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Bacalaos Alkorta Cod Fillets in Olive Oil
Wild cod fillets, sourced from the pristine northeastern reaches of the Atlantic Ocean, are gently poached in olive oil until they are tender and flaky—but never mushy. We love their sweet, succulent flavor: Even though no butter goes into their preparation, the fillets have a buttery richness you won't find in other preserved (or even fresh) cod. Family-run company Bacalaos Alkorta, based on the Basque coast of Spain, packs them in high-quality olive oil that gives the usually lean fish a wonderful lusciousness and imparts distinct grassy-fruity notes. Try these cod fillets as an upgrade to canned tuna in any recipe, but especially for niçoise salads and pasta—cod is both a lighter-tasting option, as it has a more delicate flavor than tuna, as well as a richer option thanks to the silky olive oil. Or make a simple and delicious open-faced sandwich: Spread a few forkfuls of cod on a hearty rye or baguette with a sprinkle of salt, chopped fresh herbs, a splash of lemon juice and peppery shaved radish.
Wild cod fillets, sourced from the pristine northeastern reaches of the Atlantic Ocean, are gently poached in olive oil until they are tender and flaky—but never mushy. We love their sweet, succulent flavor: Even though no butter goes into their preparation, the fillets have a buttery richness you won't find in other preserved (or even fresh) cod. Family-run company Bacalaos Alkorta, based on the Basque coast of Spain, packs them in high-quality olive oil that gives the usually lean fish a wonderful lusciousness and imparts distinct grassy-fruity notes. Try these cod fillets as an upgrade to canned tuna in any recipe, but especially for niçoise salads and pasta—cod is both a lighter-tasting option, as it has a more delicate flavor than tuna, as well as a richer option thanks to the silky olive oil. Or make a simple and delicious open-faced sandwich: Spread a few forkfuls of cod on a hearty rye or baguette with a sprinkle of salt, chopped fresh herbs, a splash of lemon juice and peppery shaved radish.
Ingredients: Cod, olive oil, salt
Net Weight: 4.5 ounces Place of Origin: Spain
N/A

Alvear Pedro Ximénez Sweet Sherry Vinegar
Traditionally crafted in Cordoba, Spain, this sweet vinegar is made from ripe, award-winning Pedro Ximénez grapes that are harvested, sun dried, pressed and then fermented using traditional methods. Although it’s labeled as “sweet,” it’s only so because it’s made from a sweet sherry wine, so it’s not cloying, but you can detect a bit of the grape’s natural sugars. The flavors of the base wine are more concentrated, thanks to the method of drying and pressing ripened grapes. What you get is a juicer, more honeyed character. The touch of sweetness left in the vinegar enhances those aromas, yielding notes of dried fruit like raisins, figs and apricots. It’s much brighter than other more deeply aged sherries, with undertones that lean more earthy.
Traditionally crafted in Cordoba, Spain, this sweet vinegar is made from ripe, award-winning Pedro Ximénez grapes that are harvested, sun dried, pressed and then fermented using traditional methods. Although it’s labeled as “sweet,” it’s only so because it’s made from a sweet sherry wine, so it’s not cloying, but you can detect a bit of the grape’s natural sugars. The flavors of the base wine are more concentrated, thanks to the method of drying and pressing ripened grapes. What you get is a juicer, more honeyed character. The touch of sweetness left in the vinegar enhances those aromas, yielding notes of dried fruit like raisins, figs and apricots. It’s much brighter than other more deeply aged sherries, with undertones that lean more earthy.
Ingredients: Wine vinegar
Net Weight: 375 ml
Place of Origin: Spain

Alvear Pedro Ximénez Dry Sherry Vinegar
Traditionally crafted in Cordoba, Spain, this dry vinegar is made from award-winning Pedro Ximénez grapes that are harvested, sun dried, pressed and then fermented to remove the sugars using traditional methods. The flavors of the base wine are more concentrated, thanks to this method of drying and pressing ripened grapes. What you get is a juicer, more honeyed character. Even just on the nose, this really has the character of a lovely sherry. You can smell the nuances that the oak imparts— vanilla, subtle baking spices and soft woodiness. On the palate, the vanilla notes come hand-in-hand with an almost maple-like roundness, sort of a toasty toffee flavor. You really get a sense for that sherry nuttiness, and it gives a gentle savoriness to the overall flavor that is wildly delicious. It’s also much brighter than other more deeply aged sherries.
Traditionally crafted in Cordoba, Spain, this dry vinegar is made from award-winning Pedro Ximénez grapes that are harvested, sun dried, pressed and then fermented to remove the sugars using traditional methods. The flavors of the base wine are more concentrated, thanks to this method of drying and pressing ripened grapes. What you get is a juicer, more honeyed character. Even just on the nose, this really has the character of a lovely sherry. You can smell the nuances that the oak imparts— vanilla, subtle baking spices and soft woodiness. On the palate, the vanilla notes come hand-in-hand with an almost maple-like roundness, sort of a toasty toffee flavor. You really get a sense for that sherry nuttiness, and it gives a gentle savoriness to the overall flavor that is wildly delicious. It’s also much brighter than other more deeply aged sherries.
Ingredients: Wine vinegar
Net Weight: 375 ml
Place of Origin: Spain