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A pump sprayer that can be filled with various types of cooking oils, such as olive or vegetable oil, to be sprayed onto foods (salads, breads, vegetables, etc.) or onto cooking tools (pans or utensils) to either add flavor to the food or to create non-stick surfaces for baking, cooking or grilling.

A creamy smooth textured pasta sauce that goes well with penne, ravioli, rigatonni, tortellini, or ziti pasta as well as on some poultry dishes or bruschetta appetizers.

An Italian sauce, which uses traditional or country ingredients, with a rustic style of preparation comparable to the region from which it was created.

Slices of French or Italian bread that are flavored with garlic butter and possibly herbs on both sides of the bread and then oven toasted to a crispy texture.

A sauce made from artichoke hearts that is served over or stuffed into vegetables, added to pasta or rice, or served as a condiment for a variety of foods and appetizers.

A crispy crust that is traditionally served as a snack or sandwich food in Italy. It is made from Farinata, which is similar to a pancake that is broken into pieces and combined with onions, mushrooms, grated cheese, and olive oil to form an enjoyable snack or as a filling for sandwiches.

A type of cooking oil that is produced from the rice bran when it is removed as a by-product from the grain of rice as it is processed.

A medium size Italian olive, oval in shape and dark violet in color, which is highly prized for its oil.

A large sized Mediterranean olive, darkish brown or red in color, that is prized for its oil.

A small purplish-black Italian olive that is brine-cured and packed with vinegar oil providing a crisp nutty flavor to its firm meat.

Any combination of savory ingredients that are chopped or diced into small pieces for use as a flavoring to be added to Bruschetta.

Commonly made as a large round and somewhat shallow sided bowl, this piece of kitchenware is designed to hold a sizable volume of salad greens.

Confused at times with another Moroccan sauce known as Charmoula, the North African sauce referred to as Chermoula is typically prepared as a marinade for use on fish or shellfish, but it can also be used on grilled vegetables.

A creamy Greek garlic sauce often served as a topping, a condiment, or a food dip that is commonly prepared with numerous Mediterranean foods.

A traditional beef stew from Cuba made with shredded beef that is often served with black beans and rice.

A commercial cooking spray that dispenses a very fine mist of vegetable oil and lecithin to coat unheated pans when preparing them for grilling, sautéing, broiling, roasting or baking.

A type of orange that is more commonly known as the blood orange and features an orange-red skin and deep red flesh.

A sauce made with egg yolks, olive or vegetable oil, mustard, and lemon juice or vinegar, and various seasonings.

A type of orange is slightly smaller than a typical orange, with an orange-red skin and a deep red inner flesh.

A type of small black fruit harvested from trees native to Mediterranean regions. There are several varieties and several ways in which the black olive is sold.