Products you can’t live without Culinary Collective is an import and distribution company that fosters small-scale production of flavorful, wholesome, heritage food by making a direct and inspiring connection between the producers of these foods and the North American food connoisseur. Using strict sourcing criteria (see inside back cover) and regular visits to Matiz Seafood our vendors, we do the leg work for you, so you can be sure that you are eating REAL Page 9 food produced by people passionate about what they do. Matiz Paella Rice Page 5 Culinary Collective imports products from Spain and Peru under the brands Matiz España and Zócalo Gourmet, and also exclusively represents other brands Matiz Tortas known for their commitment to preserving local matiz ESPANA˜ Page 14 Matiz Sardines culinary traditions. We carefully select each product Page 9 for its quality, authenticity, all natural ingredients, fair and equitable treatment of workers, and dedication to the communities within which they work. Culinary Collective was founded on these principles and the belief that food should be made by producers who are deeply rooted in their regions, helping to create self-reliant communities. In 2007, Culinary Rey de la Vera Collective became a founding B Corporation, a growing group of Smoked Pimentón companies worldwide that believe the power of business can make a Matiz Boquerones Page 17 positive impact on society and the environment. Page 10 TABLE OF CONTENTS Olivar de la Luna 1. About Culinary Collective 13. Crisps, Crackers, & Nuts XV Olive Oil Page 3 3. Oils & Vinegars 15. Chocolates Matiz Piparras Page 8 5. Paella made Easy 17. Spice it up 7. Homestyle Broths 19. Heritage Flours 8. Tasty Tapas 21. Sourcing Criteria Matiz Marconas Matiz Page 14 9. Seafood 22. Rooted Foods Saffron 11. Just add Cheese Back Cover: Contact Info Page 6 Aneto Broths Page 7 additives preservatives 1 All products are FREE OF genetically modified organisms 2 SMOKED ARBEQUINA (4) LA MASIA XV ORGANIC OIL (not pictured) ARVUM GRAN RESERVA & Produced by slowly infusing high quality USDA certified XV oil from picudo, picual SHERRY VINEGARS FROM JEREZ (9) Oil & Vinegars arbequina oil with naturally produced and hojiblanca olives of Priego de Córdoba. Aged in oak casks following the traditional smoke from oak, beech and birch wood, Oleic acidity: 0.6% “criaderas and solera” system used for sherry CASTILLO DE CANENA imparting undertones of caramel, vanilla wines for a minimum of 10 years, this vinegar Since 1780, the Castillo de Canena estate has Twelve 375 ml bottles LM101 and toffee. Sofi Gold winner 2015 is an exceptional example of the quality been producing exceptional oils in the FOODSERVICE OLIVE OILS (not pictured) found in the vinegars of the Jerez region. Guadalquivir Valley of Andalucía in the south of Six 250 ml bottles CC260 Torre de Canena XV - Versatile, high quality Six 200 ml bottles Gran Reserva AV105 Spain. Oleic acidity: 0.12% HARISSA ARBEQUINA OLIVE OIL (5) oils from the Castillo de Canena family Not Pictured: Arbequina oil slowly infused with a piquant FAMILY RESERVE XV (1) estate. Perfect for both cooking and finish- Sherry Vinegar Six 375 ml bottles AV105 blend of traditional harissa spices; hot chili Early harvest oils in arbequina (sofi gold 2011) ing. Oleic acidity 0.1% Reserve Sherry Vinegar (aged min. 2 yrs) peppers, garlic, coriander and caraway. and picual (Flos Olei Best in the World 2018) Three 3 liter Foodservice jugs Three 2 liter Foodservice jugs AV500 varieties. Six 250 ml bottles CC261 Picual CC530/ Arbequina CC531 ARVUM BALSAMIC CREAM (10) Six 500 ml bottles CC201/ CC202 OLIVAR DE LA LUNA Matiz Arbequina XV 100% buttery XV oil Made from the must reduction of palomino FIRST DAY OF HARVEST XV (2) XV ORGANIC OLIVE OIL* (6) Oleic acidity: 0.3% and moscatel grapes and sherry vinegar, this Each year, the First Day of Harvest oil, in both Made exclusively from the unique Three 5 liter Foodservice tins MZA50 thick cream has flavors of licorice, dried fruits arbequina and picual, is released with a label nevadillo blanco olives, indigenous to and caramel. Perfect for finishing sweet and ARVUM ARROPE (GRAPE MUST) (7) designed by a well-known Spanish artist or Sierra de Cordoba in the northern regions savory dishes. 100% Must reduction from palomino and celebrity. of Andalucía. This unique oil has a fruity moscatel grapes from the Jerez region of Six 180 ml squeeze bottles AV103 flavor of green olives, apples and almonds, Six 500 ml bottles CC210/ CC211 Spain (no fermentation - 0% alcohol). Ideal a smooth texture and a long finish. USDA MATIZ FLOR DE GARUM (11) for seasoning meats, drizzling over ice BIODYNAMIC XV (3) organic certified. Oleic acidity: 0.2% Flor de Garum is a premium Spanish fish The first Spanish XV olive oils with Demeter cream and desserts, and adding a sweet- sauce made from an ancient Roman recipe biodynamic certification. Twelve 1 liter tins OL101 sour flavor to stews and stir-frys. using only the finest anchovies, salt and Twelve 500 ml bottles OL102 Six 500 ml bottles Six 8.5 fl. oz bottles AV101 spices. This exquisite sauce adds a complex *All gross profits from sales of umami flavor to marinades and other sauce Picual CC240 / Olivar de la Luna oils are used ARVUM SWEET preparations. Arbequina CC241 to support the Olivar Farm MOSCATEL & PEDRO XIMENEZ (8) Six 3.5 oz glass bottles AV120 Moscatel or Pedro Ximénez wine adds a 1 touch of sweetness and a rich full flavor to 3 2 these vinegars aged a minimum of 2 years in barrel in Jerez, Spain. A perfect ingredient for 6 seasoning, marinades and sauce reductions. 7 Six 250ml bottles AV110/ AV111 Three 2 liter 8 9 Foodservice jugs 11 AV501/ AV502 7 5 4 10 3 4 ANETO PAELLA BASES Aneto’s secret to the best tasting paella base is to select the highest quality poultry, fish and vegetables, and simmer them Paella made easy over low heat for over 3 hours, adding extra virgin olive oil, Although making a pilgrimage to Valencia, the birthplace of paella, would be saffron and sea salt. The result is a thick, rich base. No concen- ideal, Culinary Collective allows you to easily bring the authentic flavor of trates, powders or flavorings are ever added. Just add rice for the Spanish paella right to your home table. perfect paella. The Valencian base is made with traditional chicken, duck, snails, vegetables and saffron. AN106 The seafood base includes fresh fish, shellfish, vegetables, olive oil and saffron. AN107 The squid ink base (pictured to the left) is a unique blend of fish, shellfish, squid, squid ink, vegetables, olive oil and saffron. AN108 Six 34 fl. oz units MATIZ PAELLA RICE Grown in the rich soils of the national protected L’Albufera Park of Valencia, both of these short-grain rices make the perfect ingredients for paella, arroz negro, and risotto. Their high absorbtion rates – Bomba absorbs even one-third more water than the traditional – allows them to soak up and hold the abundance of flavors in all of your favorite rice dishes. Twelve 1 lb sack: Traditional MZV05 Twelve 2.2 lb sacks: Traditional MZV01; Bomba MZV02 Four 11 lb Foodservice sacks Traditional MZV50 MATIZ PAELLA SOFRITO This hand-made sauce is your first step to an authentic paella. Tomatoes, onion and garlic are slow roasted for hours, allow- ing you the perfect paella in much less time. Also ideal as a sauce for meats, fish, eggs, and pasta. Six 12.3 oz jars MZV10 MATIZ SAFFRON The La Mancha region of Spain is famous for its high quality saffron that is used to give flavor, aroma, and color to many wonderful traditional dishes, including paella. This grade 1 saffron has a UPC (units of power of coloration, the standard by which saffron is evaluated) of 240 – far above the minimum standard of 190 for grade 1. Matiz Saffron is packaged in beautiful recycled glass jars and hand sealed with wax. 100% pure saffron with nothing else added. Twelve 0.8 gram bottles MO102 PAELLA PAN Five 3 gram bottles MO103 Makes 4-5 servings. One 34 cm PP134 5 6 Homestyle Broths Tasty Tapas DEQUMANA OLIVES (1) MATIZ D.O. PIQUILLO PEPPERS (3) ANETO ALL NATURAL BROTHS Produced according to traditional techniques, Truly authentic piquillo peppers with their Aneto uses only quality all natural ingredients to make their insanely flavorful broths. selected by hand and then naturally cured distinctive “little beak” shape are hand-picked Their secret is to source the best vegetables, free-range poultry and seafood, and cook with water and salt to produce a pleasantly and slow roasted in the Ribera del Ebro region them slowly for 2-3 hours, adding just sea salt. Unlike other brands, they never use any meaty olive with a soft texture. of northern Spain. These unique peppers with a concentrates, powders or flavorings. Eight 12 oz jars complex, rich and spicy-sweet flavor can be The result is unlike anything you’ve ever tried in a shelf stable broth. Just like you make at Four 5.25 lb Foodservice jars roasted, sautéed, added to salads, stews or top home – only better. Arbequina DQ101/ DQ501 pizzas. Empeltre DQ102 / DQ502 Twelve 7.6 oz jars MZN00 D.O. Six 34 fl. oz units: Gordal DQ103 / DQ503 Bone-in Free Range Chicken Broth AN101 Mixed* DQ104 / DQ504 MATIZ SPREADS & SAUCES (4) Low Sodium Bone-in Free Range Chicken Broth AN102 *Hojiblanca, Gordal, Cuquillo, and Arbequina, Traditional recipes and all natural products Vegetable Broth AN103 herbs and natural red pepper used in Mediterranean kitchens for centuries.