Murray's secret assortment of olives. You get a taste of them all: green, black, purple, spicy, zesty, unpasteurized, a hint of herbs, etc.

Fished from the Cantabrian Sea off the coast of northern Spain, then cured using traditional methods for at least six months, and finally de-boned, filleted and jarred by hand, the Ortiz family has been producing some of the world's best anchovies since 1891.

Sweet Borettane onions are roasted, then marinated in balsamic vinegar, olive oil, and honey. Candy-like alliums for your chomping pleasure.

Dolmas are also known as "Stuffed Grape Leaves," a Mediterranean treat of whole grain rice and spices wrapped in young grape leaves.

A super protein treat, these mild beans are marinated with fresh pepper strips, garlic and herbs.

Fancy schmancy! A splendid mix of exotic mushrooms are marinated in olive oil and spices, making quite the melange. They're not exactly magic (we aren't allowed to sell those), but they're pretty special in their own way.

Meaty Greek Florina peppers easily withstand a fire roasting, while allowing a hint of grape must and their natural sweetness to conquer all.

These are "crudo" or raw artichokes. But don't worry, they're painstakingly peeled by hand to remove the tough parts and immersed in oil to soften partway.