Fresh basil is one of the world’s great culinary pleasures, used to delicious effect in Italian and southern Asian cuisine. Submerge fresh, pitted green olives in cold-pressed sunflower oil and extra-virgin olive oil, with wild garlic and plenty of basil, and you have a recipe for delight. Just tip into a bowl and enjoy, or serve alongside freshly sliced tomatoes and cheese for a delicious lunch.
Olives are cultivated all around the Mediterranean and deep into the Middle East and the Arabian peninsula. Each country and culture has its own ways of preparing olives, creating the most enticing combinations of local ingredients and we have sought out some time-honoured favourites. For our Kasbah blend we use rich purple Kalamata olives and fresh green olives, drenching them in the flavours of the Levant: cumin and coriander, garlic and chilli, parsley and mint. And the last ingredient, which gives the olives that unique, delicate fragrance? Rosewater.
In the remote south west of Sicily lies the Valle del Belice, home to a unique pecorino (sheep’s milk) cheese and to a large green olive renowned for its succulent flesh and delicate flavour. We present our Nocellara del Belice olives whole, unpitted and in cold-pressed oils, preserving that buttery flavour until you take your first bite. Delicious served with a pecorino or similarly nutty, crumbly cheese, or simply enjoyed with a glass of ice cold white wine.
With a name that suggests the tricolour flag of Italy, this blend of pitted green and Kalamata olives brings together chilli, garlic and sweet, aromatic basil to create an irresistibly spicy flavour. The judges at the Great Taste awards certainly loved Tricolore, awarding this blend a Gold medal. Enjoy with cocktails, a glass of wine or an ice cold beer.