What shall we say about these spices, which add a spark of colour and cheer up many dishes, enhancing its qualities? The combination of several types of pepper, most of them from India, gives a good balance to this EVOO.

In Catalan there is a proverb that says: “al conill, pebre i setrill”, which means that just with pepper and olive oil, the rabbit it’s ready to be cooked.

Ideal for a day of barbecue.

Originating in America, it is the queen of spices. We can find it dancing in a see of olive oil. From the cayenne we can get strong feelings, because it is bearably hot.

It is a must for pasta and pizza lovers, and very tasty added to fried eggs, garlic prawns and…. Whatever you want!

It is a cocktail of wild aromatic flowers, where thyme it is the king. Originating in the Mediterranean areas, particularly in Provence, they are little aromatic plants deeply rooted in the land. Just by touching them, we can fell its agreeable perfume.

For each kind of dishes: meat and fish, pasta, vegetables, bread and pizza dough.

This combination of an excellent AOVE with balsamic vinegar pearls swimming around in the bottle, makes an ideal condiment for all kind of salads.

A universe of drops that, like the yin and the yang, complement each other without mixing, joining together to make a nice dressing ready to serve.

All kind of salads and, surprisingly, for dishes like grilled red tuna or a grilled steak.