  
 As a classic way to rebel against my family, I became a vegetarian when I was 13,” owner Sandra Van Voorhis recalls. “So I cooked my own meals.” At 17 she added a major element to her life and started traveling. Giving vaccinations to kids in the Nicaragua countryside, was a “life-altering experience and created a lifelong lust for travel.”
In college she studied graphic communications and then worked briefly in the corporate world. “I was a square peg in a round hole, absolutely miserable.” An opportunity came to go to Europe with some college buddies, and a 3-month trip turned into an odyssey that lasted for over a year. On her own, she took the long way home through India, Nepal and Thailand.
“If I was a square peg before, I was really not going to fit in when I got back.” A friend suggested she create her own business, so she started importing jewelry from Bali.
In the early 80’s the gourmet food movement, led by chefs such as Alice Waters, was enlightening of the American palate. Sandra and a partner began importing dried morel mushrooms from Mexico, and Sandra sold them to the top chefs in San Francisco.
After the partnership dissolved, Sandra decided to create a line of branded, value added products that would use all of the bounty of California. “I created the California Harvest line of products to echo the Mediterranean,” one of her favorite places in the world. “They’re intense, knock-you-over-the-head flavors, so a little bit goes a long way,” she laughs. “Nothing subtle about them!”
She now sells to all 50 states and Canada. Her pride in her employees is evident, many of whom have been with her for over a decade and have realized their dreams, too. “It’s a feel good business, and I feel like the luckiest person in the world. My life is a dream come true.” She quotes a friend, “The harder I work, the luckier I get.”
These Mediterranean inspired condiments are handcrafted with California style. Classic, savory condiments are the most versatile staple of a well stocked pantry. Traditionally, they are used to top crusty bread but there is a multitude of other simple and elegant applications: garnish grilled meats and vegetables; top polenta, pizza or pasta; mix with cream cheese or goat cheese for a spread; or add to dressings, marinades and sauces. Robust flavor and a hearty texture characterize all delicious varieties.
Mix tapenades with cream cheese to create flavored bagel They make instant appetizers and upscale garnishes. Serve with goat cheese or cream cheese and flatbread crackers for an easy appetizer toppers. All flavors are great served with pasta, pizza, focaccia or polenta. Use as sandwich spreads. Add to dressings, marinades and sauces. Add to mayonnaise to make flavored aiolis. Use to dress potato or pasta salads.
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