41 results for "olives"
These are our most popular variety of olives. You read that correctly. While our pitted manzanilla olives were mentioned in Bon Appétit Magazine in the (entirely unofficial) contest for best olives in the world, the people have spoken and they...
Stuffed with a touch of lemon to provide a subtle tartness to the olives and, most likely, to your martini. The highest quality available of the most popular Spanish olives, handpicked in Andalusia and naturally fermented and cured Sevillian style....
If a delectable morsel bursting with umami is what you look for in your olives, these manzanilla olives stuffed with anchovy are for you. If that's not what you're looking for, you really should be, because you're selling yourself, and...
When you're hoping for a touch more heat from your olives, turn to these manzanillas stuffed with spicy habanero pepper, amongst the hottest peppers in the world. Please note, the habanero filling is small so as not to overwhelm but...
Larger, food service size tin of our popular manzanilla olives stuffed with piquillo pepper. Prefer the smaller glass jars? Just click here. BACK IN STOCK Naturally fermented and cured Sevillian style, these manzanillas are the highest quality available of the...
These are the very olives mentioned in Bon Appétit Magazine. Yes, that's right, in the (entirely unofficial) contest for best olives in the world Donostia Foods Manzanilla Olives come in a close second only to one tiny, difficult to locate, artisan olive...
In a world where a plethora of olive oil options exist, it's difficult to decipher what differentiates one from another. You may become paralyzed by the number of choices and simply grab for the closest bottle at hand. Don't do...
Olives such as ours are worthy of being given as gifts, and should be presented in appropriate style. So now we have this. The Olive Tree Gift Box features one jar of our manzanilla olives stuffed with piquillo peppers, and...
"The Perfect Pantry Sardine" according to the New York Times Wirecutter Little tins of sunshine. Each tin of sardines in olive oil is bursting with vitamin D, the sunshine vitamin, and full of healthful Omega 3s. And that's on top...
All the ingredients you need for the simple yet exquisite Gilda pintxo with just one click. Allegedly invented at Bar Casa Vallés in San Sebastián and named for Rita Hayworth's character Gilda in the eponymous film that opened the same year. A...
Succulent is an evocative word, not to be used lightly. Serious contemplation, research, and conversations with customers, friends and family had to be done to be sure it was the proper adjective to use here... this octopus in olive oil...
A full-fledged pintxo, none of the work. Skewers of pickled gherkins, onions, olives, red peppers, and guindilla peppers, banderillas like these are found in just about every pintxo bar in San Sebastián and throughout Spain. Serve them straight out of...
Small sardines and piquillo peppers, paired together. A perfect tinned tandem. Tiny, tender, yet meaty, small sardines with just the right amount of piquant piquillo pepper. Authentic sardinillas from Spain will win over all seafood lovers. It's the balanced flavor,...
What's the difference between pulpo, calamares, and chipirones? Pulpo is octopus, calamares are squid, and chipirones are small squid or cuttlefish. The more you know. Donostia Foods Small Squid (Chipirones) in Olive Oil are prepared and packed by hand in...
Unlock the true potential of your tuna sandwich. You can't even begin to ponder the possible gastronomic pleasures of the lunchtime standard until you've made one with these premium loins of Bonito tuna. Line-caught in the waters of the Bay...
Animosity toward anchovies is endemic, thanks to the prevalence of poor quality examples cursing supermarket shelves. THESE ANCHOVIES ARE THE ANTIDOTE. Featured in Bon Appétit Magazine's Highly Recommend "These luxury anchovies are so good, I eat them straight from the...
Baby broad beans in olive oil, habitas, beans of the tenderest tenderness, ready-to-eat and tremendous. Each spring these tiny and tender heirloom beans are harvested and peeled by hand at the precise moment of perfection, then lightly fried and preserved...
Little, green, different. Tears of tangy delight, our Tears of Caperberries will bring a potent zest and delightful crunch to any snacking situation. Enjoy them like olives, alongside a mild and buttery aged sheep milk cheese as you see here...
Baby Eels in Olive Oil (angulas en aceite de oliva), a rare delicacy in Spain. Do not accept surimi substitutes; these are true angulas, available in limited quantity. Celebrate La Tomboradda, the biggest festival of the year in San Sebastián,...
The most sought-after slice of that special fish, silky smooth magnificence straight from the tin, ventresca white tuna belly fillets from Bonito del Norte tuna are something extraordinary. As Food & Wine says, these fillets "are melt-in-your-mouth tender". The ventresca is...
The preeminent pintxo at the heart of Donostia Foods, festively packaged with a one-of-a-kind, handcrafted pintxo plate. All that you need to serve the classic Gilda on a piece of art, straight out of the box. You'll have to provide...
Have you searched everywhere in your area for guindilla peppers, and been stymied at every turn? Have you never heard of guindilla peppers, but are intrigued that someone would embark on an exhaustive quest to find them? Whatever the case...
Cod fish (bacalao) in this style is synonymous with Basque Country. The tinned version is a take on the traditional dish that allows maximum enjoyment of the flavorful offering found at tapas bars across the country in convenient fashion. Always...
So small, so tender, so delicious, especially in that pasta recipe you'll find below. Donostia Foods Small Scallops in Sauce (Zamburiñas en salsa de Vieira), from the Atlantic waters off the coast in Galicia in northwest Spain. What is this...
Cockles in Brine (berberechos al natural), produced in Galicia in northwest Spain. Tiny yet plump, these tender, flavorful cockles are hand-packed fresh from the sea in the traditional Spanish method with just a touch of salt. Even for those averse to seafood, these...
If you Google "sherry vinegar" one of the top results is "The Best Substitutes for Sherry Vinegar". Don't settle for substitutes. Heed the advice of Bon Appétit Magazine in that other top result that declares sherry vinegar balsamic's cooler cousin...
I beseech you, snag this superbly delicious sardine bundle before it melts away into the ether. Surreal and superb. The bundle now includes 2 tins each (6 tins total) of our small sardines in olive oil with piquilo pepper, sardines in olive oil,...
A gift box suitable for any seafarer, packed with only the most sought-after slice of The Beauty of the North, ventresca tuna belly fillets of Bonito del Norte white tuna. Ships for free. "It's the best tuna belly product on the...
Delicate. Flavorful. If you've yet to try these extra thick spears you may be surprised by both. If you have had white asparagus conservas this description is completely unnecessary. Simply order some, and enjoy. Authentic, extra thick, white asparagus D.O....
The clams that go into these tins are so sought-after we've had difficulty keeping them in stock. Why? Because of the transportive nature of the highest quality food, that's why. THE clams in brine that got a shout-out on NPR...
Once again, we beseech you: do not be deterred by the tin. These plump mussels in escabeche, a vinegary marinade that evokes a Spanish cafe at sunset, will surprise and delight even the most skeptical (most of the most skeptical;...
Meaty. These are meaty razor shell clams in brine (navajas al natural), packed in Galicia in northwest Spain. The name allegedly alludes to the shell's shape being similar to an old-fashioned straight razor, which doesn't do anything to describe how delicious they are,...
The description of this delectable squid in ink will be left to our number one customer who says, "It's like the legendary Kraken started a line of barbecue sauce made from his blood, sweat, and tears. I'm sold." How often...
The 2026 design is here, and it's spectacular. This year, the shimmering majesty of the preeminent cephalopod, the pulpo, is featured, with each plate hand-drawn and handcrafted to be a one-of-a-kind piece of pintxo-serving art. Donostia Foods foods deserve to...
Blue cheese is one divisive cheese. But, if you find yourself reading this chances are you are resoundingly in the pro-blue cheese camp. Welcome. The blue cheese you'll find stuffed in these manzanilla olives is a cabrales from the Picos de...
Our tender, delicate mackerel fillets in olive oil (filetes de caballa), hand-prepared and hand-packed and glorious. They're luscious and large and need very little accompaniment to become a tapa of great renown. Just look at that photo of only an open...
Always limited, sometimes absent for long stretches of time. BOQUERONES ARE ON SUMMER HIATUS. BUT... THEIR RETURN IS RAPIDLY APPROACHING. Sometime in late September or early October, to be vague. (Suggested best before end of date of the most recent...
Sardines for when you're feeling especially spirited. The spiced sauce brings a subtle, simmering heat to enliven your sardine eating experience. What's in this sauce? A superb blend of tomato, olive oil, carrot, cucumber, red pepper, onion, and secret spice....
The charring will keep you coming back for more. These are authentic fire-roasted piquillo peppers, with all the necessary designations and accompanying stickers to assure you of this authenticity. While you'll certainly appreciate such affirmation, you'll savor the spicy-sweet peppers...
