High oil content, this is why it is usually harvested for oil purposes, although it is also used for table olive.
Mainly cultivated in central Spain (Ciudad Real, Toledo or Madrid) as well as in Andalucia, it is harvested when it has almost reached its complete ripeness. Color range varies from dark pink to purple.
Very intense taste, crunchy texture and flesh slides off the stone with no resistance.
Oval shaped, this variety is commonly known as cornicabra because of the small peak at one end that reminds to a goat horn.
Preserving vegetables has a long tradition in the northern Spanish territory of Navarra. This very special pepper is so named for its thin, delicate skin that is full of flavor, and it's recognized as the highest quality pepper in all of Spain. Our 'crystal' peppers have been roasted over an...
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...
El Bulli's signature dish now available to enjoy at home. These olive spherifications are our new favorite product. Serve next to olives and compare for some fun!