The Spanish Kalamata olive is picked at its largest size and left for months to develop its ideal flavor, perfect for salads, pasta, and pizza.

Harvested in September while still unripe and left to macerate in aromatic herbs, the Caspe olive has an unmistakable and soft bitter taste that makes it ideal as an aperitif or in salads.

A treasure of southern Spain, harvested at its largest size and combined with traditional high quality aromatic herbs from the south, the Manzanilla olive is a common appetizer in Spanish cuisine.

With an exuberant and tasty flavor, and just the right combination of vinegar, pepper, spice and a hint of acidity, this olive makes a great appetizer for drinks and beer.

Known as Andalusia’s treasure, it’s one of the most demanded varieties of olive. With a touch of chili pepper, it has a soft spicy flavor with meaty and tender properties.

This olive is highly regarded and is typical of northern Spain, especially in Catalonia. Known for its esteemed flavor, it pairs well with salads and other appetizers.

Dark chocolate 64% cocoa and carefully selected raspberries. Pancracio's artisan chocolate with a light fruity nuance of raspberry and floral.

Chocolate tablet 80% Pancracio: intense, balanced flavor . Made with the best cocoa beans, it offers an incomparable gourmet experience. Perfect for lovers of intense chocolate.

Dark chocolate 42% cocoa and caramelised nuts. Pancracio's artisan chocolate with marcona almonds, national pistachio and hazelnut. A crunchy flavour combination that will surprise you.

For the preparation of this sweet pepper with DOP La Vera, the fruits are harvested when ripe and only the healthy and clean pods are used. The selected peppers are dried with oak and holm oak firewood in smokers on Finca la Barca's own yards. The controlled smoking process takes about 15 days. Centuries-old stone mills are then used to grind until the...

For the production of this noble sweet paprika with DOP La Vera, the fruits are harvested when ripe. The peppers are traditionally and gently dried with oak and holm oak firewood in smokers on our own farms. The controlled smoking process takes about 15 days. Centuries-old stone mills are used to grind until the precious "red gold", Spanish paprika...

For the production of this hot and spice paprika with DOP La Vera, the ripe fruits are selected and harvested by hand. The peppers are traditionally and gently smoked with oak and holm oak firewood in centuries-old smokers. The controlled smoking process takes about 15 days. Centuries-old stone mills are used to grind until the precious "red gold",...