Our whole peeled tomatoes are a staple in every pantry. Not only do they add depth and texture to your home cooked meals, they are a sure way to ensure the sweetness and red color of your tomatoes, even if they are not in season. Many cooks and chefs choose canned whole tomatoes for hearty pasta sauces and stewed dishes.
Crushed tomatoes fall right in between a smooth puree and slightly chunkier diced tomatoes. Aside from its fresh and sweet flavor, one of the best things about having crushed tomatoes at arms reach is the convenience. Rather than pulling out the blender or food processor to break down whole tomatoes, all you need to do is open the can, pour the contents into a pot, and savor the flavor of in-season tomatoes.
Sundried tomatoes are a great way to preserve summer tomatoes throughout the year. Our sundried tomatoes come oil-packed. They have a sweet and tart flavor and can be used straight from the jar. The flavorful oil is a perfect base for salad dressings and oil-based pasta sauces. See recipes with this product
Passata Tomato Puree
Passata is used in recipes through out Europe, especially in Mediterranean dishes. It is defined as an uncooked tomato puree that has been strained of skins and seeds. It can be used in recipes that ask for a tomato base that doesn’t call for pieces of tomato.
Pure olive oil or ‘regular’ olive oil has a lighter, and more neutral flavor in comparison to extra-virgin olive oil. You may use this for baking or cooking.
Pomace olive oil is made from the pulp and leftover flesh of the olives. It is a healthier substitute for vegetable oils because it is light and neutral. An interesting property of pomace olive oil is its high burning temperature, making it the best option for deep frying.
Extra-virgin olive oil is the highest quality olive oil classification and is known for its more intense flavor than pure olive oil. The best way to use this flavorful oil is to us it for, dips, dressings and dishes that will not be cooked, so its flavor really shines through.
Balsamic vinegar is a reduction made from grapes. Best used for salad dressings and dipping sauce. Best paired with extra-virgin olive oil as a tasty dipping sauce for freshly baked bread.
White wine vinegar is a tangy vinegar that is best used for making vinaigrettes, soups and stews. You may consider this vinegar when making homemade Hollandaise and Béarnaise sauces.
Sherry Vinegar, also called vinagre de Jérez, is a gourmet wine vinegar made from Sherry, and is produced in the Spanish province of Cádiz. It has a nutty flavor that makes it very difficult to substitute with other vinegars.
Green Olives (Pitted)
Pitted green olives are a pantry must have. They are dependable and can be quickly added to a salad, pasta or even pizza. They are also a perfect garnish to a classic vodka martini.
Black Olives (Pitted)
Black olives can be considered as one of the healthiest foods you can add to your diet. Not only does it make a great ingredient for a greek salad, it is full of healthy monounsaturated fat (like the fat found in avocados and macadamia nuts)
Capers in vinegar
A very common ingredient in Mediterranean dishes – like spaghetti puttanesca, and Nicoisé salad – capers are basically pickled flower buds. Next time you want to add some salt to your dishes, pass on the salt and try using a few caper berries.
Cocktail Onions in vinegar
Cocktail onions are small, tart, and bursting with flavor. They are perfect for antipasto trays, kebabs, and best of all, a garnish for a raclette dinner. See recipes using this product.
Sliced jalapenos will add a kick into your homemade dishes. It’s tangy and spicy quality is a perfect topping for pizza, tacos, and salsa.
Caperberries in Vinegar
Often confused with caper buds, caperberries are bigger, and have a much milder taste. You can include caper berries in recipes calling for capers if you want it to be less acidic.
Cocido Madrileño is a traditional Spanish dish. It is a chick-pea based stew, mixed with namely sausages, pork and potatoes, is very popular during winters, but with Molinera’s Cocido Madrileño, you can now have this all year long!
Often referred to as just Fabada, this ready-to-eat is a Spanish Bean Stew. Made with Asturian white beans, variety of sausages and pork, as well as spices, namely saffron.
Chili Con Carne (with beans)
Chili Con Carne is a spicy stew, with chili peppers, beef, tomatoes and beans. This is best served either with bread or a rice topping, or you could even enjoy it all by itself!
Beans & Vegetables
As simple as beans and tomato sauce, this is best served with toasted bread, sausages, eggs, mixed with taco salad or simply enjoy this as baked beans soup.
Natural Brown Beans
Molinera’s Brown Beans, also known as pinto peans, are one of the healthiest types of legumes. When cooked, they lose their colored splotches and turn into a beautiful pink color. They are best served with any Mexican dishe, or you could opt to eat them together with chicken and rice!
Natural Chick Peas
Chick peas are high in protein and have a nutty taste. Chick Peas are best known for being the main ingredient in the popular Mediterranean dish, hummus. You may find them in traditional Spanish dishes like Callos Madrileños.
Natural Green Peas
Green Peas are rich with vitamins, minerals, and antioxidants. They make a great garnish to tomato sauces or even eaten plain sauteéd in butter and garlic.
Lentils are very high in protein and fiber. This member of the legume family has a sweeter taste to it.
Natural Red Kidney Beans
More tasty than their white counterpart, red kidney beans are suitable for making soups, stews, and other dishes that require them to cook for a longer time. Add them to your chip or vegetable dips for the best afternoon snack.
Natural White Beans
A great source of protein, fibre and carbohydrates, natural white beans have a subtle taste suitable for stews.
Peas & Carrots
Even Forrest Gump thinks they belong together. The combination of peas and carrots makes for a colorful and delicious side dish. Molinera cans their peas and carrots, retaining its freshness, as opposed to keeping them frozen.
Whole Artichoke Hearts
It is the fleshy center of the artichoke, which is referred to as the ‘heart’. It is found at the base of the leaves, which is suitable for eating.
Artichoke hearts can be served as snacks, appetizers, or as a tasty ingredient for salads and other side dishes.
Whole Red Pimientos
Pimientos are a species of red pepper that are large and heart shaped. These sweet peppers are mild yet flavorful.
Pimientos are ready to use as is. They can be used in salads, Italian sauces, or as an edible garnish.
Whole White Asparagus
White asparagus spears are pearly white, thick and rounded. Their flavor is mild and slightly herbaceous with nutty, earthy notes of artichoke and fresh white corn.
Is a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water.
Is a conserve or a fruit preserve usually made with Seville oranges. All parts of the orange are used to make marmalade: the pith and pips are separated, and typically placed in a muslin bag where they are boiled in the juice (and sliced peel) to extract their pectin, aiding the setting process.
This peach marmalade is a sweet and delicious mixture of fresh peaches, an orange, and a lemon. Its easy to make and tastes wonderful on an English muffin or biscuits.