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Intense aromas with herbal and balsamic notes and hints of green bananas and kiwis.
It is elaborated approximately the first week of November.
Therefore, to elaborate 1L of Artajo 10 some 10 kg of olives are necessary.
Box of 6 glass bottles of 250 ml of each variety of the Artajo10 range.
The early picking, from green olives, gives Artajo's best oils a fresh, herbaceous touch, with an intensity of exceptional green fruity aromas. In contrast, the amount of oil obtained from early olives is much less than in mature ones.
NEW PRICE
Extra virgin olive oil made from olives in medium maturation. It is elaborated approximately the first week of November. This harvesting point gives us an extra virgin olive oil fruity slightly green and fresh, balanced in the mouth.
Extra virgin olive oil made from olives in medium maturation. It is elaborated approximately the first week of November.
This harvesting point gives us an extra virgin olive oil fruity slightly green and fresh, balanced in the mouth.
A unique vinegar that combines the character of Reserva Jerez vinegar with a sweet touch from the Pedro Ximénez variety grapes.
The excellent Pedro Ximénez sweet wine vinegar, with its own character, will help in bittersweet sauces or sophisticated gazpachos.
Pedro Ximénez is a grape variety morphologically of round appearance, with thin skin, almost transparent and delicate.
Born from the best wines of La Rioja and aged in oak barrels for more than 4 years.
It is a vinegar of strong personality.
NEW PRICE
Sagarko Organic Raw Apple Cider Vinegar is made from delicious organically grown apples and is full of zesty natural goodness.
A delicious ingredient for sauces and traditional dishes, including Biscayne sauce and cod.
This puree concentrates the flavour of chorizo pepper, a variety of red peppers originated in the Americas, and is very popular in Basque and Spanish gastronomy
Feel free to use it as a common mustard, with your cold meat, to flavour your salad dressing, your barbecues or your stew.
Enjoy the combination of mustard and Espelette Chili Pepper blended in a fine and slightly spicy product.
Use is as a current Mayonnaise, with salads, cold meat and cold fish.
Delicately spicy.
An essential sauce to enhance your grills, barbecue parties.
Perfect as well for grilling in the griddle.
This traditional sauce is commonly used in the Basque cuisine.
Espelette chili pepper jelly is ideal combined with your sweet-and-savoury dishes.
Serve it with sheep chees, foie gras it will enhance the taste of all your dishes.
It is an essential ingredient of the Basque Cuisine.
