Nola’s olive oil is what I now use for everything, unless I am working with very high heat.
It’s incredibly versatile.
Thanks Nola and Dave!
Order in!
In Spain I once had a dessert that was just a very good navel orange, perfectly ripe, cut in slices and drizzled with a bit of EVOO (with maybe a touch of cinnamon in the oil, I forget). I didn’t think it would be very good, tried it just to see, and was I surprised!
It looks like shipping has started.
I’m in no particular hurry but just curious if there is an estimated shipping timeframe for an order of jamon with the jamon stand. My friends and I are planning a gathering to try the jamon and just wanted to get a general timeframe if there is one. Thanks!
I received my shipment but it wasn’t my BD10 order.
I would try email.
Benny, I was waiting for temps to moderate a bit but I can certainly get it out to you.
Thank you Nola. I’m certainly in no rush so I’ll defer to you regarding the more optimal shipping conditions. Thanks for the response!
Since I got such great response to my olive oil question I’ll also ask for “best uses” on the white tuna and the ventresca.
My first thought is to simply serve as is or perhaps with some of the olive oil?
The Ventresca is the fatter belly area of the Bonito del Norte. I absolutely love this stuff and am eating my profits away!!! I open the can and eat it with flat bread crackers. Yesterday, I made an omelette with it. When you open the can you’ll see individual thin laminas. You can also slice a baguette in half and toast it, drizzle with my EVOO then add the slices on top. Enjoy. The tuna is also exquisite, I also make omelettes and toast, tuna salad hard boiled eggs chopped up add a little salt and pepper, drizzle with my EVOO and add the tuna, mix well, enjoy with crackers, flat bread or baguette… There are lots of ways to fix good tuna!
Thanks again Nola!
Please tell me you don’t add mayo to your tuna salad. I despise tuna salad.
No I don’t unless it homemade mayo from my EVOO, normally it’s tuna, a small amount of finely diced onion and celery like a tsp each, EVOO, salt and pepper.
I do love a toasted baguette half with a layer of homemade mayo or alioli with tuna on top. That with a cafe con leche is a great breakfast.
My Bday order will be arriving yesterday, right? Or maybe last month? Last month would be good.
You don’t remember? You ate it all, time to reorder.
Can you let me know when the orders are shipping?
Got notification they would be shipping soon.
I am shipping some orders now, it depends on temperatures, what you ordered and where you’re located.
If you have specific requirements please send me an email at gourmetsofspain@gmail.com. I try not to miss anything but receiving messages from multiple places, text, here on the thread, pm’s, and my personal email is difficult to stay organized. You will get an answer from either me or my oldest daughter, Ashley.
Thanks all. 