Conservas Ortiz Bonito del  Norte - White Tuna in Olive Oil 

Like good caviar, Bonito del Norte (white albacore tuna) by Conservas Ortiz of Spain is a delicacy best enjoyed undressed, in as simple a preparation as possible. Seriously, a crusty baguette and an open tin of Ortiz tuna makes the perfect picnic dish or late night snack.

Ortiz is the Rolls-Royce of tuna, embraced by top chefs and food editors for unequalled flavor and texture. Whether adorning a dinner salad or topping crostini, Ortiz tuna elevates any tuna dish to something spectacular.

In particular, Ortiz Ventresca (Bonito del Norte underbelly) deserves special mention. Ventresca is the fillet of a small triangular portion of the belly near the head, prized for unparalleled tenderness and subtle flavor. Ortiz packs only unbroken fillets, making this Ventresca the ultimate expression of quality in canned tuna.

Moreover, the fourth-generation family firm of Conservas Ortiz prides itself on maintaining responsible fishing practices. The tuna is line caught - not netted - by fisherman using actual fishing poles rigged with live bait, ensuring little or no bycatch whatsoever. This is the method of tuna fishing supported by the Seafood Watch Program of Monterey Bay Aquarium. Once caught, the fishermen hand fillet the tuna and quickly pack it in good quality Spanish olive oil. No more, no less. This simplicity ensures you get the cleanest tasting tuna we have tasted.
 

• Bonito del Norte Ventresca in Olive Oil - 2.82 oz Tin - $16
• Bonito del Norte White Tuna in Olive Oil - 6.7 oz Round Tin - $14.50
• Bonito del Norte White Tuna in Olive Oil- 2.82 oz Oval Tin - $6.50

Jalape�o Olive Oil

 from Coldani Olive Ranch

Save on the last of the 2010 harvest.

Regularly $18 a bottle, get yours for only $12.

Limited quantities available.
 

The olives, fresh from the trees, are cleaned and sent into the mill with whole, fresh jalape�os. The result is amazing - rich, fruity extra virgin olive oil in perfect balance with the intense heat and brightness of a ripe jalape�o. The heat really lingers in the mouth and it can stand up to some bold flavors. Here's some of the great uses for this tasty oil:

• Dress a chopped salad of cucumbers, tomatoes and feta cheese
• Whisk into the yolks for deviled eggs
• Slather over grilled corn on the cob
• Drizzle over a pizza of fresh basil and mozzarella
• Pour liberally over mashed potatoes