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Roland® Tahini

Roland® Tahini is produced from 100% roasted and hulled sesame seeds, which are then ground into a creamy consistency.  Tahini may be used cold, it will thicken up, or at room temperature. May also be used in heated/cooked dishes.  Use Roland® Tahini to make tahini sauce by mixing with water, garlic, salt, lemon juice and parsley.  Use as a dip, salad dressing, sauces for vegetables and meats.

Roland® Extra Virgin Olive Oil

Roland Foods has a full line of Extra Virgin Olive Oils.  The oils are denoted by country and region.  All have unique flavor profiles, color and aroma.


Roland® Amaranth

Amaranth has a deep, long history in Central and South America and is now cultivated in other areas of the world like Africa, Asia and India.  More recently amaranth has found its way further north – to the kitchens of North America.  Sometimes referred to as the cousin of quinoa, this ancient grain is extremely healthy and has many culinary uses.

Beef Carpacchio with Roland® Capers featuring Chef Virginia Willis

Chef Virginia Willis prepares Beef Carpacchio with Roland® Capers.  Capers can be used in salads, antipastos, in sauces for pasta, especially puttanesca sauce, in rice and risotto dishes.  Roland® Capers are used regularly with milder fish dishes such as salmon, sole, and swordfish as a flavor enhancer.


Jalapeño Tartar Sauce with Roland® Cornichons featuring Chef Virginia Willis

Chef Virginia Willis prepares Jalapeño Tartar Sauce with Roland® Cornichons.  Cornichons are a French style gherkin or pickle. Traditionally, Roland® Cornichons are sliced very thin and served with pate and foie gras of duck or goose.  Also, use as a garnish, in center of the plate, sandwiches, appetizers, canapés, and buffets.  Cornichons taste great chopped up and added to a salad.

Bruschetta with Roland® Truffle Oil featuring Chef Virginia Willis

Chef Virginia Willis prepares a Mushroom and Arugula Bruschetta with Roland® Truffle Oil.  Roland® Truffle Oil is used to flavor risottos, pasta and cheese dishes.  It can be used to sauté mushrooms and other vegetables.  Fish and seafood can be sautéed in truffle oil and the pan juices used to make a delicious truffle sauce.

Receta: Pudin de Pan con Coco y Chocolate, Roland® Coconut Milk (en español)

Featuring Chef Sandra Gutierrez

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