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Produced in the centre of global olive oil production in Baena, Andalucía, by a family that has been cultivating olives on the same land since the 18th century. The "flower" of the oil is made using a blend of Picual, Picudo and Hojiblanca olives and is organic, unfiltered and unpressed with delicious tropical fruit flavours.

*Please be aware the tins are fragile and can experience dents in transit. We will only refund or replace any dented tins if the product has been compromised or the tin is leaking. Olives and encurtidos (pickles) are consumed all over Spain, often with a beer or a glass of wine and perhaps a plate of charcuterie. This mix contains sweet black Empeltre and crisp green Verdial olives as well as baby onions (cebollitas) and tiny gherkins (pepinillos); with a light pickle they are delicious at any time.

Unsalted marconas are especially good for cooking and baking. Their beautiful creamy, smooth texture and sweet almost buttery flavour is due to their richness in almond oil.

3 for 2 offer: Between the 3rd and 7th of June, buy any two cartons of seasonal gazpacho (Beetroot & Tomato and/or Almond & Tomato) and receive a FREE carton of Classic Tomato Gazpacho. Gazpacho is probably the most familiar and iconic Andalucian recipe. Using ripe, flavoursome tomatoes along with cucumber, onion, peppers, olive oil and sherry vinegar, the soup is fresh and vibrant with a depth of flavour and a refreshing, balanced acidity which makes it perfect for a hot summer's day. Gazpacho Multi-Pack 10 units. Suitable for home freezing. *Gazpacho offer T&Cs: From 3rd to 7th of June 2026, when you buy any two cartons of our seasonal gazpacho flavours (Beetroot & Tomato or Almond & Tomato), receive one free carton of our classic tomato gazpacho. While stocks last, Brindisa reserves the right to amend or withdraw the offer at any time.

These butter beans, or judiones, are carefully cooked to retain their shape and texture. The judion beans are soft, buttery and creamy and can be turned into a smooth puree, used in salads or added late to a slow cooked meat dish.

White haricot beans cooked to exactly the right texture before being put into jars. They are creamy and melting which makes them perfect for use in casseroles, salads, dips or side dishes. An excellent product if you want to make real fast food. Drained weight: 600g

As seen on "Nigella: At My Table - Christmas" on BBC Two These large, "Castellano" chickpeas are processed in Navarra before being put into jars. Cooked beautifully so that they retain some bite, whilst being tender and moist, they are remarkably versatile and ideal for casseroles, in salads or to make hummus. An excellent product if you want to make real fast food.

Small, firm greenish brown lentils from Leon are processed in Navarra before being put into jars or cans. Cooked so that they retain a little bit of texture, the lentils are exceptionally versatile and can be used with equal confidence in slow cooked hot dishes or in salads with a vinaigrette.

Grown in the upper reaches of the fertile valley of the River Ebro in Navarre whose conditions are ideal for the cultivation of artichokes. They are partially cooked, before the leaves are removed and the hearts are trimmed by hand. Cooked to Brindisa's specifications they have a delicious slightly nutty, waxy flavour.

Whilst pasta is perceived as an almost exclusively Italian ingredient the people from Valencia have been making the traditional dish of fideua for decades. This pasta resembles short strands of spaghetti and is used like rice in a paella, paired with a sofrito and seafood to make the classic regional dish.

Grown in the Ebro delta in Tarragona, this Bomba rice is capable of absorbing up to three times its weight in liquid, which means that it takes on the flavour of the cooking stock most effectively.  It makes a perfect paella, not only flavoursome, but with each grain of rice separate from the other. Illa de Riu is a third-generation family company, who grow exceptionally high quality rice. They have channelled their resources into improving the seed stocks of the rices they cultivate, and hence are responsible for growing some of the best rice in Spain.   

Intense umami flavour from 6 month barrel cure. Succulent texture. Rinse and fillet at home. Ortiz buy their Cantabrian anchovies daily from auctions along the north coast of Spain and process them the same day. They are put into salt for a period of 6-12 months depending on the size of the fish. When ready the whole fish are packed into tins and covered with salt, to be filleted at home. It's very easy, you just need to follow these steps: Soak the anchovies in cold water for 10 minutes and clean them under running water rubbing the salt off with your fingers. Open the anchovy from the top half of the fish while it is still under the tap. With the help of your thumb, separate the two anchovy fillets. Remove the bone and finish cleaning. Dry the anchovies lightly with a cloth, lay them in a container and cover them with your favourite olive oil. Check out our vlog post to learn Pilar's from Ortiz technique!

Tender, moist, flavourful. The star of rustic stews, fresh salads, dips. Easy to desalt at home.Salt cod has been a staple of Basque cookery for many hundreds of years. The best fish come from the cold Atlantic waters around Iceland and Faroe Islands and these are then brought to Spain where they are salted by experts. This style of cod, bacalao verde, is not as heavily salted as traditional types. However, this product still needs to be de-salted by soaking in water for at least 12 hours before use. Ideally the water should be changed several times. 

Conservas Nardin only buys mackerel caught in the Cantabrian Sea; the fish destined to be used for their smoked mackerel are brined, rather than salted, and then cold smoked whole over beechwood before being filleted, trimmed and then tinned in olive oil. They are tender, moist and succulent with a beautifully balanced taste.

Intense flavour, melting texture. Improve with age. Shimmers of silver skin. Ortiz buy their sardines at auction houses (lonjas) on the north coast of Spain. The fish are carefully beheaded and gutted by hand before being washed and prepared for cooking. They are briefly fried in oil before being tinned in olive oil. A la antigua describes those products on which the silver skin is kept on the fish.

Spain grows more than twice as many olives as the next largest global producer and processes them into olive oil and table olives. There are a huge number of olive varieties amongst which the most popular table varieties include Manzanilla, Verdial and Picual. These Manzanilla unpitted olives are a classic, firm, fleshy and flavoursome. Stone-in Manzanilla olives. *Please be aware the 2.5kg tins are fragile and can experience dents in transit. We will therefore not refund or replace any dented tins unless the product has been compromised or the tin is leaking.

Robust flavours of the sea. Delicate smokiness. Plump, sashimi texture. A chef's dream!Conservas Nardin only buys anchovies caught in the Cantabrian Sea; the fish destined to be used for their smoked anchovies are brined, rather than salted, and then cold smoked whole over beechwood before being filleted and then tinned in olive oil.They are tender and moist, mildly fishy and lightly smoky, truly delicious.

Buttery texture. Deep savoury flavour from 6 month cure. Melt into sauces or elevate your pizza. Ortiz buy their Cantabrian anchovies daily from auctions along the north coast of Spain and process them the same day. They are put into salt for a period of 6-12 months depending on the size of the fish. When ready, they are gently washed, to remove excess salt, and the fish are trimmed and filleted by hand.

Meaty, long, pinky-brown anchovy fillets. Visually excellent and superb to eat: well balanced. Ortiz buy their Cantabrian anchovies daily from auctions along the north coast of Spain and process them the same day. They are put into salt for a period of 6-12 months depending on the size of the fish. When ready, they are gently washed, to remove excess salt, and the fish are trimmed and filleted by hand.

Delicate brown anchovies, ideal for big savoury fish hit. Ortiz buy their Cantabrian anchovies daily from auctions along the north coast of Spain and process them the same day. They are put into salt for a period of 6-12 months depending on the size of the fish. When ready, they are gently washed, to remove excess salt, and the fish are trimmed and filleted by hand. Due to their limited production, these delicious anchovies can sometimes be out of stock. But don’t worry! If they're unavailable, we recommend trying our Ortiz Premium Cured Anchovies, 78g Tin or our Ortiz Small Cured Anchovy Fillets, 95g Jar - they're just as irresistible.

Ventresca, or belly, has long been considered the most desirable and valuable part of the tuna. Removed and processed separately from the rest of the fish it is cooked very gently to retain its texture and flavour. It comes in long tender flakes whose high fat content give it a deliciously melting texture and mild but rich flavour.

Savoury, tang of island salt air. Paprika-rubbed rind. Chalky centre. Peachy aroma.  Torralba Mahon DOP is the iconic cheese from Menorca with a distinctive square shape and rounded edges. The vibrant, orange coloured rind is created by rubbing it with pimentón and olive oil as it matures. It has a Protected Designation of Origin. The semi-hard, sometimes crumbly texture has a fruity, fresh and creamy aroma complemented by rich, savoury and yoghurty flavours. Approx. 300g wedge, 600g quarter. "Very good flavours rolling round the palate, with sweetness and savoury notes, creamy and fruity on the palate. Good firm texture and full bodied aroma and flavour. This cheese has a creamy mouthfeel and is full of flavour."

Beautifully creamy & peppery. Complex spice notes with age. Gorgonzola style, from verdant Asturias. Net weight: 500g Quarter, 250g Wedge.

These figs are picked underripe and green, whilst still firm, they are then put into a marinade of vinegar, sugar and spices. The result is a sweet/sharp fruit that makes a delicious accompaniment to hard cheeses or many kinds of cured charcuterie.