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.

Exclusive gift box with 5 bottles of 100ml of organic extra virgin olive oil. Ideal as a gift or to do an oil tasting where you can taste the five varieties: arbequina, picual, cornicabra, hojiblanca and frantoio de Deortegas.

For Romans it was a vitality symbol and it has been one of the main ingredients in a lot of magic potions. The tips of its leaves are consumed. It is very tasty with soft cheeses, omelettes, sheafood, sauces, soups, herrings, salads, cucumber, beef...

This is a Mediterranean plant. The Greeks and Romans used the laurel leaves to make crowns for their heros in war or sport. It goes well with a lot of meat and potatoes dishes, as well as with vegetable, fish and pasta.