2010 scovie awards

All Spice Café’s Chipotle Olive Tapenade won a 2nd Place Scovie in the Condiment – Olives category and the All Spice Café Gourmet Hot Sauce Gift Box won a 3rd Place Scovie in the Product Packaging category.

All Spice Café Chipotle Olive Tapenade is the newest product in the All Spice product line and this was the first time it was entered into the Scovie Awards competition. Chipotle Olive Tapenade is made with Kalamata Olives and is a classic mixture of the olives with capers, rosemary and garlic with a kick of chipotle at the end.

The All Spice Café Gourmet Hot Sauce Gift Box is a custom cedar slide-top box, with an outline of the iconic All Spice Café Logo burned into the sliding top. The Gift Box has been a very popular holiday item.

JD Cowles, owner of All Spice Café, commented “we are very excited to win a few more Scovies, bringing our total Scovie count to 11 over the past few years; especially this year in these challenging economic times, we only entered two categories and brought home awards in both!”

About 800 products from around the world compete for top honors each year. The Scovie Awards Competition was created by Dave DeWitt, founder of the National Fiery Foods & Barbecue Show. The awards are named for Wilbur Scoville who pioneered a rating scale for spicy foods and have become the industry standard for excellence in more than 60 categories of fiery foods and BBQ. This was the 14th annual Scovie Awards Competition, starting in 1996.

About All Spice Café – All Spice Café is a virtual café that has a line of award winning Gourmet Hot Sauces, where it’s more about flavor than heat. All Spice Café Hot Sauces are produced in California, with all natural and preservative-free ingredients. Available online at www.allspicecafe.com and at select retail outlets in the United States and Canada – see the website for a current list of retailers.

For more information and recipes suggestions visit www.AllSpiceCafe.com

Chipotle Olive Tapenade

Gourmet Hot Sauce Gift Box

Download pdf of official Press Release (1.7Mb)