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  • 4 - 2" thick steaks: use either strip, porterhouse, t-bone or tenderloin steaks weighing about 8 oz. each
  • Kosher salt and freshly ground black pepper
  • 4 sprigs thyme or rosemary (optional)
  • 2 garlic cloves (optional)
  • 2 shallots, thinly sliced (optional)
  • 3 tablespoons olive wood smoked olive oil

Set the Sous-Vide cooker to 130ºF (54.4ºC). If not using a Sous-Vide, see below.
  • Generously season the steaks with salt and pepper. Place 2 tablespoons smoked olive oil, shallots, rosemary, and garlic if using into resealable or vacuum sealing bags. Place the steaks in a one large or two medium zipper lock or vacuum seal bags and seal.
  • Following the operating instructions for your Sous-Vide cooker, place the bag(s) in the water bath and set the timer for 2 hours.
  • After 2 hours, remove the bag from the water bath and remove the steaks from the bags and dry well with paper towels.
  • Heat a large cast iron skillet or grill pan over high heat. Rub the dried steaks with remaining tablespoon of smoked olive oil. Add the steaks to the hot pan and sear until well-browned, about 30 seconds per side. Transfer steak to a cutting board and let rest for 5 minutes. 
  • Serve with Neapolitan Herd Balsamic Vinegar drizzled over or aside for dipping. 
  • If you would like to make this recipe without a Sous-Vide cooker, then simply follow the directions to marinate the steaks in a sealable bag for 2 hours. After 2 hours, remove the steaks and prepare your grill. Grill to desired doneness. 
  • Serves 4

A vibrant, perfectly balanced cup with a double up of antioxidants from two of nature's best. Carefully harvested and hand crafted seasonally into a good, good for you, tea.

This olive leaf tea was made using fresh, estate grown olive leaves. Gently picked and processed in Australia, a traditional Japanese green tea method is used to maximize quality, flavor, and the rich olive antioxidants.

We then took out rich olive antioxidants tea leaves and combined them with an Australian green tea sencha, another well-known antioxidant source.
A warming cup of good.

Packaged in biodegradable Soilon tea bags and recyclable canisters
Himalayan Salt Block

Enchant your taste buds by preparing your next meal with a Himalayan Salt Block! Use the block with hot or cold meals. Throw it on the grill to add to your tasty steak or in the oven with cookies!

Start the summer with a tasty treat to cool you down!

Salt-Frozen Parmesan Ice Cream with Tomato Marmalade and Basil Gremolata

1 (8- to 10-inch) square or (9-inch) round salt block
Ice Cream:
5 cups heavy cream
8 ounces Parmigiano Reggiano, freshly grated
1 pound plum tomatoes, peeled and coarsely chopped
⅓ cup sugar
1½ tablespoons VS Sherry Vinegar
1 tablespoon VS EVOO
12 fresh basil leaves, finely chopped
¼ garlic clove, minced
½ cup chopped toasted hazelnuts
1 tablespoon finely grated lemon zest
To Finish:
2 tablespoons VS EVOO
Chill the salt block in the freezer for 6 hours before you want to finish the ice cream.

Delight your taste buds with this savory ice cream that has just a touch of sweetness from the tomato marmalade. 
To make the ice cream; bring the cream to a simmer in a large saucepan. Add the cheese slowly, stirring all the time, and continue to simmer and stir over low heat until the cheese has melted and the mixture is smooth, about 5 minutes. Pass through a strainer to remove any lumps, and let cool to room temperature. Put in a closed container and chill thoroughly in the refrigerator for several hours or overnight. 

An hour before you want to finish the ice cream, put the container of ice cream mixture in the freezer. 

To make the marmalade; cook the tomatoes, sugar, and vinegar in a medium saucepan, stirring frequently until lightly thickened, about 15 minutes. Stir in the olive oil and let cool to room temperature. 

To make the gremolata; mix the basil, garlic, hazelnuts, and lemon zest together in a small bowl. 

To finish the ice cream, put the frozen salt block on a rimmed baking sheet to catch any drips. Spoon half of the chilled ice cream mixture onto the frozen salt block, using a pastry scraper or the side of a spatula to control its flow. Scrape and fold the ice cream across the surface of the salt until it sets up. Scrape into a chilled bowl put in the freezer while repeating the process with the remaining half of the ice cream mixture. 

To serve:  scoop the ice cream into chilled bowls. Drizzle each serving with the olive oil, and top each with a spoonful of marmalade and a sprinkling of gremolata. 

Limited Edition II

  • Irresistible Starry Night Color - Inspired by the night sky, this warm black color with light gold accents is sophisticated and elegant. This collectible piece has a hue that seamlessly fits any space and occasion.
  • Coravin Wine Needle - Specially designed to be gentle on your corks and pour wine both quickly and smoothly.
  • Texturized Clamp - The unique design of the Limited Edition clamp system offers a generous, rubberized clamp area that is easy to use and fits snuggly around the bottle neck ensuring a secure hold and effortless pour.
  • Load Cell Technology - The capsule-loading chamber creates the perfect amount of force for an airtight seal, ensuring no gas escapes.
  • Elegant Classic Base - Made of sturdy zinc with a classic matted black finish, this base elegantly showcases your Coravin System in style.
Original Havarti Cheese

Roth crafted their full line of rich and unique Havartis by taking cues from the early days of Danish cheesemaking. They started with all-natural ingredients infused in the vat to create the ultimate cheese, highlighting freshness and depth of flavor. Their family of Havarti cheeses features a variety of flavors - from mild to spicy - you'll want to eat on everything.

For their Original Havarti they took the best Wisconsin has to offer and made it even creamier. Traditional cheese making methods, fresh milk from local family farms and premium ingredients make this extra-creamy Havarti so special.