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Fennel Pollen Olive Oil
Fennel pollen is sometimes called “the spice of angels”—prized in Tuscany and Lazio for its golden hue and honeyed aroma. Our version begins with our own Extra Virgin Olive Oil, infused in-house with hand-dried fennel pollen from Carranza Family Farms, who cultivate it regeneratively along the California coast. I suggest you drizzle over roasted fish, citrus salad, or pasta with Lemon and Mint.
Rosé Wine Vinegar
Crafted by Allison and Russ Hopelain of Camino, this vinegar is made from Rosé wine that ferments naturally in Oak barrels, following a centuries-old process that develops its crisp acidity and floral perfume. Patient aging transforms it into something effervescent and alive — bright with Summer fruit and soft with wood. I suggest you pour over ripe Peaches, winter greens, or grilled Radicchio for a taste of sunlight in midwinter.
Ojai Green Olives with Olio Nuovo
In Italy, the first Olive Oil of the season — Olio Nuovo — is celebrated like a festival. Our Olives, hand-picked and cured in the Autumn of 2025, are poured with that first pressing and finished with a touch of vibrant citrus. Briny, bright, and alive, they capture the joy of harvest. Serve with good bread, a chilled glass of wine, and plenty of laughter.
LA Late-Summer Harvest Tomato Jam
Our ode to Los Angeles’ endless Summer. We simmer Early Girl Tomatoes with Chipotle, Fresno, and Thai Chiles, finishing with organic cane Sugar, fresh Citrus, and a touch of Ginger. The result is a jam that’s equal parts sweet, spicy, and smoky — pure Californian sunlight in a jar. Spread over crackers with anchovies or spoon over burrata for a surprising sweetness.
Cantabrian Anchovy
Caught in the Cantabrian Sea each Spring — when the fish are at their richest and most flavorful — these Anchovies are hand-packed in organic Extra Virgin Olive Oil by Lucia and Carlos Flors of Siesta Co. Each filet is meaty and buttery, with clean salinity and remarkable depth — true Mediterranean perfection. Eat straight from the tin with cold white wine, or melt into warm butter over pasta.
Taralli Olive Oil Crackers
A southern Italian classic, Taralli are coiled Olive Oil crackers, boiled before baking to achieve their signature crunch. Ours are made by Della Corte with grassy Olive Oil and a pinch of Big Sur Sea Salt, resulting in a golden, delicate bite—the quiet hero of every table. Serve alongside cheese, olives, and wine for effortless pleasure.
Ingredients
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Richard's Festivo Set
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