand lamb, Southern barbecued chicken,
scallops Provencal, or a vegetable tagine with couscous. This harissa will transform your meal into a culinary journey.
This harissa, unlike so many on the market that are overwhelmingly spicy just to be spicy-hot, is ALL ABOUT FLAVOR, with just enough zing to keep it interesting.
You can even buy one jar of the regular, and one jar of the mild, and do your own custom blend to adjust the heat level to your own particular recipes and personal taste preferences!
See our recommended uses including our recipe for Mediterranean Stew with Harissa by clicking here.
All natural ingredients: red chili pepper, red bell pepper, garlic, extra virgin olive oil, vinegar, salt.
10 ounce glass jar
Harissa is hailed as the heart and soul of Moroccan cuisine. It is
imbued with all the culinary passions of a country and a people, and
is the central condiment that sits atop every kitchen table in North
Africa. People use it as a spread, a dip, and drizzled on top of
nearly every dish. Harissa is the ultimate red pepper condiment and
sauce that transforms many dishes into a
culinary delight.
Appearing on classic and contemporary menus as the star condiment, it
goes equally well with New Zealand lamb, Southern barbecued chicken,
scallops Provencal, or a vegetable tagine with couscous. Whether its the spicy or mild, each of Minas jars will transform your meal into a culinary journey.
This harissa, unlike so many on the market that are overwhelmingly spicy just to be spicy-hot, is ALL ABOUT FLAVOR.
You can even buy one jar of the spicy, and one jar of the mild, and do your own custom blend to adjust the heat level to your own particular recipes and personal taste preferences!
See our recommended uses, as well as our recipe for Mediterranean Stew with Harissa by clicking here.
An Italian Classic!! This rich, basil-packed pesto sauce is from the Italian Riviera (Liguria). A wonderfully tasty blend of basil, extra virgin olive oil, pine nuts, cheese, salt, garlic, and wine vinegar.
6.34 ounce (180 gram) glass jar
This unique version of a classic southern Italian condiment pairs rich Pugliese sun-dried tomatoes with a natural smoke to bring new levels of flavor to crostini, bruschetta, and pasta dishes. Try this spreadable burst of flavor on meat and cheese-based sandwiches, even hamburgers. Mix with mayonnaise to create your own smoky Italian-style aioli.
Ingredients: semi dried tomatoes 63%, sunflower oil, spices, natural flavor, salt, ascorbic acid, citric acid. Natural smoke flavoring.
Produced in a factory that processes products containing: fish, celery, milk and derivatives, cashews, sulfites, molluscs.
190 gram (6.7 ounce) glass jar
Regionally famed and historic Sfusato lemons from coastal Campania are carefully air-dried, and perfectly ground, by food artisan Michele Ferrante. This culinary powder brings the evocative flavor of the limonaii of Campania to fish dishes, desserts, and risottos.
We love to take endive leaves, spread in some room temperature Boursin cheese, and add a sprinkle of Lemon Peel Powder.... WOW!
This is a small production, and seasonal item. We wait for the lemon harvest, and then for the drying, and then for them to ship it to us. So please consider buying 4, 6, 12 months worth at a time as it does sell out by mid-summer.
0.7 ounce (20 gram) glass jar.
Pollen Ranch hand harvests dill pollen from private organic farms in California where dill grows wild. They not only offer pure fennel and dill pollens, but Chef Bernard has taken these pollens to the next level, combining them with other herbs and spices to create a very special line of spice blends to complement and enhance vegetables, seafood, poultry, pork, beef, lamb and even desserts!!
Dill Pollen is highly aromatic and bursting with freshness; this isn't anything close to those little jars of ground dill you get at the supermarket. This is dill in its purest and liveliest form. It brings out the flavor of smoked salmon, and will turn your grandma's egg salad into a culinary adventure even she will thank you for. Use this wild crafted dill pollen anywhere you would use ground or powdered dill, the difference is amazing. This is the best dill you will ever taste!
Bon Appetit named Pollen Ranch to the Top 15 Italian Pantry Staples Made in America! Try this magical dill pollen to create amazing dishes in your own kitchen.
Ingredients: Pollen Ranch Dill Pollen.
1 ounce metal tin
Pollen Ranch hand harvests wild fennel pollen from private organic farms in California where fennel grows wild. They not only offer pure fennel and dill pollens, but Chef Bernard has taken these pollens to the next level, combining them with other herbs and spices to create a very special line of spice blends to complement and enhance vegetables, seafood, poultry, pork, beef, lamb, and even desserts!!
Fennel Pollen is a fabulous and alluring gourmet spice. Fennel Pollen has two to four times the flavor of a fennel bulb, or the fennel seed, so a little pollen goes a long way. This gourmet spice can be sprinkled in practically everything to add that extra flavor dimension! Your imagination is your only limit. Add it to vegetables, seafood, poultry, meats, sauces, salads, and desserts. This is your "magic spice" and the secret ingredient used by gourmet chefs worldwide.
Bon Appetit named Pollen Ranch to the Top 15 Italian Pantry Staples Made in America! Try this magical fennel pollen to create amazing dishes in your own kitchen.
One great health benefit: Fennel's naturally occurring anti-inflammatory agents provide pain relief.
USDA Organic
Ingredients: Organic Pollen Ranch Fennel Pollen.
Pollen Ranch hand harvests wild fennel pollen from private organic farms in California where fennel grows wild. They not only offer pure fennel and dill pollens, but Chef Bernard has taken these pollens to the next level, combining them with other herbs and spices to create a very special line of spice blends to complement and enhance vegetables, seafood, poultry, pork, beef, lamb and even desserts!!
We love this bold and spicy "Little Devil" spice blend. The strong notes of garlic and onion, combined with the mouthwatering aroma of cumin and pepper, will turn your dish into an appetizing adventure your taste buds will never forget! This zesty and colorful seasoning is delicious on pasta and rice, will turn a regular shrimp sautee into an exciting and striking dish, and when dry rubbed on a piece of chicken or fish... you wont believe the explosion of flavor. The slight hints of citrus, and the slight tanginess of mustard seeds, will make your taste buds come alive.
This is a "secret ingredient" that will surprise and amaze your guests.
Serving ideas:
Bon Appetit named Pollen Ranch to the Top 15 Italian Pantry Staples Made in America! Try this magical spice blend to create amazing dishes in your own kitchen.
Ingredients: Pollen Ranch Fennel Pollen, Fleur de Sel (Sea Salt), Onion Powder, Garlic Powder, Paprika, Coriander, Pepper, Cayenne, Pasilla Pepper, Cumin, Annatto, Thyme, Parsley, Oregano, Mustard Seed, Sour Plum Powder, Lemon Grass.
Your pork and chicken will never be the same when theyre encrusted in this warm and toasty herb and seasoning blend. Crushed pecans give a nutty flavor, and cumin adds a touch of savory smoke that goes perfectly with any pork or poultry dish. Light citrus tones brighten and balance the flavor of this warm, aromatic blend. Add a dash to your chicken and dumplings to add depth of flavor, rub it on your chicken, or roll a pork tenderloin in it before roasting for a mellow spiciness that compliments the tender pork exquisitely. Nutty, flavorful, and delectable, this will be your "go to" seasoning for poultry and pork.
Bon Appetit named Pollen Ranch to the Top 15 Italian Pantry Staples Made in America! Try this magical Hog Heaven Spice Blend to create amazing dishes in your own kitchen.
Ingredients: Pollen Ranch Fennel Pollen, crushed toasted pecans, dried chervil flakes, Fleur de Sel (sea salt), ground cumin, ground annatto, lemon peel
This delicious dip will put you in a New Mexico state of mind! Wonderful as a dip or as a seasoning to bring any dish to the next level!
Add contents to 1 1/2 cups of sour cream and 1/2 cup real mayonnaise. Mix and refrigerate for 30 minutes. Makes about 2 cups.
This product does not contain peanuts, tree nuts, milk, eggs, fish, crustacean shellfish, soy, or wheat.
Manufactured in a facility that processes egg, milk, soy, tree nuts and wheat.
Ingredients: Green Chile Powder, Salt, Garlic, and Onion.
1 ounce package
Air-dried, hand-ground Campanian hot pepper. Zesty yet nutty flavor with notes of wood smoke and plenty of heat. Suggested for pasta and beans.
40 gram (1.41 ounce) glass jar
Two words describe the Sicilian terrain where our producer and friend, the Marino family, has generational roots as far back as they can remember: warm and pure.
The Marino family proudly produces organic products on their farm in southeastern Sicily in the Italian province of Siracusa. Their native terroir, enriched by the Sicilian sun, as well as by tradition-bound stewardship, yields deep, pure, amazing flavors.
Grown in the prestigious Monte Iblei zone of southeastern Sicily, this Organic Bay Leaf, from Sicilian Laurel, is hand harvested.
This is a micro-production, we only get 24 jars a year. GRAB SOME for your own kitchen!
0.7 ounce (20 gram) glass jar
Grown in the prestigious Monte Iblei zone of southeastern Sicily, this Wild Organic Sicilian Fennel Seed is hand harvested.
This is a micro-production, we only get 36 jars a year. GRAB SOME for your own kitchen!
1.6 ounce (50 gram) glass jar
This is not your ordinary, supermarket, oregano. This is mind-blowing, full of flavor like you've never experienced, oregano!! A true food gem that we are so proud to be able to offer to you.
Hand-picked, mountain oregano from Campania, Italy.
From the Alburni Mountains in Campania.
Suggested for roasted bell peppers, fresh feta cheese, veal cutlets, and of course, pizza!
10 gram (0.35 ounce) glass jar
Grown in the prestigious Monte Iblei zone of southeastern Sicily, these local, fresh, wild, organic capers are hand-harvested and then salted with Trapani Sicilian sea salt. These surpass all the other salted capers we have eaten, their flavor and freshness is beyond your wildest imagination. They will inspire home cooks and chefs to add capers to every meal: from salads and antipasti, to roasted fish and pastas.
Ingredients: Capers, salt 20%.
6.4 ounce (180 gram) glass jar
Artisan quality La Chinata (Denomination of Origin "Pimentón de la Vera") is generally accepted as the best. It is grown, smoked, and milled in the micro-climate of La Vera, Spain not far from where Columbus presented the first plants to Ferdinand and Isabela.
You will find this pimentón wood smoked paprika is a unique and versatile seasoning. If there is one spice that captures the essential flavor of Spain, it is this one. This is not the bland paprika you get at the local supermarket. Three different varieties of pimiento are slowly smoked over a low flame to produce a superb, intense flavor.
You will discover that our La Chinata Smoked Paprika is an excellent addition to some of your favorite recipes.
Gluten Free
70 gram (2.47 ounce) metal tin
750 gram (26 ounce) metal tin
This gift pack contains Mister Bitters' range of their 5 flavors in 1 ounce bottles
A great thing about bitters is that they are great flavorings for sparkling water when you want a non-alcoholic, tasty beverage!
Bitters are the bartender's spice rack, and ours are made with love using quality local ingredients.
The included recipe card has different cocktail recipes, one for each bitter, to get you started!
Handmade in Australia
One ounce can make between 25 and 40 cocktails, so a little goes a long way and a bottle should last months and months and months.
This gift pack contains King Floyd's award winning flavors: Aromatic, Cardamom, Scorched Pear & Ginger, Cherry Cacao, Grapefruit Rosemary.
Broaden your cocktail palette with this unique sampling of these premium hand crafted bitters.
One great thing about bitters is that they are great flavorings for sparkling water when you want a non-alcoholic, tasty beverage!
The back of the gift box includes 5 different cocktail recipes, one for each bitter!
One 0.5 ounce bottle of each bitter in a gift box.
These are best in spirit-forward cocktails of almost any kind ranging from the Old Fashioned (you pick the spirit, it will sing) to any aperitif/digestif you can imagine.
The predominant ingredient in these rippin bitters extracted from house distilled rye (Willamette, grown by Camas) and red corn (Oaxaca, grown by Masienda) is Newtown Pippin cider apples from 5 Mile Orchard, organically grown 50 miles from the distillery. With the help of their friends, they crushed tons of apples, naturally fermented them into cider and then they blended the cider with a high proof maceration of Cloud Forest Yellow Cardamom, Royal Cinnamon, Ea Sar Peppercorn, Pemba Clove, Eleuthero, Suma, and Gentian.
Super different from any other Apple Bitters on the market: the flavor profile is not based on sweet baking spice/apple pie. Instead, the focus is on exemplifying the flavor profile of this cider apple.
3.3 ounces can make between 80 and 130 cocktails, so a little goes a long way and the bottle should last months and months and months.
This is released once a year, we were lucky to get 24.Grab them while you can!
3.3 ounces (note they use a 4 ounce glass bottle so the bottles don't look "topped up" but we guarantee there is at least 3.3 ounces of bitters inside); note some bottles have a cork top as pictured, some have a metal screw top. They make killer products so we are fine with their eccentricities.
This wonderful chocolate, spicy, and slightly savory bitter was specifically designed to compliment tequila and mezcal cocktails, but also tastes great with bitter orange Campari cocktails!
It can bring flavor as a cocktail or culinary partner, bringing the kitchen to the bar and the bar to the kitchen.
We love it in this cocktail: 3 ounces Del Maguey Vida Mezcal, 3 ounces grapefruit juice, 1 ounce lime juice, 1 ounce Orgeat, several dashes Mole Bitters. Served on the rocks. For a bit more spice, infuse the Mezcal with your favorite chile pepper such as jalapeno or our favorite, chipotle. You can also dust the rim of your glass, we tried Tajin, and separately chipotle, with great success!!
Two ounces can make between 50 and 80 cocktails, so a little goes a long way and the bottle should last months and months and months.
Made in the USA
A 50 milliliter (1.7 ounce) bottle.
Their signature product, Dashfire Vintage Orange Bitters is Minnesota's first (and only) barrel-aged bitters. Fresh orange rind is combined with quality bourbon and select spices, and then aged in a Minnesota-made white oak barrel to incorporate the flavor and sugars of the oak. Perfect for classic cocktails like Old Fashioneds and Manhattans.
Ingredients: bourbon, water, fresh orange rind, spices, angelica root
The aroma of our Whiskey Smoked Brown Sugar is absolutely intoxicating. This exceptional flavor combination enhances sweet and savory dishes, or coffees and cocktails. It makes the most delicious marinade for salmon, beef, chicken, and pork - and it's a natural with baked beans, sweet potatoes, and carrots.
It is great in a cup of coffee!!
Our Whiskey Smoked Brown Sugar is a fabulous addition to peach pie or the whipped cream on top... and it makes a decadent caramel sauce to drizzle over poached pears, vanilla ice cream, or bread pudding. Customers also tell us it also makes the best caramel corn & candied nuts ever!
Youll have fun experimenting with our Whiskey Smoked Brown Sugar. It's a real crowd pleaser and a great gift. Each 8 ounce resealable pouch has suggested uses on the back!
An 8 ounce resealable pouch
FINALLY the Espinaler Piquillo Peppers are available in the USA!!
And it comes in a BIGGER 8 ounce jar than the previous brand's 7.6 ounce, for the same price!
Unlike any other red pepper you have ever tasted, guaranteed! Authentic Denomination of Origin (D.O.) Piquillo Peppers originate from the Ribera del Ebro region of Northern Spain. Piquillo Peppers, meaning "little beak" for their distinctive pointed shape, are picked and produced almost entirely by hand. Slow roasting over open wood fires gives these unique peppers a complex, rich, and teasingly spicy-sweet flavor.
Piquillo Peppers are very versatile and can be used in many applications. Try cooking, roasting, or sautéing with them. Put them in salads, or stuff them with tuna or other favorite foods.
Ingredients: Denomination of Origin Lososa Piquillo peppers, salt, citric acid.
8 oz glass jar
Cherry peppers stuffed with a pâté of tuna, anchovies, capers, cheese, and parsley, then packaged in high quality olive oil.
Nicola DeLaurentiis and his wife Paola operate Casina Rossa in the Abruzzo region of Italy. They are driven to tirelessly invent, improve, innovate, and refine their products.
Ingredients: Spicy peppers (Peperoncini piccanti farciti) stuffed [filling: tuna 20%, rice, onion, peanuts, capers, cheese (cow's milk, salt, rennet), anchovies, parsley] 55%, sunflower oil, extra virgin olive oil, wine vinegar, sea salt, sugar, citric acid. Pasteurized.
May contain traces of walnuts, almonds, and pine nuts.
A 280 gram (9.9 ounce) glass jar.
In the beautiful Tuscan hamlet of Loro Ciuffenna, Sandra Masi, Viviano Venturi, and their small, skilled crew produce an amazing variety of organic products. Their focus is on regional, traditionally-inspired dishes created from local recipes and containing heirloom cultivars. Their 100% organic product line is internationally acclaimed. All Radici products are known for pure, focused flavors that elevate any home-cooked meal to restaurant quality.
Radici of Tuscany's Organic Artichoke hearts are packed in extra virgin olive oil with a hint of seasonings. Called Carciofi in Italian, these tender organic artichoke hearts are irresistible.
Everyone who tries these organic artichokes says the same thing, "these are the best artichokes I have ever had!". We wholeheartedly agree.
And remember to save the extra virgin olive oil for drizzling on bread, or for your favorite salad dressings!
Certified organic.
Ingredients: Artichokes, extra virgin olive oil, vinegar, salt, spices.
9.9 ounce (280 gram) jar
Wild Burgundy Snails, a timeless French delicacy, are finally available to gourmets in the United States. The preeminent purveyor in Burgundy, Henri Maire, has satisfied the most discriminating palates in France since 1938. In Michelin-rated restaurants like Paris' Taillevent, Chez Lasserre, and La Grande Cascade, and in nearly 400 of Americas top dining rooms including Brindille-Chicago owned by Michelin-starred chef Carrie Nahabedian , these snails grace the finest tables. Similarly, retail consumers who pride themselves on using impeccable products, serve only the best in their homes.
As with all gastronomic delicacies, escargots exhibit varying levels of quality. Henri Maire's snails have maintained an unwavering reputation for being the best of the best amid the demands of the culinary capital of the world. The formula is quite simple, they begin with Wild Burgundy Snails (Hélix Pomatia Linne), delivered live. These savory delights are then hand-sorted by size, washed, and cooked in an aromatic bouillon according to the same ancestral standards used in 1938. These snails are treated and cooked according to the strictest hygienic standards (HAACP Certified) and are delivered to you in perfect condition.
48 snails per can; 7 1/5 fluid ounces; 4 3/8 ounces drained weight
36 snails per can; 14 1/3 fluid ounces; 8 1/4 ounces drained weight
The perfect way to serve your delicious Escargots Bourguignons (please click the image for the recipe).
12 snail shells from extra large snails. The perfect size for your snails and accompaniments. These are reusable, just rinse in warm soapy water and store them for future use. They fit our extra large, very large, and small snails.
12 shells
The Griottines® recipe uses the special Oblachinska Morello Cherry. This cherry is only grown in the Balkans, and is known for its unique taste. During harvest each cherry is hand-picked, leaving the stalk behind. A rigorous sort process selects the best cherries, and within 6 hours of harvesting the first maceration occurs. This artisanal process, and attention to detail, preserves the special flavor and physical properties of the cherries. The Morello cherries, and the liqueur, through natural osmosis, become something magical. Another sort process selects only the perfect cherries. The pit of each cherry is then carefully removed through the hole left by the missing stalk. The cherries look whole but do not have the pit. These depitted cherries are then macerated in different liqueurs for different time periods based on a secret, traditional recipe. They are delivered to you for maximum enjoyment!
350 milliliter (11.8 ounce) glass jar
This Fig Syrup is sweetly delicious. Made with cane sugar and fig, drizzle this syrup in your water, lemonade, or even over vanilla ice cream.
For an adult twist, drizzle this syrup in the bottom of your glass then pour in white wine or champagne, Drink and enjoy!
All of their syrups are sourced from the very best, all-natural, organic ingredients. The base ingredients are then combined with essential oils, pulp and zest of fruit, petals, and spices to give each variety its distinctively delicious flavor.
An 8 ounce bottle
Using crabs caught in the northeast Atlantic Ocean, Groix perpetuates the gastronomic roots of the dish to provide a perfectly balanced gourmet delight. Enjoy on a crusty baguette, create a crab salad, or use as a decadent topping for your steaks.
Keep this in your pantry for a quick easy snack or appetizer for unannounced guests.
Fully cooked, ready to eat.
Refrigerate before opening.
Serve chilled but not ice cold.
3.5 ounces
These delicate and fragrant salmon rillettes are ideal on a warm blintz served with a green salad tossed in a light vinaigrette. We also simply spread them on a bagel for breakfast, baguette for lunch, or crackers for an easy snack.
Rich Breton lobster meat and Kari Gosse, a 19th century blend of curry spices that compliment seafood (including ginger, turmeric, cloves, pepper, and cinnamon), come together in this decadent recipe. Enjoy on a crusty baguette with a glass of champagne.
YES we were also concerned to see ginger, turmeric, cloves, pepper, and cinnamon, thinking they would overwhelm the lobster. After trying it, we were surprised, this is actually the most delicate of the Griox & Nature seafood rillettes! These spices may add some umami or similar feel, but they are not in the flavor profile.
NEW JAR and label design, same great scallop rillettes!
Scallop rillettes?? Aren't rillettes for duck, goose, pork, and other land animals? We thought so too, until Groix et Nature introduced us to their line of seafood rillettes!!
This light and smooth spread, similar to pate, has a hint of sweetness, like all great scallops, while delivering the pure taste of fresh sea scallops. We love the inclusion of parsley, shallots, butter, and cream to create this rich delicacy.
It is great on a baguette as an easy appetizer, as a spread on sandwiches for lunch, with the addition of our capers and some lemon peel powder or fresh lemon zest, plus a grind of fresh black pepper.
One of the most popular products in the Groix & Nature collection, these rillettes will melt in the mouth and impress even the most particular gourmand.
By far Wildfish's simplest product. Nothing but a pinch of raw sea salt is added to these naturally briny beauties, so you can savor the pleasant and pure unadulterated taste of each petit pink scallop. Like oysters and littleneck clams, pink sea scallops are traditionally eaten whole, so they've chosen to honor that tradition by preserving them whole in the tin!
WildFish suggests you purchase one tin to eat very simply, straight from the tin and get intimate with the rich, varied flavor of every part and piece. If you're lucky enough to have another tin on hand, definitely try with pasta.
Exclusively sourced from diver Evan O'Brien.
Diver-harvested by hand in Sitka, Alaska, and flown fresh and alive to our craft cannery in Klawock.
6 ounce (170 gram) metal can
Golden and glorious, these gargantuan mussels in escabeche (a Spanish sauce of oil, vinegar, and pigment-rich spices) are the perfect centerpiece for your next seacuterie board.
Selected for size, coming 6-8 to a tin means these mollusks are older, rarer, and absorb less pickling liquid overall, keeping their texture firm and bouncy.
We recommend enjoying these straight from the tin with a baguette that can soak up and showcase the glowing, orange-colored sauce. Alternatively, try them over steamed, white rice, finished with fresh herbs and flaky sea salt.
Made famous in the U.S. by a 2008 episode of No Reservations when the late Anthony Bourdain led viewers into a tiny, Catalonian tavern known for tempting travelers with tins of seafood fetching upwards of 160 apiece, Espinaler is a name synonymous with history, tradition, and taste.
Ingredients: Mussels, Sunflower Oil, Vinegar, Spices, Salt
4.2 ounce (120 gram) metal tin (Approximately 6-8 mussels per tin)
This ultra-special limited release grew from an idea of our friend Chef Sara Hauman of Top Chef fame.
Variations of escabéche {es-keh-BEHSH} are found throughout Portugal, Spain, and Latin America.
Our Rockfish Escabéche starts with hook-and-line harvested Alaska Rockfish from the Southeast waters around neighboring Ketchikan. Next, the rockfish is marinated in Chef Saras original Escabéche blend and sealed in the tin. Youll find that the delicate flakes of Alaska rockfish offer a stunning contrast when marinated in the tasty Escabéche sauce.
A spice mix of cumin, coriander, fennel seed, onion, garlic, and paprika is balanced by the additions of sherry vinegar and Szechuan peppercorn for a touch of spice.
Harvested and hand-packed in Alaska
We FINALLY got an allocation of this delicious, incredibly rare, smoked salmon belly!! They release it only once a year, and this was our year to finally make the list!! Grab them while you can!!
King Salmon is the largest of the Pacific salmon species (they can reach over 100 pounds!) and the highest in fat, including anti-inflammatory Omega-3's. It's often considered the most delicious and is prized for its thick, moist and buttery smooth texture, which makes it a total treat.
While all that separates a white King Salmon from the red King Salmon is its inability to process pigments, its rarity sets it apart. When you want something extra special, this is it.
Highly sought-after white king salmon, often marketed as "ivory king," represents a mere five percent of the total king salmon population in Alaska, and many believe the white king's flavor is more delectable than their red-colored counterpartyou'll never know until you try!
The belly is the softest and most delicate part of the fish. It presents a much lighter and sweeter palate than the rest of the flesh of the fish, and is considered an exquisite delicacy.
Unlike most smoked salmon being sold, which is cross-cut steaks, bones, spine, and everything else, Wildfish is different, special, in that they are smoking hand-trimmed fillets. This extra attention to detail, this extra time and care, shines through in the final taste and texture. You won't find a better smoked salmon anywhere in the world.
Rich smokehouse flavor, brilliant red flesh. The essence of wild Alaska, in one bite.
Sockeyes brilliant red flesh is the star of the plate, the platter, or your favorite charcuterie board. Eat like the locals do, very simply, on a bed of steamed rice, or mix with mayonnaise and spread on whole-wheat bread for a simple yet filling lunch. Add it to seafood soups and chowders, or a breakfast frittata.
Smoked herring delivers robust, savory flavor with a rich dose of umami and smoke. Herring is a smaller fish, and after smoking over Alderwood, the skin turns slightly crisp, and the flesh transforms into a rich mahogany brown. The result is a tin of tempting bite-sized morsels that look beautiful right out of the tin or in a pasta dish.
We source our herring from the pure, remote waters of Western Alaska where the fishery is managed sustainably and provides economic support for residents of the remote village of Togiak, Alaska (population 857).
Smoky, briny and succulent, our smoked octopus is a special treat.
Monterey Bay Seafood Watch has declared it as a Best Choice sustainable species since it is incidental-catch, which allows for the octopus to be utilized rather than wasted.
We like it paired with a fine whiskey, or dressed with olive oil and lemon for an amazingly smoky Pulpo a la Gallega. Like many of our offerings, we recommend first enjoying straight from the can, but then please let your curiosity get the better of you. Get started with some of our favorite Galley inspirations, from the sinful Octo-Mayo with Nori Fries, to a playful spin on Osaka's favorite street food Smoked Octopus Takoyaki, to a light and bright Farro Salad.
Caught in the Bering Sea by Dustan Dickerson on the F/V Raven Bay
A giant clam with a mild flavor, firm texture, and appetizing golden color. Dry-cured with salt, sugar, and spices before smoking. We call it clam bacon.
This giant, rare clam is wild-harvested by hand from the seafloors neighboring our home on Prince of Wales Island, but due to a lack of domestic market demand, nearly all of the harvest is shipped live overseas. We hope to change that, and thanks to strong relationships with our local diving fleetand adventurous eaters like you!we've been able to create and help nurture a new market here at home for nature's most curious clam.
Scouts Atlantic Lobster is a classic. Claw and knuckle meat preserved in a bright, lemon-infused, olive oil from Spain for a fresh and delicious eating experience.
The Lobster is MSC certified, wild caught, and harvested off the shores of Prince Edward Island, Canada.
Scout is a proud member of "1% for the Planet" whose mission is to "build, support, and activate an alliance of businesses financially committed to creating a healthy planet." Members contribute at least one percent of their annual sales to environmental causes. We are proud to support this company and this worthy cause.
Naturally gluten free.
No artificial colors or preservatives.
Scout uses a mixture of a broken claw, knuckle, and tail meat to focus on utilizing less than perfect pieces so nothing goes to waste. Each tin of lobster is unique as they are hand-packed in a small canning facility so the variety of pieces can change from tin to tin.
3.2 ounce (90 gram) metal tin
Scouts mussels are shucked by hand and preserved with our smoked paprika and fennel tomato sauce. Certified organic, our mussels are hand-harvested in the inlets of Prince Edward Island, Canada.
3.5 ounce (100 gram) metal tin
Foie gras is a popular and well-known delicacy in French cuisine. Its flavor is described as rich, buttery, and delicate. French law states that "Foie gras belongs to the protected cultural and gastronomical heritage of France."
This prepared foie gras is ready to eat.
Always chill before serving.
You may add pepper to your own taste.
Serve slices on top of French bread.
Accompany with a late harvest white wine or a mellow red wine.
Shelf stable for 4 years at room temperature.
Ingredients: Duck Foie Gras, Water, Armagnac, Salt, Sugar, Sodium Erythorbate, White Pepper, Sodium Nitrite
3.17 ounce (90 gram) metal can
This wonderfully tasty coarse pâté with pork, duck meat, 20% duck foie gras, duck liver, and port wine can be spread on bread, toast, or crackers to make a fantastic appetizer or tasty afternoon snack. Great for picnics!
Refrigerate before opening. Serve chilled but not ice cold. Use a knife to serve spreadable portions.
Ideal for 2-4 people.
Glass jar, shelf stable for 4 years at room temperature.
2.8 ounces (80 grams)
Rillettes are made by cubing delicate meats, salting them, and then slowly cooking them in fat until they are tender enough to be easily shredded. They are then cooled with a small amount of fat in order to form a paste which can then be spread on bread, toast, or crackers.
Chill in refrigerator 30 minutes before serving for best results.
Refrigerate after opening
Ideal for 2 to 4 people.
This rare nut oil is wonderful on a salad, mixed in a vinaigrette, or tossed with sauteed vegetables or potatoes for a unique, nutty flavor. This makes for a great gift for the chef in your life, or it is a wonderful treat for yourself!
Our favorite way to use this oil is in salad dressings, or sprinkling it over white fish, gnocchi, or roasted beets.
Please refrigerate J. Leblanc nut oils after opening.
8 fluid ounce glass bottle
Like olive oil, pecan oil is versatile enough to use for cooking or finishing dishes. This pecan oil is made in a traditional manner, using techniques dating back to 1878. With this oil, you can pan fry chicken or fish, whip up a simple vinaigrette, create an amazing mayonnaise, sautee vegetables, drizzle over cooked pasta or fish, and add it to dips and sauces.
J. Leblanc has changed little since 1878, the year it was founded. It is still run by a Leblanc, Jean-Charles, grandson of the founder. It is still located in the southern most village of Burgundy, Iguerande, and it still manufactures the highest quality, small-batch, handcrafted nut oils in France.... if not the world.
J. Leblanc starts with the careful selection of the absolute highest quality whole nuts available, grown on many of the same farms that J. Leblanc has been doing business with for generations. For each batch of oil about fifty-four pounds of nuts are ground into a paste using the huilerie's original granite mill. In order to guarantee an even roast, this paste is constantly stirred in a roaster for 10 minutes. The roasted paste is then transferred to a mechanical press where it is divided in half and separated with filter cloth. The oil is expressed at 22,000 pounds of mechanical pressure. After pressing, the oil rests from seven-to-fourteen days to allow the sediment to settle before bottling. This is a labor, and time, intensive process which produces only 300 liters a day. These nut oils are pure, unadulterated, unfiltered, and unrefined.
J. Leblanc nut oils are made to order.
One of the most important facts about Huilerie Leblanc's production is not the "how" but the "when". Since Huilerie Leblanc does not have large storage facilities, or refining capabilities, production takes place when orders come in - guaranteeing the freshest nut oils delivered to your door. It's not only a difference you can taste - in their clean, bright, and deep flavors, but also extends their longevity by up to a year.
In the United States, J. Leblanc is finding its way to renowned restaurants like The French Laundry, Mandalay Bay, Delfina, Campanelli, One Market, 231 Ellis, and Hawthorn Lane to name a few!
Boldly aromatic and green, it is a brilliant extra virgin olive oil. This Sardinian Extra Virgin Olive Oil is pressed from olives immediately after harvest with a top-of-the-line cold extraction system.
Produced and bottled by Giuseppe Fois Accademia Olearia (Olive Oil Academy) with olives grown, harvested, and pressed at the Giuseppe Fois Accademia Olearia (Olive Oil Academy) Estate in Italy.
500 milliliter (16.8 ounce) bottles
Made in the prestigious Monte Iblei zone of southeastern Sicily, Marino's Novello Organic Extra Virgin Olive Oil contains 100% Tonda Iblea olives. This hand-harvested, early-picked, 100% organic, extra virgin olive oil is made in small quantities. We only get 24 bottles a year!
The annual tasting of freshly pressed olive oil is a generations old tradition in Italy. One must taste these truly fresh extra virgin olive oils and experience their fabulous vibrancy in order to understand why food loving Italians look forward to the yearly olive oil release!
This very special organic extra virgin olive oil has earned the Marino family:
We love this flavorful, unfiltered, organic extra virgin olive oil, and think you will too!
Produced and bottled by the Marino Family with olives grown, harvested, and pressed at the Marino Estate in Italy.
500 milliliter (16.8 fluid ounce) glass bottles
Olivar de la Luna Organic Extra Virgin Olive Oil is made from 100% Nevadillo Blanco olives that are indigenous to Sierra de Cordoba in the northern regions of Andalucia, Spain. Through the production of this high quality organic extra virgin olive oil, Olivar de la Luna is able to protect their local environment and agricultural traditions.
Olivar de la Luna is a very fruity extra virgin olive oil with a luxurious mouthfeel. It has an abundance of healthy polyphenols, anti-oxidants, and Vitamin E.
This product contains no soy, gluten, nuts, dairy, or genetically engineered ingredients.
Meet the producer.
A Rooted Foods Product.
Produced and bottled by Olivar de la Luna with olives grown, harvested, and pressed at the Olivar de la Luna Estate in Spain.
1 liter (34 fluid ounce) metal tin
Unfortunately these did not make it onto the spring container. The next shipment is arriving late June 2023Please try the Gourmet Delights from Lazio or the Giuseppe Fois from Sardinia
We are so proud to be able to offer you our own branded extra virgin olive oil. Our goal was simple, to find an amazing extra virgin olive oil from Italy for daily use. We asked for it to be full bodied and delicious. We also asked for a price point below $30.
The wonderful people at Trampetti came through with their leccino/frantoio olive blend. They continue to meet the highest standards, as one would expect from Trampetti, and meet our goals as well.
The Trampetti farm is located in the prestigious Assisi-Spoleto hills of Umbrias gold coast olive zone. There Massimo Sisani, third-generation descendant of Eugenio Trampetti, and Federico Bibi, Umbrian agricultural specialist, dedicate themselves to the production of one of the finest organic extra virgin olive oils in Italy. Same day, state-of-the-art mechanical (vs. chemical extraction which is inferior) processing of early hand picked olives results in an extra virgin olive oil with intense yet harmonious palate.
Trampettis high polyphenol levels (indicating quality of fruit) and low free oleic acidity levels (indicating freshness) have perennially put it at the top of all Italian extra virgin oils.
Produced and bottled by Trampetti with olives grown, harvested, and pressed at the Trampetti Estate in Italy.
500 milliliter (16.8 fluid ounce) bottle
Colli Etruschi in Lazio, Italy was kind enough to offer us a special bottling of their late harvest Caninese extra virgin olive oil for our own private label.
If tasted blind, you would easily think this extra virgin olive oil was twice the cost, but at only $25 per bottle, it is a bargain, and suitable for both special occasions and daily use.
Colli Etruschi is a farm cooperative located near the Etruscan town of Blera. Under the supervision of agronomist Nicola Fazzi, their facility uses state-of-the-art-equipment to produce the highest quality extra virgin olive oils.
Produced and bottled by Colli Etruschi with olives grown, harvested, and pressed by the Colli Etruschi Cooperative in Italy.
500 milliliter (16.8 ounce) bottle
Unlike other brands, where their process simply infuses the oil with citrus flavor, O actually CRUSHES fresh organic citrus & tree-ripened olives TOGETHER, resulting in a density of flavor unparalleled by other methods... You can taste the difference! Non-sprayed. No chemicals, preservatives, artificial flavorings, or extracts. Made locally from family farms.
Our most popular since 1996. Aromatic and sweet. Organic Meyer Lemons are crushed together with fresh hand-harvested California Mission olives to make this amazing olive oil. Small batches & love. The flavor essential of Northern California.
Add excitement to steamed vegetables, arugula salads, pasta & parmesan. Simply beautiful over heirloom tomatoes.
O's products have been featured on The Food Network, Iron Chef, Bravo's Top Chef, ABC Good Morning America, and in Bon Appetit, Food & Wine, The New York Times, Fine Cooking, Cooks Illustrated and Saveur magazines, among many others.
"The O on these terrific oils and vinegars doesnt stand for Oprah, so I cant take credit for them, but I can say theyre a delicious gift for friends who like cooking or eating." Oprah, Oprah Magazine
Ingredients: mission olives, organic meyer lemons
250 milliliter (8.5 fluid ounce) glass bottle
This artisanal, small batch extra virgin olive oil uses California kettle-roasted fresh garlic & California extra-virgin Mission olive oil to create a smoky, nutty flavor. Using real garlic, roasted for 48 hours, and no extracts or flavorings..... you can taste the difference.
Health advocates praise garlic's positive effects on arteries, blood pressure, cholesterol and immune response. It's delicious too.
Acetorium vinegars are the result of an extraordinary collaboration between esteemed winemaker Joseph Reiterer of Alto Adige and German master vinegar maker Robert Bauer. All Acetorium vinegars are made from fine wines with the best basic ingredients. These fine wines are transformed into vinegars and cask aged. The result is intensely flavored, harmoniously balanced, vinegars that bring vibrancy and freshness to anything from salad dressings to meat dishes to desserts.
Fig wine converted to vinegar without any infusions or additives.
Good for marinating, seasoning, and finishing.
Complements salads, desserts, and seafood.
Pure fruit vinegar.
Contains sulfites
250 milliliter (8.45 fluid ounce) bottle
Made from Mediterranean tomatoes. Complements vinaigrettes, caprese salads, and heirloom tomatoes.
Pure fruit (tomato) vinegar, no additives or infusions.
I Peccati di Ciacco, one of our favorite producers, brings us this Red Wine Vinegar made from 100% DOCG Barolo Nebbiolo grapes from the heart of Italy's Piedmont region. This red wine vinegar is the perfect condiment for salads, meat dishes, polenta, and braised meats. Savory and smooth, it will become your "go-to" red wine vinegar in your kitchen.
This red wine vinegar was voted the #1 mono-varietal vinegar in Italy by Gambero Rosso.
Acidity: 7%
José Páez Lobato is a family enterprise that specializes in the making of fine sherry vinegar. The Bodega, or cellar, was founded in 1933 by Francisco Paez Sanchez, and is now managed by his sons.
This 50 year old sherry vinegar is characterized by its amber color, delicate smell, and unique taste... all of which are due to a careful and prolonged aging process. Gran Capirete is aged in American Oak barrels, and the solera that gave birth to it was established in 1946 (so it is actually 75 years old!). It has an unforgettable flavor, with a hint of nuttiness. This vinegar is drier than balsamic vinegar and has an acidity of 8º.
The production and quality of sherry vinegar is monitored and controlled by the Consejo Regulador, and sherry vinegar has its own Denominacion de Origen (D.O.) which is protected by Spanish and EU law. This vinegar carries the D.O. Vinagre de Jerez stamp of approval.
Its complexity and depth of flavor greatly enhances soups, stews, sauces, casseroles, marinades, and dressings.
This Moscatel Vinegar is made exclusively from Moscatel (Muscat) grapes. This vinegar, made in Catalonia, Spain, is characterized by a gentle, fragrant aroma and flavor. It is especially recommended for fish, seafood dishes, and desserts. We also think its sweet tones are ideal in many marinades, and of course it makes an exciting salad dressing when combined with your favorite extra virgin olive oil.
Ingredients: Moscatel wine vinegar (80%), concentrated grape juice of Moscatel grapes (20%).
Contains sulfites.
500 milliliter (16.8 fluid ounce) glass bottle
"I've never had a better vinegar...." -Gourmet Magazine
O Champagne Vinegar sparkles with the crisp, light, and dry accents celebrated in regional California champagnes. It is barrel-aged in white oak where the timeless aging and evaporation removes the bubbles and enhances the brilliant complex flavors.
O VINEGARS are aged in Sonoma oak, where time truly does make a difference for complex, rich flavors. O's obsession with quality relies on family tradition, innovative recipes, and sourcing premium wines in Napa and Sonoma. O is the leading gourmet, small batch vinegar maker in California.
O's products have been featured on The Food Network, Iron Chef, Bravo's Top Chef, ABC Good Morning America, and in Bon Appetit, Food & Wine, The New York Times, Fine Cooking, Cooks Illustrated, and Saveur magazines, among many others.
"The O on these terrific oils and vinegars doesnt stand for Oprah, so I cant take credit for them, but I can say theyre a delicious gift for friends who like cooking or eating." ~ Oprah, Oprah Magazine
Try it in this:
6% acidity.
Probiotic & Live.
Contains naturally occurring sulfites.
Gluten free.
NEW SIZE, 50% bigger, same great price
300 milliliter (10.1 fluid ounce) glass bottle
Sonoma California champagne aged with a twist of fresh lemon create this wonderful vinegar: Bright, crisp, light, and dry.
O VINEGARS are aged in Sonoma oak, where time truly does make a difference for complex, rich flavors. O's obsession with quality relies on family tradition, innovative recipes and sourcing premium wines in Napa and Sonoma. O is the leading gourmet, small batch vinegar maker in California.
Golden notes of apples, pears, and almonds kiss our smooth, wonderfully delicious white balsamic vinegar. This amazing balsamic vinegar is handmade in Sonoma from a blend of muscat and rare malvasia grapes. O takes the time to age flavor in versus taking color out. This boutique vinegar is small batch delicious.
O VINEGARS are aged in Sonoma oak, where time truly does make a difference for complex, rich flavors. O's obsession with quality relies on family tradition, innovative recipes, and sourcing premium wines in Napa and Sonoma.
Each of these O Vinegars has tested out at levels more than 30 times lower than even the rigorous safe levels established by Californias Proposition 65. The response from our consumers has been heart-warming. Parents concerned with the health of their young children thank us for providing a healthy alternative to those other brands on the market. Food lovers remark that these vinegars surpass the taste and quality of the vinegars they were used to. We are proud to provide a clear and healthful link between the land and their families.
O is the leading gourmet, small batch vinegar maker in
6% acidity
Gluten free
Probiotic & Live
It is fabulous in The "O" Cocktail. You can find the written recipe here.
These exquisite anchovies, packed in the finest Spanish olive oil, are hand-packed according to traditional methods using carefully selected fresh fish harvested off the Cantabrian Coast in northern Spain.
The anchovy, a traditional food of the Basque Country, is a mainstay of this region's fishing economy. The Spanish name "boqueron" comes from the size of the anchovy's mouth or boca, which is large in proportion to the rest of the body. Anchovies are typically harvested in the spring when they accumulate the most fat and flavor. Small nets are used to protect the quality of the fish and reduce by-catch. Once caught they are gutted, placed in barrels with salt-layer separations, and weighted. Once the fish have matured, a minimum of 6 months, they are washed to remove the bones and skin, and then canned in high quality olive oil.
Anchovies are high in Omega-3 fatty acids which reduce cholesterol and help in the prevention of cardio-vascular disease. They are also rich in iodine, calcium, Vitamins A, D, B12, B6, B2, and unsaturated fatty acids such as linoleic acid.
Ingredients: Anchovies, olive oil, salt.
1.67 ounce tin (47.5 grams) in a cardboard box
The most wonderful small sardines in olive oil we have ever tasted come from the Estuaries of Galicia, Spain. This is a true Spanish food gem and we are very pleased to be able to offer it to you.
Rich in vitamins D and B12, they are also an excellent source of calcium and omega-3 fatty acids.
The Spanish believe canned seafood is a delicacy to be shared and enjoyed! They take great pride, and great care, to harvest the best seafood and package it with the utmost care. The result is the purest, most delicate, and exquisite tasting seafood on the planet! A true delicacy.
Do NOT be fooled by other sardines. Conservas de Cambados makes a "Gourmet" line, which is their highest quality, and the ONLY ones we sell. "Gourmet" is clearly at the top of the front label as shown in the photo, the "Conservas de Cambados" logo is prominently displayed, and the tin is rectangular with rounded corners. Their other line "Bogar/Alamar" is made with imported seafood (not from Spain) or with lower quality seafood from outside of Galicia.
When in doubt verify the front label says "Gourmet" at the top, "Made in Spain by CONSERVAS DE CAMBADOS, S.A. FDA 15066" at the bottom, shows the "Conservas de Cambados" logo, and it is in a rectangular tin with rounded corners.
Ingredients: Small sardines, olive oil and salt.
4 ounce (115 gram) metal tin (Approximately 16-22 sardines per tin)
This delicate, carefully selected octopus is uniformly portioned and traditionally prepared in a traditional Galician sauce of paprika, onion, oil, and salt.
Conservas de Cambados is based in Galicia in Northeast Spain. This is the region of the Arousa Ría, which is well-known not just for its size, but also for the richness of its marine life.
Pulperias, restaurants that specialize in octopus, are in every Spanish village. Conservas Cambados has packaged the wonderful experience of the perfect octopus and smoky sauce so you can experience it in your own homes. Enjoy!
Ingredients: Octopus, sunflower oil, onion, paprika, and salt.
4 ounces (111 grams) in a metal tin
These tiny Calico scallops, also known as Zamburinas, from the Galician estuary in northern Spain, are gently sauteed in a delicate tomato, onion, sunflower oil, salt, and special spice sauce. You can open the can and simply serve them cold, or warm them up gently..... add a squeeze of lemon, some fresh parsley, and serve with crusty bread. Yum!
Conservas de Cambados is based in Galicia in Northeast Spain. This is the region of the Arousa Ría, which is well-known not just for its size, but also for the richness of its marine life. This area is particularly suitable for harvesting clams, cockles, mussels, and other bi-valves.
Conservas de Cambados takes great pride in selecting only the best seafood. Each scallop is collected at its peak of flavor and is opened with a special vapor technique. The scallops are then carefully packed in their wonderful Galician Sauce. These scallops are amazing!
Ingredients: Small scallops, sunflower oil, onion, tomato, wine, spices, and salt.
Hand-harvested Goose Barnacles are one of the most amazing, and rarest, seafoods in Spain. Spaniards risk the crashing surf and dangerous rocks to harvest these precious, delicious, ocean treats.
We like them straight from the can, or if you want to serve them warm, simply submerge the tin in a bowl of very hot water for 10-15 minutes before opening. Serve with a crisp white wine and a crispy, fresh baguette.
Ingredients: Barnacles, water, salt
4 ounce (111 gram) metal tin
Buy 3 or more and get them for only $30 each!
Baby Eels (Angulas) are one of the greatest Spanish seafood tapas. Net-caught and then carefully cooked in olive oil with a touch of cayenne, these mild, tender baby eels are a very special treat. They are traditionally served hot in a cazuela. Try them for yourself to taste one of the most distinctive, delicious Spanish delicacies.
To prepare gently heat the unopened can in a warm water bath, then open the tin and serve with a crisp white wine and crusty baguette.
Ingredients: Baby eels, olive oil, salt and cayenne pepper.
Buy 3 or more, and get them for only $50 each!
In the Mediterranean, squid ink is used in many recipes: Paella, risotto, black rice, soup, pasta, and of course Chipirones en su Tinta (squid in its own ink). It is also regularly included in seafood stews. In Italian cooking, it is used to prepare spaghetti al nero di seppia.
Squid ink contains numerous amino acids and polysaccharides, so in addition to being delicious in recipes, it is also known to have many health benefits including treating depression.
Yes this squid ink is the same ink that they squirt at their attackers in order to escape.
Ingredients: cuttlefish ink, water, and salt.
3.2 ounce (90 gram) glass jar.
My life just changed!!
Generally, I am a "Take them or leave them" person with regards to clams. If they are in a dish, I'll eat them, but I never add them to a dish, so I definitely would not seek them out.
These are incredible, life changing, clams. Are they a bit pricey? Yes so really just for a special occasion, but wow, it makes that occasion REALLY special!!
Each family lays claim to a 100 square foot section of sand and seeds the area with baby clams. These nurseries, known as "bateas", are very valuable and respected.
Conservas de Cambados takes great pride in selecting only the plumpest, tastiest clams. They hand harvest, then carefully cook, these clams in sea water. They are individually packed into the tin, and the tin is filled with fresh, pure, salt water. The end result is amazing.... the freshest clams you will ever have the pleasure of eating.
Ingredients: Clams from Galicia, water and salt
4 ounces (111 grams) in a metal tin. 10-14 per tin.
Saveur Magazine said Bonito tuna is "one of the great gastronomic pleasures of every day life."
The belly or "Ventresca" of the Bonito del Norte Tuna is the softest and most delicate part of the fish. It presents a much lighter and sweeter palate than the rest of the flesh of the fish, and is considered an exquisite delicacy.
Bonito del Norte is found in the coastal waters of the Bay of Biscay in the Basque region of Spain during the summer season when they come north to dine on the Cantabrian Anchovy. The Bonito del Norte is the most valued member of the tuna family, highly appreciated for its white flesh, exquisite flavor, and delicate texture. This specialty is fished using artisanal fishing techniques with the philosophy that we must preserve our earth and its resources. Each tuna is individually line caught
and not netted. They are fully dolphin safe.
Within 24 hours of being caught,the best belly fillets are selected, cooked in seawater, and then hand-packed in olive oil to keep them moist and flavorful.
We use it for:
We know you'll agree, this is very special tuna indeed.
112 gram (4 ounce) metal tin in a cardboard box
This wonderful blend of ground Italian black truffle and sea salt is irresistible with eggs, grilled vegetables, baked potatoes, french fries, pizza, in soups, and on popcorn!
Main dishes, such as delicate fishes and light pastas, come alive with a sprinkle of this magical salt. Sprinkle it in chicken soup as you put it in the bowl for an amazing flavor!!
Every dish, every bite, becomes a special mouth-watering occasion.
If you love the taste of truffles, this is a MUST HAVE in your kitchen!
A friend of ours keeps it in her purse for those "emergency" trips to fast food burger joints.... TRUFFLE FRIES :)
Featured on Oprah Winfrey's O List and in the December 2009 issue of Bon Appetit Magazine!
3.5 ounce glass jar
Same great salt, in a smaller jar.
Perfect for your desk, briefcase, purse, dorm room, or suitcase. Use it on picnics, and of course it is perfect as a gift.
1.1 ounce (30 gram) glass jar; about the size of a golf ball
Casina Rossa's Fennel & Salt with Organic Fennel Pollen is crafted with top quality sea salt, blended with toasted fennel and organic fennel pollen from Tuscany's verdant Arno valley. This salt is an invaluable condiment for salads and vegetables, and is magic on bruschette, pastas, fish, chicken, pork, and grilled meats.
The unmistakable flavor of fennel combined with sea salt will turn your normal dish into something incredible.
Ingredients: Salt 90% (fennel seeds, black pepper, oregano, white pepper, laurel, grass pepper, curry, fennel pollen, thyme, juniper, pimento, mustard) in varying quantity.
Porcini & Salt is a natural blend of sea salt, sun dried porcini mushrooms, onion, garlic, and other spices. With its wonderful aroma and flavor, Porcini & Salt adds remarkable flavor to almost any cuisine.
Porcini & Salt makes a great rub for veal, pork, poultry, and fish, and we love it as a finishing touch for pastas, risotto, and even mashed potatoes.
The unmistakable flavor of porcini combined with sea salt will turn your normal dish into something incredible.
Ingredients: sea salt, dried porcini mushrooms (Boletus Edulis), green onion, garlic, parsley, basil, black pepper, pink peppercorns, bay leaf, sage.
Pasture Raised Pure Lard is our most flavorful lard made from back fat and belly fat of 100% pasture raised pigs. Lard is a robust fat that is great for everyday cooking. Use for browning meat, sautéing veggies and baking both sweet and savory treats. Lard has a high smoke point of 375°F so it is also great for frying your favorite potatoes.
You probably know this by now, but it bears repeating: none of our products have added hormones or antibiotics and they are all pasture raised by small family farmers.
Shelf stable at room temperature.
100% Pastured Pigs used
Ingredients: Pasture Raised Pork Fat, Organic Rosemary Extract
14 ounce (396 gram) glass jar
The Fallot family has enjoyed a worldwide reputation for exceptional quality. They started creating mustards in 1840, in Beaune, France near Dijon. The mustard seeds are selected for their high quality and then are ground in a traditional stone mill. This traditional process preserves the pure flavor we all expect and demand.
This Tarragon Mustard is outstanding. The pure flavor of fresh tarragon, combined with the wonderful Dijon Mustard, creates a flavor combination that will amaze you. Perfect with chicken, great on pork, and exciting when used in your salad dressings.
7.4 ounce glass jar
This Horseradish Dijon Mustard is sophisticated and tantalizing. It is wonderful on a roast beef sandwich, mixed in a potato salad, or paired with seafood.
Chestnut flour is a classic in the Ligurian Hills and is considered a defining product on the Mediterranean coast of Italy. La Bella has combined this traditional flour with a ruffled flat short pasta in a tribute to the history of food in Liguria. These short, flat ruffles are meant to look like the ruffled collars of "signorine" of Liguria. You can combine this wonderful pasta with kale and pine nuts for a modern and healthy pasta dish, or make a brown butter, sage sauce, and top with strips of proscuitto.
Ingredients: Organic durum wheat semolina, organic chestnut flour (25%)
250 gram (8.8 ounce) box
Chosen Foods Extra Virgin Sesame Oil is cold pressed using high-quality sesame seeds. This cold press processing preserves most of the nutrients found in raw sesame seeds, as well as preserves the unique flavor profile we love in sesame seeds.
Cold pressed, unrefined sesame oil adds authentic mild flavor to Asian dishes, but it doesn't simply stop there. The health benefits of extra virgin sesame oil dates back centuries, attributed to its powerful antioxidants sesamol and sesamin.
This is a perfect finishing oil that you should add to your dish after the heat has been turned off. It is ideal for drizzling over your stir-fry, adding to soups or salad dressings, tossing with cooked vegetables, and adding flavor to pasta dishes.
This product is produced in a facility not contaminated with peanuts, tree nuts, or gluten and should be considered safe for people with those allergies
Ingredients: Sesame oil
250 milliliter (8.4 fluid ounce) bottle
Whole sesame seeds are toasted to unlock their deep flavor and unique aroma. Expeller pressed and lightly filtered, this finishing oil adds a nutty, flavorful complexity to any dish. Suitable for dressings, marinades, sauces, and drizzling over meats and vegetables.
Chosen Foods Toasted Sesame Oil is a highly fragrant oil, elegant in its aroma and taste. The health benefits of sesame oil date back centuries, and can be attributed to its powerful antioxidants, sesamol and sesamin.
With a smoke point of 250°F, sesame oil is best suited to low-heat cooking. Consider finishing your soups, noodle dishes, and rice dishes with a light drizzle of oil after the heat's been turned off. It's also ideal for creating unique salad dressings, marinades and sauces.
Sesame oil is a must-have for creating home-cooked versions of your favorite Asian dishes. Yielded when the toasted seeds are expeller pressed, it's always 100% natural and never produced with chemicals.
The nutty, savory flavor of sesame oil essential to Asian cuisine.
Heart-healthy monounsaturated fats are the same fats in avocado oil.
The perfect finishing oil, drizzle over your favorite soups, noodle, and rice dishes.
Non-GMO, a commitment we honor across our entire line of products.
Sublime, mellow, and flawless, this extraordinary ingredient from Kyoto Prefecture is truly exceptional.
Haku Mizunara Whisky Barrel Aged Shoyu is first traditionally brewed preserving ancestral methods of the mushiro koji process yielding an exceptional shoyu. Master craftsmen then thoughtfully age the shoyu in Japanese Whisky Barrels made from Mizunara hard wood, a type of Japanese oak. The result is a mellow, delicate shoyu with a touch of sweetness that stimulates all of the senses.
Made in Japan
Allergen information: Contains soy and wheat.
12.6 ounce (375 mL) glass bottle
Haku Matsutake Shoyu is a truly extraordinary expression of the progressive next generation of Shoyu Masters from Kyoto Prefecture. These modern day trailblazers are following traditions dating back 3,000 years, while introducing new techniques and ingredients to produce an exceptional product worthy of their ancestor's approval. These master craftsmen have perfectly paired the individual qualities of Shoyu and Matsutake to create a symphony of flavors unrivaled by any Shoyu today. Complex aromas of earthy must, leather, fermented soy beans, and White Pepper are present on the nose while flavor notes of Savory, Umami, Fungal, and hints of Pine fill the palate. Used in Japan as a finishing Shoyu or as a stand-alone ingredient, Haku Matsutake Shoyu stands out among Japan's great Shoyus.
A 500 milliliter (16.8 ounce) ceramic bottle
Fish sauce is a fundamental ingredient of Japanese cuisine. Haku Iwashi Whisky Barrel Aged Fish Sauce is delicate, subtle, and refined. It is Master crafted following ancestral methods dating back to the Edo Period 400 years ago. Using only the Iwashi from the Sea of Japan, which are much bigger and fattier than their Mediterranean counterparts, this fish sauce is aged 2 years before it is further refined and aged an additional 12 months in Japanese Whisky Barrels yielding a more mellow, delicate texture and flavor, with an understated sweetness. This is the perfect finishing sauce.
Store at room temperature, do not refrigerate.
Truly a treasure among the world's greatest marmalades, Yakami Orchards Yuzu Marmalade simply combines ripe, fresh Yuzu Fruit, Cane Sugar & Honey. The perfect breakfast condiment, add it to tea, or pair it with seared fois gras. Yuzu Marmalade is a staple on the finest cheese boards. Bright, fresh, and floral, Yuzu Marmalade is a versatile ingredient for the finest chefs and home cooks alike.
This has a purity of fruit, in abundance, compared to other citrus marmalades on the market!
All natural.
Yakami Orchards is located in the Miyazaki Prefecture of Japan, a blissfully serene place known for breezy ocean air and Japan's finest citrus.
300 gram (10 ounce) glass jar
This is a classic Ponzu, made with the finest ingredients in the Kyoto tradition.
Earthy tomato broth, fresh Sudachi lime juice and zest, Takuko Tamari, Cedar Aged Rice Vinegar, Mirin (sweet sake), Bonito (shaved, dried tuna), and Kombu Seaweed are skillfully blended to create this magic elixir.
Works beautifully with brunch cocktails, fish & shellfish, salads & vegetables, dumplings, and marinades. A must for all Japanese Cuisine enthusiasts.
Refrigerate after opening.
Ingredients imported from Japan, bottled in the USA.
Allergen information: contains wheat, soy,and fish
375 milliliter (12 ounce) glass bottle
Sold out.This is a holiday only product.We get it in October, it sells out by Thanksgiving.Click "Add to Cart" and enter your email address to be notified when it is back in stock.
THE ORIGINAL & ONLY Pumpkin Bitters on the market is back!
Five varieties of organic heirloom pumpkins grown in Northern California at La Tercera Farms aged with Workhorse's Rye Whiskey.
There are artisans and then there is Rob Easter of Workhorse Rye. For his bitters, Rob distills his own spirits from regeneratively grown heirloom grains. Let us say that again. He distills his own spirits from regeneratively grown heirloom grains to use as the base for his bitters! Not a drop of Everclear in sight!
As you can imagine, Workhorse Rye bitters offer an unbelievable extra layer of complexity, flavor, and texture that hit every note when combined with his precise usage of prime ingredients.
Four ounces can make between 100 and 160 cocktails, so a little goes a long way and the bottle should last months and months and months.
This is released once a year, we were lucky to get 6.Grab them while you can!
One 4 ounce bottle
Chianti Classico in the heart of Tuscany is the location for olive oil purists. Extra Virgin Olive Oil and Tuscany have been synonymous for centuries.
Mannucci-Droandi is a true visionary, and Tuscan through and through. He is the originator of the organic revolution in this area. He is not only the reigning olive oil champion, but is one of the few truly organic top tier producers. Mannucci-Droandi is the leader in aroma and flavor in this part of the world. This organic extra virgin olive oil is thick and fruity with an intensity unmatched by anyone.
This Mannucci-Droandi Organic Extra Virgin Olive Oil has an extremely low free oleic acid content and a high level of polyphenols, earning it a place among the best extra virgin olive oils in Italy. Mannucci-Droandi is one of the few oils in its zone, and the country, to be both organic and have the coveted D.O.P. (Denominazione di Origine Protetta) certification.
It is an extraordinary extra virgin olive oil.
One of the hardest Extra Virgin Olive Oils to obtain, only 3,000 bottles were made, this is Mannucci-Droandi's top of the line.
Vintage Dated
Produced and bottled by Mannucci-Droandi with olives grown, harvested, and pressed at the Mannucci-Droandi Estate in Italy.


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Four Indian Army's personnel drawn from the elite mobile training team (IA-MTT) are provided counter insurgency and counter terrorism (CTCOIN) operations training for 200 soldiers of the Nigerian Army's infantry and special forces.
The training exercise which lasted for three months was conducted between January 22 and April 18 at the Nigerian Army School of Infantry (NASI).
Nigerian Army soldiers have been battling jihadists terror activities across the country's northernmost region were taught the intricate nuances of guerrilla warfare, as well as small team operations to deal insurgents.
The Deputy Director of the Nigerian Army, the Director of Operations and the Director of Training made complementary remarks to the Indian Army team, appreciating their efforts.
Historically, defence cooperation has been an integral of the strategic partnership between India and Nigeria.
Shortly after Nigeria's independence, India helped set up various military institutions including the Nigerian Defence Academy (NDA) at Kaduna, the Naval College at Port Harcourt, and othe military training formation.
In addition, several Nigerian officers have received military training in India such as former Nigerian Presidents Olusegun Obasanjo, Ibrahim Babangida and several other top military officers.
The incumbent President Muhammedu Buhari also attended the Defence Services Staff Course (DSSC) at Wellington in 1970s.
A bilateral MoU on Defence Cooperation was signed in October 2007, the agreement focused on counter terrorism and counter-intelligence (CT/CI), sea piracy and exchange of visits between training institutes.

subset: commoncrawl


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What do you this then says about the nature of space as we know it. And are you not actually saying that the universe you can observe is homogeneous . Does this include what we call
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Apple opened a new flagship store in downtown Los Angeles on Thursday, located in the historic Tower Theater. CEO Tim Cook was in attendance for the grand opening, greeting shoppers and employees for the big celebration.
Jalen Ramsey was there, too, and got the chance to talk to Cook for a little while. Ramsey shared a photo of himself with Cook on his Instagram story, calling Apple's head man "a legend forreal."
Jalen Ramsey 🤝 Tim Cook (via jalenramsey/IG) pic.twitter.com/wrjyddQlij
— Cameron DaSilva (@camdasilva) June 25, 2021
Ramsey shared a photo with Kevin O'Connor, who's the head of global sports marketing for Beats by Dre.
As you might have noticed in the above photo, Ramsey wasn't the only athlete who popped into the store Thursday. Karl-Anthony Towns, Draymond Green and Kyle Kuzma were also there for the opening and chatted with Cook, as well.


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Public Debt. I can't Believe we are Still There
The crisis is supposedly over, as the European economy started growing again. There will be time to assess whether we are really out of the wood, or whether there is still some slack. But this matters little to those who, as soon as things got slightly better, turned to their old obsession: DEBT! Bear in mind, not private debt, that seems to have disappeared from the radars. No, what seems to keep policy makers and pundits awake at night is ugly public debt, the source of all troubles (past, present and future).
Take my country, Italy. A few days ago this tweet showing the difference between the Italian and the German debt made a few headlines:
La differenza tra #debitopubblico italiano e quello tedesco è la più elevata dall'introduzione dell' #euro e continua a crescere. Il dibattito è aperto… pic.twitter.com/mDMkHl9ipi
— Carlo Cottarelli (@CottarelliCPI) January 22, 2018
The ratio increased, so DEBT is the Italian most pressing problem. Not the slack in the labour market. Not the differentials in productivity. I can't stop asking: why aren't Italians desperately tweeting this figure?
This shows the relative performance of Italy and Germany along two very common measures of productivity, Multifactor productivity and GDP per capita. I took these variables (quick and dirt from the OECD site), but any other measure of real performance would have depicted a similar picture.
So what? The public debt crusaders will argue that precisely because of debt, Italy has poor real performance. The profligate public sector prevented virtuous market adjustments, and hampered real convergence. The causality goes from high debt to poor real performance, they will argue. Reduce debt!
Well, think again. Research is much more nuanced on this. A paper by Pescatori and coauthors shows for example that countries with high public debt exhibit high GDP volatility, but not necessarily lower growth rates. High but stable levels of debt are less harmful than low but increasing ones. In a recent Fiscal Monitor the IMF has shifted the focus back to private debt (which, it is worth remembering is the root cause of the crisis), arguing that the deleveraging that will necessarily continue in the next few years will require accompanying measures from the public sector: on one side, renewed attention to the financial sector, to make sure that liquidity problems of firms, but also of financial institutions) do not degenerate into solvency problems. On the other side, the macroeconomic consequences of deleveraging, most notably the increase of savings and the reduction of private expenditure, may need to be compensated by Keynesian support to aggregate demand, thus implying that public debt may temporarily increase in order to sustain growth (self promotion: the preceding paragraph is taken from my book on the relevance of the history of thought to understand current controversies. French version available, Italian version coming out in March, English version coming out eventually).
In just a sentence, the causal link between high debt and low growth is far from being uncontroversial.
Last, but not least, it is worth remembering that Italy was not profligate during the crisis; unfortunately, I would add. Let's look at structural deficit (since 2010; ask the Commission why we don't have the data for earlier years), which as we know washes away the impact of cyclical factors on public finances.
The Italian figures were slightly worse than the German ones, but not dramatically so. And if we take interest expenditure away, so that we have a measure of what the Italian government could actually control, then Italy was more rigorous (Debt obsessive pundits would use the term "virtuous") than Germany.
The thing is that the Italian debt ratio is more or less stable, in spite of sluggish growth (current and potential) and low inflation. It is not an issue that should worry our policy makers, who should instead really try to boost productivity and growth. Said it differently, it is more urgent for Italy to work on increasing the denominator of the ratio between debt and GDP than to focus on the numerator. And I think this may actually require more public expenditure and a temporary increase in debt (some help from the rest of the EMU, starting from Germany, would not hurt). It is a pity that the "Italian debt problem" is all over the place.
What Went Wrong with Jean-Baptiste
The news of the day is that François Hollande will not seek reelection in May 2017. This is rather big news, even it if was all too logical given his approval ratings. But what went wrong with Hollande's (almost) five years as a President?
Well, I believe that the answer is in a post I wrote back in 2014, Jean-Baptiste Hollande. There I wrote that the sharp turn towards supply side measures (coupled with austerity) to boost growth was doomed to failure, and that firms themselves showed, survey after survey, that the obstacles they faced came from insufficient demand and not from the renown French "rigidities" or from the tax burden. I was not alone, of course in calling this a huge mistake. Many others made the same point. Boosting supply during an aggregate demand crisis is useless, it is as simple as that. Allow me to quote the end of my post:
Does this mean that all is well in France? Of course not. The burden on French firms, and in particular the tax wedge, is a problem for their competitiveness. Finding ways to reduce it, in principle is a good thing. The problem is the sequencing and the priorities. French firms seem to agree with me that the top priority today is to restart demand, and that doing this "will create its own supply". Otherwise, more competitive French firms in a context of stagnating aggregate demand will only be able to export. An adoption of the German model ten years late. I already said a few times that sequencing in reforms is almost as important as the type of reforms implemented.
I am sure Hollande could do better than this…
It turns out that we were right. A Policy Brief (in French) published by OFCE last September puts all the numbers together (look at table 1): Hollande did implement what he promised, and gave French firms around €20bn (around 1% of French GDP) in tax breaks. These were compensated, more than compensated actually, by the increase of the tax burden on households (€35bn). And as this tax increase assorted of reshuffling was not accompanied by government expenditure, it logically led to a decrease of the deficit (still too slow according to the Commission; ça va sans dire!). But, my colleagues show, this also led to a shortfall of demand and of growth. A rather important one. They estimate the negative impact of public finances on growth to be almost a point of GDP per year since 2012.
Is this really surprising? Supply side measures accompanied by demand compression, in a context of already insufficient demand, led to sluggish growth and stagnating employment (it is the short side of the market baby!). And to a 4% approval rate for Jean-Baptiste Hollande.
OFCE happens to have published, just yesterday, a report on public investment in which we of join the herd of those pleading for increased public investment in Europe, and in particular in France. Among other things, we estimate that a public investment push of 1% of GDP, would have a positive impact on French growth and would create around 200,000 jobs (it is long and it is in French, so let me help you: go look at page 72). Had it been done in 2014 (or earlier) instead of putting the scarce resources available in tax reductions, things would be very different today, and probably M. Hollande yesterday would have announced his bid for a second mandate.
In a sentence we don't need to look too far, to understand what went wrong.
Two more remarks: first, we have now mounting evidence of what we could already expect in 2009 based on common sense. Potential growth is not independent of current economic conditions. Past and current failure to aggressively tackle the shortage of demand that has been plaguing the French – and European – economy, hampers its capacity to grow in the long run. The mismanagement of the crisis is condemning us to a state of semi-permanent sluggish growth, that will keep breeding demagogues of all sorts. The European elites do not seem to have fully grasped the danger.
Second, France is not the only large eurozone country that has taken the path of supply side measures to pull the economy out of a demand-driven slump. The failure of the Italian Jobs Act in restarting employment growth and investment can be traced to the very same bad diagnosis that led to Hollande's failure. Hollande will be gone. Are those who stay, and those who will follow, going to change course?
Convergence, Where Art Thou?
A new Occasional Paper details the new methodology adopted by the Bank of Italy for calculating an index of price competitiveness, and applies it to the four largest eurozone economies.
I took the time to copy the numbers of table 3 in an excel file (let's hope for the best), and to look at what happened since 2009. Here is the evolution of price competitiveness (a decrease means improved competitiveness):
I find this intriguing. We have been sold the story of Spain as the success story for EMU austerity as, contrary to other countries, it restored its external balance through internal devaluation. Well, apparently not. Since 2008 its price competitiveness improved, but less so than in the three other major EMU countries.
The reason must be that the rebalancing was internal to the eurozone, so that the figure does not in fact go against austerity nor internal devaluation. For sure, within eurozone price competitiveness improved for Spain. Well, think again…
This is indeed puzzling, and goes against anedoctical evidence. We'll have to wait for the new methodology to be scrutinized by other researchers before making too much of this. But as it stands, it tells a different story from what we read all over the places. Spain's current account improvement can hardly be related to an improvement in its price competitiveness. Likewise, by looking at France's evolution, it is hard to argue that its current account problems are determined by price dynamics.
Without wanting to draw too much from a couple of time series, I would say that reforms in crisis countries should focus on boosting non-price competitiveness, rather than on reducing costs (in particular labour costs). And the thing is, some of these reforms may actually need increased public spending, for example in infrastructures, or in enhancing public administration's efficiency. To accompany these reforms there is more to macroeconomic policy than just reducing taxes and at the same time cutting expenditure.
Since 2010 it ha been taken for granted that reforms and austerity should go hand in hand. This is one of the reasons for the policy disaster we lived. We really need to better understand the relationship between supply side policies and macroeconomic management. I see little or no debate on this, and I find it worrisome.
Confusion in Brussels
I already noticed how the post-Jackson Hole Consensus is inconsistent with the continuing emphasis of European policy makers on supply side measures. In these difficult times, the lack of a coherent framework seems to have become the new norm of European policy making. The credit for spotting another serious inconsistency this time goes to the Italian government. In the draft budgetary plan submitted to the European Commission (that might be rejected, by the way), buried at page 12, one can find an interesting box on potential growth and structural deficit. It really should be read, because it is in my opinion disruptive. To summarize it, here is what it says:
- A recession triggers a reduction of the potential growth rate (the maximum rate at which the economy can grow without overheating) because of hysteresis: unemployed workers lose skills and/or exit the labour market, and firms scrap productive processes and postpone investment. I would add to this that hysteresis is non linear: the effect, for example on labour market participation, of a slowdown, is much larger if it happens at the fifth year of the crisis than at the first one.
- According to the Commission's own estimates Italy's potential growth rate dropped from 1.4% on average in the 15 years prior to the crisis (very low for even European standards), to an average of -0.2% between 2008 and 2013. A very large drop indeed.
- (Here it becomes interesting). The box in the Italian plan argues that we have two possible cases:
- Either the extent of the drop is over-estimated, most probably as the result of the statistical techniques the Commission uses to estimate the potential. But, if potential growth is larger than estimated, then the output gap, the difference between actual and potential growth is also larger.
- As an alternative, the estimated drop is correct, but this means that Italy there is a huge hysteresis effect. A recession is not only, as we can see every day, costly in the short run; but, even more worryingly, it quickly disrupts the economic structure of the country, thus hampering its capacity to grow in the medium and long run.
The box does not say it explicitly (it remains an official government document after all), but the conclusion is obvious: either way the Commission had it wrong. If case A is true, then the stagnation we observed in the past few years was not structural but cyclical. This means that the Italian deficit was mainly cyclical (due to the large output gap), and as such did (and does) not need to be curbed. The best way to reabsorb cyclical deficit is to restart growth, through temporary support to aggregate demand. If case B is true, then insisting on fiscal consolidation since 2011 was borderline criminal. When a crisis risks quickly disrupting the long run potential of the economy, then it is a duty of the government to do whatever it takes to fight, in order to avoid that it becomes structural.
In a sentence: with strong hysteresis effects, Keynesian countercyclical policies are crucial to sustain the economy both in the short and in the long run. With weaker, albeit still strong hysteresis effects, a deviation from potential growth is cyclical, and as such it requires Keynesian countercyclical policies. Either way, fiscal consolidation was the wrong strategy.
I am not a fan of the policies currently implemented by the Italian government. To be fair, I am not a fan of the policies implemented by any government in Europe. Too much emphasis on supply side measures, and excessive fear of markets (yes, I dare say so today, when the spreads take off again). But I think the Italian draft budget puts the finger where it hurts.
The guys in Via XX Settembre dit a pretty awesome job…
The Italian Job
A follow-up of the post on public investment. I had said that the resources available based on my calculation were to be seen as an upper bound, being among other things based on the Spring forecasts of the Commission (most likely too optimistic).
And here we are. On Friday the IMF published the result of its Article IV consultation with Italy, where growth for 2013 is revised downwards from -1.3% to -1.8%.
In terms of public finances, a crude back-of-the-envelop estimation yields a worsening of deficit of 0.25% (the elasticity is roughly 0.5). This means that in the calculation I made based on the Commission's numbers, the 4.8 billions available for 2013 shrink to 1.5 once we take in the IMF numbers. It is worth reminding that besides Germany, Italy is the only large country who
can could benefit of the Commission's new stance.
And while we are at Italy, the table at page 63 of the EC Spring Forecasts (pdf) is striking. The comparison of 2012 with the annus horribilis 2009 shows that private demand is the real Italian problem. The contribution to growth of domestic demand was of -3.2% in 2009, and -4.7% in 2012! In part this is because of the reversed fiscal stimulus; but mostly because of the collapse of consumption (-4.2% in 2012, against -1.6% in 2009). Luckily, the rest of the world is recovering, and the contribution of net exports, went from -1.1% in 2009 to 3.0% in 2012. This explains the difference in GDP growth between the -5.5% of 2009 and the -2.4% of 2012.
Italian households feel crisis fatigue, and having depleted their buffers, they are today reducing consumption. I remain convinced that strong income redistribution is the only quick way to restart consumption. Looking at the issues currently debated in Italy, this could be attempted reshaping both VAT and property taxes so as to impact the rich and the very rich significantly more than the middle classes. The property tax base should be widened to include much more than just real estate, and an exemption should be introduced (currently in France it is 1.2 millions euro per household). Concerning VAT, a reduction of basic rates should be compensated by a significant increase in rates on luxury goods.
Chances that this will happen?
Wishful Thinking
Yesterday I published a note on OFCE le blog (in French), analyzing one possible outcome of the recent Italian elections: A center-left minority government, with external support of the Cinque Stelle movement led by comedian Beppe Grillo. The last part of the post argues that if a convergence between the Democratic Party and Beppe Grillo were to be found (at the moment the scenario is rather unlikely), it would happen on a number of progressive issues, like for example minimum citizenship income. But then, I conclude, this has implications for Europe as a whole. Here is a translation of the last paragraphs: It is clear that the convergence could hardly happen within the bounds of the current fiscal consolidation. An agreement would therefore need a prior reversal of austerity that, it is worth repeating, was disavowed by the voters. This would not be easy for the Democratic Party that, like the Socialist Party in France, made the choice of fiscal discipline, and has kept a very ambiguous position along all the electoral campaign. But in turn, this has implications for Europe as a whole. European leaders in the next weeks may face a choice between demanding that Italy stays the course of fiscal consolidation, condemning the third economy of the eurozone to political paralysis and probably social chaos; or, accept that a new government is formed, that will most likely abandon austerity. In both cases it will be impossible to act as if nothing had happened. Europe could be forced to rethink its own economic strategies, that are failing not only in Italy. An some countries reluctantly embracing fiscal consolidation (France to name one) could take the opportunity to challenge austerity as the only policy for growth.
Let's be clear, here. I am totally aware that at the moment this is nothing more than wishful thinking. But hey, you never know…
One Austerity (Should Not) Fit All
The run up to the Italian elections in February is a welcome occasion to come back to the issue of austerity. The debate in Italy was fired by the widely discussed Wolfgang Munchau editorial, blaming Mario Monti for not opposing austerity. In the heat of electoral competition, this unsurprisingly stirred harsh discussions on whether Italy has room for reversing the austerity that ravaged the country. Some commentators got slightly carried away, accusing those opposing austerity of "silliness and falsehood". I wonder whether they include the IMF chief economist in the bunch… Whatever, this is a minor issue; the way I see it, these discussions totally miss the point.
Economic Theories and Technocratic Governments
The upcoming Italian elections triggered an interesting debate on the choices ahead, and on the role of technocratic governments. A few days ago the Italian journalist Barbara Spinelli published on the daily La Repubblica a masterly analysis (in Italian) of the difficulties faced by a political sphere that seems incapable, or unwilling, to reclaim from technocrats the task of governing, by which I mean the right/duty to choose between policies with different economic and social consequences.
To an economist, Spinelli's analysis is a source of further thoughts on the role of choice in economic theory and policy, with important consequences not only for Italy but also for the path that the European construction will walk in the coming years.
Istat, the Italian statistical office, just released its Quarterly non-financial accounts for the General Government. As were to be expected, deficit is spiraling out of control (8% on the first quarter, against 7% in 2011), because of higher borrowing costs, and because the economy is doing very poorly.
Two days ago they released the provisional unemployment figures for May: stable above 10% (youth unemployment is at 36.2%!).
It seems that we come full circle, robustly installed in a Recession-Deficit-Austerity-Recession-Deficit-and-so-on spiral.
Austerity works, right? Why on earth, should Italy aim for a balanced budget in 2013? Is this required by current European rules? No(t yet). Is this reassuring markets? No. Is this boosting private expenditure? No. Is this killing the Italian economy? Yes.
Ah, and if at least we did something for those spreads…
Wages and Unemployment
The April data on Italian unemployment are out, and they look no good. Not at all. The overall rate (10.2%) is at its maximum since the beginning of monthly data series (2004), and youth unemployment is above 35%. The rest of Europe is not doing any better, with more than 17 millions people looking for a job in the eurozone alone.
We already knew. The latest data just add to the bleak picture. We also know (I discussed it) what the consensus diagnosis is: Too many rigidities, excessively high labour costs, both because of wages and of taxes on labour (the so-called tax wedge). Therefore, let's have lower wages, and all will be well! Unemployment will disappear, growth will resume. Mario Draghi said it rather nicely:
Policies aimed at enhancing competition in product markets and increasing the wage and employment adjustment capacity of firms will foster innovation, promote job creation and boost longer-term growth prospects. Reforms in these areas are particularly important for countries which have suffered significant losses in cost competitiveness and need to stimulate productivity and improve trade performance.
Unfortunately, things are not that simple. What about looking at a few data? It is simple to download them from the website of Eurostat.
Read more…


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