Olivia Specialty Foods

I have hibiscus left for $7 a bag.

I have Chile Guajillo and Chile Ancho still available. Each container for $5

I have 5 products in this post. Please pm me if you are interested in these items. 6 piloncillo packages for $5 each package 47 Palmnut Cream Concentrate cans for $3.00 each can... 23 plantain fufu flour packages for $5.00 each package 21 white corn flour packages for $3.00 each package 17 yellow corn flour packages for $3.00 each package

Hi everyone, I have 4 items in this post. After these four items are gone I won’t sell them anymore. 19 Chocolate Melher left for $4.00 each package. 8 Hot Sablazo Peanuts for $2.50 each package. ... 12 tapas de empanada packages for $8.00 each package 5 Oaxaca cheese packages for $10.00 each package

I have 6 packs of banana leaves left. Each bag is $4.00.

Hi Everyone, Unfortunately, do to health problems I will no longer be able to run Olivia Specialty Foods. I do still have some inventory left over that I would like to still sell. If anyone is interested in the products I post over the next week please pm me and I would be happy to be available for you to pick it up from me. Thank you for all the support!

I have Chile Guajillo and Chile Ancho still available. Each container for $5

I have 5 products in this post. Please pm me if you are interested in these items. 6 piloncillo packages for $5 each package 47 Palmnut Cream Concentrate cans for $3.00 each can... 23 plantain fufu flour packages for $5.00 each package 21 white corn flour packages for $3.00 each package 17 yellow corn flour packages for $3.00 each package

Hi everyone, I have 4 items in this post. After these four items are gone I won’t sell them anymore. 19 Chocolate Melher left for $4.00 each package. 8 Hot Sablazo Peanuts for $2.50 each package. ... 12 tapas de empanada packages for $8.00 each package 5 Oaxaca cheese packages for $10.00 each package

I have 6 packs of banana leaves left. Each bag is $4.00.

Hi Everyone, Unfortunately, do to health problems I will no longer be able to run Olivia Specialty Foods. I do still have some inventory left over that I would like to still sell. If anyone is interested in the products I post over the next week please pm me and I would be happy to be available for you to pick it up from me. Thank you for all the support!

I have 3 Salvadorian Cream left. I’m selling it for $5 each. I will discontinue this product after it’s gone. Message me if you want to buy one.

Olivia is selling Salvadorian Cream. When it comes to richness and versatility, Rumba Salvadorian cream is the cream of the crop. Made with fresh milk, this authentic Salvadorian cream adds a sumptuous touch to all your favorite Latin American dishes. With a flavor described as neutral and slightly buttery, it excels as an everyday table cream. Salvadorian cream has a milder, milkier taste than American sour cream, making it useful for both savory dishes and desserts. Its c...onsistency is similar to French crème fraîche, but not as thick. Dollop Salvadorian cream on tacos, enchiladas, soups, nachos, and elotes (corn on the cob) to add a comforting, creamy touch. Unlike sour cream, Salvadorian cream will not curdle when added to hot dishes, thanks to its higher fat content. This makes it ideal for cooking at high temperatures. You can use it as a base in sauces and soups to add thickness and flavor. Love authentic Hispanic cuisine, but not the extreme spiciness of certain dishes? Use Rumba Salvadorian cream to dial down the heat. A dollop or two will soothe your palate and keep you from going full enchilada. Have a bit left over and not sure what to do with it? The uses of cream go beyond savory foods. Try using it as a topping to make fresas con crema, a delicious dessert made with strawberries, fresh cream, and sugar. Drizzle over sweet fried plantains, or spoon over mixed fruit. 100% Canadian milk Milk fat content: 19% Shelf life of 90 days Quantity: 375ml Price: $9.00

Olivia is selling Piloncillo. Often described as "Mexican Brown Sugar, piloncillo is a sweetener made from cane juice. Unlike brown sugar, which is refined sugar with molasses added in to make it darker, piloncillo is completely unrefined and natural. It is made by boiling and evaporating cane juice, which is then poured into molds to cool and harden. In some Latin American countries, this type of sugar is known as panocha or panela. Piloncillo usually comes in the shape o...f a cone. This is thanks to the molds into which the cane sugar is poured. You can find piloncillo cones in many sizes, but most weigh an ounce to five ounces. Some cones can weigh as much as 9 ounces! To use piloncillo, simply grate it or slice it with a serrated knife. You can also add it to a bit of hot water to melt it into a syrup. It’s the perfect sweetener for all your favorite Mexican and Latin American drinks and desserts. What makes piloncillo unique? This natural sweetener has an earthy, complex flavor that adds an extra oomph to many recipes. Some describe its taste as similar to burnt caramel with a hint of rum. Recipes commonly flavored with piloncillo: Arroz con leche (a Mexican dessert made with rice and milk) Ponche (A type of punch made in Mexico around Christmas time) Atole (A drink made with corn flour and cinnamon served hot) Champurrado (Chocolate atole) Capirotada (a traditional Mexican pudding served during Lent) Meat rubs and sauces Tepache (a cold beverage made from fermented pineapple)

Olivia sells Queso Panela. Queso Panela is served most often as part of an appetizer such as nopal (cactus), or as dessert combining it with guava paste. It will not run when heated and will not lose its shape. Hispanic Cheese Makers (Nuestro Queso) Panela recipe is one of the best in its category winning the Silver Medal at the US Championship Cheese Contest and the Bronze Medal at the American Cheese Society competition. Geographic Denomination: Mexico... Texture: Semi-soft Flavor: Creamy with Lower Sodium Shape: Round, Wheel, and Basket. Applications: Serve crumbled over tacos, tortas, cemitas, huaraches, or any Mexican style dinner. Serve it cubed with fruit or salads.

Olivia sells white corn flour. A 970g bag is $3.75. Looking for a gluten-free flour for preparing your favorite quick breads? Look no further than white corn flour. It’s a delicious alternative to wheat flour, plus an essential ingredient for many Latin American recipes. You can also use it to substitute up to one fourth of the regular flour in your baked goods for a nuanced taste. White corn flour is made from ground dried corn kernels. The bran and germ are removed before g...rinding to make its shelf life longer. At times, white corn flour has been confused with cornstarch and corn meal. Here are the differences: While corn meal is coarse and gritty, corn flour is powdery and fine. You can substitute corn flour when your recipe calls for cornmeal to achieve a smoother texture. Like corn flour, cornstarch has a powdery texture, but it is made only from the endosperm (starchy center) of the kernel. Corn flour is available in white, yellow, and blue versions. White corn flour is usually not as sweet as yellow corn flour. Where does white corn flour shine the most? In a host of traditional Mexican and Latin American dishes, of course! Use it to make corn tortillas, arepas, tamales, enchiladas, and pupusas. You can also mix it with water, milk, sweetener, and cinnamon to make atole, a traditional hot drink dating from the time of the Mayans and Aztecs of Mexico. In addition, you can use white corn flour in many baking recipes. Add some depth and flavor to your muffins, cornbread, pancakes, and more! See more

Olivia sells Choco Melher. Choco Melher is the only chocolate coating that delivers a perfectly smooth finish for delectable chocolate-covered bananas. You can also use it to coat other fruits! Bring Choco Melher’s authentic flavor into your home, and delight your family with a healthy, yet delicious delicacy. It’s the perfect treat for parties, gatherings, and special occasions. When paired with frozen fruit, it creates a refreshing summertime snack, and a healthier alterna...tive to sugary ice cream and popsicles. Whether you snag a bag out of nostalgia, or are looking for a way to get your kids to consume more fruit, Choco Melher is a classic, tried-and-true dip that won’t disappoint. Use it to coat cookies, or just about anything that could use a creamy layer of chocolate! It hardens when dry, and features a natural cacao flavor instead of artificial flavoring. Tips for using Choco Melher: Making a healthy desert with Choco Melher is a cinch. Simply peel a banana, cut it in half, and place a stick on one end. Place the banana in the freezer, on a plate or piece of wax paper. Melt Choco Melher using the baño Maria method, or in a sauce pan on low heat. Stir until completely melted. There’s no need to add water or oil! Holding the stick, dip the banana into the chocolate dip (or pour it over) until completely covered. You can dip the chocolate-covered banana in nuts or sprinkles before it dries. Eat your sweet treat right away, or place back in the freezer to enjoy later!

Olivia sells Chile Cascabel. The Spanish word cascabel literally means rattle. It’s an ode to this chili pepper’s curious shape, and the sound that the loose seeds inside it make when shaken. A member of the Capsicum annuum species, it has thick, almost transparent skin. Measuring about 2-3 cm in diameter, Chile cascabel is the dried version of chile bola. Chile bola is green to red, but when dry it takes on a much darker color. Its flavor is best described as slightly ...smoky, acidic, and even woodsy. Its tobacco and nutty undertones give it a full-bodied, nuanced flavor. It pairs well with tomatoes or tomatillos in salsas and sauces, and delivers mild heat (1,000-2,500 on the Scoville Heat Scale). These peppers are perfect for those who enjoy sweet and flavorful salsas without extreme heat. Their spiciness can be compared to that of chile ancho. You can use Chile cascabel to flavor all your favorite Latin American dishes, such as tacos, enchiladas, tamales, fajitas, soups, and stews. Tips for cooking with chile cascabel: De-stem and de-seed before cooking. These peppers have a lot of seeds, but they are easy to remove. Roast on a hot skillet before making salsa or using in a recipe to bring out the chili’s flavors. To make salsa, grind the Chile or rehydrate it using warm water to form a paste. Mix with other ingredients like tomatoes, tomatillos, salt, coriander, garlic, and onion for a balanced, delicious sauce. Pair with other chiles while making salsa for more variety of flavor.

Olivia sells Banana Leaves. Banana leaves are the perfect organic wrap for a host of exotic dishes, and they look beautiful too! When fresh, banana leaves are green and slippery. You’ll commonly find them in Asian, Caribbean, and Hispanic cuisines. In cooking, their purpose is usually to provide a packet in which to steam, grill or bake meat, fish, or vegetables.However, their uses go far beyond cooking in some countries they are integrated into home decor, and in others the...y serve symbolic purposes in religious ceremonies. Common dishes made with banana leaves: Steamed fish or veggies Banana leaf tamales Cohinita pibil (A Mexican dish consisting of suckling pig roasted in banana leaves) Baked seafood or chicken with curry paste Puerto Rican pasteles Savory custards (Such as Otak-Otak from Malaysia) Banana leaves add a hint of flavor to the food inside them, and a touch of color to the table. You can even use them as decorative plates! Tips for using banana leaves: Always rinse banana leaves with hot water and pat dry before placing food on them. Unlike tin foil, banana leaves are porous. This allows for easy steaming. Compost your banana leaves after use. Store unused leaves in the freezer to keep them fresh. Cut the leaves with kitchen scissors to obtain the size you need. Use banana leaves as a pretty placemat on which to serve Asian cuisine or appetizers at a party. Use skewers or toothpicks to pinch the sides of the leaves together to form banana leaf boats in which to serve salads or other dry foods.

Olivia sells Cafe Santo Domingo. Cafe Santo Domingo captures Dominican culture and flavor in a delicious, fragrant cup of coffee. Whether you savor a wake-up cup of Joe or an afternoon pick-me-up, this coffee will delight your senses with its full-bodied Caribbean aroma. This premium coffee comes from the Dominican Republic, a Caribbean country known for its gorgeous beaches and fragrant coffee beans. The tropical climate and landscape provides the perfect growing conditions... for above-standard coffee beans. The Perello family has produced Cafe Santo Domingo for over 60 years, and it is the most popular brand in the country by far. Despite this fact, it is not yet widely available in North America. This coffee is gluten free and certified Kosher. Its taste is best described as naturally sweet with hints of hazelnut, vanilla, and caramel. There are several layers of flavor and a slight hint of acidity. Santo Domingo is a medium-roast coffee, but it delivers the pungent flavor you would expect from a dark roast. Despite its wide offering of nuanced flavors, none outshines the other, resulting in a perfectly balanced cup of coffee. Tips for Making the Perfect Cup: Use a French press or drip coffee maker. After opening the package, store this coffee air tight or frozen to deter oxidation. Use water that is just off-boiling to get proper flavor extraction. Use the coffee within 3 months after opening for best results. May be served black, with sugar, milk, or with creamer or cappuccino products.

Olivia sell Mexican Chorizo. Curious about Chorizo? It’s a wonderfully versatile Mexican ingredient and if it’s not part of your home kitchen yet it will be soon! Don’t let the name overcomplicate things. Chorizo (or Mexican Chorizo) is simply sausage loaded up with some traditional Mexican flavours. Delicious!

Olivia sells Chile Piquin. Chile piquín, or the piquín pepper is wickedly spicy! (Just thinking about it might make you want to grab a glass of milk.) Don’t let this pint-sized pepper fool youit packs a lot of punch into a small package. Registering 5-8 times hotter on the Scoville scale than jalapeños, it’s the perfect meal compliment for those who like it hot. Although it originated in the Mexican state of Tabasco, chile piquín has made its way to many other countries. G...uatemalans and Salvadorians call it chile pequín, chile petín or chiltepe. In Nicaragua and in some parts of Costa Rica, it is known as chile congo. When mature, this pepper is only 2 cm long with a bright red hue. It is harvested both in the wild and commercially, and widely used to make hot salsa. However, it can also be pickled, added to sauces or soups, or ground up and used as a spice. As for taste, fans describe this pepper’s flavor as smoky with notes of citrus. You can mix chile piquín with tomatoes and other hot peppers to make spicy homemade salsa. Dry them out and grind them up into flakes to sprinkle over pizza and grilled meats. Make pepper-infused vinegar to flavor your beans, veggies, and stews by pouring hot vinegar over the peppers and letting the mixture sit in a glass bottle for at least a day. Or, if you’re feeling really brave, pop one in your mouth for a 60,000 Scoville fire jolt. (In other words, become a fire-breathing dragon).