Marzipan coconut rum with pineapple jelly
Cornicabra is an olive from Toledo in central Spain. For centuries three diverse cultures - Christian, Muslim and Jewish - have co-inhabited this land and over time this unique varietal evolved, which produces a robust olive oil with spicy notes and a slightly bitter edge. With its green leaf and apple flavors, I use it in my restaurants to cook rice dishes and seafood, or at home and with friends for pasta and paella. It is just as delicious fresh, for sauces and dipping. By Casas De Hualdo.
Escalivada - Roasted Eggplant, Peppers and Onions in Olive Oil One of the most popular dishes of the Catalonian kitchen. This classic has an amazing background - eggplant from Almeria and Murcia, onions and peppers from Navarra and olive oil from Andalucia. The peppers are harvested by hand, roasted over firewood and peeled without water to preserve as much flavor as possible. Escalivada means 'cooked over embers' the method Spanish mountain shepherds first used to prepare the dish on cold nights while keeping watch over their sheep. Now you can enjoy this rustic treat at home without having to worry about bringing out the grill! Serve alongside your favorite meats, tossed in a salad or with warm toast. By Conservas Artesanas Rosara.
Iberian hogs, that feed naturally on acorns in the Dehesa forest. Cured and aged for at least 2 years. This breed is known for producing meat with exceptional marbling, a deep red color, and a slight nutty flavor. Boneless Ham Iberico, Aged 24-28 Months. Approximately 13 lbs.
White Tuna in Olive Oil - Fishing is the lifeblood of the port of Bermeo in northern Spain, where tuna from the crisp waters of the Cantabrian Sea is known as Bonito del Norte (literally 'Northern Beauty'). Fished in season using traditional methods and cooked immediately, this meaty loin is packed in olive oil to seal in flavor and heart-healthy nutrients so you can enjoy it any time. I love it mixed with my homemade mayo for a salad, on a piece of crusty bread or with sliced cucumber. By La Pescadora.
A larger, plumper version of the classic Tortellone shape filled with Porcini, mixed regional mushrooms, Ricotta, & Grana Padano cheeses, parsley & shallots.
Santa Chiara is a delicate, very fragrant oil and as characteristic of taggiasca olives, has no bitterness. Thanks to its fruity taste and light spicy overtones, Santa Chiara is an ideal finishing oil, exalting every preparation without obscuring its original taste. Recommended for finishing salads, pasta sauces, fish and grilled meat. 500ml / 17oz gold foil bottle.
Cold pressed from choice selected Australian Macadamia Nuts, this oil is cholesterol free and a rich source of monounsaturates. This versatile oil makes a delectable salad dressing or dipping oil and can be used for baking with very high smoke point of 210C/410F.