[1] Flavor your water with (from the top) True Lime, True Grapefruit, True Lemon, and True Orange (all photos © True Citrus).

[2] One packet equals one wedge of citrus.

[3] No fresh lime for your Margarita? No problem!

[4] Try a blindfold test: sparkling water with a squeeze of fresh grapefruit, and sparkling water with a packet of True Grapefruit.

[5] An 8-ounce glass of orange juice has 24g (6 teaspoons) of sugar per. A glass of True Orange: zero calories.
 

[6] If you don’t have a fresh lemon, lime, orange, or grapefruit, just open a packet of the same True fruit. Check out all of these recipes.

Our Top Pick Of The Week is from True Citrus Company: crystallized citrus packets—True Grapefruit, True Lemon, True Lime, and True Orange—that the brand has described as “drink mix.”

To us,“drink mix” describes something from powdered iced tea to punch that we’d rather refer to them as water flavor packets or water enhancers. Or, citrus wedge substitutes. Whatever, they’re great.

The easy-to-carry packets (the size of a Splenda packet) are made from “crystallized” grapefruit, lemon, lime, and orange, which the brand defines as “taste of fresh squeezed lime wherever you go, made from real lime juice and oils.

The flavor really does taste fresh-squeezed. For us, it was love at first sip.

And no more dragging home (and recycling) heavy bottles of flavored water and seltzer. That’s why…
 
TRUE CITRUS IS OUR TOP PICK OF THE WEEK

We started out buying the grapefruit and lime, loved those so much we purchased lemon and orange, and loved those so much that we purchased the whole lemonade-limeade lime, the latter slightly sweetened and for review at a later date.

So this much is true: True Citrus packets have great flavor. What they doesn’t have:

 
Tasting is believing. You’ll be able to say goodbye to:

 
The packets are great for use at home, at work, on vacation, or just on-the-go.
 
 
WHAT IS “CRYSTALLIZED” LEMON, LIME, ETC.?

The “crystallized” powder is made from dehydrated citrus particles (grapefruit, lemon, lime, or orange), made from the juice of the citrus plus oil from the peel*. The process is patented.

True Lemon debuted in 2003, after years of researching how to crystallize (dehydrate) the lemon juice and oils together in order to deliver a convenient, shelf-stable lemon wedge replacement.

The proprietary process locks in the fruit’s oils & juices, capturing authentically tart citrus flavor.

The three other citrus flavors were subsequently introduced (grapefruit, lime, and orange).

Today, True Citrus makes more than 40 different citrus based citrus wedge replacements, unsweetened water enhancers, drink mixes and salt-free seasoning blends.

> You can see the entire range of products here.
 
 
WHEN TO USE TRUE CITRUS

Each packet takes the place of a fresh citrus wedge. All can be used:

 
> Check out all of these recipes!
 
 
GET YOUR TRUE CITRUS

In addition to our own stash, we’ve been gifting boxes to friends and family who’ve expressed the desire to drink more water. Every one of them has become a customer of multiple flavors.

True Citrus products are available at:

 
The regular box of 32 packets costs around $9, or 28¢ per packet. But when you start using several packets a day—as we do—a bulk box of 500 packets is deeply discounted to a mere 4¢ per packet.

When life hands you a [True] Lemon—or Lime, or Grapefruit, or Orange—add it to sparkling or still water and drink it!

> The history of grapefruits.

> The history of lemons.

> The history of limes.

> The history of oranges.
 

You learn something new every day (if you’re lucky), and today we learned why bread tags—the colored plastic tags (photo #1) or twist ties that close plastic bags of bread—are made in different colors.

Also called bread buckles and bread clips, these tags or twists are part of a color-coordinated system that marks when the bread was baked and packaged.

It’s meant to help the market’s stock clerks identify older loaves that should be pulled from shelves.

While we always look at the expiration date before we buy bread, looking at each tag for the loaf’s expiration date would take too much time for food store staff.

The color-coding helps the clerks pull older loaves from the shelves speedily.

> The history of bread tags is below.
 
 
HERE’S THE COLOR CODE

Most bakeries don’t produce bread on Sundays and Wednesdays, which is why they’re missing from this list. The colors were assigned in alphabetical order: blue, green, red, white, yellow.

 
 
HERE’S HOW TO RE-USE THE TAGS

You can find dozens of creative and useful ways to re-purpose the plastic tags when the bread bag is empty.

Our favorite is as “cable labels” to identify computer cables, charging cords, monitor cord, printer cord, TV cord, and others.

You could purchase these colored labels (photo #3) to identify all of your cords, or you could think green and use a Sharpie and your bread tags.

Whether you use cable labels or bread tags, organizing your cords with color-coded labels lets you pick out the cord you’re looking for.
 
 
THE HISTORY OF THE BREAD TAG

According to some sources, the bread tag was invented by Floyd G. Paxton of Yakima, Washington (1918-1975). The story is that he invented his “Kwik Lock closure” on a flight in 1952.

Necessity is the mother of invention: He opened a bag of peanuts and had no way to close them.

So Paxton used his pocket knife to carve out a prototype closure device from an expired plastic credit card (prior to 9/11/2001 you could carry knives onto the plane).

His invention was later adapted for commercial use as an easy way to initially seal and then reseal bags [source].

Today, Kwik Lok is the global leader in bag closures.
 
 
> The history of bread.

> Check out the different types of bread in our photo glossary.

[1] Go green: repurpose your plastic bread tags. Here are 25 uses (photo © Kwik Lok).

[1] Sweet & Spicy Drizzle Oil, a handy new condiment (photos #1 and #3 © DeLallo).

[2] Just a drizzle adds an extra layer of flavor to any pizza (photo © Like Meat | Unsplash Photo).

[3] Add sizzle to pasta, pasta salads and grains.

What’s sweet and hot and a new condiment for your table (or a nice hostess gift, treat for foodie friends, or a stocking stuffer)? DeLallo Sweet and Spicy Pizza Oil!

While it calls itself “pizza oil,” we call it “drizzle oil” or “finishing oil.” It’s the perfect way to add a burst of sweet heat to your favorite foods with just a drizzle:

 
We’ve even stirred it into plain Greek yogurt. Delicious (also as a dip, spread, or baked potato topping).

And if you’re willing, try it on vanilla or chocolate ice cream and pancakes or waffles.

Made with extra virgin olive oil, chili peppers, garlic, and honey, this irresistibly bold condiment is ready to wake up all of your everyday dishes—not just pizza. Use it to dress, drip, marinate, sauté and sauce. Get creative!

Sweet & Spicy Olive Oil is made in small batches from EVOO, garlic, red bell peppers, red chili flakes, honey powder, and cane sugar.

It’s all natural (no artificial flavors or preservatives), non-GMO, gluten free, and certified kosher by KFH.
 
 
GET YOUR SWEET & SPICY PIZZA OIL

Wake up your dishes with no effort beyond drizzling!

> Head to DeLallo Foods.
 
 
CHECK OUT THESE PHOTO GLOSSARIES

> The different culinary/cooking oils.

> The different types of chile peppers.

> Olive oil and olives.

June 10th, yesterday, was National Pina Colada Day, and we may have had one too many to celebrate the 70th anniversary of our favorite sweet cocktail.

One of the most iconic classic cocktails—and our favorite sweet cocktail—the Piña Colada turns 70.

Bartender Monchito Marrero created the first Piña Colada in 1954 at The Caribe Hilton Hotel using Don Q, Puerto Rico’s #1 rum.

Although other rum brands may try and take the credit of being in the OG, Don Q has a document signed by Señor Marrero confirming he used Don Q.

What better way to celebrate this milestone, and toast to Señor Monchito and Don Q?

So we invited friends for a National Piña Colada Day fiesta and made all three of the recipes below.

> Snacks to serve: honey roasted mixed nuts, pineapple chunks, plain and toasted coconut chips, whole strawberries.
 
 
> The history of the Piña Colada.

> The history of rum.

> The history of pineapple.
 
 
RECIPE #1: KEEPIN’ IT COLADA

This Piña Colada variation (photo #1) was created by award-winning mixologist Tiffanie Barriere of Atlanta, Georgia, who serves it in a carved-out pineapple shell (photo #1). If you prefer, serve it in a tall glass.

Tiffanie, who you might recognize from Netflix’s “Drink Masters” and “High on the Hog” is eco-conscious like Don Q Rum, an environmental leader in the spirits industry. She says:

“Whenever I can, I default to my no-waste Piña Colada, it looks beautiful and taste amazing.

“But when it’s not an option, then I compost the lime, coconut shells, shavings and pineapple skins for home plants, soil and outside gardens.”

Ingredients Per Drink

 
Glass: Fresh pineapple shell (most pineapple fruit removed for enjoyment elsewhere).

Preparation

1. MUDDLE In a cocktail shaker, muddle the fresh pineapple. Add the lime, cream, rum and ice.

2. SHAKE hard for 20 seconds. Pour the entire contents over clean ice into a hollowed pineapple. Grate fresh cinnamon on top and add 2 drops of Angostura.

3. THREAD a straw through the lime wheel and serve.
 
 
RECIPE #2: HOMEMADE COCONUT CREAM

If you don’t have time to make it, buy a can (photo #5).

Ingredients

 
Preparation

1. SHAKE the rum, coconut water, juice and ice, and train into a coupe glass.

2. GARNISH with the strawberry slice. As an option, stir in the Campari.
 
 
RECIPE #4: SKINNY PIÑA COLADA

Don Q recommends coconut water from a coconut that’s been freshly cracked open. If you use a bottled brand, they recommend Harmless Harvest.

Superfine sugar has 15 calories per level teaspoon.
 
Ingredients Per Drink

 
Preparation

1. Place all ingredients in a shaker with ice.

2. SHAKE vigorously and double strain into a cocktail glass.
 
 
MORE YUMMY PIÑA COLADA

 
 
 
 
________________
 
*If you don’t have any superfine sugar, just pulse table sugar in a spice mill or food processor.

[1] Keeping It Colada, served in a pineapple shell (photos #1, #2, #3, #4, #6, and #7 © Don Q).

[2] You’ll look better in a bikini with this Bikini Colada, which cleverly cuts some calories.

[3] Cut even more calories with this Skinny Colada.

[4] Unlike most clear rums, Don Q uses a multiple distillation system to produce a cleaner, more refined, and more delicate flavor profile. Your drink will sip smoother (photo © Don Q).

[5] If you don’t want to make the coconut cream from scratch for Recipe #1, you can buy a can (photo © Whole Foods Market).

[6] Don Q Coco is rum with coconut flavor added.

[7] A bottle of Don Q Piña, pineapple flavored rum.

[1] Castelvetrano EVOO in a handy squeeze bottle is great for drizzling. Buy it here (photos #1 and #4 © DeLallo).

[2] The squeeze bottle option is more flexible than the classic can or bottle. But you might prefer this colorful can for gifting. Note that the can says “Valle del Belice,” where the olives are grown. In the U.S. the olive and oil are known as Castelvetrano (photo © Giadzy).

[3] The bright green color of Castelvetrano olives from an olive bar. When they are packed and sterilized in jars, as opposed to loose in a tub at retail like the ones above, the deep green color fades to a conventional shade of green (photo © diBruno Bros.).

[4] For a delicious snack, side or topping, sauté whole Castelvetrano olives with cherry tomatoes and garlic cloves, in Castelvetrano EVOO.

[5] The flavors make a delicious bread dipper (photo © California Olive Ranch).

[6] Enjoy the flavor on bruschetta and crostini [the difference] (photo © Vitalina Rybakova | iStock Photo).

[7] Great olive oil makes any salad taste better. Above, Caeser salad. Here’s the recipe (photo © Safe Eggs).

Castelvetrano is a commune in the Valle del Belice, in western Sicily, where Castelvetrano olives are grown and traditionally salt-brined or pressed into olive oil.

Valle del Belice is the home of the Castelvetrano cultivar*, and most of the world’s Castelvetrano olive trees are found in western Sicily.

Western Sicily has one of the finest olive-growing climates in the Mediterranean, with hot days, cool evenings, and coastal breezes.

 
 
THE APPEAL OF CASTELVETRANO OLIVES & EVOO

Over the past few years, these large, meaty, buttery/creamy, nutty, toothsome, and mild olives have become one of the most sought-after varieties. They are subtly briny and have a low salt content compared to other olives.

In addition to pressing for olive oil, Castelvetrano’s great flavor and texture make it a very popular table olive. (In the trade, an olive variety that is delicious for both oil and table is known as a dual-purpose olive.)

The mildness gives Castelvetrano great appeal to many Americans.

 
The bright green color also contributes to the allure.

 
> All about Castelvetrano olives.

> The different types of olives and olive oil: a photo glossary.

> An overview of extra virgin olive oil.

> The history of olives.

> The history of olive oil.

> The different types of cooking oils.

> Check out more great olive oil information below.
 
 
ABOUT DELALLO CASTELVETRANO OLIVE OIL

DeLallo’s Castelvetrano Extra Virgin Olive Oil is packaged in a convenient squeeze bottle, inspired by chefs.

Made from 100% premium Castelvetranos, it captures the fresh olive flavor for which the variety is beloved.

Fruity, grassy and pleasantly bitter with a bright peppery finish, EVOO is a terrific condiment for dressing, drizzling and finishing.

Olive Oil 101: Note that when a specific variety of olive and country of origin is not specified on the label, an EVOO can be made with any type of olives—whether one variety or a blended of varieties, from any country or region.

Extra virgin olive oil made with the first cold press of olives. Here’s more about it.

> Get your DeLallo Castelvetrano Extra Virgin Olive Oil here.
 
 
WAYS TO USE CASTELVETRANO OLIVE OIL

Delicious as a salad oil and a finishing oil, this versatile EVOO is a superior everyday cooking oil perfect for sauteing, searing, pan-frying, roasting and even baking.

The squeeze bottle makes it easy.

 
 
MORE ABOUT OLIVE OIL

 
 
OLIVE HOLIDAYS

 
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*A variety is a naturally occurring genetic variation within a species. A cultivar is developed by breeders to possess desirable traits.
 
 
 

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