Obando Rustic Picos Gourmet, Mini Breadsticks

Obando Picos are traditional Andalusian breadsticks from a family bakery near Seville, made the same way they've been baked across southern Spain for generations. Wheat flour, extra virgin olive oil, salt and yeast - slowly fermented, hand-shaped into a small twisted stick, and double-baked until properly crisp. The result is a light, golden, audibly crunchy bite with a clean wheat flavour and a quiet savoury note from the olive oil - a proper Spanish bread snack, not a generic breadstick.

This is the snack to put out alongside everything else. Pile them into a small bowl next to a board of jamón, manchego, chorizo and olives and they'll disappear faster than the cheese. They're also brilliant scooped into hummus, romesco or salsa verde, served with a chilled bowl of gazpacho or salmorejo, or eaten by the handful with a glass of fino sherry or a cold lager.

Why we love it:

• Made by a small family bakery in Andalucía, the heart of Spanish bread-making, using a slow fermentation and a simple recipe handed down through generations
• Just a handful of ingredients - wheat flour, wheat sourdough, extra virgin olive oil, salt, yeast and rye flour - no preservatives, no shortcuts
• Double-baked for a properly dry, golden snap that holds right to the end of the bag thanks to the resealable zip-lock pack
  
• A real Spanish bread snack rather than a sweetened or oil-soaked imitation - works equally well savoury or alongside something sweet like membrillo

How to use:

• Tip a generous handful into a small bowl and serve alongside a sharing board of cured meats, Spanish cheeses, olives and pickles (see our full collection of olives, tapas & antipasti)
• Use as a sturdy dipper for hummus, romesco, baba ganoush, anchovy butter, or a tin of Don Bocarte anchovies and their oil
  
• Serve with a chilled bowl of gazpacho, salmorejo or ajo blanco for the classic Andalusian summer pairing.
  
• Reseal the bag and squeeze the air out after each use to keep them crisp for the full life of the pack.

More information:

• Obando is a small family bakery in Andalucía, southern Spain, making traditional picos and other bread based snacks the same way for generations
• 140g resealable zip-lock bag - enough for a sharing board for four, or a week or two of solo snacking
• Suitable for vegetarians and vegans
  
• Store in a cool, dry place out of direct sunlight. Reseal the bag after each use to keep them crisp.
  
• Allergens: GLUTEN Produced in a facility that also handles sesame, soy and mustard
• Ingredients: Wheat flour, water, wheat sourdough, extra virgin olive oil (2%), salt, yeast and rye flour.