The Ultimate Cúrate Cookbook Kit by Katie Button

A handpicked variety of pantry staples curated by Chef Katie Button!

When Chef Katie Button wrote Cúrate: Authentic Spanish Food from an American Kitchen, she aimed to recreate the feeling of pulling up a stool at the Cúrate Tapas Bar kitchen bar and observing the rhythm and routines of the kitchen to show home cooks how to recreate these same dishes with confidence. Great recipes start with great ingredients, so it only felt right to pair this book with pantry staples we reach for daily, the same ingredients you’ll find mentioned again and again throughout the cookbook and incorporated into many of our restaurant dishes.

This kit brings Spain (and Cúrate) home in the most meaningful way. Each cookbook is signed by Chef Katie Button, ready to be worn in and earmarked, joined by our favorite olive oil, artisan salt, and proprietary spice blends. These unfussy essentials invite authentic Spanish flavors and create a foundation you can rely on for everyday cooking and special meals, alike.

Together, they’ll serve as the foundations of a growing Spanish pantry. Once they’re familiar, your dishes are sure to beam with the warmth, brightness, and spirit of a true Spanish kitchen!

Inside the Kit

Signed Cookbook: Cúrate: Authentic Spanish Food from an American Kitchen

A personal look into our restaurant kitchens, with 125 recipes inspired by the markets, producers, and traditions of Spain, adapted to Appalachian sensibility and ingredients. The instruction is detailed and approachable, written to support cooks of every skill level. Each kit includes a personally signed copy.

Olivar Cúrate Extra Virgin Olive Oil (1.2 L)

The cornerstone of our kitchen and our company values. This is the oil we cook with and use to finish each dish at Cúrate. It comes from ancient Empeltre and Arbequina olive trees in Oliete — a small Aragonese village whose grove is being revived tree by tree through the Apadrina un Olivo stewardship project. Cold-extracted within hours of harvest, the oil tastes balanced, green, and bright, with a soft spice that lets ingredients speak for themselves. An anchor for everyday cooking.

Sal de Añana Salt Flakes

Harvested in the Basque hills from mineral water flowing through terraced pools, then evaporated slowly by sun and wind. The result is a light, delicate salt with a clean mineral snap. Ideal as the final touch on vegetables, fish, meats, and eggs.

Spicewalla x Cúrate Spice Trio
Produced in partnership with our Asheville neighbors at Spicewalla.

• Pincho Moruno Rub — a warm blend influenced by Moorish flavors in Spanish cooking, wonderful for grilled meats or vegetables, and the secret ingredient to our Cúrate dish of the same name.
• Pimentón (Spanish Paprika) — sweet and smoky, essential in everything from stews to eggs to octopus
• Black Pepper — bold and clean, ground to the texture we prefer in the restaurant kitchen. Native to India's Malabar coast and cultivated for the past thousand years, this spicy, resinous black pepper comes from a berry that is dried until the skins are shriveled and dark.