Nothing beats bread, fresh olive oil, and aged balsamic vinegar that’s been upped with some of our sea salts (even on dessert duos) to make the perfect snack or party appetizer.  

A very popular, fiery spice from North Africa and the Middle East, Harissa is made by pounding smoked chili peppers, garlic, caraway, coriander and cumin into a paste and leaving overnight to develop its flavours. 

This marriage of honey and ginger brings a gentle, spicy heat which balances perfectly with the white balsamic vinegar. The intense ginger kick is modestly offset and complimented by the natural sweetness of honey. 

DIRECTIONS:  Add 1/4 cup olive oil to a shallow bowl or rimmed plate.  Drizzle 1 tbsp aged balsamic over top, then sprinkle plain or herbed sea salt. Have a fresh loaf of crusty bread on hand.  And a few shards of fresh parmesan, too.  Heaven!