- Display 15 Products per page
-
JOSE GOURMET, SARDINES IN E.V. OLIVE OIL
Word has it that the best sardines come from neighboring waters. From the Atlantic and Mediterranean, we get fresh sardines with a silver shine. Add quality olive oil to wine and dine! Olive oil has always been one of the desired partners in Portuguese cuisine, and only excellent ingredients can aspire to have memorable encounters with such a refined olive oil.
-
JOSE GOURMET, OCTOPUS IN OLIVE OIL
Captured in the North East and Eastern and Central Atlantic, our octopus is mixed with two essential ingredients: olive oil and garlic, which give it a special aroma, keeping its original flavor unaltered. With low calories, the octopus is rich in vitamin B12, an active nutrient for brain function and memory performance.
-
JOSE GOURMET, SMOKED TROUT IN OLIVE OIL
Imagine the trout’s /habitat/, the purity of the crystalline water, its richness in oxygen. Imagine the best smokehouse, sharpened by handcraft tradition and guaranteed by technological means. Imagine the delicious olive oil coming into play to complete a spectacular combination. Imagine and keep on imagining, until the you have the opportunity to try it out!
-
IASA, GRILLED BRANZINO (ITALIAN SEABASS), CANNED
Europeans have long prized branzino, known as Mediterranean seabass, for its white, flaky flesh. Delicious and light, it is ubiquitous throughout the Mediterranean and growing in popularity in America.
-
IASA COLATURA, ANCHOVIE JUICE
One of the most treasured and special ingredients of Campania is colatura di alici. Its roots date back to ancient Rome where it was known as garum. The deep brown elixir is made by hand, using only natural ingredients and without adding any preservatives. Colatura is the liquid obtained by ageing the anchovies in a controlled environment for 9 to 12 months during the anchovy curing process. The resulting extract then aged for 3 to 4 years in oak wood barrels before being filtered and bottled. Colatura is rich with the flavors of the sea and anchovy flavor.
-
FLOTT, VENTRESCA IN OLIVE OIL
Also known as ‘Toro’, Ventresca is the belly of the Yellowfin tuna, rich, smooth and utterly delectable. Hand-packed in fine Sicilian olive oil, Flott’s Ventresca Tuna in Olive Oil can be a gourmet snack or a delightful meal.
-
FLOTT, TUNA IN OLIVE OIL
Solid light tuna seasoned with sea salt and packed in pure extra virgin olive oil. Try it in your favorite pasta salads, salad Niçoise recipe or simply on fresh Focaccia slice with freshly chopped onions, capers, parsley, and aged balsamic vinegar. Hand packaged in Sicily.
-
FLOTT, TUNA IN OIL
Made from line caught yellow fin tuna, and packed in Sicily, Flott uses the best ingredients to have a superior product.
-
ESPINALER, SCALLOPS IN GALATIAN SAUCE
The scallops are selected and steamed. It is made with scallop sauce, following the traditional recipe.
-
ESPINALER, RAZOR CLAMS TRIMMED
The razor is shellfish in pure waters, at its optimum moment, to preserve all its properties. It is a product highly appreciated for its quality and texture.
-
ESPINALER, RAZOR CLAMS
The razor is shellfish in pure waters, at its optimum moment, to preserve all its properties. It is a product highly appreciated for its quality and texture.
-
ESPINALER, OCTOPUS IN OLIVE OIL
The Espinaler octopus is cooked to achieve its extraordinary texture. Later it is chopped to present it cut into slices and packed in olive oil or Galician sauce.
-
ESPINALER, MUSSELS IN PICKLED SAUCE
The mussel is shellfish in the best rafts in the Galician estuaries. They are made with a unique marinade, made with totally natural ingredients.
-
ESPINALER, BONITO TUNA IN PICKLED SAUCE
The light tuna is caught in the best fishing grounds. Its healthy qualities make it a highly valued delicacy.
