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The Spanish Artisan Collection:
A Culinary Journey
This hand-picked collection is a personal invitation to my favorite corners of Spain.
Authentic. Hand-Picked. Exquisite.
$399.00 Value | Available now for a limited time for $ 275.00
I hand-picked each of these items myself, choosing only the products I fell in love with while visiting local markets and family-run shops across the country. These aren’t just snacks; they are the authentic flavors that I use in my own kitchen and share with my own family. From the smoky peppers of the north to the rich olive oils of the south, I’ve brought together the very best of Spain just for you.
Each of the 17 items has been selected for its authenticity, tradition, and exceptional quality—featuring several products with protected Denomination of Origin (D.O.) status.
Extra Virgin Olive Oil (Oleo Cazorla):
Sourced from the Sierra de Cazorla, this oil is prized for its fruity aroma and peppery finish.
Pimientos del Piquillo (D.O. Lodosa):
These "little beak" peppers are hand-picked and fire-roasted in Navarra, offering a smoky, bittersweet flavor.
Vinagre de Jerez Reserva:
Aged in oak barrels in the "Sherry Triangle" of Andalusia, this vinegar provides a complex, nutty acidity.
Ibérico Selection (Lomo, Jamón, & Chorizo):
These cured meats come from free-range pigs. The Lomo (loin), Jamón (ham), and Chorizo offer the rich, melt-in-your-mouth texture unique to Spanish heritage breeds.
Bonito del Norte & Sardinas:
Premium Atlantic seafood preserved in olive oil, capturing the freshness of the Cantabrian Sea.
Anchovy Fillets:
Salt-cured and hand-packed, these are the essential "umami" punch of Spanish appetizers.
Artisanal Sweets & Snacks:
From Polvorones (traditional almond shortbread) to Truffle Almonds and Vegan Truffle Crackers, these items showcase Spain’s ability to blend ancient recipes with modern gourmet flair.
Black Fig Jam:
A lush, deep preserve from Helios, perfect for pairing with salty cheeses or cured meats.
Queso Ibérico Potato Chips:
A decadent twist on a classic snack, infusing the essence of Spanish cheese into every crunch.
How to Build the Classic "Gilda" Tapa
The Gilda is arguably Spain's most famous banderilla (skewer). Named after Rita Hayworth's spicy character in the 1946 film, it is the perfect marriage of salt, acidity, and a touch of heat.
Using the skewers and ingredients included in your basket, follow these steps to create this iconic, authentic bite:
The IngredientsStart by threading one Stuffed Olive onto the skewer, sliding it down to the base.
Add the Spicy Pickled Peppers from the Banderillas Picantes jar. This adds the essential "kick" and bright acidity.
Take a full Anchovy Fillet, fold it gently in half, and pierce it through both layers so it sits securely on the skewer.
Finish the skewer with a second Stuffed Olive to lock everything in place.
For the best experience, lightly drizzle the assembled skewers with a few drops of the Oleo Cazorla EVOO just before serving.