Organic Escalivada, De la Cueva
This traditional, carefully prepared version of escalivada is based on the essentials:

• Quality ingredients: firm eggplants, thick-skinned red peppers, and sweet onions, all fresh and roasted with residual heat to ensure that distinctive smoky, mellow flavor.
• Classic technique: the vegetables are roasted whole over embers or in the oven, peeled after cooling wrapped in cloth or film —making it easier to remove skins and seeds— and then cut into long strips.
• Balanced seasoning: high-quality extra virgin olive oil (ideally Arbequina), coarse salt, and optionally chopped garlic or a few drops of Sherry vinegar or red wine vinegar to taste.
• Authentic presentation: served at room temperature with toasted bread (such as pan de payès), anchovies, olives, or even pine nuts, depending on Valencian or Catalan inspiration.

Ingredients: roasted red bell pepper, eggplant, onion, olive oil, salt, and acidifier (citric acid). All from organic farming.

Producer: DelaCuevaFineFood

Origin: Navarra

• Salt-cured anchovies or flaked cod: if adding that touch of the sea, a light red or a white with vibrant acidity is best to balance saltiness and texture.
• Bread with tomato and olive oil: this classic combination on toast allows for a very fresh pairing, ideal with a Cava Brut Nature or a young Godello.
• Grilled meats: as an accompaniment to white meats or butifarra, escalivada brings freshness; here, a young Penedès red or a dry rosé works beautifully.

Classic escalivada, like Dela Cueva’s, contains no allergens requiring mandatory declaration when made only with vegetables, oil, and salt.

Nutrition table

Storage:
Shelf life: 12–24 months (unopened), according to the best-before date.

Storage:

In a cool, dry place, away from direct sunlight.

Once opened: keep refrigerated and consume within 3–5 days.