You might know Frankie’s Sputino as that kick-butt Italian restaurant with both a Manhattan and a Brooklyn location. You should also know they make their own olive oil too, created from organically grown olives in Trapani, Sicily in the DOP certified valley of Nocellara del Belice, in fact. To maintain authenticity and quality, they use trees between 300 and 400 years old, and each is hand-pruned, and each olive hand-picked.

For longtime pals Monika Luczak and Przemek Adolf, a decade-long friendship quickly turned into a business partnership after traveling abroad. After returning stateside, a recipe brainstorm session led to a sandwich epiphany. The answer: global-influenced spreads using local ingredients—no preservatives or tongue-twisting ingredients allowed.

Serendipitous describes The Jam Stand’s origins to a tee. Feeling unsatisfied with her fashion marketing job and unsure of what to do next, co-founder Sabrina Valle decamped for Ecuador. In between tasting the local cuisine and visiting family, she took a side trip to Patagonia where she sampled the best jam she’d ever had.

A shop dedicated to mayonnaise? Yep, it’s a real place. Thanks to Empire Mayonnaisean artisanal mayo shop in Prospect Heights, the formerly mass-produced

Anarchy in a Jar is serious about their jams, jellies, chutneys, and pickled fruits. The “Jamarchist” behind it all, Laena McCarthy started cooking up preserves in a Brooklyn kitchen back in 2009, but learned the craft from her mother, “an avid canner,” growing up in Upstate New York.