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Earthy Delights Organic White Truffle Oil - 250 ml
Earthy Delights Organic Black Truffle Oil - 250ml
Italian Piedmontese Black Truffle Honey - 3.88 oz
Velvet Bees Gourmet Honey Butter - 8 oz
Wildflower Comb Honey - 8 oz
Lindera Farms Honey Vinegar - 200 ml
Lindera Farms Pawpaw Vinegar - 200 ml
Lindera Farms Ramp Vinegar - 200 ml
Lindera Farms Persimmon Vinegar - 200 ml
Distillerie du Perigord Elixir of Truffles - 6.8 oz
Distillerie du Perigord Elixir of Morels - 6.8 oz
Distillerie du Perigord Elixir of Porcini - 6.8 oz
Columela 50 yr Sherry Vinegar - 250 ml
BLiS 9 Year Old Maple Sherry Vinegar - 375 ml
Banyuls Vinegar - 500 ml
Red & Green Yuzu Kosho Duo
BLiS Barrel Aged Fish Sauce - 200 Ml
BLiS Bourbon Maple Barrel Aged Soy Sauce - 375 ml
BLiS Barrel Aged Smoked Soy Sauce - 375 ml
Yuzu Juice - 5.06 oz
Raisins on the Vine - 4 oz
Chocolate Covered Dried Tart Cherries - 1 lb
Ready-to-eat Preserved Chestnuts - 5.2 oz
Guayeco Guava Jam - 12 oz
Yakami Orchards Yuzu Marmalade - 300 gm
Wild Michigan Autumn Berry Preserves - 9.5 oz
Columela Extra Virgin Olive Oil Classic - 17 oz
Holy Smoke Smoked Olive Oil - 250 ml (8.5 oz)
Fleur De Sel - 1 lb
Pure Wild Fennel Pollen - 1 oz
BLiS Blast Steak Sauce - 250 ml
BLiS Blast Hot Pepper Sauce - 375 ml
Pommery Original Mustard from Meaux - 500 gm jar
Dried Morel Mushrooms - 1/2 oz
Dried Chanterelles - 1 oz
Dried Maitake (Hen of the Woods) - 1 oz
Dried Lobster Mushrooms - 1 oz
Dried Melange de la Foret - 1 oz
Dried Oyster Mushroom - 1 oz
Dried Porcini Mushrooms - 1 oz
Dried Stir Fry Mix - 1oz
Dried Woodear Mushrooms - 1 oz
Smoking Goose Jowl Bacon Sliced -12 oz
Smoking Goose Gin and Juice Salame - 8 oz
Fabrique Délices Garlic Sausage (Saucisson à l’ail) - 12 oz
Fabrique Délices Wild Boar Salami - 8 oz
Fabrique Délices French Dry Salami (Saucisson Sec) - 12 oz
Fabrique Délices Boar Sausage with Apple & Cranberry - 1 lb
Mini Sottocenere al Tartufo - 10 oz

Banyuls Vinegar - 500 ml
Item #: VNB501
Our Price: $19.50
18 units available


The small French town of Banyuls-sur-Mer has long been known for the fine wines produced there. From these wines are produced one of the world's finest vinegars: Le Vinaigre de Banyuls. The naturally sweet wine of the region forms the base for the very small production of "vin doux natural" that is the basis for this wonderfully flavorful vinegar.

The vinegar that is made from this wine is aged for six years in oak casks and retains all the wine's qualities, with hints of nuts, licorice, coffee, orange peel, and vanilla.

Banyuls mixes well with nut oils. Its natural sweetness also makes it an good choice for deglazing rich dishes like sautéed duck or foie gras.


Find delicious recipes, visit the Earthy Delights Blog!


Black Lentil Salad with Goat Cheese
Black lentils, like French Green Lentils (lentilles du Puys), differ from other "garden variety" lentils in several ways. Black lentils retain their lens-like shape and firm pleasant texture when cooked, making them a good choice for salads. They're much smaller, too - only about 1/8th-inch or so in diameter. Black lentils cook very quickly, requiring only about 15 - 20 minutes to cook to a pleasant 'al dente' consistency.

The natural deep ebony color of black lentils fades to an attractive rich nut-brown hue during the cooking process. Their mild, but distinctive "legume" flavor melds beautifully with vinaigrettes and marinades, and accommodates itself well to soups and stews too.
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Poached Eggs & Ham with Porcini Mushroom Sauce on a Bagel
This hearty and satisfying dish is perfect for a between-the-holidays weekend brunch, especially for the morning after a late-night party. The tasty and versatile mushroom sauce makes an excellent topping for many other dishes, from meats, poultry and seafood to mashed potatoes and biscuits.
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Quick Pickled Fiddleheads
If you've been looking for a quick & easy way to pickle fiddleheads, here it is. The light and tangy spiced marinade is just enough to enhance the wild, green flavor of fiddleheads without overpowering their natural goodness. The pickled fiddleheads will keep well in the fridge for several weeks and can be used on salads, as a crunchy relish or appetizer or as a garnish for a spectacular martini!
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Water-cured Green Olives
While curing olives is a lengthy process, it's not particularly difficult. One of the easiest ways is by water curing, a method that requires repeated changes of fresh water to leach out the bitter components of the olives.

These water-cured olives are flavored with lemon, oregano, vinegar, chile peppers and garlic for a decidedly Mediterranean-style taste. You can easily vary the herbs & seasonings to best suit your own personal liking.

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Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

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