Originally an anchovy and olive paste from Provence, tapenades are now made in a variety of flavors.  Melina's Olive & Roasted Pepper Tapanade combines the rich flavor of Greek Kalamata olives with the mellow tastes of roasted red peppers and garlic.   It is great spread on a baguette, as a dip, mixed into pasta or meat dishes, or added to sandwiches.

Balsamic Mariande has mellow vinegar flavor with spice and complexity. Use it straight up as a salad dressing, marinade or dipping sauce for seafood, meats and poultry. Mix with pasta and cooked shrimp and/or scallops for an instant dinner. Pour it into a pan after sautéing chicken, fish, veal, pork, beef or lamb and boil down with the pan juices for a quick deglazing sauce as an accent for steamed or grilled tiny red potatoes.