Literally French for "rust," Rouille is a fiery flavored, rust colored sauce of sunflower oil, milk, spices, egg yolks, mustard, le juice, and natural thickeners.. 100% All Natural Product, Allows for creation of unique desserts using high end ingredients, Made with premium Belgium Chocolate. These black olives are cured in vegetable oil, salt and Provencal herbs and are not preserved in brine. Add rosemary or chipotle pepper to Life in Provence Aioli for a twist on the traditional. Aioli Garlic Mayonnaise sums up what it means to be Provencal. Apricot and Almond Jam is delicious on scones, toasted bagels or swirled into yogurt. It really makes anything taste good. Try it on a toasted cinna raisin bagel.

Celebrate the spirit of Provence with these authentic Picholine olives. Imagine sitting at a table with your family and friends, in the center are cold cuts, grilled fish, steamed vegetables, hard boiled eggs and bread. Stir some Toad Sweat Chocolate Orange Dessert Hot Sauce into oatmeal to spice up your breakfast on a cold winter morning. In Provence jam making is such an established tradition that it punctuates the year as surely as the seasons. Use it as a marinade or grilling sauce, or as an exotic burger topping. Cranberries, cocoa, cinna and habaneros make Toad Sweat Cranberry Hot Sauce a unique medium hot topping for ice cream, fresh fruit and pancakes. Life in Provence Aioli is made in Provence with the first garlic of the season, which is very tender and not overpowering. Stir it into oatmeal, or use as a marinade, grilling sauce or glaze for poultry or shrimp. Serve these crisp mini toasts any time of day alone, or as an accompaniment cheeses, pates, soups and spreads of all sorts. Winner of the 'Best New Product' award from Chile Pepper Magazine in 2001, this unique sweet n spicy hot sauce is wonderful on ice cream, pancakes, sweet potatoes, cheesecake and mixed into brownies before baking. Serve these small authentic Provencal olives along with cheeses, in appetizer trays, in salads, or to garnish chicken, fish and meat dishes.

Nicoise Olives make a nice addition to tuna belly fillets in olive oil served with toad sweat dessert hot sauce mini 4 pack crusty bread.Each jar contains 4.5 ounces of Nicoise Olives by Life in Provence from France. Take a walk anywhere in Provence and your body will be filled with the scent of the herbs that grow wild on the hillsides. Aioli is a strongly flavored emulsion made from egg yolks, sunflower oil, le juice and garlic originating from the Provence region of southern France. Bearnaise is best known as a classic accompaniment for grilled red meat, but it is just as wonderful with grilled fish and vegetable preparations. Spread with butter on a fresh baguette or croissant and then dip into coffee or tea. The chopped basil is preserved in sunflower oil and extra virgin olive oil with just a touch of salt, garlic, and le concentrate. Think of it as a dessert bearnaise sauce by life in provence topping, with a peppery kick. Toad Sweat Key Lime Dessert Hot Sauce is great on ice cream, fresh fruit, popcorn, and even french fries. Apricot and Almond Jam is prepared in Provence in the local tradition of simmering in open cauldrons with plenty of the best fruits and just the right amount of cane sugar. Amid the chaos of laughter, loud conversation and clinking glasses, hands stretch across the table as all help themselves to the various foods, which are then dipped into the bowls of aioli. Toad Sweat Le Vanilla Dessert Hot Sauce is life in provence cocktail party toast wonderful on ice cream, bread pudding and le bars, in sopapillas or tea instead of honey, or as a glaze for sal and tuna steaks. Spread this luscious Red Currant and Raspberry Jam on a long piece of baguette then dip into your a warm cup of tea, latte or chocolate...

Fresh fruits from the orchard occupy the whole kitchen table, overflowing from saucers and baskets, while pots boil on the flame, their magic mixture giving off tantalizing aromas... Also delicious on scones, toasted bagels or swirled into yogurt. Life in Provence's first cold pressed extra virgin olive oil is made from olives selected in the Provence region of Nice. Every summer, one cannot escape, almost on a weekly basis, walking into a kitchen under the frenzied supervision of a master jam maker the lady of the green picholine olives by life in provence house, her mother in law, or perhaps her 10 year old daughter. Butter, shallots, tarragon and vinegar.

The local savior faire and traditions create an oil with a rich and fruity taste that harmonizes with toad sweat chocolate orange dessert hot sauce the products of the land and permeates the flavor of all Provencal dishes.Each bottle contains approximately 16.9 fluid ounces of Extra Virgin Olive Oil by Life in Provence from France. The Spanish version, Alioli, uses Sherry Vinegar instead of le juice and is generally used on tortillas, tapas and salad.Aioli Garlic Mayonnaise is a popular accompaniment for fish, meats and vegetables. (33 37mm) Probably the most famous of the French olives is the Nicoise. It's served as a garnish with fish and fish stews such as bouillabaise. It is derived from Hollandaise sauce, and it is hard to get it just right even though the ingredients are quite simple. Strawberry rhubarb jam by life in provence Nestle it into a warm croissant...swirl it into yogurt...or (if sweet and salty is your secret vice, and no one is watching), pair it with goat cheese and bread.

It is consumed when, where and how you want. Bearnaise is a traditional sauce found all over France. 4 cups per box 12 boxes per caseDiameter. Their old fashioned recipes often combine a traditional jam flavor (apricot, strawberry, orange) with one or several rarer ingredients (almonds, rhubarb, le & grapefruit) which subtly enhance the jams and confer them their unique personalities.Our Blueberry Preserves are bursting with fresh blueberries and are wonderful as a topping on pancakes, as fillers for sweet tarts, or simply as a spread on toast or muffins.Each jar of Life in Provence Blueberry Preserves contains 9.9oz. As you explore, every toad sweat le vanilla dessert hot sauce step will deliver the smell of the land, and its richness will penetrate every pore intoxicating the senses. In Provence, jam spells sensual fun. The Life in Provence jams are prepared in Provence in the local tradition of our grande mamans. This presentation is more convenient than fresh basil, and much better tasting than dried. Simmered in open cauldrons with plenty of the best fruits and just the right amount of cane sugar. Spread this delicious jam with fresh butter on a baguette or croissant, then dip into tea or coffee, a la francaise. Spread some Rouille on a sandwich as you would mayonnaise. Made in Provence, this jam is simmered in open oil cured black olives by life in provence cauldrons with plenty of the freshest red figs and just the right amount of brown cane sugar.

Life in Provence has taken the finest French Basil and made it available to kitchens everywhere. Spread this fig jam with fresh butter on a baguette or croissant, then dip into tea or coffee, à la française. The ideal glaze for fruit tarts.Each jar contains 9.9 ounces net weight of Fig Jam by Life in Provence from France. It also makes an ideal glaze for fruit tarts.Each jar contains 9.9 ounces net weight of Apricot and Almond Jam by Life in Provence from France. No matter how you choose to use Aioli Garlic Mayonnaise, you will bring out the Provencal in you.Each jar contains 6.8 ounces of Life in Provence Aioli imported from France. Use it with simple crudites or on sandwiches. Now it is possible to enjoy the scents of Provence in your kitchen all year round.Each jar of Life in Provence Chopped French Basil contains 90g or 3.175 oz.

The relaxed sophistication and tradition of the Provencal kitchen comes alive in this flavorful Orange, Le and Grapefruit Jam.Each jar contains 9.9 ounces net garlic mayonnaise ("aioli") by life in provence weight of Orange, Le and Grapefruit Jam by Life in Provence from France. Rouille can also be used as a dipping sauce for roasted chicken or crab cakes. You could dip potato chips in it!Life in Provence Bearnaise Sauce is made with pure butter, egg yolks, and a reduction of tarragon, shallots, vinegars and white wine. Their recipes often combine traditional flavors, such as orange, with one or several rarer ingredients, such as le and grapefruit; which subtly enhance the jams and confer to them their unique properties. Serve them as appetizers, with cheese and fruit or in salads.Picholine are small green olives that have a very "meaty" texture and refreshing taste.Each jar contains 4.5 ounces of Green Picholine Olives by Life in Provence from France.

Serve them as appetizers, with cheeses, in salads, or to garnish chicken, fish and meat dishes. So close your eyes, bite into a "tartine," and find yourself transported to Provence.Each jar contains 9.9 ounces net weight of Red Currant and Raspberry Jam by Life in Provence from France. Simmered in open cauldrons with plenty of the best whole strawberries and rhubarb and just the right amount of cane sugar, this jam is delicious on scones, toasted bagels or swirled into yogurt. At attention, waiting to accept the burning hot jam from the pots, before being sto away on a high and secret shelf, concealed from three foot tall gourmets. Meanwhile, an army of glass jars stand large chocolate dessert cups with chocolate curls. Try Toad Sweat Cranberry Dessert Hot Sauce on a turkey sandwich the sweet and spicy flavor pairs beautifully with chicken, too. This is the mildest Toad Sweat sauce, with a touch of habaneros to liven up a wonderful blend of vanilla essence and le juice. Try Aioli in egg salad or potato salad. This is the hottest of the Toad Sweat bunch, combining key lime flavor with a habanero punch. It is especially delicious when used on steak sandwiches.Each jar contains 6.8 ounces of Rouille (Spicy Mayonnaise) by Life in Provence imported from France.