frican flavours suffuse this blend of green olives stuffed with spicy piri piri. Known also as the ‘bird’s eye’ this small hot chilli is grown across the continent, particularly in Mozambique where the Portuguese adopted the Swahili name. It translates as ‘pepper pepper’, but this recipe isn’t just about heat, there is earthy spice and sweetness too in the form of tabil, that distinctive North African mixture of coriander and caraway seed.
ith 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.
ickling is a great way to preserve produce in times of plenty, but with garlic there is an added benefit, since the vinegar softens the harsher notes of its sometimes overpowering flavour. This gentler, sweeter garlic is tasty on its own, but bring it to life with a burst of good hot chilli balanced by a cool green parsley and it becomes a delicacy. An excellent ingredient for spicy Italian or Asian dishes and an exquisite snack.
he traditional first course of an Italian meal may offer all manner of wonders, but the emphasis is always on lightness and variety – with a combination of flavours designed to thrill the palate before the serious eating begins. The same is true of our Antipasti olives, winner of a Gold medal at the Great Taste awards. With rich, fruity Kalamata olives and crunchy cornichons, green olives and tart caper berries, sweet red peppers and tangy sun-dried tomatoes, this colourful blend offers a tantalizing array of flavours. Eat as you like – when you like!
here’s nothing quite like a real tomato, grown naturally in the hot sunshine of southern Europe. Except perhaps that same tomato, harvested at perfect ripeness then dried in the sun and preserved in oil with garlic and basil. Slice finely and add to salads to give both a splash of Mediterranean colour and a burst of intense, summery flavour.
resh basil is one of the world’s great culinary pleasures, used to delicious effect in Italian and southern Asian cuisine. Submerge young, 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.