Category Archives: Chef

Specialty Produce in San Diego

Specialty Produce Fresh Foods

Fresh Items From Specialty Produce

Specialty Produce Is The Bomb Baby!

We love Specialty Produce. It’s like our 2nd home. And I’m gonna tell you why. But, first… What can I say? It’s been a while since I wrote a post. My music project has kept me busy. If you wanna check that out (which I would appreciate) please visit: funkcatbrown.com

San Diego Farmers Market Items

Farmers market items

So, now on with my love of Specialty Produce. First of all, they are open like every single day. Holidays and everything. I think the only holiday they close for is Christmas?? But, what really rocks about this place is the freshness and variety of foods they have. I mean the list is endless! They normally sell to restaurants. It’s basically a wholesale restaurant supply place, but they allow the public to shop there. It has ruined going to a regular grocery store for us. They have seasonal items, they have organic fruits and vegetables. They sell locally grown farmer’s market produce. They have things you will not find anywhere else. They have more than just produce!! They have nuts, and beans, and sauces and olives, and chilies, and oils, and Sriracha, and pastas, and grains, and rices, gourmet items, herbs, and more!

Romanesca San Diego

Romanesca

But, I’m just getting started here. The deal is that they have the freshest, choicest, and highest quality stuff. Have you ever been to the grocery store and a lot of the produce seemed like maybe it had sat in the back for a while or maybe had been on display for a little too long? Or maybe it was parked in a truck for a week? Never a problem at Specialty Produce. Since they serve restaurants primarily, the turnover of their product is high and that means you are getting the very freshest of produce. Fresher than a grocery store for sure. In fact when we do get stuff from a regular grocer now we are almost always disappointed with the quality. For example, the lettuce we get there is so fresh it lasts for a couple of weeks in our fridge without even putting in the produce/crisper drawer. Their avocados are really the best I’ve had and are always the perfect ripeness. And I could go on and on about how perfectly fresh all of their food is.

Figs in San Diego at Specialty Produce

Figs in San Diego at Specialty Produce

Variety? Check. They got it. Have you ever gone to like 3 or 4 stores looking for that one thing that might be in season? Not a problem here. They have so much variety it can be a bit overwhelming sometimes. So, they have what’s in season, but one of the things I like is being able to get stuff the normal stores don’t carry if it’s not in season. I can always get watermelon and berries year-round at Specialty, for example. Need a case of bananas? They got it. Or a case of honeydew melons. Covered. I wish I could list everything they have here. But, hey… they’ve already done it. Over on their website is a list of everything they have in stock. Ridiculous. Want purple potatoes? Got it covered.

Heirloom Tomatoes at Specialty Produce

Heirloom Tomatoes at Specialty Produce

And prices!! Have you ever been to Whole Foods and bought an heirloom tomato and a Portobello mushroom and it was like $20? Not here. Their prices are amazing. We save so much money by shopping at this spot. No coupons necessary. And the staff is extremely helpful and knowledgeable and friendly. Props to the staff! We love them. They are the best of the best and I just cannot say enough about how awesome they have been. You get to know them and it’s nice shopping some place where you feel like family.

Black Garlic in San Diego

Black Garlic in San Diego

Another added benefit is that since they don’t carry all that junk and crap that regular grocery stores do, we aren’t tempted as much to buy processed foods that are bad for us. And another cool thing is that if you want to taste something before you buy it, you can. Recently, I wanted to make sure some new Sumo oranges were as good as they looked, so I peeled one and split it with Mrs. McFly and of course they were so awesome we bought some. Hey, don’t go there expecting a free lunch. I mean be reasonable. But, if you need to taste before you buy, just know that you can do so within reason.

Chili peppers in San Diego at Specialty Produce

Chili peppers in San Diego at Specialty Produce

They even have this badass Specialty Produce App you can download for free for Android or Apple (you can see this stuff on their website, too) that will tell you what’s in season, what they have that’s new, and will give you details about food items that you never even knew about or maybe want to learn about. It will even tell you which restaurants in the San Diego area are using that food item and give you recipe ideas and show where it’s been spotted by other app users on a map of the world! Mind blowing stuff. I have learned so much about food since going to Specialty Produce and here I thought I was a foodie!

Watermelon in San Diego year-round.

Watermelon in San Diego year-round.

What a gift we have here in San Diego and we do not take it for granted. If you want to expand your culinary horizons or are looking for new things to try or hard to find vegetables or fruits or if you need special herbs or tons of something or just want to save money, then go to Specialty Produce and enjoy what they have to offer. It still amazes me that a place like this is open to the public and we are ever so grateful to them for all that they offer the community. If you go there be sure to tell them Funkinutt sent you.

Mushrooms in San Diego wholesale

Mushrooms in San Diego wholesale

And to give credit where credit is due: A special shout out to Rawvana. She is the one who turned us on to Specialty Produce and she was very helpful to us when we were raw for a while. Much love for a sweet spirit. Check out her blog if you get a minute. We have in turn tried to tell as many of our vegan friends about it to pay it forward. Wonderful. Nothing but wonderful. Hey, if you find something amazing, then you share it with your friends, and that is what I’m doing here. I am sharing it with you. Thank you all for reading and maybe I will start posting more. Just maybe. No promises though.

Peaches in San Diego

Peaches

Dufus Extraordinarius

Dufus Extraordinarius

Fresh Fruits and Veggies in San Diego

Fruits and Veggies

Philip Rivers made of fruit

Philip Rivers made of fruit

Pumpkins and squash San Diego

Pumpkins and squash

Black Garlic San Diego

Black Garlic

Stone Fruit San Diego

Stone Fruit

Bananas & Watermelon San Diego

Bananas & Watermelon

Plums & Pears San Diego

Plums & Pears

Plum Heaven

Plum Heaven

Vegan San Diego Fresh Fruit

Fresh Fruit

Melons and Plums San Diego

Melons and Plums

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Gnocchi Recipe – Hairy Dumplings with Gardein Beefless Tips

Gnocchi Recipe Hairy Dumplings with Gardein Beefless Tips

Hairy Dumplings with Gardein Beefless Tips

I had to find Gardein recipes because there were some Gardein Beefless Tips that we were hungry for and so I searched some vegan blogs and found a very interesting recipe called Hairy Dumplings. What? Repeat that! Hairy Dumplings? Hunh? Yes, indeed. Hairy Dumplings. This is not really a Gardein recipe per se, but one I added Gardein to with amazing results. The dumplings are really gnocchi and gosh, it is so hard for me to follow recipes exactly (does anyone else have this problem?), so I added a couple of my own touches.

The recipe is from Elisabeth’s vegan blog at Czech Vegan in America and uses gnocchi and sauerkraut. I know it sounds kind of odd at first, but my girlfriend and I LOVED it so much we were wishing we had leftovers! Apparently, it is a family recipe that her grandma and great-grandma make with dumplings and she modified it with the potato gnocchi instead of dumplings.

Gnocchi Recipe Hairy Dumplings with Gardein Beefless Tips

Gardein Recipes Love the Onions!

Now see I usually like my gnocchi recipes to include a vegan pesto or extra virgin olive oil, garlic, and some vegan Parmesan cheese, maybe a little tomato. So, when I read it and saw sauerkraut with gnocchi, I was a little uncertain about that combo. Don’t get me wrong, I love sauerkraut, but I was little hesitant to try it. But, the Czechs really know what they are doing and the ground caraway seeds add a delicious flavor. An added bonus is that it is easy and only takes about 20 minutes to make. Losing weight once you gained it is pretty tough, you need recipes like this one, according to brilliant phenq review, people who know more varied recipes tend to be more thin and healthy. I think Elisabeth should submit this one to the Gardein recipes section on their website. Thanks Elisabeth for allowing me to share this and for the great meal that we will have again and again.

If anyone tries this I would love to hear your comments. I’ve never actually tried any of the Gardein recipes from their website. Have you? Do you have a favorite? Do you have a killer gnocchi recipe I should try? Let me know. :)

Don’t have Gardein? Well, you can make it without it and it would still be awesome or you could try adding seitan instead. It just so turns out that the Beefless Tips were a perfect pairing with this recipe. Enjoy.

~* The Funky Vegan

Prep Time: 2 minutes
Cooking Time: 20 minutes
Total Time: 22 minutes

Servings: 2

Ingredients:

1 16-ounce package vegan gnocchi
2 cups sauerkraut
3 tablespoons extra-virgin olive oil
2 teaspoons ground caraway seeds
2 teaspoons sugar
1/3 teaspoon salt
1-1/2 cups water
1 small onion, cut into thin circles

~*My additions*~
1 9-ounce package Gardein Beefless Tips
1/2 teaspoon dill
1/2 teaspoon black pepper, freshly ground
1 tablespoon extra virgin olive oil

Directions: Prepare this Hairy Dumplings recipe from Czech Vegan In America and the Gardein Beefless Tips according to package directions. Put the dill and the black pepper into the sauerkraut. When done, add the Gardein, top with the onions, and drizzle 1 tablespoon of extra virgin olive oil over the top, then serve. Prepare to be blown away.

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Funky Vegan Masoor Red Lentil Dahl Recipe With Chili Peppers

Funky Vegan Masoor Red Lentil Dahl Recipe

Funky Vegan Masoor Red Lentil Dahl

Funky Vegan Masoor Red Lentil Dahl Recipe With Chili Peppers

Ahhh! Good old Indian comfort food at it’s finest. I like to make it spicy with chili peppers, but it really isn’t too hot because of the quantity of Red Lentil Dahl you’re making. Believe it or not, I add more chilies to my personal bowl when I eat it. So, don’t be afraid to give it a try. Chili peppers have a lot of vitamin C in them and supposedly can help keep your arteries unclogged, among other health benefits. You can always use less if you would prefer.

What makes it funky? I like to add a touch of pickle juice, but if you don’t have any on hand you can substitute lemon juice. Serve over brown basmati rice or some boiled potatoes. It is really simple to make and delicious. This makes about 4-1/2 to 5 quarts, so you will have plenty of leftovers, or it will serve quite a few people with the basmati rice or potatoes. Garnish with a bit of fresh cilantro.

Masoor Dahl - Funky Vegan Style

Masoor Dahl - Funky Vegan Style

Prep Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes

Ingredients:

4 cups red lentils
2 tablespoons extra virgin olive oil
1 onion, chopped
2 celery stalks, chopped
1 head of garlic, finely chopped
2 jalapeno peppers, finely chopped
2 serrano peppers, finely chopped
2 Thai chili peppers, finely chopped
2 tablespoons turmeric
2 tablespoons Indian curry powder
1 tablespoon ground cumin
1/2 cup pickle juice or juice of 1 lemon
1 tablespoon sea salt
1-1/2 (10 ounce) cans of Rotel Original Diced Tomatoes & Green Chilies
1 tablespoon fresh ginger, finely chopped or grated
1 teaspoon freshly ground black pepper
11 cups of water

Instructions:

1. In a 6 quart stock pot, add garlic, onion, celery, extra virgin olive oil, and 1 teaspoon of salt. Sauté over high heat 3 minutes and then add turmeric and curry powder and sauté 1 more minute.

2. Add water, red lentils, jalapeno peppers, serrano peppers, Thai chili peppers, cumin, pickle juice, Rotel Original Diced Tomatoes & Green Chilies, ginger, black pepper, and the remaining 2 teaspoons of salt.

3. Bring to a boil and then simmer on medium heat for 35-40 minutes, Stirring occasionally to make sure it does not stick to the bottom of the pot.

4. Remove from heat and let stand for 5-10 minutes, then serve.

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Funky Vegan Spaghetti with Marinara and Italian Sausage

Ingredients Funky Vegan Spaghetti with Marinara and Italian Sausage

Yeah! This is gonna be good.

This is an easy and delicious recipe, packed with flavor, using organic whole wheat spaghetti and vegan Italian sausage. The best part? If you didn’t tell someone it was vegan, they would never know the difference.

So, who doesn’t like spaghetti? Especially when it is packed with flavor and wholesome ingredients. I know. I know. You’re already thinking, “I have my own recipe for spaghetti” or “It’s just easier to use store-bought Marinara sauce.” But, I promise that I wouldn’t be posting this if it wasn’t the absolute bomb-diggity. Just give it a try. It doesn’t take long to make and beats using jarred Marinara sauce any day.

Funky Vegan Spaghetti with Marinara and Italian Sausage

Mangia!

 

 

 

 

 

 

 

It is always recommend to use pasta made in Italy and we really love the Garofalo brand of Organic Whole Wheat Spaghetti. It is imported from Italy and can be found at Costco. However, you can use any pasta with this recipe. You may also substitute crushed red pepper (like the kind you get with pizza) if you don’t have the whole dried peppers handy. It is highly recommended that you do not substitute for the Cavender’s Greek seasoning, which can be found at most grocery stores. Of course, you can use sugar, or any sweetener, in place of the  organic blue agave nectar.

Let’s get crackin’.

Prep time: 5 minutes
Cook time: 40 minutes
Total time: 45 minutes

Servings: 8

Ingredients:

1 (16.7-ounce) package of organic whole wheat spaghetti
1 (14-ounce) package of Tofurky Italian sausage, sliced
1 (28-ounce) can of crushed tomatoes
1 head of garlic, finely chopped
1/2 onion, chopped
3 tablespoons extra virgin olive oil
1/3 cup water
5-10 dried red peppers, finely chopped or crushed
1 tablespoon dried oregano
1 tablespoon dried basil
1 bay leaf
1 tablespoon sea salt
1/2 teaspoon freshly ground black pepper
3-4 dashes Tabasco brand pepper sauce
1/4 teaspoon Cavender’s Greek seasoning
3/4 teaspoon organic blue agave nectar

Directions:

1. Fill a 6 quart stock pot with 4-1/2 quarts of water. Place on high heat and start the process to bring to a boil.

2. Add 1 tablespoon of extra virgin olive oil and vegan Italian sausage slices to a pan on medium-high to high heat and sauté 4 to 5 minutes, stirring frequently, until slightly browned. Remove from heat and set aside.

3. Add garlic, onion and Cavender’s seasoning to a 3 or 4 quart pot with 2 tablespoons of extra virgin olive oil. Sauté over high heat for 3-4 minutes. Add basil, oregano, and bay leaf, then stir briefly and reduce heat to slightly above medium.

4. Add tomatoes, black pepper, crushed red pepper, organic blue agave syrup, Tabasco sauce, 1/3 cup of water, and 2 teaspoons of salt (to taste), and stir. Save remaining 1 teaspoon of salt for pasta water.

5. Once the marinara sauce is bubbling, add the vegan sausage then reduce heat to low and simmer until pasta is ready.

6. When the pasta water is boiling, add the remaining teaspoon of sea salt and spaghetti, then cook according to package directions, usually around 9 minutes.

7. Quickly drain spaghetti using a colander, leaving a small amount of cooking water (1/4-1/3 cup) in the pot. Do not shake excess water from pasta. Place pasta back into 6 quart pot it cooked in, but off the heat. Add Marinara sauce and stir well.

Funky Vegan Spaghetti with Marinara and Italian Sausage Pot

In the Pot

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Funky Vegan Split Pea Soup

Vegan icon avatar symbolI’ve been flirting with and have been mostly vegan for a while. However, this blog post marks my commitment to going vegan full-time. I am happy about this decision and hope to share lots of yummy vegan foodie stuff with you all. I promise to break out my real camera instead of using the lower quality iPhone camera soon.

Funkinutt McFly's Funky Vegan Split Pea Soup

Funkinutt McFly's Funky Vegan Split Pea Soup

So, I was hungry for some hearty soup and looked around the kitchen and it turned out I had everything needed to make Funky Vegan Split Pea Soup. Usually it seems like I have to run to the store for one or two items, but I got lucky. It is one of my personal favorites and it pleases my lady (always a plus). It is also very economical to make, but does take some time.

What makes my recipe Funky? This stuff:

San Marcos Chipotle Peppers In Adobo Sauce FunkyI add a wee-bit of curry powder and some chipotle peppers in adobo sauce to give it that little extra something something! Sounds exciting, hunh? It takes a lot of frequent stirring and tender love, but it is well worth the flavor. It’s even better the next day. It can be served as an appetizer or a main course. Serves 10-20. Let’s get going.

Prep Time: 30 minutes
Cooking Time: 70-90 minutes
Total Time: About 2 hours

Ingredients:

4 cups of dried split peas
1 gallon of water (4 quarts)
1 head of garlic, finely chopped
1/2 large onion,  diced
6 stalks of celery,  diced
4 medium carrots, diced
4 medium russet potatoes,  diced
1 cube vegetable bouillon
3 tablespoons of extra virgin olive oil
2 teaspoons ground cumin
2 teaspoons dried tarragon
1 teaspoon dried thyme
1 teaspoon curry powder
3 bay leaves
3 chipotle peppers in adobo sauce,  finely chopped
20 dashes Tabasco brand pepper sauce
1 teaspoon freshly ground black pepper
2 teaspoons sea salt
1/2 teaspoon Cavender’s Greek seasoning

Directions:

1. In a 6 quart stock pot, add garlic, onion, celery, carrots, extra virgin olive oil, curry powder, thyme, bay leaves, vegetable bouillon, and Cavender’s Greek seasoning. Sauté over high heat 4 minutes.

2. Add peas, water, potatoes, cumin, tarragon, and 1/2 each of the salt, pepper, and Tabasco sauce. Stir well. Cover and bring to a boil. Once boiling, remove lid and reduce heat slightly and continue to let boil for 20 minutes, stirring frequently.

3. Reduce heat to slightly higher than medium and continue to simmer, stirring frequently, until peas break down and fall apart; approximately 40-50 minutes.

4. Remove from heat. Add chipotle peppers. Stir well and taste. Add remaining salt, pepper, and Tabasco sauce to taste. Let soup cool for 15-20 minutes before serving.

Serve with a drizzle of extra virgin olive oil over the soup and French or sourdough bread on the side.

Funky Vegan Split Pea Soup Ingredients

Funky Vegan Split Pea Soup Ingredients

Funky Vegan Split Pea Soup Saute

Funky Vegan Split Pea Soup Saute

Funky Vegan Split Pea Soup All In The Pot

All In The Pot

Funky Vegan Split Pea Soup Cooling

Done and Cooling

Funky Vegan Split Pea Soup Serving

Serve and Eat!

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New Stuffs: Tabasco Buffalo Style Hot Sauce

New Stuffs: Tabasco Buffalo Style Hot SauceBookmark and Share

I have been a great fan of McIlhenny Company‘s Tabasco® Brand products for many years and have always wanted to visit Avery Island, LA to take a tour of the birthplace of their lovely and peppery elixir. I have been known to use the original Tabasco Sauce so much that my father bought me a gallon jug of it once for Christmas. It is a staple ingredient in my kitchen and something of a secret ingredient because it adds flavor and I use it in such a way (sometimes) that people don’t always notice it, they just say “Wow, that’s yummy!” And, I also own a Tabasco necktie.

Recently they introduced their Tabasco Brand Buffalo Style Hot Sauce to the world and I am looking forward to trying it out, soon. The heat level ranges from 300-900 Scoville Heat Units (SHUs), which you can see in the chart is much milder than most of their other sauces and is considerably less heat than I usually require. So, I’m thinking I will have to spice it up some.

Tabasco-Sauce-Scoville-Heat-Chart

Tabasco Sauce Rules! I could eat it on Ice Cream.

I love that Tabasco keeps their ingredients simple and natural. Tabasco Brand Buffalo Style Hot Sauce has red cayenne pepper, salt, water, distilled vinegar and garlic listed as the ingredients. Did you say garlic? I love anything with GARLIC in it. But, wait! It only comes in 5-oz. bottles? What? Really? There is no way that would last for even a dozen or two chicken wings. I truly hope they will come out with a 12 ounce version. Seriously now.

The sauce is described as thicker than their other sauces, is cayenne-based, and is not just for wings, but could be used in a variety of ways; including as a dipping sauce, on burgers or sandwiches, on the BBQ or grill, or to add some zing to a baked potato, or anything else for that matter. Tabasco already has several recipes available.

Try it for FREE! …well, sort of kind of free…

Tabasco Buffalo Style Hot Sauce Horns Get A Free BottleAt the time of this writing, it is not available in stores yet. Boo hoo hoo. The good news? It is available online at the Tabasco Country Store. Want to try it out for FREE? Well, sorta kinda free. They are including one FREE 5-oz. bottle of Tabasco Brand Buffalo Style Hot Sauce with any online order. Just enter code BUF on the shopping cart page when you place your order. If you happen to be in the food-service industry you should be able to get it in bulk (case of 12) from your vendor.

Tabasco Buffalo Style Hot Sauce Love in a BottleAnother good tip for those who love their Tabasco Sauce: GET a COUPON for money off of your next bottle.

One last caveat. No, it does not come with the cool bottle top with buffalo horns shown in the main picture for this article. But, it should and I am going to write them and let them know. I would buy it simply for that and just recycle the bottle for Tabasco Sauce!

Oh – maybe one more caveat. You may also want to see the video for the Guinness Book of World Records winner for Most Tabasco Sauce Drank In 30 Seconds. Think you can beat it? I think I can. I’ve always wanted to set a World Record. I think I have a strategy. Hmm.

Remember. Eat like a God!

The TABASCO® marks, bottle and label designs are registered trademarks and service marks exclusively of McIlhenny Company, Avery Island, Louisiana 70513. Images are also from the McIlhenny Company – one of which was slightly modified for this article by the writer for visual purposes.

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Nicolas Alziari Olive Oil & Cilantro Shrimp Recipe

Nicolas Alziari Olive Oil Cilantro Shrimp

Nicolas Alziari Olive Oil & Cilantro Shrimp Recipe Bookmark and Share

*Note: This post was created prior to me becoming a full-time vegan.

Several years ago, at a Williams-Sonoma store, I tasted this extra virgin olive oil that haunted me for years to come. It was so delicious and buttery, with an exquisite flavor that I’ve never tasted before, or since. It was rather expensive and I could not afford it at the time. When I eventually went back to get some, they no longer carried it and nobody knew the name of the brand I was talking about. I was heartbroken. Over time, I searched high and low, only remembering the basics of what the can looked like, and after 7 long years I finally found it. Sweet relief! And, now I share it with you.

Nicolas Alziari Extra Virgin Olive Oil is from Nice, France and made from the first cold pressing of select nicoise olives. Nicolas Alziari has been in business since 1868 and their oil is stone ground. The olive oil is sweet and fruity, with a silky smooth buttery finish. Most of it never makes it out of France, and therefore it is difficult to find. Nicolas Alziari Extra Virgin Olive Oil is the best olive oil in the world. It is best used raw as a finishing oil drizzled over vegetables, fish or meats, or in salad dressings. It is also quite nice on poultry or seafood, like scallops or shrimp. Below is a simple recipe for a quick appetizer called Cilantro Shrimp using this liquid gold.

Cilantro Shrimp Recipe

Serves 2-3

24 medium cooked shrimp (boiled, grilled, or any method)
1/2 teaspoon of Tabasco sauce
cracked black pepper to taste
1 tablespoon of fresh cilantro
2 teaspoons of Nicolas Alziari Extra Virgin Olive Oil

Place cooked and peeled, preferably cool (room temperature) shrimp on a plate. Sprinkle Tabasco sauce and black pepper over shrimp. Drizzle Nicolas Alziari Extra Virgin Olive Oil onto the shrimp. Top with chopped cilantro and serve.

My father was kind enough to get me a 1/2 liter can of this olive oil (thanks Pops). I found it online at Formaggio Kitchen. They also sell 1 liter cans. If you get really serious you can purchase it in bulk from Nicolas Alziari directly. This really is the best olive oil I have ever tasted. I hope you enjoy.

Nicolas Alziari Olive Oil - Best Olive Oil In The WorldNicolas Alziari Extra Virgin Olive Oil Tabasco Shrimp

Eat like a God!

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Cassées des Baux Olives

cassees des baux olives

Cassées des Baux Olives Bookmark and Share

Ok. I have tried many olives, but these are the BEST olives EVER! Cassées des Baux Olives are very rare, hard to find, and worth every penny. If in my life I can get a full food service bucket of these, at a wholesale price, it would be better than winning the lottery. Only one place has them online that I know of: Formaggio Kitchen (thank you), and sometimes they are out of stock (keep checking). Waste no time. You must try these. If you get some lemme know, because I’m coming over for dinner!

Country of Origin: France

Region: Provence-Alpes-Côte d’Azur

Cassées des Baux (unpasteurized) from Grossane or Salonenque olives – one of the few AOC olives, it is produced in the vallée des Baux, in France’s main olive and olive oil producing area: Provence. Cassées des Baux olives are cracked and cured with fennel (fennel seed, fennel flowers, and fennel stalks). They are a nice fleshy olive with a great buttery, fennel flavor.

via Formaggio Kitchen | Olives & Antipasti | Cassées des Baux Olives (unpasteurized).

Eat like a God!

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