The harvest is carried out manually, because mechanical picking is practically impossible on such mountainous land.

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3 Knolive Extra Virgin Olive Oil is made in the heart of the Subbética Natural Park, a sea of ancient olive trees surrounding La Tiñosa, the highest peak in the province of Córdoba-Spain. The harvest is carried out manually, because mechanical picking is practically impossible on such mountainous land. Among the 900 awards that include oils of the region, particularly outstanding are the 37 awards given in consecutive years between 2001 and 2017 by the International Olive Council (IOC). Signature collection: EPICURE: An explosion of delicious fruit, elegantly complemented by an aromatic intensity. Format: 500 & 250 ml. ARBEQUINO: The essence of oil, from delicate small olives brimming with gentle flavor. Format: 500 & 250 ml. ORGANIC: From fruit grown ecologically in the traditional way, without any use of chemical products, bursting with natural freshness. Format: 500 & 250 ml.

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5 30 years ago, two brothers undertook with enthusiasm and intuition uncharted path. A project that evolves over the years and which arises in the 2010 Alma Teas & Herbal Infusions. Tradition joins innovation: A pyramid-shaped silk that is made as a whole with 100% biodegradable and natural, GMO free materials. A pyramid ensures accurate weight, the correct space so leaves can expand and get as a result, a correct infusion of their components. The certificate source of origin, the size of the leaves, flowers or bark, will determine the flavor and natural aroma. Infusions with flowers and whole leaves or visible size, will be the best quality. Infusions and teas with organic certified, ensure that during the agriculture have not been used: pesticides, insecticides or other harmful products for the environment. Over 10 million pyramids are manufactured every year, committed to respect the environment and sustainable culture. Teas and herbal infusions that help care for the body, soul and spirit of each of us. Each box contains 15 pyramids

6 TEAS AND INFUSIONS BIO: 1. Mao Feng White tea Bio: From southern China, formed from the most tender part of the leaves and hand-picked. Light drink of pale color and delicate flavor. Ingredients: white tea. 2. Pu-Erh Yunnan Red tea Bio: Semi-fermented tea of intense taste, known in China for its medicinal properties against indigestion and shown to reduce cholesterol. Ingredients: red tea. 3. Moroccan mint green tea Bio: Delicate, stimulant and aromatic. Pure green tea with mint leaves, infusion of whole tea leaf ideal for after the meal. Ingredients: green tea and spearmint 4. English breakfast black tea Bio: This tea is strong and with body. It is perfect for the morning. It offers strong sensations. Ingredients: Assam black tea. 5. Green tea ginger antiox Bio: Feel its dry herbal flavor with citric nuances and a spicy finish. It is a stimulant infusion of the central nervous system, with diuretic, astringent and antioxidant properties. Ingredients: Green tea, lemon grass, ginger all from organic farming 6. Cinnamon and mint Rooibos infusion Bio: Revitalizing rooibos with mint leaves and natural cinnamon, spicy taste and no caffeine. Ingredients: rooibos, cinnamon, mint and aroma 7. Fruits of the forest infusion Bio: Antioxidant, source of iron and vitamin C. A combination of aromas and flavors that make it unique. Ingredients: strawberry, rosehip, hibiscus, rose petals, apple and natural scent. 8. Chamomile infusion Bio: Its soothing properties make it an ideal support to enjoy a break. Ingredients: Chamomile 9. Ginger mint Bio: Highlighted by a minty flavor with citric nuances and spicy finishes. It is indicated for difficult digestions and situations of lack of appetite due to its digestive properties. Ingredients: peppermint, lemon grass, ginger, all from organic farming.

7 ORGANIC CHAI: 10. Chai Ceylon Organic: Purify your spirit, renew your energy, purify your being. Surprise your organism with herbs and spices which will help you to eliminate everything you don't need. At the same time, you will stimulate your central nervous system.. It is notable for its purifying, diuretic and antioxidant properties. Ingredients: black tea, cinnamon, ginger, clove, cardamom, pepper, coriander, vanilla. 11. Chai green Organic: Mindfulness Enjoy here and now. Achieve full awareness, about what you feel and go from moment to moment. Pay attention to what is going on inside you and to your surroundings. It helps protect your immunological system and provides diuretic and antioxidant benefits. Ingredients: Savor the taste of the green tea, the dashes of cinnamon, ginger, peppercorn and coriander. The sweet aroma of the vanilla, the touches of cardamom and clove. 12. Chai Rooibos Organic: Free your soul. Allow inner peace to invade you. Open your heart, mind and soul. Without theine, a blend in which rooibos predominates. It is complemented with cinnamon, ginger, cardamom, clove, coriander, peppercorn and vanilla. A traditional tranquilizer ideal for combating the stress of modern life

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9 Bio Slow Jams 80% fruit LoRUSSo bases its business model on the Slow Made philosophy, that is why each batch is produced only in small quantities, which varies from kg depending on the product. Main ingredients from which jams are crafted come from the sunny fields of Andalusia (Southern Spain). These fields produce fragrant, high quality fruit, and LoRUSSo purchases them directly from local farmers who grow them with passion and love, using organic growing techniques and practices that are environmentally friendly. No preservatives or artificial colours are used in the products. They are 100% natural. The energy used in the small factory mostly comes from renewable energy sources, resulting in preserves made with clean energy The serigraph, label, seal and packaging are all done by hand, as if each one was a small gift.

10 Renewable energy, super slow and the latest advances in organic agriculture manifested in an unexpected product with 80 g of fruit per 100 g: - Locura di fragole (Strawberry) 305 g - Mirtillo Extravaganza (Blueberry) 305 g - Raspberry kiss 305 g - Amor e mora (Blackberry) 305 g - Mystic coto (Peach) 305 g - Lady bitter orange Gold award at The world s Original Marmalade Awards g - Lady orange Bronze award at The world s Original Marmalade Awards g - Mandarino imperial (Mandarin) 305 g

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12 Lineyard vegetables The history of La Catedral de Navarra dates back to the first half of the last century. During the Civil War, soldiers mothers preserved vegetables, casseroles and pâtés for their sons and daughters, and after the war it was also essential to store as much seasonal food as possible so that they were available all year round. Preserves became both necessary and a part of daily life above all in regions such as the Navarre riverbanks, where the fertile region produced such exquisite products that they were well worth storing. Petra Lopez, grandmother of the current owner of La Catedral de Navarra, started up a small jar sealing business in Mendavia (Navarra Spain), combining her knowledge of the fields with a strong enterprising nature. She and her family used tin to seal jars that contained both their own vegetable preserves and those prepared by the villagers in their homes. By the mid-40s of the last century they were already selling artichokes, tomatoes, peppers, white asparagus and leeks. Since then, all the family s efforts have been aimed at obtaining the best vegetables and preserving their flavour intact, which has converted La Catedral de Navarra into a synonym of quality.

13 There is no greater secret to obtain a good preserve than working with excellent raw material in the fields right from the start. La Catedral de Navarra cultivates its products near its facilities, knows the farmers, works with them and carries out a strict control of each one of the steps involved in growing their vegetables. The products of La Catedral de Navarra are always seasonal, because it is the natural cycle of the plants that gives the best results with respect to flavour, aroma and texture. All the vegetables that bear the LC label have been hand-picked and are at optimum ripeness. Rigour in the quality and care during handling. The La Catedral vegetables are packed manually following the strictest health and tasting controls. All the work is organised so that the time it takes from harvesting to packing is as short as possible. Furthermore, the process that each product has to pass is designed to avoid the loss of its fresh aromas. Thus, the asparagus are blanched with skin so that this acts as a protective barrier for all its properties, or the peppers are handled without touching water for them to preserve the intensity of the "piquillo" pepper that has just come off the stove.

14 Asparagus from Navarra (Spain): White, fibre-free and with the characteristic bitter taste of this Denomination of asparagus. Always harvested near our facilities and scalded before peeling so that the skin protects the properties and aromas. Harvest: April-June Formats: Glass JAR ER-630 with 6-8 units and 590 g net weight Aluminum tin AL-370 with 6-8 units and 345 g net weight Aluminum tin AL-720 with units and 660 g net weight Piquillo peppers from Lodosa (Spain): Red, small and sweet. They are preserved dry so as not to dilute the intensity of the pepper recently removed from the fire. Harvest: September-November Formats: Glass JAR ER-360 with 350 g net weight Tin pandereta RO-1062 with 975 g net weight Confited tin AL-140 with 125 g net weight

15 Whole artichokes in brine: Blanca de Navarra variety from Tudela; rounded with short leaves. No acidifier is added so as to preserve their flavour. Harvest: April- May Format: Glass JAR ER-360 with units and 335 g net weight Glass V-720 with units and 660 g net weight In halves Glass V-720 with 660 g net weight Leeks: These are grown near LC facilities in winter when the cold converts them into a fine and sweet delicacy. Naturally preserved so that they arrive at the table as if they were freshly cooked. Whole leeks superfine caliber in brine Format: Glass JAR ER-360 with 14 units and 335 g net weight Whole leeks in brine Format: Tin AL-370 with 7-10 units and 340 g net weight

16 Baby broad beans in olive oil: LC collects them by hand, at the exact moment of tenderness and size, choosing one-by-one the most tender and refined beans, and preserve them in smooth olive oil so as not to drown their flavour. Harvest: April. Format: Glass JAR ER-360 with 335 g net weight Aluminum tin RO-850 with 800 g net weight Boletus edulis in olive oil: Always prepared fresh and with quality olive oil. Wild mushrooms selected from the most fertile areas in Spain for their growth. Format: Glass JAR ER-360 with 300 g net weight Chickpeas in Glass JAR ER-630 with 590 g net weight

17 Whole tomatoes: LC choose the fruit with the best balance of acidity and sugar content. Matured in the plant, La Catedral de Navarra tomato has a red consistent flesh and an exquisite taste. Harvest: August Formats: Glass JAR ER-630 with 575 g net weight Glass JAR CC-1062 with 975 g net weight Tomato puree in Glass JAR ER-360 with 335 g net weight Cream of mixed vegetables in Glass JAR ER-630 with 590 g net weight Cream of pumpkin in Glass JAR ER-630 with 590 g net weight Piquillo pepper sauce in Glass JAR ER-260 with 240 g net weight Ratatouille in Glass JAR ER-360 with 335 g net weight

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19 Canning tradition since 1920 In 1920, Mr José Peña Oubiña establishes a small fish and shellfish canning factory in Cambados. In few years, he made it become one of the most important factories in Galicia (Spain). Its philosophy of commitment with quality was the key for the success. Ramon Peña continues being loyal to this philosophy after three generations: Loyalty in the choice and analysis of the best fish and shellfish, in the selection of the most skilled experts, in the choice of only the best of our raw materials and ingredients, in the greatest care of the traditional craft production and to the exclusive and original recipes. More than 90 years being loyal to a style, a tradition and a commitment with quality. In order to reach the highest quality it is necessary to have the most advanced technology available. That is the reason why in 1998 Ramon Peña builds the current factory and was provided with the most advanced technology and production facilities. The mark Pesca de Rías ( Fishing on Bay ) and the ISO 9001 certificate of quality, are the guarantee of the outstanding quality of the products. Ramon Peña makes a daily effort to take care and improve all the production details finding the best raw materials. In order to achieve this, it counts on the best purchasers and sailors, experts in the best fishing grounds and ports where one can find the most delicious sardines, the tastiest squids or superb razor-shells. That is the reason why the products have a limited production, because we all know that good things can only be found in small quantities.

20 Yellowfin tuna in olive oil: Respecting the Yellowfin tuna season in the Atlantic Ocean, Ramon Peña buys the fresh fish from the day s catch in Burela (Galicia, Spain). The process includes gutting, boiling in brine, cleaning of steaks, cutting into logs, canning in big cans and manual addition of olive oil. Yellowfin tuna in olive oil. Format: Aluminum tin OL-120 with 110 g net weight Yellowfin tuna belly in olive oil. Format: Aluminum tin OL-120 with 110 g net weight Yellowfin tuna trunk in olive oil. Format: Aluminum tin RO1000 with 1,000 g net weight Albacore (White tuna - Bonito) in olive oil: Every year and only in the Albacore season in the Atlantic Ocean, Ramon Peña buys the fresh fish from the day s catch in Burela (Galicia, Spain). The process includes gutting, boiling in brine, cleaning of steaks, cutting into logs, canning in big cans and manual addition of olive oil. Albacore (White tuna - Bonito) belly fillets in olive oil. Format: Aluminum tin OL-120 with 115 g net weight Albacore (White tuna - Bonito) trunk in olive oil. Format: Aluminum tin OL-120 with 115 g net weight

21 Mussels in pickled sauce: 100% from the Galician Rias. Ramon Peña selects the best products (biggest size and highest quality), then purify, boil and deshelled the mussels. Afterwards product is fried in olive oil, cooled down and cut the mussels beard by hand. Product is canned manually and filled with Ramon Peña well known pickled sauce before closing. Formats: Aluminum tin RO120 with 6-8 units and 110 g net weight Aluminum tin RO120 with 8-10 units and 110 g net weight Small squids in olive oil: From the Atlantic Ocean. Ramon Peña cleans the baby squids and turn their tubes inside out. Then, after a boiling process squids are cooling down. Product is canned and added olive oil. Format: Aluminum tin RO150 with 6-8 units and 130 g net weight.

22 Octopus in olive oil: From the Atlantic Ocean. Ramon Peña selects the best product at the port (pieces between kg), freeze at the factory for 3 days, so as the texture is appropriated once defrosted. After cleaning and boiling them for 45 min, octopus is cut into slices and canned with olive oil manually. Format: Aluminum tin RO150 with 130 g net weight. Octopus in paprika (Galician style): From the Atlantic Ocean. Ramon Peña selects the best product at the port (pieces between kg), freeze at the factory for 3 days, so as the texture is appropriated once defrosted. After cleaning and boiling them for 45 min, octopus is cut into slices and canned with fried onion (100% natural) and Galician style sauce with olive oil. Format: Aluminum tin RO150 with 138 g net weight.

23 Spicy small sardines: From the Galician Rias, Atlantic Ocean and Mediterranean Sea. Ramon Peña selects the best product at the port, clean (head removal and gutting), grill and toast at the factory. Product is canned manually and filled with slightly hot olive oil. Format: Aluminum tin RO150 with units and 130 g net weight Small sardines in olive oil: From the Galician Rias, Atlantic Ocean and Mediterranean Sea. Ramon Peña selects the best product at the port, clean (head removal and gutting), grill and toast at the factory. Product is canned manually and filled with olive oil. Format: Aluminum tin RO150 with units and 130 g net weight Sardine in olive oil: From the Galician Rias, Atlantic Ocean and Mediterranean Sea. Ramon Peña selects the best product at the port, clean (head removal and gutting), grill and toast at the factory. Product is canned manually and filled with olive oil. Format: Aluminum tin RR125 with 3-5 units and 115 g net weight

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25 Grand Reserve Balsamic Vinegars Pago Baldíos de San Carlos is the legacy of many generations since the 17th century, an experience which is appreciated in the caring of olives and raisins throughout the production. Dedication, research and maintaining of the highest quality possible for a large production in order to obtain Premium quality-healthy products. The fields are located in the almost perpetual snows of the Almanzor (Spain). They absorb the clean and clear water which reaches our land due to natural and granitic causes while their fruit ripens under the rays of Extremadura s Sun. Without the shadow of a doubt, the vinegars are unique in the world. Obtained from a meticulous selection of the best Pedro Ximénez sweet grapes, our vineyards age during 5 or 12 years in American oak barrels, in accordance with the tradition. Ideals for recipes for which the visual aspect and food color are important, the transparent vinegar adds its fantastic flavor, without staining the plate. Perfect to go with seafood, fish, salad, meat, deserts The vinegar, thanks to its acidic content, is well known to control and decrease cholesterol levels, as well as triglycerides and blood pressure. Furthermore, it reduces the risk of heart diseases and improves blood flow.

26 Vinegar Full Moon: Elaborated with the best selection of Pedro Ximénez sweet grapes, exposed to the sun for their passerillage (the French term for air-drying to increase sugar concentration) followed by a long process of acidification, maturation and aging for 12 years. A 100% Natural Product free of additives, preservatives and sweeteners. Formats: Full Moon balsamic vinegar Grand Reserve 12 years 200 ml. Very well-balanced and persistent, with a dark mahogany color and an exceptional flavor of raisins, caramel and nuances of the wood from barrel aging. A condiment that intensifies the dishes in which it is used and, when combined with our full moon oil, becomes an exquisite dish, ideal for dressing salads, marinades, fish, seafood, and meats such as duck or calf, etc. Full Moon vinegar Grand Reserve transparent 200 ml. 1st Innovation Award 2013 and finalist of the Innovation Award SIAL Paris Thanks to its transparency, food color is never altered and its extraordinary flavor makes it a unique condiment. When combined with olive oil it becomes an exquisite, dish recommended for use in salads, gazpacho, seafood, tomatoes, sauces, grilled meats and fish.

27 Vinegar Pago Baldíos San Carlos: Elaborated with the best selection of Pedro Ximénez sweet grapes, exposed to the sun for their passerillage (the French term for air-drying to increase sugar concentration) followed by a long process of acidification, maturation and aging for 5 years in American oak barrels, in accordance with the tradition. A 100% Natural Product free of additives, preservatives and sweeteners. Formats: Dark balsamic vinegar Grand Reserve San Carlos Gourmet 5 years 250 ml. Very balanced and persistent, with a dark mahogany color and an exceptional flavor of raisins, caramel and nuances of wood from barrel aging. Transparent balsamic vinegar Grand Reserve San Carlos Gourmet 5 years 250 ml. Without altering the color of the food, its extraordinary flavor of raisins, caramel and honey, combined with its delicious sweet and sour taste make this vinegar a unique condiment.

28 Small spheres filled with delicious Full Moon Extra Virgin Olive Oils and Grand Reserve Balsamic Vinegars made from Pedro Ximénez grapes and aged for 12 years in American Oak Barrels using the traditional system of Criaderas and Soleras. These wonderful pearls look like caviar. They have an amazing brilliant color and an amazing taste which make any dish a delicacy fit for the Gods. Specifically designed for oysters, our Balsamic Transparent Vinegar pearls are the latest trend in High-end restaurants and hotels from all around the world. They can be used both in cold and hot dishes (as the protective membrane they have comes from marine algae, which have a great thermal stability, bearing temperatures up to 100ºC), causing in each taste an extraordinary explosion of flavor in the mouth when mixed with other ingredients. Formats: Extra Virgin Olive Oil Pearls with a net weight of 50 gr Balsamic transparent Vinegar pearls with a net weight of 60 gr

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30 Esencia y Sabor de la Dehesa Extremeña is a Company located in Santa Amalia, Cáceres (Spain). Arise as a common project among friends: A farmer, a cereal producer, a food manufacturer, and a packaging supplier. It is born with a clear objective: Creation of cheeses and their creams, desserts and yogurts. Everything within a presentation as a service company, since their genetics is the development of different creams for the different dairies that want to start having this range of products. To date Esencia y Sabor have developed an important range of cheese creams, as well as a range of fresh and cured cheeses in formats with a spectacular presentation, including the Guanta, a sheep s milk cream made from Torta del Casar cheese which is curdled using a coagulant found in the pistils of the Cardoon, a wild thistle. Guanta cheese cream Guanta Cheese Cream with Piquillo pepper Melted Goat Cream Cheese Natural Melted Sheep Cream Cheese Melted Blue Cheese Cream Blue cheese cream with caramelized onion Format: Glass jar with 100 g net weight.

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32 Since Drawing from over a century of experience, JOSELITO has carefully amassed the secrets of a long-standing tradition. Five generations of professionals within the same family have worked toward one single goal: producing the best cured ham in the world. JOSELITO is a culinary gem, acclaimed by the greatest gastronomic names and the leading food critics worldwide. It is served in the most prestigious restaurants and sold in gourmet food shops in 54 countries. More than just a brand, a legend. JOSELITO s pigs are happy animals, as they roam freely in their natural habitats for around two years of their lives. The pigs make their home in the oak forest pasturelands, a valuable ecosystem halfway between the Mediterranean forests and the country s grasslands, where each pig enjoys roughly three hectares of space. JOSELITO s products are 100% natural, without any additives or preservatives.

33 Acorn feed Iberian ham Gran Reserva: Slender-hoof. Soft, glutinous golden-topinkish fat. Meat with a variety of tones, from dark red to pink, with intense marbling of bright, veiny fat. Soft, delicate flavour, slightly sweet in the mouth, with a surprising smoothness to the fat, which melts in the palate. Approximate curing: over 36 months Ingredients: Acorn-fed Iberian ham and sea salt The vintage year is identified on each piece on a protected label. As our pigs feed exclusively on the acorns found in the oak forest pasturelands, climatic conditions during a given period can greatly affect our product. Consequently, the ham of pigs coming from the same area and slaughtered during the same year share special taste, aroma and texture characteristics. Formats: Whole piece with 8 to10 kg approx. Boneless with 5 to 6 kg approx. Vacuumed packages of 70 gr sliced Vacuumed packages of 80 gr sliced by hand

34 Acorn feed Iberian shoulder Gran Reserva: Slender-hoof. Soft, glutinous golden-to-pinkish fat. Meat with a variety of tones, from dark red to pink, with intense marbling of bright, veiny fat. Soft, delicate flavour, slightly sweet in the mouth, with a surprising smoothness to the fat, which melts in the palate. Approximate curing: over 36 months Ingredients: Acorn-fed Iberian ham and sea salt The vintage year is identified on each piece on a protected label. As our pigs feed exclusively on the acorns found in the oak forest pasturelands, climatic conditions during a given period can greatly affect our product. Consequently, the ham of pigs coming from the same area and slaughtered during the same year share special taste, aroma and texture characteristics. Formats: Whole piece with 4.5 to 5 kg approx. Boneless with 2 to 3 kg approx. Vacuumed packages of 70 gr sliced Vacuumed packages of 80 gr sliced by hand

35 Pork loin: Acorn-fed Iberian pork loin, sea salt, paprika, garlic and sugar with natural curing of approximately 5 months. Intense and sweet aroma, with fresh tones nuanced by sophisticated bursts of smoked paprika, invoking the lush green pastureland, slowly enriched through the curing processes in natural drying sheds, with a slight hint of smoke. The texture, soft and tender to the bite, is a perfect blend of creaminess, juiciness and sophisticated tenderness. The initial burst of flavour is exuberant, followed by a subtle and complete caressing of the palate, inciting a continuation of the experience. Formats: Whole piece 1kg approx. or slices in vacuumed packages of 70 gr machine-cut Salchichón (salami type sausage): Acorn-fed Iberian lean pork meat, sea salt, pepper and garlic with natural curing of approximately 6 months. Intense aroma, meaty and juicy texture with a perfect balance between fat, lean meat and the precise amount of pepper and garlic. Formats: Whole piece 250 gr approx. or slices in vacuumed packages of 70 gr machine-cut

36 Chorizo: Acorn-fed Iberian lean pork meat, sea salt, smoked paprika, garlic and sugar with natural curing of approximately 6 months. Intense and moist flavour striking the perfect balance between the meat s structure and the ideal amount of smoked paprika, which lingers strongly in the mouth and smoothly fills the senses. Leaves a difficult-to-replicate creamy sensation. Formats: Whole piece 250 gr approx. or slices in vacuumed packages of 70 gr machine-cut Coppa: This piece is made exclusively from free range, acorn-fed pork meat. Marbled in appearance, this cut is attached to the scapula, forming the top part of the loin. Salt, pepper and garlic are added before the piece is encased. It is then duly cured/dried to ensure its stability and characteristic smell and flavour. Formats: Whole piece 1 kg approx. in vacuumed packages