I have been amazed at the reports and pictures of the Provencal markets, and see myself wanting to purchase olives and oils and herbs to bring home. But I recall that U.S. Customs asks you to declare any food stuffs and I think there may be a ban. Does anyone know about this?
On another point, with the new airline restrictions I assume that it is impossible to bring wine home because checking it would subject it to temperature and pressure changes. Am I wrong about that?
I always bring home tapenades, herbs and olive oils from Provence markets (as well as soaps, pottery and linens). Here's the link to the U.S. Customs list of what food can be brought in.
Lots of people are apparently successful bringing wine home in checked luggage, but I've never done it.
Portia, I bring a variety of food items home too: like Chris, the tapenades, olive oil, dried herbs, pre-packaged Nyons olives from the grocery store (learned this from Linda!), and a variety of other grocery store pre-packaged items that our family likes. I would not bring fresh fruits or vegetables or anything involving meat, which is where there are issues and concerns. And I wouldn't bring cheese from the market either.
You might check out this recent thread on bringing wine home in checked luggage. We just got some styrofoam shippers and will be taking them with us next month... so I'm hoping they do work!
Last September, I brought back a couple of garlic bulbs purchased in the Coustelet market in Provence, planted the cloves in October, harvested the bulbs a few weeks ago - & will repeat the process beginning in October. I kept my "French" garlic separate from my regular crop. Does it taste any different? Of course!
I brought back some foie gras pate and tapenade from the Apt market - have tried to duplicate the taste of the tapenade by following at least 3 different recipes - will keep trying until I find one that comes close. Does anybody have a good tapenade recipe?
The day before we left Provence, I purchased some soft cheeses at the fromagerie in Apt & brought them home - not very successful - cheeses got even softer on the way.
The only thing the Ag inspectors are after is meat products; we've had to quit bringing back those lovely little cans of cat food, much to the dismay of our pride.
Other things are no problem. I like to get the olive oil from Alziari in Nice, as it comes in cans; their tapenade and aïoli are also good. Those I wrap carefully in bubble wrap and secure with travel duct tape. At the supermarket I buy pistou sauce, tomato sauce, and whatever delicacies look appealing.
This is how our French friend makes a really yummy tapenade.
Throw a big handful of oil-cured black olives into a food processor. Add l large clove of garlic (that's what really makes this special). Then add good olive oil and blend into a paste, and that's it. Sometimes she adds just a soupçon of sea salt.
Most recipes don't call for garlic, but when I tasted Sophie's version that was it for me.
Thanks for all of the great information. The links from Kathy and Chris were especially useful. I am more optimistic now about being able to bring a bit of provence home with me.
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