Use with the sauce of dim-sum, as a relish for soup noodles, a seasoning for fried meat & vegetables, Chinese dressing, topping for sushi rolls or dipping sauce with mayonnaise.
Like no other olive oil you’ve ever experienced. Because nobody else blends at the exact moment of pressing — with freshly picked olives and sage married in the olive mill.
Look for the complex co-mingling of olive fruitiness, sage, and silky, pepper finish.
Invented in the 1950's by the founder's grandson's wife, Salsa Espinaler was an instant hit. Bright and tangy, but not spicy, Salsa Espinaler perfectly complements all kinds of seafood. But Barcelonans don't stop there - try it on eggs, olives, on potato chips, even splashed in vermouth.
The sardines come from Galician Rias of the Atlantic Ocean and Mediterranean Sea, where they are collected from the water just off the shore of Galicia between May and November, when the sardines are at their best. The sardines are then lightly grilled and toasted at the factory. The products are manually canned and filled with olive oil and there is no additives or preservatives added.