• Quarters
• Oil and Stems

Capers:

• In Salt
• Non-Pareil

Cornichons:

• Crisp, tart pickles made from tiny gherkin cucumbers. Accompaniment to smoked meats, fish and pates.

• Imported from Turkey
• Red & Yellow

Pepperoncini Peppers:

• Mild with a slight heat and a hint of bitterness.

Stuffed Grape leaves (Dolma):

• Stuffed with rice.

Vine Leaves:

• 16 oz or 5 gallon

• Cheddar

Danish:

• Blue Veined
• Fontina
• Havarta
• Piknic Feta

English:

• Cheddar
• Stilton

German:

• Cambozola
• Limburger Tilset

Italian:

• Asiago
• Fontal
• Grana Padano
• Gorgonzolla
• Parmason Reggiano
• Pecorino Crotonese
• Provolone
• Ricotta Salata
• Romano Pecorino
• Taleggio

Spanish:

• Cabra
• Drunken Goat
• Manchego

U.S.A.

• Blue Cheddar
• Feta
• Goat
• Provolone
• Swiss

• Feta
• Kashkaval

Dutch:

• Aged
• Mild” Gouda’s

French:

• Blue Veined
• Butter
• Comte
• Emmentalier
• Feta
• Goat
• Soft Ripened Brie’s

Greek:

• Feta
• Halloumi
• Kasseri
• Manouri
• Myzithra
• Yogurt

Norway:

• Jarlsburgh

Swiss:

• Emmentalier
• Gruyere

• Csabai Salami
• Pick Salami
• Teli Salami
• Gyulai Hot or Mild Sausage
• Smoked Bacon
• Smoked Por Loin
• Scout Sausage

Italian:

• Prosciuto
• Speck Alto Adige

• Old Forest Salami
• Picante Black Kassel Salami

Spanish:

• Chorizo
• Jamon Serrano

• Used mostly in Middle eastern dishes and is made by cracking parboiled whole wheat berries and drying them.  Available in the following sizes:
• -#1 Fine -#1 Fine Dark -#2 Medium -#3 Coarse -#4 Extra Coarse

Caramelized Nuts:

• Great in salads!
• Pecans
• Walnuts

Chickpeas:

• Round beans that keep their shape after cooking.  Used in Middle Eastern, Mediterranean and East Indian cooking.  Available in the following sizes:
• 1 lb, 2 lb, 5 lb, and 50 lb bags

Farina:

• Made from soft wheat.  Mostly served as a breakfast cereal but can be cooked like polenta.  Available in the following sizes:
• lb, 2 lb, 5 lb, and 50 lb bags.

• In red or green, red lentils cook quicker and lose their shape, while the green hold their shape and or used mostly in salads.  The smaller green (French) are used mostly in soups and stews. Available in the following sizes: 1 lb, 2 lb, 5 lb, and 50 lb bags.

Pine Nuts:

• A shelled seed from the Pinon tree with a slight evergreen scent and flavor.  Available in the following sizes:
• 1 lb, 2 lb, 5 lb, and 50 lb bags.

Semolina Flour:

• A refined wheat flour. Used primarily in pastas. Available in the following sizes: 1 lb, 2 lb, 5 lb, and 50 lb bags.

Whole Wheat:

• 1 lb, 2 lb, 5 lb and 50 lb bags.

• Extra virgin olive oil made from olives from Hana, Crete. The oil is from the first pressing of the olives with no chemicals or water added during processing. The acidity level is up to 0.035%.  Available in four different sizes.

Domestic:

• Blended Oils
• Canola Oils

• Black Olives w/Garlic- A plump black olive seasoned with a mellow roasted garlic slice,  then finished with a drizzle of extra virgin olive oil and provencal sunflower oil.
• Cassee des Baux-  Unpasteurized green cracked cured olive with fennel.  A nice fleshy olive with a wonderful buttery/fennel flavor.
• Green Olives w/Herbs- This green olive features an aromatic flavor from the herbs grown from the country side of Provence.  
• Grossanes-  A black table olive.  
• Lou Pistou, Nicoise- Fully ripe black olive which is small in size with a rich nutty flavor.
• Picholine-  Unpasteurized green olive that is crisp and crunchy with a tart flavor.
• Touranante- Unpasteurized green olive that is from the early harvest.  Semi ripe with a bright natural color with a firm, crunchy bite, bold olive flavor.

Other:

• Alfonso Olives- Large, soft, robust, winey tasting olives cured in a wine vinegar solution.  Imported from South America.
• Moroccan Sliced or Moroccan Pitted- These olives are great traditional olives served in sandwich’s, pizza, salads or just plain snacking.  They are available in cases of 6 in #10 cans.
• Moroccan Oil Cured-  Imported from Morocco.  These olives are harvested when ripe.  Some are dry cured in oil for months while others are repeatably soaked in brine and rinsed, dried for 3 days and then stored in drums containing salt and are rolled once a month for 3 months. These olives have a salty taste and are soft and shiny.
• Variety of Stuffed Olives- Green olives stuffed with either: Blue cheese, Feta cheese. Provolone or Garlic.

• Black Colossal- A black olive that has between 121 to 140 per kilo (2.2 lbs).  Also available as Super Colossal which is 111 to 120 olives per kilo with both sizes available as a Green olive.
• Black Mamouth-  Has a deep color of cocoa and a semi-soft texture.  Mamouth olives have a count of 101 to 110 per kilo, while the Super Mamouth has a size of 91 to 100 per kilo with both sizes available as Green.
• Greek Mixed- A blend of Kalamata, Green, Black and Blush olives offered as Regular, Spicy or in Wedges.   
• Kalamata- Almond shaped, 1/2 inch to 1 inch long that is split to allow marinate of wine vinegar to penetrate the flesh.  They are packed in a brine of vinegar or olive oil.  Available as pitted or whole in sizes Jumbo 181 to 200 per kilo, Large 181 to 200 per kilo or Superior 261 to 290 per kilo.
• Oil Cured- These wrinkled black olive is cured in salt with the wrinkles coming from being dried in the sun like raisins.  They are rich in flavor with a chewy texture.  Two varieties, Thassos and Throumba

Italian:

• Castelventrano- Is a round, bright green olive with a smooth crisp flesh and a buttery flavor.
• Cerignola- Boldly colorful olive with a oblong shape and a meaty mild buttery flavor.  Green, black, red or mixed.

• Greek
• Nescafe

Fish Products:

• Tarama
• Taramasalata
• White Anchovies

Pastries:

• Baklava
• Fillo Dough
• Halva
• Kataiffi (Shredded Dough)
• Yufka Products

Tahini:

• Assorted sizes, 16 oz, 32 oz, and 40 lb containers.

Waters:

• Orange
• Pomegranate
• Rose

• Greek
• Turkish

Pasta:

• Misko Brands
• assorted Rices

Spices:

• Mint
• Oregano
• Sumac
• Zaatar

Vinegars:

• Balsamic
• White Balsamic
• Champagne
• Cider
• Red Wine
• Sherry
• Tarragon
• White Wine