Olives, Tomatoes and much more...

Green olives from Majorca. Pickled in a traditional way with fennel. Lusty and authentic in taste.

Majorcan green olives are traditionally pickled with fennel. The Rural Cooperative of Sóller offers to you authentically, savoury green olives, recurrently popular served as an appetiser or a little snack in between. [ mehr Info ]

Green olives from Majorca that get sqashed (trencadas) before being pickled. The majorcans like them best that way; strong taste but smooth in the finish.

Black olive pate is based on black olives, olive oil, vinegar, salt, pepper, garlic and fine herbs. This delicious spread will spice up your sandwich or even with ham or cheese will become to a scrumptious mediterran specialty. Our delicious and tasteful pates are produced in the manufactory " Can Matarino " in Sóller. The owner , " maestro " Mateu guarantees for high quality.

This delicious olive paté is made of green olives from Majorca, containing capers, a little black pepper and some fennel. A little specialised factory in Sóller produces this delicacy. Tastes good as pesto on spaguetti, as spread, for gravys and salads.

Delicious sun-ripened tomatoes from lush majorcan gardens. Dried with great care, put in high- quality olive oil. Fried, as a whole or cut in slices; this product gives a special taste to every meal and tastes good on it´s own or with cheese, sausages and bread.

Kitchen Chefs use this sauce made from the pulp of the pomegranate to deliver that extra taste to venison and poultry. It can be used as an exotic ingredient for everyday cooking as well.

Capers are the pickled blossoms of the caper bush, commonly found in the Mediterranean area. Since the antique, they are used as zesty condiment. On Majorca, capers grow in dry areas close to the sea and are being hand picked while still closed and put into a pickle of water, vinegar and salt. There are big and small capers from which we offer the smaller and finer ones. The majorcans eat them with "pa amb oli" and use them as zesty improvement for their gravys. They are an important ingredient for the german dish Königsberger Klopse and carry a spicy taste with them that can be used for every pasta like dish.

Fennel marine it’s a traditional pickle in mediterranian culture used for their cooking and healthy virtues. It grows in the slopes of the mountains, near the sea where the fennel it´s watered by seawater. The harvest it´s in summer and it´s a delightful complement for mediterranian dishes like "pa amb oli", "trempó", "sopes" and salads.