Products

Vegetables in Vinegar

VEGETABLES IN VINEGAR

Baby Capers

VEGETABLES IN VINEGAR

Capers

VEGETABLES IN VINEGAR

Caperberries

VEGETABLES IN VINEGAR

Cocktail Onions

VEGETABLES IN VINEGAR

Pickles

VEGETABLES IN VINEGAR

Sliced Jalapeños

VEGETABLES IN VINEGAR

Garlic

BABY CAPERS

  • Soaked in vinegar, these baby capers are great for soups, salads, and sauces.
  • Available in a 100g size.

CAPERBERRIESIn Vinegar

  • Perfect for garnishing cold dishes, salads, and condiments.
  • Available in 340g and 935g sizes.

COCKTAIL ONIONS

  • Perfect for salads and condiments.
  • Available in 340g and 935g sizes.

PICKLESIn Vinegar

  • Perfect for adding to salads and condiments or can be enjoyed with cheeses and cold cuts.
  • Available in 340g and 935g sizes.

JALAPEÑOSSliced

  • Great for salads, sandwiches, pizzas, and dips.
  • Available in 335g and 935g sizes.

GARLICIn Vinegar

  • Good on salads or on its own.
  • Available in a 340g size.

RECIPES

  • SPICY PINTXO
  • PASTA PUTTANESCA
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SPICY PINTXO

INGREDIENTS: 

  • 6-8 slices of bread (1 loaf of French bread sliced diagonally in 1” thickness or 3-4 large pan de sal, halved)
  • 1 tbsp. Molinera Capers
  • 1 tbsp. Molinera Black Pitted Olives
  • 1⁄2 tbsp. Molinera Extra Virgin Olive Oil
  • 1⁄2 tsp. Molinera Red Wine Vinegar
  • 6-8 anchovies fillet
  • 1/2 red chili sliced thinly
  • 1 tbsp. fresh basil chopped finely 
  • Salt and pepper

PROCEDURE:

  1. In a bowl, mix all the ingredients well except for the bread and anchovies. Let stand for 10 minutes.
  2. Toast the bread and spoon the mixture over the bread.
  3. Top the bread with the anchovies.

PASTA PUTTANESCA

INGREDIENTS:

  • 1⁄4 cup Molinera Extra Virgin Olive Oil 
  • 6 cloves garlic, chopped
  • 1⁄2 cup chopped onions
  • 1 can anchovies
  • 1 (100-g) Bottle Molinera Capers
  • 2 (400-g) cans Molinera Diced Tomatoes
  • 1 (140-g) bottle Molinera Pitted Green Olives
  • 1 (140-g) bottle Molinera Pitted Black Olives
  • 1 tsp. sage
  • 1 tsp. chopped parsley
  • 1/2 tsp. pepper
  • 2 tsp. salt
  • 1 tsp. sugar
  • 2 tbsp. Molinera Pomace Olive Oil
  • 1/2 kg pasta

PROCEDURE:

  1. In a deep skillet, heat extra virgin olive oil then sauté garlic and onions. Add anchovies.
  2. Add diced tomatoes, capers, pitted green olives, and pitted black olives. Mix well.
  3. When the mixture starts to simmer, add sage, parsley, pepper, salt and sugar.
  4. In a pasta pot, boil pasta in salted water with pomace olive oil. Cook until “al dente”. Drain.
  5. Put the drained pasta in a large pasta bowl. Add in the cooked sauce and toss well to coat the pasta with the sauce. Sprinkle generously with grated Parmesan cheese.
  6. Serve hot with garlic bread slices.

TIP:

This is a very easy recipe to make but it is important to use the right ingredients so it tastes like the real Puttanesca, so try not to substitute.