Traditional Greek anise-flavored aperitif.

Ouzo

Cerignola olives marinated in garlic rosemary olive oil

Olives

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Fresh avocado with lime, cilantro, and onion.

Balanced acidity gives freshness and nerve. Long and tasty, fruit attack, with hints of fennel and aniseed.

Rinse the green grapes under cold water, remove any stems, and cut them in half. Set aside.

Trim the fennel bulb, removing the tough outer layers. Slice the fennel thinly using a sharp knife or mandoline.

In a small bowl, whisk together the olive oil and white wine vinegar until emulsified.

Add salt, black pepper, and anise seeds to the dressing mixture. Whisk until well combined.

In a large mixing bowl, combine the rinsed green grapes, sliced fennel, and fresh dill. Pour the dressing over the top.

Gently toss the salad until all ingredients are evenly coated with the dressing.

Let the salad sit for at least 10 minutes to allow flavors to meld. Serve chilled or at room temperature.

Golden brown Spanish pastry dusted with cinnamon sugar. Served with three sauces of rich, warm chocolate, caramel and guava.

Honoring Tampa's nickname with tropical fruit.

Made with Cuban bread, white chocolate, topped with rich Bacardi rum sauce.

Make Melanie Verdejo Recipe in just 30m. Balanced acidity gives freshness and nerve. Long and tasty, fruit attack, with hints of fennel and aniseed.