Matiz Spreads & Seasonings: The Finishing Touches That Make Every Dish Noticeably Iberian
Tiny Containers and Tins, Big Impact on the Table
The distinction between a good plate of food and an unforgettable one is commonly a solitary appropriate component– something spread across bread prior to the dish starts, or a flavoring that adds a layer of complexity to a recipe that was already excellent without it. The Matiz spreads and seasonings vary covers precisely that region: an authentic black olive spread from Spain and a protected-designation pepper from the Basque area of France, each made generally, each bringing a taste personality that generic supermarket options simply can not duplicate.
Black Olive Spread– The Pure Taste of Spanish Empeltre Olives
The Matiz Black Olive Spread is made from Empeltre olives– a traditional Spanish selection grown in the Bajo Aragon region of Catalonia, known for their smooth, abundant taste and all-natural oil content. Made by tiny, community-based producers using traditional production practices as opposed to industrial processing, the result is a spread that tastes like the olive itself rather than a processed paste with olive as an active ingredient somewhere in the listing. Smooth, deeply flavored, and natural with no GMO active ingredients and no gluten, it is stored in a premium glass container secured to preserve quality until opened up. The uses prolong well past bruschetta: spread out across crackers or toasted bread, layered right into sandwiches, served along with fish or grilled meats, mixed right into pasta, or made use of as a base upon pizza dough before the toppings take place. It is the sort of kitchen staple that gets grabbed regularly when it’s been tried, since it enhances virtually every little thing it touches with very little initiative from the chef.
Piment d’Espelette– The Basque Pepper With Protected Standing
Piment d’Espelette is among one of the most popular regional flavorings in Europe– a dried, ground red pepper created solely in the community of Espelette and surrounding communes in the Basque area of southerly France, safeguarded by an Appellation d’Origine Contrôlée designation that means no pepper classified Piment d’Espelette can originate from anywhere else. The Matiz version is 100% Espelette pepper, created utilizing the conventional method: peppers are hand-picked, then air-dried for a minimum of 15 days before being oven-finished and ground into a fine powder. The taste differs common chili powder or paprika– mildly pleasant and spicy with a warmth that builds delicately instead of hitting right away, fruity aromatics that persist on the taste, and a mild smokiness from the drying out procedure that adds deepness without dominating. It is a seasoning that enhances instead of overwhelms, which makes it among one of the most versatile in a well-stocked kitchen area. Sprinkled over fried or clambered eggs, stirred right into soups, massaged onto poultry or lamb prior to toasting, included in sauces, or finished over roasted veggies, it brings a Basque character to meals that is immediately distinct and really difficult to replicate with anything else.
Two Products, One Method to High Quality
What the Matiz Black Olive Spread and Piment d’Espelette share is the same sourcing ideology that goes through the entire Matiz array: authentic origin, traditional production technique, and no compromise on the high quality of the finished product. The olive spread originates from small producers in Catalonia using classic practices; the pepper comes solely from its protected Basque beginning, carefully picked and air-dried the way it has constantly been made. Neither item is attempting to be a mass-market estimate of a regional specialty– both are the local specialized itself, readily available in a kitchen much where they were made. For home cooks who want their food to taste like it originated from someplace specific, these are the active ingredients that make that feasible.
