You want wonderful food, we know where to find it.
Tapas from Envasados Lola
Lola and her four colleagues set up their co-operative preparing traditional Andaluz recipes six years ago. The tender loving care these ladies put in doesn’t show up on the list of ingredients, but taste these delicious tapas for yourself and you’ll appreciate their hard work as much as we do. There’s not an artificial colouring or preservative in sight.
Salmorejo Cordobés
A typically Andaluz tapa with no English translation, we call this the Taste of the Sun in a Jar. Salmorejo’s incredibly fresh flavour comes from delicious Spanish tomatoes, extra virgin olive oil and garlic. For the true Córdoban experience serve it chilled and sprinkled with chopped Serrano ham and hard-boiled egg. Enjoy it on lazy evenings with crusty bread, great olive oil, and a glass of wine. Bake fish in it, or stir it into a bowl of hot pasta for a delicious supper in a second.
A typically Andaluz tapa with no English translation, we call this the Taste of the Sun in a Jar. Salmorejo’s incredibly fresh flavour comes from delicious Spanish tomatoes, extra virgin olive oil and garlic. For the true Córdoban experience serve it chilled and sprinkled with chopped Serrano ham and hard-boiled egg. Enjoy it on lazy evenings with crusty bread, great olive oil, and a glass of wine. Bake fish in it, or stir it into a bowl of hot pasta for a delicious supper in a second.
Green Olive Paté (Paté de Aceitunas)
An astonishingly fresh-tasting combination of green olives, anchovies, capers and lemon. To enjoy its evocative flavours spread it generously onto bread or toast. Use it to make great bruschetta, or stir into hot pasta for a delicious supper and a kitchen full of incredible fragrances.
An astonishingly fresh-tasting combination of green olives, anchovies, capers and lemon. To enjoy its evocative flavours spread it generously onto bread or toast. Use it to make great bruschetta, or stir into hot pasta for a delicious supper and a kitchen full of incredible fragrances.
Spinach Tips and Chick Peas (Espinacas con Garbanzos)
Another classic Andaluz recipe. To evoke the flavours of the Spanish south serve it warm with a good chorizo and a full-bodied wine. It goes brilliantly with meat or fish dishes, or enjoy it on its own with crusty bread and (another) glass of wine.
Another classic Andaluz recipe. To evoke the flavours of the Spanish south serve it warm with a good chorizo and a full-bodied wine. It goes brilliantly with meat or fish dishes, or enjoy it on its own with crusty bread and (another) glass of wine.
The fruits of the bodega from Santiago Jiménez
Santi’s bodega is set in rolling countryside just outside Montilla, an area as fertile as it is beautiful. His family has been producing great olive oil here for generations. From these surroundings you can expect the best.
Molino de los Raigones Extra Virgin Olive Oil
An outstanding, single-estate extra virgin olive oil. This is the first press of the finest fruit picked straight from the tree for the very best flavour. Hojiblanca and Picual olives give the oil a full, gentle and truly distinctive flavour.
An outstanding, single-estate extra virgin olive oil. This is the first press of the finest fruit picked straight from the tree for the very best flavour. Hojiblanca and Picual olives give the oil a full, gentle and truly distinctive flavour.
Arrope Casero Los Raigones (Pedro Ximénez Syrup)
Arrope Casero is a rich fruity syrup made from the pure juice (or ‘must’) of the wonderful Pedro Ximénez grape. Santi’s mum makes this in small batches to a traditional Andaluz method. It’s full of the natural sweetness and flavour of the fruit. Use it as a luxurious topping for ice cream, yoghurt, and pancakes. Try it diluted with sparkling mineral water for a classy non-alcoholic aperitif.
Arrope Casero is a rich fruity syrup made from the pure juice (or ‘must’) of the wonderful Pedro Ximénez grape. Santi’s mum makes this in small batches to a traditional Andaluz method. It’s full of the natural sweetness and flavour of the fruit. Use it as a luxurious topping for ice cream, yoghurt, and pancakes. Try it diluted with sparkling mineral water for a classy non-alcoholic aperitif.
Cerro de Belén Balsamic Wine Vinegar
This is produced by one of Santi’s neighbours. It’s aged for around eight years in oak and chestnut barrels so it has the full-on fruity flavours you’d expect from some of Spain’s best wine-producing territory. After blending, it’s given an added kick from an infusion of the wonderfully raisiny Pedro Ximénez wine for which the region has such an excellent reputation.
This is produced by one of Santi’s neighbours. It’s aged for around eight years in oak and chestnut barrels so it has the full-on fruity flavours you’d expect from some of Spain’s best wine-producing territory. After blending, it’s given an added kick from an infusion of the wonderfully raisiny Pedro Ximénez wine for which the region has such an excellent reputation.
Sun-sweetened dried fruits from Daniel Ortega
El Señor Ortega’s family has been specialising in dried fruits for more than 40 years … time enough to have perfected the sweetest, most tender examples we’ve ever come across. These are a discovery worth making.
Pan de Higo con Almendras (Fig and Almond Cake)
A delicious sweetmeat of sun-sweetened figs dried naturally on the tree, tender almonds, and a touch of spice. Serve it on the cheeseboard; the flavours work wonderfully together and it’s something a little different. For mouth-watering tapas wrap cubes in Serrano ham or serve it on slithers of mature cheese - or enjoy its natural sweetness with ice cream or coffee.
A delicious sweetmeat of sun-sweetened figs dried naturally on the tree, tender almonds, and a touch of spice. Serve it on the cheeseboard; the flavours work wonderfully together and it’s something a little different. For mouth-watering tapas wrap cubes in Serrano ham or serve it on slithers of mature cheese - or enjoy its natural sweetness with ice cream or coffee.
Pan de Ciruelas Pasas con Nueces (Dried Plum and Walnut Rounds)
Succulent dried plums and flavoursome walnuts are all that are used to make this mouth-watering sweetmeat. Not only is it wonderful with cheeses, it’s every bit as good with coffee as a mid-afternoon pick-me-up or a delicious after-dinner nibble. Use triangles of Pan de Ciruelas to garnish meat or game dishes for a stunning look and a taste sensation.
Succulent dried plums and flavoursome walnuts are all that are used to make this mouth-watering sweetmeat. Not only is it wonderful with cheeses, it’s every bit as good with coffee as a mid-afternoon pick-me-up or a delicious after-dinner nibble. Use triangles of Pan de Ciruelas to garnish meat or game dishes for a stunning look and a taste sensation.
Honey from el Señor García Román
Miel de Azahar (Orange Blossom Honey)
We keep things formal with our honey supplier. He’s an old-school countryman, and we’ve every respect for his skills, given the excellent quality of this pure Orange Blossom Honey. He keeps his hives in the orange groves of the Guadalquivir valley. The result is light, delicate, and oh-so-fragrant with just the slightest hint of orange blossom.
We keep things formal with our honey supplier. He’s an old-school countryman, and we’ve every respect for his skills, given the excellent quality of this pure Orange Blossom Honey. He keeps his hives in the orange groves of the Guadalquivir valley. The result is light, delicate, and oh-so-fragrant with just the slightest hint of orange blossom.