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Espagne Épicerie
Apero - vins, Barres granola, Boissons et du vin, Bonbons, Candy & Chocolate, Chips, Chocolate & Confectionery, Cookies, Epicerie Espagnol, Epicerie fine, Fournitures Alimentaires Pour Animaux, Fruits secs et raisins secs, GÂTEAUX ET PÂTISSERIES, Jus Frais, NOIX ET GRAINES, snacks, cookies et de friandises, Soupes & Thé et boissons
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Gin & Tonic Infusion Set
Use the gin & tonic infusion set to liven up the classic G & T or even create your own personalised gin infusions. -
El Canario Thick Drinking Chocolate Tin
El Canario thick drinking chocolate is a shining example of traditional Spanish hot cocoa – wonderfully thick and creamy with a hint of warming cinnamon. -
Dios Baco Pedro Ximenez Sherry
The Oxford 1970 edition of Pedro Ximenez sherry has been matured for around 20 years. Pedro Ximenez sherry is dark mahogany, almost black in colour with an intense aroma of Christmas pudding. -
Dios Baco Oloroso Sherry
Oloroso sherry is golden-amber in colour with smoky, woody aromas. The sherry is rich and velvety, with intense, complex flavours of chocolate and caramel and notes of roasted almonds. -
Dios Baco Manzanilla Sherry
Manzanilla sherry is a pale straw colour with a very dry and crisp finish. The humid, salty air of Sanlucar de Barameda – where the sherry is aged – gives a distinct salty tang to its aroma and flavour. -
Dios Baco Amontillado Sherry
Amontillado sherry is amber in colour, full-bodied and semi-dry in finish. Amontillado sherry has aromas of hazelnut and butterscotch, with complementary nutty and oak flavours from the American oak barrels it’s aged in.
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Wild Oregano Bunches
Wild oregano bunches add a distinctly herbal fragrance to Spanish fish dishes and casseroles. Add a whole bunch into a pan to infuse a sauce, or gently crush the leaves and sprinkle wherever you like. -
Sweet Smoked Paprika
Sweet smoked paprika, or pimenton, is ground from sweet, round peppers grown in the Extremadura region southwest of Madrid. -
Sundried Paprika D.O. Murcia - Picante
This vibrant ‘picante’ paprika is made from hot red peppers that are left to dry naturally in the Murcian sun. The stalks and pith are removed before the sundried peppers are ground into powder to produce an intensely flavoured paprika. -
Sundried Paprika D.O. Murcia - Dulce
This vibrant ‘dulce’ paprika is made from sweet red peppers that are left to dry naturally in the Murcian sun. The stalks and pith are removed before the sundried peppers are ground into powder to produce an intensely flavoured paprika. -
Paella Spices
Use this blend of spices to make authentic tasting paella every time. Simply sprinkle the spices into cooked, short-grain rice to taste and stir through. The paella spices include turmeric to give your paella a classic, pale golden colour, and sweet paprika, pepper, bay leaf, garlic and thyme for great flavour. -
Paella Seasoning Sachets
Use paella seasoning sachets to make an authentic looking and tasting paella quickly and easily. Simply sprinkle the contents of one sachet into cooked, short-grain rice and stir through. -
La Chinata Sweet Smoked Paprika
This sweet smoked paprika is ground from sweet red peppers grown in the Extremadura region south-west of Madrid. The Spanish paprika peppers are oak-smoked, infusing them with wood pipe notes, and are then ground in stone mills to keep temperatures low and help retain natural flavours. -
La Chinata Smoked Sweet Pepper Flakes
La Chinata smoked hot pepper flakes add smokiness and chilli heat to Spanish bean stews and soups. Grind the vibrant smoked red pepper flakes straight on top of a dish before serving. -
Hot Smoked Paprika
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La Chinata Hot Smoked Paprika
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La Chinata Smoked Hot Pepper Flakes
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Guindilla Pepper Ristra
This string or ristra of dried Spanish guindilla or chilli peppers looks beautiful hanging in any kitchen. The Spanish chilli peppers bring a mild heat and earthy depth to sauces and stews. -
Greenfields Smoked Paprika
Smoked paprika is popular in Spanish cuisine to add intense smoky depth to sauces. -
Gin & Tonic Infusion Set
Use the gin & tonic infusion set to liven up the classic G & T or even create your own personalised gin infusions. -
Dried Nora Peppers
Dried nora peppers are a key ingredient in Catalan cooking. The mild, fruity peppers are used in many fish and rice dishes, and are the essential ingredient in an authentic romesco sauce. -
Dried Guindilla Peppers
Dried guindilla peppers are a hot and spicy Spanish pepper, and are an essential ingredient in Canarian hot sauce. The hot sauce, or ‘mojo’, is made with lots of garlic and coriander. It's served on the Canary Islands with beans and pulses, burgers, steaks and lamb. -
Catalan Herb Parcels Tub
This huge tub of Catalan herb parcels makes it easy to add the traditional flavour of Catalan cuisine to your soups, stews and casseroles. -
Brindisa Hot Guindilla Peppers
Brindisa hot guindilla peppers are a classic tapa with red wine and Spanish cheese. They’re also a favourite in Basque cuisine. For a popular Basque pintxo, or bar snack, thread a piece of hot guindilla pepper on a skewer with an anchovy and an olive. -
Bittersweet Smoked Paprika
Bittersweet smoked paprika, or pimenton, is ground from long, fiery red peppers grown in the Extremadura region southwest of Madrid. The spicy-sweet paprika peppers are then oak-smoked, infusing them with wood pipe notes, and are then ground in stone mills to keep temperatures low and help retain natural flavours.
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Spanish Wildflower Honey In Terracotta Jar
This Spanish wildflower honey comes from the untamed flowers, gorse and umbrella pines that make up the wild landscape of La Alcarria in central Spain. This light golden honey has slight floral notes, with a sweetness that works in both sweet and savoury dishes. -
Quince Jelly in Wooden Box
Membrillo or quince paste is a luxurious Spanish thick fruit jam. It comes into its own as an accompaniment to cheeses: ideal sliced and served on a cheeseboard with Manchego, cut into cubes in a salad with a sharp dressing and blue cheese, or served with a little apple and grilled cheese as a canape. -
Paiarrop Valencia Quince Paste
Paiarrop Valencia quince paste, also known as membrillo, is a must-have for any cheese lover. Sweet, fruity and aromatic, it’s a particularly fine accompaniment to nutty cheeses such as Manchego. The luxurious spread also goes well with blue cheese and even pâté. -
Onion Marmalade
This onion marmalade is an ideal accompaniment to cold meats, pates and cheeseboards. The caramelised onions are paired with Pedro Ximenez – a Spanish dessert sherry – for a beautifully rich flavour. -
Chestnut Honey
Chestnut honey is a treacle-brown honey with bitter-sweet, almost savoury flavours. It has complex, rich, smoky aromas with a rich, nutty taste and long finish.
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Torres Black Truffle Crisps
Serve these black truffle flavour crisps at cocktail or dinner parties, and watch your guests’ faces go ‘wow’! These unassuming potato crisps pack an intense black truffle punch when they hit the taste buds, for a memorable party nibble that will have everyone coming back for more!
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El Majuelo Reserva Sherry Vinegar
El Majuelo Reserva sherry vinegar is an aromatic condiment that’s aged for a minimum of 2 years in American oak barrels. -
Valdespino Cask-Aged Sherry Vinegar DOP
Valdespino cask-aged sherry vinegar is a sweet, complex vinegar made at a family-run vinegar-house in Jerez. -
Dios Baco Sherry Vinegar With Pedro Ximenez
Dios Baco sherry vinegar with Pedro Ximenez is a sharp sherry vinegar that is balanced with the addition of Pedro Ximenez – an intensely dark and sweet Spanish sherry. -
Spinola Pedro Ximenez Vinegar Aged 25 Yrs
This spectacular Pedro Ximenez (PX) sherry vinegar is made from the sun-dried white Pedro Ximenez grape, which intensifies the grape's natural flavours. -
Forvm Merlot Vinegar
Forvm or Forum merlot vinegar is a fruity, bittersweet Catalan vinegar made from young merlot wine. Unlike Forvm’s other vinegars, the merlot vinegar has not been aged in oak casks and contains 35% grape juice, which gives sweeter, more rounded flavours. -
Nunez De Prado Organic Olive Oil
Núñez de Prado organic olive oil is an organic blend of extra virgin olive oil from Spain’s Hojiblanca, Picual and Picudo olives. -
Belazu Early Harvest Extra Virgin Olive Oil
Belazu early harvest extra virgin olive oil is a very special finishing oil from Catalonia in Spain. It has a complex character, with fresh notes of grass and pepper and richer notes of almonds and even banana. -
Forvm Chardonnay Vinegar
Forvm, also known as Forum or Forvum, cabernet sauvignon vinegar is a delicate Catalan vinegar made from cabernet sauvignon grapes and contains 25% grape juice which gives sweeter, more rounded flavours than most vinegars. Drizzle a little over tuna carpaccio and sardines, or serve alongside bresaola, Iberico ham and capers. -
Forvm Chardonnay Vinegar
Forvm, also known as Forum or Forvum, Chardonnay Vinegar is a delicate Spanish white wine vinegar. -
Forvm Cabernet Sauvignon Vinegar
Forvm, also known as Forum or Forvum, cabernet sauvignon vinegar is a delicate Catalan vinegar made from cabernet sauvignon grapes and contains 25% grape juice which gives sweeter, more rounded flavours than most vinegars. -
Caviaroli White Truffle Oil Pearls
Caviaroli white truffle oil pearls are the perfect fusion of refined gastronomy and the playfulness of modernist cuisine. Scatter the pearls over a beef carpaccio or place a delicate pile in the centre of a creamy risotto to add the complex earthy, musky notes of white truffles in whole new way. -
Caviaroli Chilli Oil Pearls
Caviaroli chilli oil pearls are a great ice-breaker at dinner parties. Serve canapes with a garnish of these bright orange pearls, and as they burst with chilli heat your guests won’t be able to stop talking about it! Once they’ve had a soothing drink that is… -
Caviaroli Arbequina EV Olive Oil Pearls
Caviaroli Arbequina EV olive oil pearls add a stunning pop of colour and exciting new texture to salads and canapes. The Caviaroli feel just like caviar, and burst in the mouth with the fruity, almost floral notes of Arbequina extra virgin olive oil. -
Moscatel Vinegar
Unio Muscat or Moscatel vinegar is made using a slow, cold fermentation method called Schutzenbach, which helps preserve the fragrant honey-apricot notes from the Muscat grapes. -
Agusti Torello Mata White Balsamic Vinegar
Agusti Torello Mata white balsamic vinegar is unlike any vinegar you've had before. The aroma is closer to wine than vinegar, with a balance between acidity and sweetness. It has a very sharp, fresh feel in the mouth, and the cava wine brings fruity flavours of melon and white grape with hints of honey. -
Spanish Arbequina EV Olive Oil With Valencia Oranges
Oranges from Valencia olive oil is made by cold-pressing fresh oranges with Arbequina olives to release the oranges’ own essential oils, giving a vibrancy of flavour not usually found in infused oils. -
Spanish Arbequina EV Olive Oil With Murcia Lemons
The lemons from Murcia olive oil is made by cold-pressing fresh lemons with Arbequina olives to release the lemon’s own essential oils, giving a freshness of flavour not found in traditionally infused olive oils. -
Spanish Flavoured Olive Oil Set
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Cold Pressed Virgin Pumpkin Seed Oil
Use cold pressed virgin pumpkin seed oil with cider vinegar and a touch of honey for a nutty salad dressing. -
Nunez de Prado Organic Extra Virgin Olive Oil DOP
Nunez de Prado organic extra virgin olive oil DOP is a remarkably fruity olive oil with notes of tropical passion fruit and papaya. It has a spicy finish that wakes up the taste buds and livens up leafy salads and fresh fish dishes. -
Brindisa Arbequina Extra Virgin Olive Oil
Use Brindisa Arbequina extra virgin olive oil to finish salads or simple vegetable dishes to celebrate its fresh grassy flavour and peppery aftertaste. -
Brindisa Arbequina Extra Virgin Olive Oil
Use Brindisa Arbequina extra virgin olive oil to finish salads or simple vegetable dishes to celebrate its fresh grassy flavour and peppery aftertaste.
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Bahia Paella Rice 1kg
Bahia paella rice is a short-grained, quick-cooking rice used to make paella and is great for everyday use. The rice is capable of absorbing lots of liquid without becoming sticky, so the grains stay separate. -
Fideo Noodles
Fideo noodles are short, thin, egg-free noodles similar to vermicelli. Fideo noodles are used in traditional Catalan dishes - sopa de fideo, and the Catalan-style paella: fideuà. Boil them for 10 minutes, or add them straight to stocks or soups. -
Calasparra Paella Rice
Calasparra paella rice is an absorbent small-grain rice used in paellas. The Calasparra paella rice takes its name from the Calasparra region where it’s grown, in South East Murcia - which has been awarded a DOP (Protected Denomination of Origin) thanks to its unique rice-growing conditions.
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Organic Kombu Powder
Kombu powder is a taste of the sea - with plenty of iodine and umami flavour. Kombu seaweed is used extensively in Japanese cuisine, notably to make dashi stock. In its powdered form it can also be used to make the hot Japanese drink, kombucha, and is added to rice seasoning when making sushi. -
Organic Sea Lettuce
Cabbage-green sea lettuce, or ulva rigida, has mineral-rich, spinach flavours.Try adding it to pasta dishes, use in soups, toast and crumble over dishes as a garnish, or even wrap it around small fish before grilling or barbecuing. -
Organic Irish Moss Seaweed
Delicate, deep purple Irish Moss fronds have a salty, green okra taste. They’re delicious in chowders, risottos and fish pies, but can also be used to stabilise and set food - much like agar agar. -
Ortiz Bonito Tuna
Bonito del norte is a white fish with an exquisite flavour and delicate texture. Bonito is often compared to tuna fish but unlike the rest of their species bonito del norte is famed for its rich flavour, soft texture and light colour. -
Organic Dulse Seaweed
This deep purple dulse has a salty-mineral taste, with sweeter, nutty notes when cooked. It’s the most common-used seaweed in Western cuisine, eaten raw in salads and coleslaws, added to soups, fish pies and fish cakes. -
Ortiz Sardines A La Antigua in Olive Oil
Enjoy sardines a la antigua in olive oil straight from the tin. Ortiz pick the freshest sardines from auctions on the north coast of Spain, then carefully clean and prepare them by hand. -
Ortiz Anchovies
These Ortiz anchovies may well be Europe's favourite. The melt-in-the-mouth preserved Spanish anchovies are mild and smooth - perfect for serving in canapés with olives or on toast. -
Pulpo En Salsa Gallega - Octopus
Pulpo en salsa Gallega is a traditional Galician street food dish. The small, tender pieces of octopus are seasoned with salt, onion and paprika to a recipe traditionally made by Galician women – known as Gallegas. -
Chipirones En Su Tinta - Squid in Ink
Chipirones en su tinta are squid in their own ink. The baby squid are stuffed in their ink with tomatoes and onion then seasoned with wine and spices. The stuffed squid are a speciality of Galicia and Asturias, on the northwest coast of Spain. -
Ortiz Bonito Fillet In Olive Oil 250g
Ortiz bonito fillets in olive oil are ready to eat, so you can make great tasting Spanish meals in a flash. The fillets are cut from the juiciest part of the bonito fish, which means they have a rich flavour and an exquisite, silky texture. -
Ortiz Atun Claro Fillet In Olive Oil 250g
No tuna lover’s cupboards should be without a tin or two of Ortiz atún claro fillet in olive oil. This tender fillet of yellowfin tuna is rich in flavour. With this large 250g tin in your cupboard you’ll be able to whip up a great meal at a moment’s notice. -
Ortiz Atun Claro Fillet In Olive Oil 112g
Keep a few tins of Ortiz atún claro fillet in olive oil handy to make great-tasting meals in minutes. This tender fillet of yellowfin tuna has a rich flavour you’ll love in sandwiches, pasta, on baked potatoes and in salads. -
Ortiz Atun Claro Belly In Olive Oil - Ventresca
Ortiz atún claro belly in olive oil, also known as Ventresca, is a tuna lover’s dream. This oil-rich fillet cut from the belly of the yellowfin tuna is tender and rich in flavour. Ventresca is widely regarded as one of the best types of tinned tuna you can buy.
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Navarrico Fumet Fish Stock
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Sal de Ibiza with Mediterranean Herbs
Sal de Ibiza with Mediterranean herbs puts the flavours of the Mediterranean at your fingertips. Sprinkle over grilled meats and salads and be transported to that sunny coast line.
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Pardina Small Brown Lentils IGP, Castilla y Leon
Pardina small brown lentils Castilla y Leon IGP are some of Spain’s favourite lentils. The nutty, firm lentils are unique to one region of Spain, and have gained the protected geographical indication (IGP) so consumers know they are getting the true, high quality Pardina lentils. -
Navarrico Lentejas - Brown Lentils
With a jar of Navarrico lentejas in your cupboard, you’ll always be able to make a quick, healthy meal. The Spanish brown lentils are ready-to-eat, so you don’t have to wait around for your lentils to cook – just drain and go! -
Navarrico Judion Large Butter Beans
These white Judion large butter beans are called the "Rolls Royce" of beans, and have a silky smooth, unctuous creamy texture, with a mild mineral taste. -
Navarrico Alubias - Haricot Beans
Navarrico alubias haricot beans will give you healthy Spanish meals in minutes. They’re ready-to-eat straight from the jar, so all you need to do is drain them. -
Lentejas - Brown Lentils
Lentejas brown lentils are the essential ingredient in your classic Spanish lentil stew. Simmer the lentils with cubes of potato, whole garlic cloves and chunks of chorizo for a hearty dish. -
Large Butter Beans \'Judiones\', Castilla y Leon
Large butter beans ‘judiones’ are just what you want for an authentic Fabada Asturiana – or Asturian bean stew with chorizo and morcilla. The large white beans are rich and buttery with a creamy texture. -
Habas Fritas - Salted Broad Beans x 6
Habas fritas have a slightly nutty flavour and are traditionally enjoyed in Spain with a chilled beer or glass of wine. -
Garbanzos - Large Chickpeas
Garbanzas large chickpeas, or garbanzos, make the traditional Spanish dish Garbanzos con Bacalao. This is a light stew of chickpeas with spinach and salt cod. -
Fabadon - Large Judion Butter Bean
udion de la Granja long white beans are widely accepted as the best butter beans around. Rinse the beans and toss with olive oil and lemon juice, then serve with halved cherry tomatoes and rocket for a simple summer salad. -
Castellano Large Chickpeas, Castilla y Leon
Castellano large chickpeas are one of Spain’s favourite ingredients. They’re popularly used in hearty winter dishes. -
Brindisa Navarrico Garbanzos Chickpeas
Brindisa Navarrico garbanzos chickpeas are a quick addition to Spanish stews, cold salads, or even use to make an easy hummus. -
Alubia Blanca - Cooked Haricot Beans
Alubia Blanca - cooked haricot beans are the ideal base for your Spanish stew. Cook chunks of chorizo and smoked pancetta in a tomato sauce, then add the white haricot beans to warm through before serving.
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Venison And Duck Liver Pate
Venison and duck liver pate is smooth with a rich creaminess from the duck liver and gamey notes from the venison. The port and spices add depth and a slight sweetness. -
Red-Legged Partridge Pate
Red-legged partridge pate is smooth with gamey flavours from the partridge. The white wine and spices give added depth and a slight sweetness. -
Nora Pepper Paste
Nora pepper paste is the essential ingredient in an authentic romesco sauce. Nora peppers have an intense red pepper flavour with very mild heat and fruity notes. -
Iberico De Bellota Pate
Iberico de Bellota pate is made from the livers of acorn-fed black foot pigs (Iberico de Bellota Pata Negra). Pedro Ximenez sherry has been added to the pork-liver pate to give added richness and sweetness, while cinnamon gives a hint of spicy warmth. -
Choricero Pepper Paste
Choricero pepper paste is an essential ingredient in northern Spanish cuisine. Before you attempt an authentic patatas riojanas – a stew of potatoes, chorizo, onions and garlic – make sure you have a jar of choricero pepper paste ready! -
Brindisa Salsa Brava, Spicy Tomato Sauce
Use Brindisa salsa brava spicy tomato sauce to make the classic tapas dish, patatas bravas. The rich tomato and piquillo pepper sauce is given a smoky, spicy kick from hot smoked paprika and cayenne pepper. -
Brindisa Romesco
Brindisa romesco sauce is a rich red pepper and almond sauce that was traditionally made by Catalan fisherman to go with their fresh fish and seafood. -
Brindisa Fritada, Tomato & Piquillo Pepper Sauce
Brindisa fritada tomato & piquillo pepper sauce adds instant Mediterranean flavours to soups, stews or pasta sauces. -
Brindisa Empeltre Black Olive Paste
Brindisa Empeltre black olive paste is rich, sweet and tangy – it’s the easy way to add an intense hit of flavour to Spanish-style bruschetta. -
Brindisa Confit Garlic Mayonnaise
If you like a touch of garlic with your tapas but aren’t so fond of punchy aioli, Brindisa confit garlic mayonnaise is the condiment for you. -
Bastarda Hot Red Pepper Sauce
Bastarda hot red pepper sauce adds a zingy kick to burgers and barbecued prawns. The sauce has the bright, almost fruity flavour of red chilli peppers with warming garlic and an extra kick of cayenne. -
Bastarda Hot Green Pepper Sauce
Bastarda hot green pepper sauce is a great accompaniment to fried fish and seafood tapas. The sauce has the fresh, almost grassy taste of green peppers with a kick of cayenne. Garlic and cumin give the sauce a moreish warmth.
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Torres Caviar Crisps
Forget salt and vinegar - Torres caviar crisps are what you want to serve at your next party. They’re flavoured with real caviar to make a seriously gourmet snack. -
Manzanilla Olives With Anchovy 350g
Try serving Manzanilla olives stuffed with anchovy paste as an instant dinner party nibble. The stuffed olives have a good balance of sweet, salty and bitter flavours – great for munching on while sipping on a Martini or Margarita! Also serve the stuffed Manzanilla olives as part of an antipasti selection. -
Assorted Spanish Biscuits And Pastries
Serve an assortment of traditional Spanish biscuits and pastries with a strong coffee after dinner. Each biscuit and pastry is made with ground almonds and flavoured further with either cocoa, cinnamon, wine or crunchy almond pieces. Also enjoy the soft and crumbly treats with a glass of almond or orange liqueur. -
Sarriegui Patatas Fritas - Extra Virgin Olive Oil Crisps
Add a gourmet touch to lunch or late afternoon with Sarriegui patatas fritas extra virgin olive oil crisps. -
Smoked Asturian Morcilla
Morcilla is a Spanish blood sausage much like a black pudding, and has a crumbly texture when cooked. This morcilla from Asturias is oak-smoked for depth of flavour and has a good amount of earthy spice from the paprika. -
Rabitos Royale Dark Chocolate Figs
Rabitos royale chocolate figs are the Spanish cult after dinner treat. Enjoy rabitos royale chocolate figs as an indulgent accompaniment to a strong coffee or evening liqueur. The figs are slightly chewy, filled with a velvety chocolate and brandy ganache, and coated in rich, smooth dark chocolate for a luxurious treat. -
Smoked Asturian Chorizo Picante
This chorizo from Asturias is oak-smoked rather than dry-cured, giving a smoky flavour to this iconic Spanish sausage. This ‘picante’ chorizo is made with hot paprika, for a classic spicy chorizo taste. Sautee slices of smoked Asturian chorizo with a little olive oil and add to paellas, casseroles and pasta dishes. -
Iberico Pork Scratchings
Iberico pork scratchings are made from Iberico bacon rind that has been marinated in salt and a little soy extract. The rinds are then fried in their own fat and seasoned once more with salt, for a crunchy snack that’s more than a little moreish! Enjoy Iberico pork scratchings as a nibble with a chilled beer. -
Perello Gordal Pitted Olives
Perello Gordal pitted olives are a cult favourite. Gordal olives are one of the finest Spanish olives – bright green, plump and crisp. -
Blanched, Skinless Marcona Almonds 1kg
Blanched, skinless marcona almonds are a must-have for Spanish restaurants or a Spanish dinner party. The rich flavour of marcona almonds is famed all over the world and they’re often thought of as one of the best varieties of almonds. -
Whole Gordal Olives 2.5kg
Whole Gordal olives are firm and plump with a fruity flavour. The very large, green olives - also known as 'Queen' olives - are delicious on their own as a simple tapas dish. -
Torres Smoked Paprika Crisps
Torres smoked paprika crisps are just what you want with a cool glass of beer or lemonade. The crisps are dusted with hot, oak-smoked De la Vera DOP paprika, which has a spicy, smoky kick. -
Brindisa Smoked Catalan Almonds
Brindisa smoked Catalan almonds are a perfect match with a long, cold beer on sunny afternoons. They're a great partner for an amontillado sherry by the fire in winter, too. -
Whole Gordal Olives 260g
Whole Gordal olives – also known as ‘Queen’ olives – are very large green olives from Spain. Firm and plump with a fruity flavour, the olives are delicious on their own as a simple tapas dish. -
Brindisa Salted Catalan Almonds
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Paiarrop Pajarero Fig And Marcona Almond Wheel
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ArteMonte Wild Boar Pate
Enjoy ArteMonte wild boar pate with fresh, crusty bread as a starter or gourmet snack. The pate is smooth and intensely meaty, with hints of the mountain thyme and pine the boar eat. -
Kikones - Roasted Corn Snack x 6
Kikones – also known as ‘kikos’ in Spain – are great as a snack with a chilled beer or simply set out in bowls as nibbles at a barbecue. The giant corn kernels are fried in sunflower oil and lightly salted. This box of six packets is just the thing for parties, or keep handy at home for when you need a snack. -
Rabitos Royale Salted Caramel & Chocolate
Rabitos royale salted caramel & chocolate figs are the Spanish cult after dinner treat with an indulgent salt-caramel twist. You won’t be able to stop at just one! -
Peladillas 1880 Sugared Almonds
Peladillas are a traditional sweet treat in Spain and no special occasion would be complete without them! The peladillas are toasted Marcona almonds in a smooth sugar coating. Place in bowls at a party, or enjoy the crunchy almonds with a coffee or liqueur after a meal. The sugared almonds are also a great little gift idea. -
ArteMonte Potted Morcilla Pate
ArteMonte potted morcilla pate is great spread thickly on fresh bread, but it’s so much more than a pate. Add a spoonful to a tomato sauce to turn it into a hearty base for a bean or chickpea stew, or add to scrambled eggs to add a meaty, spiced twist to breakfast. -
ArteMonte Venison Pate
ArteMonte venison pate is best enjoyed simply on toasted bread or crackers. The rich, game flavour of the venison is set off by oregano, which gives subtle herbal, almost aniseed notes. -
ArteMonte Partridge Pate
ArteMonte partridge pate has a delicately gamey flavour that’s balanced by warming spices and a touch of brandy. Enjoy on crispbreads with a sweet onion chutney. -
Navarrico Navarra White Asparagus IGP
Navarrico Navarra white asparagus IGP is a Spanish tapas classic ready for you to enjoy at home. -
Manzanilla Olives With Anchovy 1.5kg
Try serving Manzanilla olives stuffed with anchovy paste as an instant nibble at parties and buffets. This large 1.5kg tin is ideal for catering at larger events – or simply if you know you have an olive fiend stopping by!
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