Olives & Pickly Bits

Crunchy, salty- the caperberry is only gorgeous eaten straight out of the jar.  However if you have some grown up not...

These baby sized gherkins or pepinillos are marinated in white wine vinegar with mustard seeds, silverskin onions an...

Spicy, tangy & briney this mix makes for the perfect apperitivo. Green olives, black olives, cornichons and baby ...

When the urge to make cocktails or fix up a charcuterie board strikes you, make sure you’re well stocked with Perelló...

Perello Gordal pitted olives are a cult favourite among olive cogoscenti. Gordal olives are one of the finest Spanish...

Guindilla peppers are sharp and piquant.  Try the 'Gilda' -  a Spanish pinxto named after the famous Rita Hayworth ch...

Delicious, tangy, briny & spicy, these green pitted manzanilla olives make a fabulous apperatif nibble. The iconi...

Perello Pickled Garlic in oregano and tarragon. Punchy, vinagery, savoury and sweet- these encurtidos (pickles) are a...

These purple cornicabra olives stypically grow in the sunny hills of Andalucia and their name refers to their natural...

This white asparagus hails from the fertile valley of the river Ebro in Navarre in the north of Spain. Each spear is ...

Out of the jar eat with fingers! Or, like a civilised person you could add to your antipasti board for a great burst ...