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A medium size Greek olive that is black in color. It is a dry-cured olive, grown only on the island of Thasos in the Aegean Sea.

A cow's milk cheese from Denmark that is light yellow in color with a semi-soft and slightly rubbery texture and a mild flavor.

A Spanish sheep's milk cheese that has a natural rind with a zigzag pattern pressed into it. This pattern is the result of the curds being drained in special plastic hoops, which cause the pattern to form on the cheese.

A soft, off-white cheese from France that has a rich, earthy mushroom taste that becomes sharp and fruity-flavored after it has aged.

A French cow's milk cheese with an off-white color, soft and creamy texture, and an off-white natural rind.

A California olive that has a large oval shape and is green in color. It is brine-cured and preserved with the natural lactic acid produced by the olive or by a commercially produced grade of lactic acid.

A French cheese made with cow's milk that is a dull yellow color with a natural grey, crusty rind. It has a hard texture and a flavor that is similar to cheddar the longer it is aged.

A popular French cow's milk cheese that is produced as a spreadable cheese in small cylindrical shapes.

An unpasteurized sheep's milk cheese from the French Mediterranean island of Corsica. The cheese is a very pale yellow with an exceptional flavor that is mild and sweet, which becomes richer with age.

Traditionally made from milk of Churra sheep, Zamorano is a hard textured cheese that originated in the Castile-Leon region of Spain, in the provence of Zamora.

Crisp in texture, this food item is basically a cracker that is made with flour and water. Unlike other biscuits that may use some type of fat such as shortening, Water Biscuits provide a very blandly flavor so other ingredients such as meat, cheese, chutney or various cracker toppings can be added without being affected by the flavor of the Biscuit.

A large oval shaped olive produced in southern Italy that can be either black or bright green in color, depending on maturity.

A Greek olive grown in the Arcadia or Morea region of Greece, along the Peloponnesian peninsula adjacent to the Aegean Sea.

A medium size, almond shaped Greek olive that ranges from black to purple in color. It is a brine-cured, stone cracked olive that is slit, packed in vinegar, and cured to produce a rich, somewhat sour to fruity flavor.

A type of cheese most often made from cow's milk that is French in origin and has a soft, creamy texture, a creamy white color, and a thin white rind that is edible.

kiwi, mini kiwi, hardy kiwi, cocktail kiwi,

A food served as both an appetizer and main meal. It is made with a combination of raw fish, vegetables (such as tomatoes, bell peppers, cilantro, green onions, and white onions) and marinated in a base of citrus juices with seasonings.

A root vegetable related to the turnip and horseradish family, with a crisp texture and a peppery hot flavor.

A sheep's milk cheese from the Basque region of France that is made in the Benedictine Monastery that is the Abbaye de Notre Dame de Bellocq.