La Cocina de Lola brings Spain to the table, ready to serve
La Cocina de Lola is a Spanish gourmet brand that brings home-style classics ready-made in a jar: cold gazpacho from Andalusia, creamy garlic mayonnaise (all i oli), and grilled Piquillo peppers from Navarre. They are brought to Germany by the gourmet importer Antonio Viani.
La Cocina de Lola stands for Spanish cuisine just as it is served at home – uncomplicated, sunny, and honest. The name suggests Lola’s kitchen, a stove where tomatoes, garlic, and olive oil rule. We carry three specialties from the brand, and each comes from a different corner of Spain.
Spain’s home cooking, ready in a jar
Behind La Cocina de Lola is a simple idea: to pack everyday Spanish classics into jars just as a good home kitchen would prepare them.
The brand does not reveal whether there really was a Lola. The name implies Spanish cuisine at its best—the cuisine of grandmothers and summer kitchens, where ripe vegetables, oil, and a little patience turn into something wonderful.
No frills, no long lists of ingredients, just what is actually served every day in Spain. It should be ready to eat without losing the character that a homemade dish brings. The brand succeeds in this balancing act with all three specialties.
La Cocina de Lola reaches us in Germany via the gourmet importer Antonio Viani from Göttingen, who has been bringing Mediterranean specialties into the country since 1973 and enjoys looking beyond the Italian horizon to Spain.
With us, the brand joins a growing shelf of Spanish specialties, from olive oil and peppers to tapas sauce. These three jars are a good, uncomplicated introduction to a cuisine that thrives on sun, vegetables, and conviviality.
Three classics from three regions
We carry three specialties from La Cocina de Lola, and each has its own Spanish home.
First, there is the cold gazpacho from Andalusia, a refreshing vegetable soup made of tomato, bell pepper, cucumber, and onion in a 720 ml jar. Cool, fruity, refreshing—that’s how you spoon the south of Spain directly from the jar.
Then there is the creamy garlic mayonnaise (all i oli), the quintessential Spanish tapas sauce, in a 160 g jar whipped up with plenty of garlic. It is the velvety companion that pairs with almost anything that comes off the grill or out of the pan.
And finally, the grilled Piquillo peppers from Lodosa in Navarre, peeled by hand and preserved in their own juice, with a 290 g total weight and 260 g drained weight in the jar. Sweet, smoky, meaty—a little piece of northern Spanish roasting art.
Andalusia, Catalonia, Navarre—three regions, three temperaments, and yet all bear the same signature: sun-ripened vegetables, good oil, clear seasoning. Thus, the brand shows on a small scale how multi-faceted Spain tastes.
Cold pureed, roasted over an open flame
Each product follows its own artisanal rules, and you can taste that nothing is being shortcut here.
The gazpacho is prepared cold and eaten cold: raw vegetables, finely pureed, subtly seasoned, with a vegetable content of 34 percent and 3 percent olive oil. Nothing is boiled, so the freshness of the raw tomato is preserved.
The Piquillo peppers consist of 99.7 percent peppers. The 8 to 10 cm long pods from Lodosa are roasted over an open flame and then peeled by hand—not soaked, not boiled, but peeled, which leaves them with their sweet, smoky note.
Lodosa, the small town on the Ebro, is famous in northern Spain for its Piquillos—thin-skinned, triangular, and dark red. The fact that the pods are cooked over fire there rather than in a water bath makes the fine difference you taste on your tongue later.
The all i oli, in turn, is whipped until creamy by La Cocina de Lola using a whisk, made from egg yolk, oil, and garlic, just as you would in your own kitchen. Few ingredients, cleanly processed—canned food can hardly taste fresher.
This is what a Spanish summer tastes like
The three specialties are ready to serve—open the jar, chill, serve; nothing more is needed.
On hot days, gazpacho is a refreshing starter or snack. A few drops of good olive oil, some freshly ground pepper, a leaf of mint—and the cold soup becomes a small celebration. It tastes best well-chilled at 6 to 8 degrees, with a few croutons or fried chorizo on top.
Gazpacho has its origins in Andalusia, where the cold soup of bread, oil, and vegetables once sustained field workers through the midday heat. This peasant dish has long since become a classic on the entire Spanish table.
All i oli belongs with fried fish, patatas bravas, grilled food, and on toasted bread. The Piquillos are the spicy splash of color on a tapas platter, stuffed with fish farce or simply served with cheese and ham.
Together, they create what Spain loves so much: many small plates that everyone nibbles from as the evening grows longer and no one wants to leave the table.
The Spaniards have their own word for what comes after: sobremesa, the act of staying at the table when the plates are empty and the conversation continues. These three jars are made for exactly such hours.
A Spanish evening from three jars
For a small tapas evening, you need little more than these three jars from La Cocina de Lola.
Our tip: the gazpacho well-chilled with fried chorizo, the aioli with crispy patatas bravas, and the Piquillos as a red splash of color in between—it goes well with anything else you might put on the table in terms of antipasti and pickles.
If you like the sauce, you will find other mayonnaises and aiolis with us, and for the next hot day, it’s worth taking a look at the other cold soups. Add a glass of chilled white wine or a rosado, and the summer evening belongs to Spain.
As quickly as the jars are opened, they are also versatile: the aioli elevates a simple potato salad, the Piquillos give color to any sandwich, and the gazpacho becomes an elegant starter in a small glass with a spoonful of yogurt. And anyone who knows someone with a Spanish heart can make a summery gift with these three jars in a basket.
Just taste your way through these three classics from Andalusia, Catalonia, and Navarre—cold, creamy, roasted. Spain in a jar, and your spoon knows exactly where it is.
