n 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.
imple. Delicious. Quintessentially Greek. Savoury green olives and dark, juicy Kalamata olives doused in cold-pressed oils, and nestled among them tempting bite-sized cubes of creamy feta. To this time-honoured combination we have added only a sprinkle of fragrant oregano, a herb that flowers wild across the islands of the Aegean. Add to a salad of tomatoes and cucumbers or simply enjoy with a glass of wine, imagining the warm evening breeze drifting in from the sea.
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!