Specialty Foods

These walnuts pair very well with cheese- they have a sweet, caramel finish.

These large, flat almonds are more crunchy and flavorful than the normal American variety. Fried in olive oil and then drained, they are smooth and juicy with an incomparably sweet, delicate taste.

Composed of fried corn kernels, fava beans, chickpeas, and Valencia almonds.

This blended oil is ideal for cooking and frying. Fine extra virgin olive oils cannot withstand long fry temperatures, but blended with canola oil they meet the task. Also good in salad dressings and for restaurants looking for a more inexpensive alternative to pure olive oil without giving up the flavor.

Produced in Spain, Zoe Extra Virgin Olive Oil is made predominantly from cornicabra olives with some piqual and hojiblanca olives. With a maximum acidity of 0.4 and a golden yellow color, it offers a balance of delicate fruit and luscious butter, accompanied by a slight hint of pepper and an aromatic bouquet of fresh basil, almonds, and artichoke hearts.

Produced in Spain, Zoe Extra Virgin Olive Oil is made predominantly from cornicabra olives with some piqual and hojiblanca olives. With a maximum acidity of 0.4 and a golden yellow color, it offers a balance of delicate fruit and luscious butter, accompanied by a slight hint of pepper and an aromatic bouquet of fresh basil, almonds, and artichoke hearts.

The “Conservolea” variety is at its middle stage of maturity. Greenish-brown to golden, this olive is called “blond” by the locals, and it is harvested while still young in the turning color stage. Very fruity and mild with very well balanced flavor.

Fairly large, round, green Conservolea olives. The same variety as our Black and Blond Mt. Pelion olives, picked at a young, green stage.

A visually appealing and irresistable mix of the most prized olive varieties: Kalamata, Blond Mt. Pelion, Green Mt. Athos.

A visually appealing and irresistable mix of the most prized olive varieties: Kalamata, Blond Mt. Pelion, Green Mt. Athos.