Marcona Almonds in a jar

Marcona Almonds in a 90g jar, with olive oil and sea salt

The salted Marcona almonds from Finca la Rosala are hand-roasted Spanish Marcona almonds, tossed in extra virgin olive oil and salted. Three ingredients, a classic tapas specialty, in a 90g screw-top jar.

Marcona almonds are hand-roasted, blanched Marcona almonds from the Spanish manufacturer Finca la Rosala in Valencia. 94% Marcona almonds, 4% extra virgin olive oil, 2% salt – nothing else is needed. Packaged in a 90g screw-top jar. The Marcona is considered the queen of almonds in Spain – here you can see why.

As soon as you lift the lid, you will recognize the aroma of a Spanish tapas bar: warm almond, a drop of olive oil, a hint of sea salt. Mild, buttery, classic.

Mild, buttery, with three ingredients

The Marcona almond is rounder and plumper than the standard almond. Its high oil content makes it creamy when bitten – it almost crumbles like butter, leaving a pleasant sweetness in the mouth that you don't find in other almond varieties.

The extra virgin olive oil and sea salt carry the flavor instead of overpowering it. Three ingredients, and that's it – no flavorings, no sugar, no seasoning. A Marcona almond doesn't need them, and that is precisely what makes it the classic Spanish bar almond.

With tapas, sherry, and cold beer

Classic with Spanish tapas, a glass of Manzanilla or Fino sherry, a cold cerveza, or a dry Albariño. Also a reliable companion for Cava.

They are right at home as a topping over a spinach salad with pomegranate and goat cheese, over aioli with grilled vegetables, or simply served on their own next to a bowl of olives and a piece of Manchego. You can set up a tapas corner in two minutes with this 90g jar – also great next to a bowl of rosemary almonds as a herby counterpart.

Pedro and the Queen of Almonds

Finca la Rosala traces its origins back to Pedro Ciudad Imedio, who began roasting jumbo peanuts in his Valencian homeland – the so-called "panchitos," a classic regional bar snack. His neighbor was the owner of Angelito, a small workshop where nuts had been cooked in wood-fired ovens since the beginning of the 19th century, and who passed his secrets on to him.

When the old master died, Pedro continued the operation under the name Finca la Rosala and taught the craft to his sons. In Spanish usage, the Marcona almond is the "Reina de las almendras," the queen of almonds. Its home is in the foothills of the Pyrenees and the eastern Mediterranean provinces of Spain; its reputation is based on its high oil content and natural sweetness, which require little processing.

At Finca la Rosala, you will find all varieties together – for example, the Marcona truffle almonds as a more refined sibling for special occasions.

Almonds absorb odors

Serve at room temperature and simply screw the lid back on after opening – almonds absorb odors and should not be left standing open. A reliable companion, classically paired with sherry, Cava, or a dry Riesling. Served in a simple bowl on the table, alongside olives and perhaps some Manchego, you get the most authentic tapas plate without any effort at all.