Losada Pitted Natural Olives Mix
Based near Seville, Spain, family producer Losada Olives oversees the entire production process of its heirloom olives—from hand-harvesting in their own groves to naturally curing for 10 months with only salt and water (which better preserves the olives' nuanced flavors). This assorted mix includes petite black Cuquillo olives, which are tender with earthy-fruity notes, as well as two types of green olive with a crisper, meatier texture: grassy Aloreña olives and juicy Gordal olives, the largest of the bunch.
Conservas de Cambados Mussels from Galicia in Escabeche (Pickled Sauce)
Plump. Meaty. Bright. These cooked whole mussels are the perfect balance between firm enough to hold their shape and tender enough to feel buttery on the palate—not chewy like other inferior brands. Their naturally orange color is intensified from the bold and zingy escabeche sauce, which seems to include a good amount of not-too-smokey Spanish paprika. The flavor of the mussels themselves is lightly briny, with a delicate ocean character, which is rounded out by the marinade’s aromatic kick. Bay leaves add a nice herbal flavor, but what truly sets these mussels apart is the addition of wine. We tried another brand that didn’t have both wine and vinegar in its marinade, just vinegar, and it had no where near the complexity of these. The wine coaxes out the paprika flavors nicely, adding a dash of fruity sweetness along the way.
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