DESCRIPTIONS and USES the SEA SALTS and PEPPERS from
THE OLIVE AND THE GRAPE
SALTS (KOSHER FLAKER SALT and SEA SALT)
KOSHER FLAKE SALT – This inexpensive salt is perfect for everyday use (cooking, baking, tabletop use). This alt is also well suited for pickling and canning. It does not contain iodine, which sometimes reacts adversely with foods. This particular “cut” binds well with other ingredients. If you only buy one “new” salt, this should be it. Member of the “Top 5 Salts”
SEL GRIS – This sea salt of French origin is also known as “Grey Sea Salt” or Sel Marin de Guerande. The Sel Gris we offer is wet, unrefined. (For how to use sea salt, refer to the article in the Library.) These crystals offer a tangy finish, and are wonderful for a finishing salt for grilled meats and fish, as well as vegetables and “wilted salads”.
SAL TRADITIONAEL do l'OCEAN ALANTIQUE –This organic, high quality sea salt is a “cousin” of Sel Gris, only this salt is pure white. This salt is hand harvested in Portugal, where the waters do not experience the storms that are known to other sea salt regions. This salt is also wet, unrefined. Salt farmers in Portugal adhere to quality standards for certified organic produce and consequently have been awarded the "Slow Food Award for the Defense of Biodiversity." Due to an usual law in Portugal that regulates the salt industry, we are able to obtain this incredible salt at unbelievable cost for the quality. (Rumor has it that the law might be changing within a year or so.) Member of the “Top 5 Salts”
MALANDEL FLEUR de SEL – Translated this salt is “Flower of the Salt”. This French sea salt is offer described as the “caviar of salts”. It has been hand harvested by the same methods for centuries. It has an unique ability to draw out other flavors in foods. Compared to Sel Gris, it is available in small, limited quantities each year. This type of salt is best used as a finishing salt. (A little bit goes a long way!)
PORTUGUESE SALT CREAM (CREME do SAL) –This incredible, fluffy, clean white specialty salt is the Portuguese version of Fleur de Sel. The Portuguese like to refer to their version as “salt cream”, as just like cream rises to the top of milk, their “Crème do Sal” rises to the top of the harvesting pools. This salt is organic, being hand harvested with the same wooded implements for centuries. This salt is also attractively priced for the quality, due to the unique Portuguese law regulating salt. This type of salt is best used as a finishing salt. (A little goes a long way!) Member of the “Top 5 Salts”
SEL de FUMEE –This specialized French sea salt is actually a Chardonnay Oak Smoked sea salt. In each crystal of this complex salt, you will experience the flavor characteristics of chardonnay wine, oak wine barrels, smoke, and sea salt. Use this salt to finish a special culinary creation! It pairs well with fish, meats, salads, eggs and potato dishes.
MEDITERRANEAN SEA SALT – This salt is from the Mediterranean coast of France. It is an economical, all purpose sea salt. As other sea salts, it does contain iodine.
HAWAIIAN SEA SALT – Nature provides this premium, natural sea salt in two varieties: Black Lava Salt and Red Alaea Clay Salt. Both have an unique, delicious flavor, plus, as a bonus, offer a dramatic presentation due to their vibrant colors. Both varieties are harvested from salt farms on Molokai, where the ocean water remains unpolluted. Each variety has its own flavor characteristics. The Red Alaea Clay Salt gets its vibrant color from the mineral rich alaea clay. It is mellow and smooth, with a nice sweet finish. It is rich in trace minerals. This salt can be used as a roasting (especially good to roast or grill meats) or finishing salt; adds a nice touch of flavor (and texture) to tossed salads. The Black Lava Salt gets its rich glossy black color from lava and activated charcoal. It’s somewhat nutty flavor is complimented by the influence of lava and charcoal (which adds numerous health benefits). This salt also can be used as a roasting (especially good with seafood) or finishing salt; surprising tasty on pasta. Our suppliers are members of The SaltMasters Guild of Hawaii. The Red Alaea Clay Salt is a member of our “Top 5 Salts”.
HAWAIIAN KAI RED GOLD – This premium natural sea salt is a select Red Alaea Clay salt with the infusion of Hawaii Kai Ocean Essence™ (natural ocean electrolytes, trace minerals and elements).
FRENCH SEASONED SEA SALT – This unique sea salt seasoning blend consists of fine French sea salt (Sel Gris) with Herbs de Provence. It would be the perfect seasoning for dishes that you would normally use salt and Herbs de Provence. (Use sparingly, as it packed with flavor.)
MEDITERRANEAN SEASONED SEA SALT – This is another unique blend consisting of Mediterranean sea salt and a blend of Mediterranean herbs and lemon. It would be used as you use the herbs and salt separately. (Use sparingly, as it is packed with flavor.)
SAL DEL FUEGO (FIRE SALT) – The key ingredients of this hot salt blend are salt, garlic, ground habanero, shallots, Tellicherry pepper, lime, Pimenton de la Vera and cumin. Use this salt whenever you want to add heated flavor. It can be used on meats, fish, potatoes, eggs, garlic bread, and even popcorn. It makes a nice addition to a Bloody Mary. Member of the “Top 5 Salts”.
We just added several new salts to our inventory. Please check back later this week to see the complete listing. (Ex: Himalayan Salt, Sea Salt with Porcini Mushroom, Chili Verde Salt, and about 12 more!)
Recipes and Salt Related Articles are in the Library.
Celebrating the foods and lifestyle of the Mediterranean!
THE OLIVE
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THE GRAPE
PEPPERS (GROUND, WHOLE AND BLENDS)
RESTAURANT GRIND BLACK PEPPER – This is coarsely ground (20/30 mesh) Tellicherry black pepper. It resembles the pepper served in restaurants when your server offers to grind pepper at your table. If you don’t have your own peppermill and you enjoy quality pepper, try this one.
SARAWAK WHITE PEPPERCORNS – This variety is the premium among white peppercorns. White pepper is very popular in Europe. It can be blended with other peppercorns or used alone when a peppery flavor is desired but black specks are not, for example, in white or cream sauces, egg dishes, light cream soups, savory custards, or mayonnaise. Member of the “Top 5 Peppers”
TELLICHERRY BLACK PEPPERCORNS – This peppercorn is the largest among the world’s most popular spice varieties. It also has the “most developed flavor”. These are considered to be the finest pepper in the world.
ECUADORAN ORGANIC BLACK PEPPERCORNS - The plantation that produces this pepper yields small crops due to the total lack of chemicals. The picking, sorting, drying and final selection of peppercorns is all carefully done by the farmers own staff. The result is a clean, robust, aromatic pepper.
QUATRE POIVRE (FOUR PEPPERCORN BLEND) – This blend consists of the four types of pepper: black, white, green, and pink. (The pink “peppercorn” is actually not a pepper, but a berry from a plant on the French island of Reunion.) Using this blend offers all the qualities of these fine peppercorns. This blend makes a beautiful presentation in an acrylic peppermill.
EUROPEAN BLEND (TUXEDO BLEND) – In northern Europe, black and white pepper enjoy equal popularity, hence this 50/50 blend of premium Tellicherry black pepper and Sarawak white pepper. The familiar, robust black pepper flavor combined with the deep, winey, complex white pepper, is perfect ground on potato or noodle dishes; Great on pork roast and hearty beef or chicken stew with red wine and root vegetables. Member of the "Top 5 Peppers".
FRENCH BLEND – This blend gets its inspiration from France, where green peppercorns are very popular. This blend is great for those who enjoy French cooking. It is a mixture of Tellicherry whole black peppercorns and Mysore whole green peppercorns.
MIGNONETTE PEPPER - This classical blend, also known as "shot pepper," of cracked Tellicherry black pepper, Muntok white pepper and flavorful Moroccan coriander; Traditional in French-Canadian cooking and roasting large cuts of beef, lamb or poultry. Excellent on a thick grilled steak or veal chop. (Use ½ to 1 t. per pound). Great in a table grinder.
ITALIAN BLEND - This mixture of Tellicherry black peppercorns and pure dehydrated chopped garlic works well in any peppermill. Almost everything which is enhanced by black pepper is also greatly complemented with the addition of garlic.; outstanding pepper for steaks; Member of the “Top 5 Peppers”.
PEPE ROSSO NERO E (BLACK AND RED PEPPER) - A blend of fresh ground Tellicherry black pepper and hot cayenne red pepper. Great whenever you want the robust flavor of Tellicherry black pepper but need extra heat. Adds a spicy kick to grilled, broiled, or baked fish, chicken, or beef, roasted new potatoes and skewered vegetables. This blend is hot.
MEDITERRANEAN SEASONED PEPPER – This Mediterranean inspired citrus-pepper blend consists of Tellicherry black pepper, lemon peel, orange peel, citric acid, garlic and onion. This blend is ideal for those who are on a sodium restricted diet. The tartness of the citrus gives the perception of naturally occurring sodium in foods. This blend is wonderful with skinless chicken breasts, veal or pork cutlets, or fish fillets, (1-2 tsp. per pound). Member of the “Top 5 Peppers”.
SALE DEL PEPE DEL LIMONE (LEMON PEPPER SALT) – This blend’s flavor comes from black pepper, lemon peel, salt, sugar, garlic and onion. This blend offers success with almost everything, especially: fish – baked, broiled, grilled or fried; chicken; pork roast, chops and cutlets; all cuts of veal; even scrambled eggs and omelets; Member of the “Top 5 Peppers”
GRAINS OF PARADISE – This spice actually is not a pepper. It is included here due to its pepper like qualities. They have a zesty flavor reminiscent of pepper, with hints of flowers, coriander and cardamom. Although Grains of Paradise are now rare and expensive, they used to be used as a cheaper substitute for black pepper. Mix with Tellicherry black pepper, put in a pepper grinder and then use to encrust steaks as slight variation on steak au poivre. Grind over any dish where you would normally just grind straight black pepper to add a wonderful new dimension to your food.
Recipes and Pepper Related Articles are in the Library.
Click here for European-Mediterranean Seasonings and Meat/Fish/Poultry Rubs.
Mentor, OH West Side Market Tower City 877-503-5775 216-771-0778
