On the ancient coast of southern Greece lies Kalamata, a city surrounded by olive groves since Classical times. The olives grown there are unique, aubergine coloured, almond shaped and succulent. So good are they, in fact, that the name has been awarded European Protected Designation of Origin status; as with Champagne in the wine world, only olives grown in that particular region are allowed to be called Kalamata. The very best are organic, helping to preserve the old olive groves as sanctuaries for wildflowers, insects and birds.
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.
Known in Greece as Ἀθήνα, or Athina, the ancient city of Athens is celebrated in this gorgeously colourful blend. First comes a layer of sun-dried tomatoes, cut into tantalizing strips to release intense bursts of flavour. Next come purple Kalamata and green Chalkidiki olives, pitted and seasoned with oregano. And lastly, in contrast to the rounded forms of the olives, cubes of tangy feta, a cheese first made by nomadic farmers many centuries ago and unchanged since. Plunge in a fork, mix the layers together, and enjoy!
As the name suggests, these tomatoes are heated slowly until partially dried. Sounds simple, but how do you know when the sweet, piquant flavour will be at its peak? There’s an art to it, as there always is to doing simple things well, and we’ve put in the hours perfecting that art. We dry our tomatoes until they are just right, then blend the rich red fruit with parsley, oregano, garlic, chilli and a dash of wine vinegar, before submerging them in oil. So you can enjoy as antipasto or to accompany pasta, rice or couscous.
With its warm Mediterranean climate and rugged landscape, Provence has been a centre of olive production since the ancient Greeks first colonised the coast over 2,500 years ago. Over the centuries a unique Provencal cuisine evolved, combining olives with garlic and aromatic herbs such as oregano, rosemary and thyme: a cuisine perfectly encapsulated in these fragrant, garlic-stuffed green olives. Succulent morsels of red pepper add a burst of colour and sweetness.