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Made with a blend of Argudell and Picual extra virgin olive oil and infused with chilli, garlic and peppers. Cold extracted to achieve a rich and balanced flavour. Spicy, intense and seasoned flavour.  Ideal to accompany pizzas or pastas. also to marinate meats. Add a few drops of oil to your favourite pizza to bring out all the flavours adding a spicy touch to it. A 1-star Great Taste Awards winner in 2024

Made with a blend of Argudell and Picual extra virgin olive oil and infused with black truffle. Cold-extracted to achieve a rich and balanced flavour. Very aromatic, with an intense flavour. Infused and bottled by hand individually. Perfect to finish soups, eggs and rice. Its intense aroma and taste elevate even the simplest dishes, making them gourmet. Just a drizzle of the truffle oil is enough to transform any dish into a delicacy.

Bahía is a single rice variety, rather than a blend of different varieties. This classic round-grain rice, "Illa de Riu" Bahía, has been regarded as one of the finest rices in Spanish gastronomy since the 1960s. The grains are grown from the Trías del Romero family's carefully selected seed, then harvested and packed with great care to ensure exceptional consistency, flavour and quality. Highly recommended for traditional caldoso (soupy) rice dishes, where it develops a wonderfully creamy texture, it is equally well suited to classic seco (dry) rice recipes.

Online ExclusiveRefreshing, vibrant, nourishing. Sun-ripened tomatoes, cucumber, pepper, olive oil, sherry vinegar. 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. Contains 10 Tomato Gazpacho. Suitable for home freezing.

Rich, buttery, hints of raw almonds. Delicate, with a slight tang. Prized by Manchego lovers. Winner: Silver at the World Cheese Awards 2023 An exceptional artisanal PDO cheese made with raw milk from carefully selected sheep of the Castellana breed. Low-acidity milk with high fat content. This compact cheese is aged for two months in a cold chamber at a temperature of 10º C and then spends a minimum of four months in a cold, humid underground cellar for maturing. The texture of this cheese is firm, but holds its shape well, with a slightly acidic aroma reminiscent of sheep's milk. It leaves a pleasant oily, buttery, sensation in the mouth with a hint of nuts, this cheese has a long lasting finish. It has a slight tang that gradually becomes more noticeable the longer it is matured for. Net weight: approx. 250g wedge

Harvested from the surface of traditional salt ponds in Mallorca, Flor de Sal is the delicate first layer of crystals that form as sea water evaporates under the Mediterranean sun. Considered the purest and most mineral-rich of all sea salts, it enhances the natural flavour of food without overpowering it. This organic sea salt is hand-harvested and hand-packed, preserving its distinctive character and texture. Its fine, crumbly crystals vary in hue from pure white to soft pink or pale grey, and dissolve easily on the palate. Naturally odourless, with a subtle, clean taste and satisfying crunch, Flor de Sal is perfect for finishing dishes just before serving. Awarded the best score by Stiftung Warentest (2023) among 41 salts tested.

Medium size nutty chickpeas cultivated around the town of Fuentesaúco in the province of Zamora. The Fuentesaúco Chickpea is characterized by a medium to large size, with a creamy colour, its beak is curved and pronounced and its skin has an intermediate roughness. After cooking, the chickpeas remain intact, the skin is soft and smooth, the albumen very buttery and uniform, the flavour it provides on the palate being very pleasant. Soak for 12 hours in cold water. Drain and rinse with fresh water. COOKING TIME Pressure cooker 30 - 35 min Hob 130 - 150 min  

Galicia is justly famed for its octopus cooks (pulpeiros) and its archetypal recipes "pulpo a la Gallega" and "pulpo a la Feria" which rely on the quality of the raw materials, the best of which, like this octopus, come from the coast of Morocco. These tentacles are steamed in their own juices and are tender, versatile and flavoursome. Use cold in salads, heat through in their juice or brown them quickly on the BBQ for stunning results. 

Smooth flavour, with perfectly balanced levels of salt and a pleasant aroma. The texture is even and non-fibrous.

Smooth flavour, with perfectly balanced levels of salt and a pleasant aroma. The texture is even and non-fibrous.

Pack of 4 units. Estrella Galicia is made from a specific wort in the only production facility of Hijos de Rivera, in A Coruña. It is a bright golden beer made from a selection of malts and especially bitter hops. This beer displays a neutral and light taste on the palate, with a very strong hoppy tone. It reminds to the taste of the barley and malt used in its production, with crispy roast notes and remembrances of dried fruits and nuts. Alcohol by volume: 4.7% A 2-star Great Taste Awards winner in 2025

Meaty, savoury flavours. Hints of toasted nuts. An open textured "session" Manchego. Matured in our Cheese Rooms. Winner: Gold at the World Cheese Awards 2023 A classic full-flavoured artisan Manchego with lanolin and spicy notes, and a meaty and savoury depth all in a harmonious balance. Ideal served with membrillo or date and walnut wheel and a glass of medium bodied red such as Tempranillo or a glass of Oloroso or Palo Cortado sherry. Net weight:  wedge approx. 240g; half approx. 1.5kg; whole approx. 3kg

Intense umami, perfect balance of fish, sea, savoury & salt. Fished in Basque waters. The Cantabrian anchovies from Conservas Nardín are one of the most highly regarded semi-preserves for their flavour and texture. Only using the highest quality anchovies, the Engraulis encrasicolus, purchased in the Getaria fish market, directly from the fishermen who catch them in the Bay of Biscay. These are fished at the optimal time, in the spring months. During the season, they select the highest quality and ideal size , based on years of experience. To maintain the quality and flavour, they only buy those that can be produced the same day. Prepared entirely by hand , carefully cleaning them and respecting their maturing process in salt, after which they obtain the ideal texture and flavour.

Unique fragrance & flavour. Golden colour. Elevates all ingredients - supreme any which way! The most expensive spice in the world has long been used in the Moorish influenced south of Spain. Each stigma is still picked by hand and it takes 250,000 flowers to produce 1kg of saffron stamens. This saffron is grown and picked in La Mancha, gives an intense colour to dishes and has a characteristic hay like flavour.

Online Exclusive1 x Tomato Gazpacho 1 x Tomato and Beetroot Gazpacho  1 x Tomato and Almond Gazpacho  Gazpacho is probably the most familiar and iconic Andalucian recipe with ripe, flavoursome Spanish tomatoes. Enjoy this refreshing gazpacho in three delicious flavours: the classic tomato recipe, tomato and beetroot, tomato and almond.  This trio offers an interesting, diverse and delicious range of flavours.

Refreshing, richly earthy, nourishing. Sweet fruitiness, depth of ripe tomatoes. Hint of cumin.  The beetroot gazpacho is a beautiful deep purple; it combines a rich earthiness with sweet fruitiness and the depth of ripe tomatoes, balanced by a well-judged touch of red wine vinegar and Andalusian Extra Virgin Olive Oil. It has a hint of cumin on the finish.  Combining earthiness, sweetness and acidity, this is a beautifully balanced gazpacho.

Refreshing, creamy, nourishing. Sweet aromatic nuttiness with ripe tomato acidity. The almond and tomato gazpacho has delicious creaminess on the tongue, with a bit of texture from the almonds, and a beautiful balance of sweet nuttiness and ripe tomato acidity, brought together by the richness of Andalusian Extra Virgin Olive Oil.

Made from the meat of a herd of pigs raised freely on ecological farms in Andalucía, eating grasses and nuts, supplemented, where necessary with organic cereals before being cured by a specialist family company in Segovia. Pleasant and intense, paprika stands out. Enebral organic hoop chorizo mild can be eaten as a tapa with some bread. It is also excellent for cooking

Made from the meat of a herd of pigs that range freely on ecological farms in Avila, eating grasses and nuts, supplemented, where necessary with organic cereals before being cured by a specialist family company in Segovia. Pleasant and intense, paprika stands out. Enebral organic hoop chorizo hot can be eaten as a tapa with some bread. It is also excellent for cooking

Flageolet 'Verdina' beans are a rare variety grown in the lush, rain-soaked regions of Asturias and Galicia, with our latest harvest sourced from Galicia. The name 'Verdina' comes from the Spanish word 'verde,' meaning 'green,' which perfectly captures the vibrant hue of these beans. They are harvested early, before they have a chance to dry in the pod, and are then carefully dried in the dark to preserve their striking colour and exceptional flavour profile. Verdina beans are about 15mm long and flat. They are planted in May and need a lot of water (hence their origin in rainy Northern Spain) before being harvested in November. They are creamy, with a gentle flavour and very thin skin. Click here for a Verdina and Monte Enebro salad recipe. Click here for a Verdina beans and clams recipe. Harvested in Autumn 2025 Find out some cooking tips and tricks from Monika here

Crunchy, mature, big flavour. Parmesan meets buttered popcorn. Winner: Super Gold at the World Cheese Awards 2023 A cooked, pressed cheese made in the style of traditional Alpine cheeses. It is made with fresh milk from cows that graze freely in Galician meadows.Its flavour and texture are reminiscent of Parmesan and Grana Padano cheeses.

Vibrant yet delicate, aromas of mandarin thanks to this blend of Albarino, Loureio & Caino grapes. A wine of great aromatic complexity, crisp aromas of mandarin, ripe melon and orange peel develop to delicate mineral, earthy and orange blossom notes. It is creamy with mineral touches that together with its fresh and mild acidity, offers aa pleasant and intense wine with a long finish. Best with Galician cuisine.

Dry butter beans packed in a cloth sack. Large, highly absorbent white beans with a thin skin and a soft, melting texture. They are highly versatile, and are excellent in both hot and cold dishes. Use these Judion beans to prepare a crab and butter beans stew. If looking for a cold dish, go for a charred octopus, piquillo peppers and butter bean salad. Find out some cooking tips and tricks from Monika here

Spanish dry riñón beans packed in a cloth sack. Similar to a cannellini bean, these medium sized, white kidney beans have a dense texture which is well suited to use with full flavoured ingredients. Use this beans to prepare pan fried white beans with black pudding and swiss chard. If looking for a cold dish, go for a beans and salt cod salad.