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Basque condiments and store cupboard essentials to best gastronomy dishes
There are 29 products.
Sagarko Organic Raw Apple Cider Vinegar is made from delicious organically grown apples and is full of zesty natural goodness.
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.
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.
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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.
Made with 100% manzanilla olives, this oil comes from a select harvest, from manually selected olives harvested only in September and October.
Intense with complex aromas, with outstanding sweet fruit and spices.
Therefore, to elaborate 1L of Artajo 10 some 10 kg of olives are necessary.
This oil comes from a select harvest, from manually selected olives harvested at the end of November.
Sweet aromas of apples and strawberries, with a hint of nuts.
Therefore, to elaborate 1L of Artajo 10 some 10 kg of olives are necessary.
Variety originally from Navarra. Cultivated and elaborated on the property. It is elaborated approximately the first week of November.
Intense fruity with aromas reminiscent of truffle and licorice. It also has a herbaceous touch of artichoke and thistle. The palate has a medium bitterness and a late high spicy.
Therefore, to elaborate 1L of Artajo 10 some 10 kg of olives are necessary.
Green fruity with intense vegetable tones, tomato branch and artichokes. It also remembers the sweet fruit, especially the green banana.
The palate has a sweet spot and a bitter and spicy medium, very balanced.
Therefore, to elaborate 1L of Artajo 10 some 10 kg of olives are necessary.
A choice blend of 12 estate-grown varieties. It varies each year, in order to leverage the best each has to offer.
Intense fruity green, with outstanding herbal aromas (thyme). It also offers certain vegetable notes (borage, artichokes, cardoon).
Therefore, to elaborate 1L of Artajo 10 some 10 kg of olives are necessary.
Made with Artajo10 Arroniz organic extra virgin olive oil, of early harvest, and black truffle aroma.
By adding the aroma of black truffle, the organic oil gets the cahracteristic flavors of this fungus in a subtle and balanced way.
Arroniz variety has been chosen as naturally the black truffle aroma usually appears in it.
On the palate stands out the truffle flavor and a slight spicy point of the Arroniz variety, as weel as the freshness of the early harvest olives.
2025 SEASON AVAILABLE
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.
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.
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.
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Green fruity with intense vegetable tones, tomato branch and artichokes. It also remembers the sweet fruit, especially the green banana.
The palate has a sweet spot and a bitter and spicy medium, very balanced.
Therefore, to elaborate 1L of Artajo 10 some 10 kg of olives are necessary.
Organic 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.
Pack of 6 glass bottles of 100 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.
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The pride of The Basque Country - an ingredient Jamie Oliver said he can't live without. Vibrant and incredibly aromatic paprika made from the Espelette pepper. Mild heat, smokey and a hint of fruit.
Beautiful paste of sweet piquillo peppers.
Easily recognizable thanks to their small size, triangular shape, curved tip and deep, blood-red colour, Piquillo peppers have an outstanding reputation for their luscious, sweet flavour. The peppers are traditionally grown in the Navarre region of the Basque Country near the town of Lodosa. The name means "little beaks" and it's easy to see why.
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
Salt d'oro salt flakes are obtained through traditional artisan methods which are unique due to the use of spring water.
The spring water and craft production give a remarkable salt perfect for seasoning during cooking.
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This delicious ink will give a singular black color to your pasta and rice. A must for squid and squid dishes.
Sepia ink is the pigment that expels cephalopods as a measure of protection against other predatory animals.
It is used in the gastronomic universe very frequently, especially in Mediterranean cuisine.
This delicious ink will give a singular black color to your pasta and rice. A must for squid and squid dishes.
Sepia ink is the pigment that expels cephalopods as a measure of protection against other predatory animals.
It is used in the gastronomic universe very frequently, especially in Mediterranean cuisine.
Made mainly with tomato sauce and pement d'Espelette, its very original flavours will enhance the taste of your pizzas and barbecues.
Delicious with meat and fish or to be added to your salad dressings or to your guacamole.
Add it to your pasta… Even to your cocktail preparations!
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.
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.
Use is as a current Mayonnaise, with salads, cold meat and cold fish.
Delicately spicy.
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.
