Spain

Piedras translates to stones in Spanish. They are large toasted Largueta almonds, dipped in chocolate and finished with a dusting of cocoa. The result is a treat that is crunchy and not too sweet.

Voted the very best in Spain. A sweet paste made from quince, a fruit somewhere between an apple and a pear. It is a solid jelly that is eaten in the traditional Spanish dessert, queso y membrillo (cheese and membrillo) typically using Manchego cheese.

A sweet paste made from quince, a fruit somewhere between an apple and a pear. It is a solid jelly that is eaten in the traditional spanish dessert, queso y membrillo (cheese and membrillo) typically using Manchego cheese.

From the region of Catalonia in Spain, the Arbequina is small, firm and delicately flavored.

These walnuts pair very well with cheese – they have a sweet, caramel finish.

These large, flat almonds are more crunchy and flavorful than the normal American variety. Fried in olive oil and then drained, they are smooth and juicy with an incomparably sweet, delicate taste.

Composed of fried corn kernels, fava beans, chickpeas, and Valencia almonds.

Produced in Spain, Zoe Extra Virgin Olive Oil is made predominantly from cornicabra olives with some piqual and hojiblanca olives. With a maximum acidity of 0.4 and a golden yellow color, it offers a balance of delicate fruit and luscious butter, accompanied by a slight hint of pepper and an aromatic bouquet of fresh basil, almonds, and artichoke hearts.