Our lovely guide Eli has a secret source for roasted Piquillos but these are the next best thing! Dry roasted immediately after harvesting, these naturally sweet, medium-sized, red peppers have been de-stemmed and de-seeded and are perfect for stuffing or eating on their own. Try stuffing them with tuna for a classic pintxo or adding sliced strips to eggs, salads and soups, or just pan-fry a handful for a great side dish. Under strict control and protection by the “Piquillo de Lodosa” Denominacion de Origen, Piquillos are one of our favorite veggies.
Pimientos del Piquillo enteros extra La Catedral de Navarra cosechados en su momento óptimo de maduración, asados y pelados a mano sin contacto con agua, conservando su inimitable sabor.
Nothing sets a Spanish table like some good olives. The south of Spain and its endless sun produces some of the world's best olives, and the southern tradition is to soak them in brine and then dress them with a mixture of herbs, garlic and spices to give them a...
The guindilla is a fresh, green pepper that is eaten one of two ways: flash fried or, our favorite, preserved in vinegar. The smooth peppers have a bit of bite but quality guindillas are not spicy. Our guindillas are hand harvested and hand packed, an incredibly artisan, local product. Perfect...
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El Bulli's signature dish now available to enjoy at home. These olive spherifications are our new favorite product. La primera aceituna esférica, creada conjuntamente con Albert Adriá. El mítico plato de el Bulli ahora disponible para el público gourmet listo para consumir.
With its origin in Seville province, this variety is very appreciated because of its flavour and size. It has a low content in oil; this is why it is mainly destinated to table olives. Queen olive has a well balanced proportion of pulp and stone, offering a nice texture feeling,...