What Is Ronnie's Giardiniera?
-- It's "The Missing Condiment"™
Ready to elevate your flavor game? Meet Ronnie's Giardiniera™, a small-batch, handcrafted, Chicago style condiment with a bold kick that transforms any dish into a culinary adventure. Made with fresh, never-frozen, non-GMO peppers, crisp vegetables, and a symphony of spices—all bathed in rich, extra virgin olive oil—this isn't just a topping, it's an experience.
Pronounced jar-din-air-uh (or jar-din-air if you're a true Chicagoan), this versatile gem is a must-have for Italian Beef sandwiches in the Windy City. But don't stop there—Ronnie's Giardiniera™ is your go-to for everything from cheeseburgers to pizza, pasta to eggs, tacos, salmon, avocado & toast or even salads. Try it on sourdough, bagels, or dip into it with tortilla chips... The possibilities are endless, and the flavor? Unforgettable!
Below are some ideas to get your mouth watering:
- Sandwiches, cheesesteaks, Italian beefs and subs...
- Burritos, tortas, tamales, fajitas and quesadillas...
- Pizza, pasta and garlic bread...
- Hamburgers, cheeseburgers and hot dogs...
- Tortilla chips, or on top of nachos...
- Mix it into pasta sauce and dip with garlic bread...
- Sourdough bread, crostini or crackers...
- Add it to Charcuterie or Antipasti boards...
- Stir it into chip dips or queso...
- Mozzarella sticks, chicken fingers, or any bar food...
- Tater tots, onions rings or french fries...
- Chili, stews and pot roast...
- Mix it into mac and cheese...
- Breakfast burritos, bacon & eggs or avocado toast...
- Sliced baguette and melted provolone...
- Toasted bagel and cream cheese...
- Mix it with tzatziki sauce & gyros...
- Smoked salmon or tuna on crackers...
- Any flaky white fish like cod, mahi-mahi or halibut...
- BLT, ham & cheese or chicken sandwiches...
- Giardiniera bruschetta with mozzarella...
- Muffaletta, muffuletta, or muffeletta sandwiches...
- Eggs Benedict, hash browns and omelettes...
- Patty melt or potato skins...
- Mix it into store bought or homemade soups...
- Rice bowls and teriyaki...
- Add it to your hummus or muhammara...
- Marinate steak, chicken, kebabs or pulled pork with it...
- Top off a baked potato, homestyle fries, au gratin, scalloped or mashed potatoes...
- Dip bread in the oil...
- Poutine; fries, curds & gravy...
- Bratwurst, sausages, and meatball subs...
- Mix with sauerkraut...
- Homemade vinaigrette or other salad dressings...
- Umm, maybe add a smidge to your gin martini, as was suggested to me this fall?...
- Save the leftover oil and leave it next to your stove top - you'll cook with it daily!
- Try our pulled pork recipe here or our Italian beef sandwiches here!
Click here to view our hilarious video on how people say 'giardiniera'!
About Ronnie's Giardiniera
Ingredients
Our jalapeño and serrano peppers are sourced locally from Washington state small farmers.
Original Mix (Heat Level: Medium, 5/10):
Peppers, Olive Oil, Celery, Olives, Drained (Water, Pimiento (Sodium Alginate, Guar Gum, Calcium Chloride), Salt, Lactic Acid), Pepperoncini, Drained (Water, Sea Salt, Acetic Acid, Citric Acid, Turmeric), Onions, Carrots, less than 2% of: Cauliflower, Garlic, Spices, Salt, Distilled Vinegar, Garlic Salt, Calcium Chloride (a type of salt used to maintain crispness), and Ascorbic Acid (Vitamin C, which is used to promote color retention)
The "original mix" is made of NINE different peppers (some hot, some sweet) along with other vegetables and spices. It will have a heat level around 5/10. It's a well-balanced, perfect amount of heat that won't jolt you out of your chair and hangs around just long enough... No doubt though, it'll give you a little nudge to let you know that it's there.
Rovente Mix (Heat Level: Hot, 8/10) COMING SOON!:
MORE Hot Peppers, Olive Oil, Celery, Olives, Drained (Water, Pimiento (Sodium Alginate, Guar Gum, Calcium Chloride), Salt, Lactic Acid), Pepperoncini, Drained (Water, Sea Salt, Acetic Acid, Citric Acid, Turmeric), Onions, Carrots, less than 2% of: Cauliflower, Garlic, Spices, Salt, Distilled Vinegar, Garlic Salt, Calcium Chloride (a type of salt used to maintain crispness), and Ascorbic Acid (Vitamin C, which is used to promote color retention)
How It's Made
Our ingredients are cut and diced from fresh, never frozen, non-GMO vegetables. The mixture is first brined, after that it's pickled, and then finally, we set it all in extra virgin olive oil. We use extra virgin olive oil because it is cold-pressed and left unrefined. Extra virgin olive oil has a better, more natural flavor to it. A lot of store bought giardiniera is made with soybean oil which reduces the flavor, drags down the taste and makes it seem a little "plasticky". By adding extra virgin olive oil to our mix it allows Ronnie's Giardiniera to become much more universally usable as an everyday condiment and this is why it works on everything from eggs to pizza.
Storage & Use Tips
- Serve at room temperature.
- Top off with olive oil to preserve shelf life (if there's any left!).
- Refrigerate after opening.
- Clouding is normal when cold.
- Shelf life is 3 years from date of jarring. The best buy date is stamped on the bottom of the jar.
- Don't discard the remaining oil! It is now a Giardiniera infused olive oil and it’s delicious! Use it for dipping sourdough or a French baguette… Marinate or sauté meat and vegetables… Use it as a cooking oil… It’s limitless - What will you do with it?!?
- Consider adding a Giardiniera Spherification Serving Spoon to your order. This specialty slotted spoon is a great way to strain some of the olive oil from the vegetables. It is the preferred utensil if you want more vegetables and less olive oil or vice versa. It can also be used to remove the vegetables from the olive oil for dipping bread or drizzling over another dish. You can add this to your order when purchasing.