Chargrilled espardena preserved in Arbequina olive oil. This rare conserve uses only the tender inner muscle of the sea cucumber, giving it a cohesive, clean texture rather than the slippery form many expect.

Craft & Origin

Espardena has long been prized along the Mediterranean coast for its subtle flavor and singular mouthfeel. Güeyu Mar works only with the inner muscle, a small and highly valued cut, grilling each piece over local hardwoods before preserving it in Castillo de Canena Arbequina olive oil. At his restaurant, Abel Álvarez often turns the tin oil into a simple pil pil, whisking it into a glossy sauce that highlights the cut’s natural character.

Flavor & Texture

Clean, savory, and lightly smoky with a tender, unified texture.

How to Use

Serve with a Spanish-style fried egg or warm potatoes and drizzle the pil pil from the tin oil over both.

Why We Like It

A singular conserva that transforms a rare ingredient into something unexpectedly refined and memorable.

Technical Details

• Size: 4.2 oz
• Species: Parastichopus regalis (Royal Sea Cucumber)
• Cooking Method: Chargrilled over hardwood embers
• Packed In: Castillo de Canena Arbequina EVOO
• Origin: Asturias, Spain
• Pairs With: Albariño, Txakolí, crisp unoaked white wines