it is the ideal condiment for all kinds of preserves, potatoes, and olives. We have been making it since 1960 with the same recipe: a unique, exclusive, and familiar formula.

The Espinaler sauce was born as the perfect complement to canned seafood, potato chips, and olives, today Espinaler consumers confess that they use it for many other things: in the salad, in the cod esqueixada, in the fried eggs, in the gazpacho, in the Spanish omelet, in the squid a la romana, in the anchovies and even in the black vermouth! And so, a long etcetera.