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Month: September 2016

  • Olive Pit Featured Olives of the Week – French, Turkish, and a Little Italian

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    Picholine – an oval shaped green olive that is crisp and rich, the Picholine hails from France. Originally grown in the Gard region of France, it’s actually now grown around the world. Picholine olives are often said to be called “the poor man’s Luque,” as they are a close cousin and are similar in size, color and shape. This olive is not to be missed, though – it has a nutty and “snappy” flavor that will delight every fan of olives! Read article

  • The Foodie Press: Capsaicin

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    What’s the Deal With Capsaicin?

    The short version: It’s the natural compound that gives chili peppers their heat. It’s concentrated around the seeds of the chili, so pulling out the seeds and fibrous membrane surrounding them will cut down on most of the spiciness. Usually. The higher the concentration of capsaicin, the hotter the pepper. But you already knew that, right?

    The not so short (but still relatively short) version? It’s a little more complicated than that.

    Read article

  • The Foodie Press: How Sweet It Is… An Unexpected Honey Adventure

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    In a store the size and scope of Jungle Jim’s, it’s easy to forget about some of the basic, almost run-of-the-mill items available. But since this is Jungle Jim’s, even those “basic” items can, and do, take on a life of their own. With more than 100 varieties available year round, honey isn’t just a way to add sweetness and flavor to meats, salads, or barbeque sauces during the summer, or to give your tea that glowing warmth that only honey can provide on chilly winter nights. Read article
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