Ginger fans rejoice! Yakami Orchards Ginger Marmalade is a hand crafted using only the freshest Ginger Root, Cane Sugar & Honey. Spicy and fresh, Ginger Marmalade is a natural fit for many creations; From exotic cocktails, glazing meat & fish, and desserts like scones, cookies & ice cream. Also try it on cheese boards and in dressings. Its uses are only limited only by your imagination, Yakami Orchards Ginger Marmalade is great addition to any chef's kitchen arsenal.

All natural.

Best By: 13Dec2025

Ingredients: Ginger, Sugar, Honey

300 gram (10 ounce) glass jar

Average rating:

A true Novello, just picked, bottled, and FedExed from Italy to us here in the USA just in time for the holidays!

It was literally an olive, on an olive tree in Italy, 3 weeks ago.. remarkable!

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!

40% Leccino, 30% Frantoio, 20% Tortiglione, 10% Dritta olives

This dark green extra virgin olive oil is unfiltered.

We were only allocated 48 bottles, when they are gone, they are gone!

Best By: 30April2026

Produced and bottled by Tenuta Sant’Ilario with olives grown, harvested, and pressed at their estate in Abruzzo, Italy.

250 milliliter (8.45 fluid ounce) glass bottles

Average rating:

A perfectly grilled octopus, transporting you to the grilling grates on Vega de Ribadesella Beach. Open, eat, enjoy!

The labels are fun, playful, and often have double meanings. Grilling over the embers of previously burned charcoal is "Abrasado" while being hugged is "Abrazado." You will see a play on both themes on the label artwork.

Abel Álvarez is elevating the tinned fish game. His restaurant on the northern coast of Asturias was deemed one of Spain's "Templos del producto" and now we can enjoy the Gueyu Mar experience anywhere, anytime. In addition to loving tinned fish, he saw canning as a great opportunity to employ the staff from his tiny seasonal restaurant year round.

Eat it straight out of the can, plate it as is, or use it in recipes. It tastes great in every way. However, Abel recommends heating ever so slightly at low temperature for maximum expression. Years of R&D combined with trial and error have made this type of chef driven gastronomic experience accessible to all.

Also save the delicious juice in the can, dip in a crusty baguette, whisk with a drizzle of olive oil to create an aioli or mayonnaise, let your imagination run wild.

Best by: 30April2029

Ingredients:octopus (Octopus vulgaris), extra virgin olive oil, and salt

5.6 ounces (160 grams) in a metal tin