The holm oak and oak forests in the Iberian Peninsula shelter a rich and dense green world. This penetrating and vigorous habitat expresses in a honey of a dark amber colour and a very intense toasted cereal aroma. Its sweet flavour is balanced by persistent salty components, and these atributes grant a sublime pairing with fried vegetables, tempuras, spicy roasts, strong cheeses and raw or toasted bread with oil.
This espelette pepper gelée is made with the flesh of the espelette pepper cooked with sugar and pectin to make it a light jelly. It has the texture and taste of a sweet fruit jelly. The final notes are spicy and fruity - very characteristic of the Basque espelette pepper and...
Membrillo is a typical dessert eaten in Spain, although it is also served with toast at the breakfast table. Crema de Membrillo is a sweet, very dense jelly made from the fruit of the quince tree. It is normally cut into thin slices and spread over plain toast or Idiazabal cheese,...