Spain's finest preserved vegetables — and the olive oil that belongs with all of them.
Four of our own preserves alongside a bottle of Bargallo Arbequina — because every vegetable on this list tastes better with a drizzle of good olive oil. Spanish Artichoke hearts preserved whole at peak season. Hand peeled whole tomatoes picked at peak ripeness. Pickled piparras from the Basque Country — tangy, mild, and essential on any Spanish table. Thick white asparagus, buttery and unlike anything you've had from a tin. And a 250ml bottle of Bargallo Arbequina to bring it all together.
Lay it out as a spread. Crush the tomatoes onto toasted bread with a drizzle of olive oil — pan con tomate, Spain's greatest five-minute dish, mix it with salads or tuna, or even warm them for 5 minutes in the oven at medium tempreature. Eat the piparras straight from the jar or use them to make the famous gildas. Drizzle the asparagus with olive oil and flaky salt. Let the artichoke hearts sit in a pool of Arbequina until someone finishes them or heat them in the oven for 10 minutes and add parmesan and olive oil on top.
What's inside:
- Bargallo Extra Virgin Olive Oil Arbequina 250ml
- DO Gourmet Pickled Chilli Peppers (Piparras)
- DO Gourmet Premium Artichoke Hearts in Brine
- DO Gourmet Whole Peeled Tomato
- DO Gourmet Premium White Asparagus
Best for: Vegetarians, health-conscious buyers, Spanish food lovers, gifting, olive oil curious