We are proud to offer you organically grown dried herbs, herb blends, herbal vinegars and a selection of our favorite local products. We have added new products from Thanksgiving Coffee and Mendo Maté's Tea Company.  You will also find an expanded gift box collection for those looking for the ideal gift combining Fuller's Fine Herbs and Vinegars with a sampling of local products.

Additionally, we offer free recipes and links to outstanding events along the Mendocino Coast. You can purchase all our products as well as the local favorites directly from our online store. We will continue to search for unique products that reflect our vision of great tasting food.

Free Recipe of the Month

Each month we publish a new original recipe. Please bookmark our site and check back later for creative recipe ideas. Also, you may Subscribe to our Recipes using a feed reader and you will be notified of new recipes as they are published. Firefox has a feed reader built right in.

Ripe juicy tomatoes coupled with salty olives, roasted garlic and fresh basil make this a fabulous dish to prepare often when the tomatoes are in season. It is tangy and pungent and has a depth of flavor created by roasting the garlic. If you don't have time to roast the garlic, simply peal 12-15 garlic cloves, cut them in half, and saute them in a little olive oil until golden brown. Serves 4

The Fish:
6-8 Tilapia, red snapper, or ling cod filtets or about 1 ½  pounds
salt and pepper
1 teaspoon Fuller's Beaujolais Blend
1 tablespoon olive oil
roasted garlic- one medium head
2 cups cherry tomatoes
1 cup fresh basil leaves chopped

The garlic:
1 head garlic roasted
1 teaspoon olive oil
Remove loose, dry skin of a large head of garlic, cut about 1/8”-1/2” off top of garlic head to expose the fresh cloves. Drizzle 1 teaspoon oil on top. Put into a garlic roaster or small pyrex baking dish. Cover with a lid and roast either in the microwave or in a conventional over.  Cook 2-3 minutes in microwave on medium high setting or bake 50-60 minutes in a conventional oven at 350 degrees. When cool squeeze the baked garlic from the garlic head into a small bowl and set aside.  Refrigerate if you do this step in advance.

The vegetables:
2 cups cherry tomatoes, leave small ones whole, slice large one in half
½ cup Kalamata olives sliced in half
2 teaspoons olive oil
11/2 teaspoons Beaujolais Blend
salt and fresh ground pepper to taste
½ cup fresh basil leaves chopped (reserve 8 leaves for garnishing)

Salt and pepper the Tilapia on both sides. Sprinkle 1 teaspoon Beaujolais Blend onto the fillets. Heat a large skillet on medium high and add 2 teaspoon olive oil (add more oil as needed). Once the oil is hot add a few pieces of fish to the pan, do not crowd them. Cook for 2 minutes on each side and remove to a heated platter. It is important to keep the fish warm while you prepare the rest of the dish.

Once the fish has been cooked prepare the topping. Add the remaining 2 teaspoons olive oil to the pan; allow it to get hot, reduce the heat to medium low. Sauté the tomatoes for 1 minute. Add the garlic puree, the olives, 1 teaspoon Beaujolais Blend, and the chopped basil. Continue to sauté for another minute. Season with salt and freshly ground pepper to taste.

Top the Tilapia fillets with the tomato-olive topping, garnish with remaining basil leaves. Serve immediately. This is delicious served with brown rice and either steamed broccoli or asparagus.