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A variety of dried herbs grown naturally in the Provence region of southern France that are combined to create a savory flavoring for foods such as fish, meats, olives, potatoes, stews, soups, and sauces.

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

A variety of mushroom that includes over 100 different species, most edible but also some are poisonous.

The act of combining two or more liquids that do not typically mix together well, such as oil and water.

A curing process that involves the soaking, washing, or injecting of food with a solution that is used to pickle or preserve foods.

A Greek appetizer that is a dip for crackers or other similar foods. The dip consists of carp roe combined with milk, breadcrumbs, and olive oil.

A variety of dried herbs grown naturally in the Provence region of southern France that are combined to create a savory flavoring for foods such as olives, meats, stews, and sauces.

Gourmet oil infused with the flavor from white or black truffles (a rare fungus that grows underground) that have been soaked in olive oil.

A hot or cold sandwich that consists of only one slice of bread topped with one or more ingredients, such as meat, fish, eggs, cheese, vegetables, olives, pickles, and/or a sauce.

A French phrase meaning "in the style of Nice (France)'', which refers to the cuisine of that area. The style is identified by the ingredients of tomatoes, black olives, garlic and anchovies, which are used in both hot and cold dishes.

A traditional Italian tomato sauce that combines crushed tomatoes, garlic and a variety of other ingredients, such as onions, basil or parsley, oregano, and olive oil into a sauce that is well seasoned.

kiwi, mini kiwi, hardy kiwi, cocktail kiwi,

A brittle, cracker-like Italian flat bread made with white flour that is rolled into very thin sheets.

A medium sized oval berry, dark red in color that grows on small bushy trees in tropical climates. Native to Africa, this berry is similar in shape to an olive and provides a meaty pulp surrounding a small seed.

A Spanish appetizer made with flattened or ground ham, fish, or poultry and vegetables that are cooked and combined into a blend that is served.

A popular Spanish sauce served most often with grilled meats, fish or vegetables. The traditional version of this sauce includes saffron, an emulsion of garlic and oil, eggs (to stabilize the sauce), mustard, olive oil, lemon juice, tomato paste, and seasonings.

An Italian flat bread often referred to as a Tuscan flat bread that is prepared as a thin round sheet of dough with a dimple-surfaced crust.

A traditional Italian food dish made with veal shanks dredged in flour, chopped vegetables such as onions, celery, tomatoes, and carrots, that cook together in a chicken or beef stock with seasonings such as olive oil, garlic, marjoram, pepper, thyme, and white wine.

Any of a variety of alternate ingredients that can be used instead of oil or butter in the preparation of foods.

A flat cake, similar to a pancake that is a traditional food from Italy. It is made by adding chickpea flour to a bowl of lukewarm water, which is then allowed to stand for several hours.