A perfect balance of wholesome and tangy, this green olive and almond tapenade is wonderful served cold on crostini as an appetizer. Also delicious with mozzarella, ham or pasta with olive oil and Parmesan cheese. Features green olives, extra virgin olive oil, almonds, capers, garlic, anchovy paste, concentrated lemon juice, and salt.
Fig and Walnut confit is perfect for goat cheese or on a toasted baguette. Features figs, fruit sugars, cane sugar Pays d'Oc white whine, walnuts, jelling agent, fruit pectin, and concentrated lemon juice.
This Williams Pear Confit with white wine is perfect for spreading onto baguette or crackers along with Roquefort or Bleu cheese. Features Pays d"Oc white wine, fruit sugars, Williamspears, cane sugar, jelling agents, and fruit pectin.
This slightly sweet confit made with Calvados, an apple brandy, and apple cider is divine. Use with a cheese plate or incorporate this confit into a recipe, however you use it, you will not be disappointed. This confit pairs well with Camembert or Brie and a nice white wine. Features cider, fruit sugars, cane sugar, apples, Calvados, fruit pectin and lemon juice.