Chef Katie’s Spanish Pantry Favorites

• Molino 100% Picual Olive Oil: The nuances between different olive oils never cease to amaze! This premium extra virgin olive oil from Molino – the makers of O-Med – is recommended as a finishing oil for meat, pasta or legumes. Look for aromas of banana and tomato, with a balanced and slightly spicy finish on the palate.
• Crunchy Sea Salt: Sourced from Spain, this is a superb finishing salt for any dish.
• Spicewalla Esplette Pepper: Chef Katie Button loves to sprinkle it over grilled or roasted vegetables – like okra! Add it to sausages, in a rub for grilled meats, over eggs, in sauce or wherever a lightly smoky kick would flourish.
• Cúrate Pincho Moruno Rub: The spice blend for the well-loved lamb skewers at Cúrate is a homage to the Moors’ historical influence in Spain. Warm flavors from both side of the Strait of Gibraltar are perfect for any type of grilled meat or veggie.
• Anchovy-stuffed Olives: Pop open a can and serve alongside potato chips, or add to a cocktail or vermouth on the rocks.
• Anchovies: Amp up the flavor of dressings, marinades and sauces with the umami flavor from anchovies, or serve with a piparra pepper for the easiest bandarilla.
• O-Med PX Sherry Vinegar: A blend of Pedro Ximénez wine and sherry vinegar aged in oak barrels. Nutty, sweet, and dark amber, this vinegar is excellent for finishing roasted meats, vegetables, and fish.

Please note: Due to ongoing global supply chain delays, some products may be substituted for brands of a similar quality.