Al i Oli: Rumored to have been invented by the Roman emperor Nero, loathed as the man who burned Rome, this creamy garlic and olive oil sauce is a staple of Catalan cuisine.

Romesco: I don’t think there are many cities in the world that have a sauce of there own, but Tarragona is an exception. Romesco is undeniably Catalan, and an indispensable accompaniment for nearly every dish. It’s great with seafood dishes, Catalan fish stews, BBQ lamb, brochettes and it is together with the Catalan classics such as allioli, sofregit, picada, and samaina. Contains olive oil, tomatoes, almonds, hazelnuts, vinegar, garlic, herbs, salt and breadcrumbs.

Olivada: Rich empeltre olives from the South of Spain are carefully de-seeded then ground using traditional stone wheels to create the ultimate in rich spreads. There is such an unbelievable amount of flavor packed into this spread that your taste buds will literally scream! We love spreading this sauce on crisp, toasted bread along with some rich goat cheese and fresh herbs.