Octopus in Olive Oil, Espinaler. Espinaler has been dry cured from

has been dry cured from 18 to 36 months

It is caught by inshore boats that use live bait and fishing hooks

You can drink and savor the broth that the Espinaler Premium Razor Clams carry

Tasting Notes: Characterised by a soft acidity

Tuna from this region is known for its soft

Octopus in Olive Oil, Espinaler. Espinaler has been dry cured fromThis octopus comes from Galicia, specifically from the Galician Rias along the Atlantic Coast. The best quality tentacles are selected and delicately steamed to maintain their soft texture. Since finding fresh octopus year round can be difficult and expensive, tinned octopus is a helpful option. Ingredients: Octopus, olive oil and salt. WARNING PROPOSITION 65. ONLY FOR CALIFORNIA RESIDENTS