Extraordinary Food of Distinctive Quality
Cuadrat Valley’s estate Elixir Despinyolada, “pitted” extra virgin olive oil is one of only a few pitted oils produced in the world. Harvested early, the olives are pitted before undergoing production. Pitted olive oils preserve more aromas and flavors, which is particularly important with the delicate arbequina variety in order to create a dynamic profile;…
Fontfleurie extra virgin olive oil opens with a smooth and delicate bouquet of green aromas. On the palate, it is silky and refined, with medium intensity and layered notes of green almond, leaf tomato, and green grass, balanced by fruity hints of green apple and avocado. The finish is pleasant and elegant, making this Les…
Named the best Olive Mill in Spain for 2026, Cuadrat Valley is a family-run olive oil estate in Les Garrigues, Catalonia, born from a story of resilience and return. Eighty years after the Spanish Civil War forced the Cuadrat family from their ancestral olive groves, granddaughter Evelyne and her family reclaimed the dream — building…
Llagar de Oles is an extraordinary vinegar of artisanal elaboration following the Orleans method, of natural oxygenation and aging in Castaño casks, from apple varieties selected from their own harvest, which bring together all the beneficial properties of this totally natural product. Its moderate acetic content favors digestion and makes it ideal to accompany pickles,…
In 1993, the young brothers Roberto and Francisco Martínez Sopeña decided to materialize an idea that they had been slowly developing. Their romantic conception of the world of cider encouraged them to design a modern and functional winery, which would have all the technological advances at the service of quality and at the same time…
The debut of this special cheese is 11 years in the making! This is a new and different Spanish blue cheese, matured for six months in an underground cellar on the banks of the Nalón River in Asturias. Raw cow’s milk curds are cut by hand with blue green Penicillium roqueforti, salted, kneaded, and molded…
Romero is made with sheep’s milk and cured with Manchego rosemary leaves for at least six months. It offers an irresistible flavor with a rosemary aroma that makes it unique and original. The rosemary is collected in the mountains of La Mancha, which gives it an unbeatable class and distinction. In addition, it is an…
The high sugar content of the white Spanish grape, Pedro Ximénez, balanced by the vinegar’s acidity, yields a dense, rich finishing or “sipping” vinegar that can also be a “sweet & sour” addition to salads, meats, and soups. Made in the time-honored tradition of solera aging through a series of barrels called criaderas. When the…
Mr. Roy is named in honor of the Galician cheesemonger who introduced cheesemaker Juan Luis to classic cheddars in England. The rare Guadarrama goat milk’s unique fatty composition, their diverse diet in the Dehesa, and the shifting flora in La Cabezuela’s maturation room in the mountains all lend to this cheese an ever-evolving range of…
An homage to the buttery cow’s milk English cheddars. Roy is named after a Galician cheesemonger who introduced La Cabezuela to the celebrated cheddar producers of Lincolnshire and Devonshire counties.