Search

A small Italian olive that is spherical in shape and black in color. It is most often used to produce olive 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.

A French term meaning "rust" that is used to describe a burnt red colored sauce made from chile peppers, garlic and olive oil.

A food dish made with potatoes that are precooked, cubed and then fried in butter or oil and seasoned with a variety of ingredients such as salt, pepper, onions, and bits of green herbs.

A stale, unpleasant taste and odor of a food caused by a chemical breakdown of fats and oils.

Occasionally referred to as parisienne sauce, allemande sauce is made by combining cream cheese, oil, lemon juice, and chervil.

An Indonesian dish consisting of raw or slightly cooked vegetables served with a spicy peanut sauce that is prepared with peanut oil or ground peanuts, various hot chiles, and coconut milk.

A tool used for pressing garlic cloves through small holes to extract the pulp, oils, and juice from the garlic.

A type of cereal or breakfast food that is produced from combining various ingredients such as oats, nuts, and dried fruits.

Often referred to as allemande sauce, this sauce is made by combining cream cheese, oil, lemon juice and chervil.

An Italian term for a food spread, typically made with Italian black olives that are pureed and mixed with olive oil and black pepper.

A medium-sized, cracked Greek olive that is light to dark green in color. Brine-cured and packed with olive oil, the firm meat of the Naflion Olive provides a crisp nutty flavor with a somewhat sour and salty overtone.

1) A type of sauce prepared for salads that usually has a vinegar and oil base with the addition of herbs and spices.

A type of Italian vegetable spread that is usually prepared with eggplant, tomato, onion, olive oil, and capers.

A grilled bread appetizer, native to Italy, that is sprinkled or rubbed with olive oil and garlic, and then topped with assorted ingredients.

A cookie-like snack that is comes from India and is traditionally made into a batter that may consist of rice flour, butter, corn oil, chili powder, and cumin seeds.

An appetizer dip or spread that is common for use with Lebanese foods. Made from a mixture of walnuts, red sweet peppers, breadcrumbs, olive oil, and pomegranate juice, this appetizer is often served with flat breads or some crumb breads such as pita bread that is warmed or toasted.

Similar in purpose to a sieve, this kitchen utensil is most often used to retrieve foods that are being cooked in pots or pans of hot water.

Attributed to early Roman times, this sauce, which was more commonly referred to as "Sauce Gribiche", was made as a condiment or dressing for salad greens, fish, poultry, and eggs....

Similar in appearance to mayonnaise, this food is a dressing that is common in Europe, particularly regions around Ireland and the United Kingdom.