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.

The delicate, thin garlic slices from Onena inspire with their wonderful, strong garlic taste. Dried and without flavor enhancers, the gluten-free, vegan garlic flakes are durable and aromatic. Use the popular and healthy condiment as well as fresh garlic for sauces, meat, vegetable dishes and soups. Or you can enjoy it with olive oil on a slice of toast.

This is an evergreen plant from the south of Europe and it is used as an aromatic herb, spice and vegetable.The plant, bulbs and seeds are consumed. The seeds have the characteristic flavour of the plant, but they are not so strong as the rest of the plant. The seeds are used in bread, cold pork, meat mixes, apple pie and infusions.