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Olives et al
Free delivery within mainland UK if you spend over £50.00 !
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Olives is just one of the things we are all about but these are a real favourite: Greek recipe of marinated mixed olives in Extra Virgin Olive Oil with Rosemary, Garlic and Sun Dried Tomatoes. Good with white wine or G&T. Go and see what else we've got.All these olives are still marinating. The longer you keep them the better they will get! Only recommendation is to consume everything (all the olives and all the oil) within 12 - 18 months and do not refrigerate them! They don't need it - even when opened.
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Olives is just one of the things we are all about but these are a real favourite: Greek recipe of marinated mixed olives in Extra Virgin Olive Oil with Rosemary, Garlic and Sun Dried Tomatoes. Good with white wine or G&T. All these olives are still marinating. The longer you keep them the better they will get! Only recommendation is to consume everything (all the olives and all the oil) within 12 - 18 months and do not refrigerate them! They don't need it - even when opened.
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Naturally ripened Greek Kalamata olives without the stone steeped in Kalamata Extra Virgin Olive oil infused with Herbs de Provence. Good for salads or bread. All these olives are still marinating. The longer you keep them the better they will get! Only recommendation is to consume everything (all the olives and all the oil) within 12 - 18 months and do not refrigerate them! They don't need it - even when opened.
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Fat green olives marinated with Lemon, Coriander and Garlic. Zesty and fresh these were traditionally a Spanish Breakfast Olive although I think they go best with a crisp, chilled, dry white wine or bone dry Fino.All these olives are still marinating. The longer you keep them the better they will get! Only recommendation is to consume everything (all the olives and all the oil) within 12 - 18 months and do not refrigerate them! They don't need it - even when opened.
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Fantastic. Kalamata Olives smoked over oak chippings then steeped in extra virgin olive oil. The oil becomes a tad smoky and can be used to do the best ever scrambled eggs. All these olives are still marinating. The longer you keep them the better they will get! Only recommendation is to consume everything (all the olives and all the oil) within 12 - 18 months and do not refrigerate them! They don't need it - even when opened.
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It really is an Australian recipe! Kalamata Olives cured in a sweet but tangy mix of vinegar, oil and brine. Very juicy and succulent with a nudge of chilli. All these olives are still marinating. The longer you keep them the better they will get! Only recommendation is to consume everything (all the olives and all the oil) within 12 - 18 months and do not refrigerate them! They don't need it - even when opened.
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A marinated and spicy Sicilian mix of olives in Extra Virgin Olive oil with Chilli, Garlic, Bay and Black Pepper. These spice up the longer you leave them but a cold beer or two works wonders. All these olives are still marinating. The longer you keep them the better they will get! Only recommendation is to consume everything (all the olives and all the oil) within 12 - 18 months and do not refrigerate them! They don't need it - even when opened.
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A marinated and spicy Sicilian mix of olives in Extra Virgin Olive oil with Chilli, Garlic, Bay and Black Pepper. These spice up the longer you leave them but a cold beer or two works wonders. All these olives are still marinating. The longer you keep them the better they will get! Only recommendation is to consume everything (all the olives and all the oil) within 12 - 18 months and do not refrigerate them! They don't need it - even when opened.
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Still my personal favourite: Kalamata olives prepared to a Moroccan recipe with Cumin, Coriander and Cardamom. Aromatic and delicate but rich and deep in flavour. Try these with Rioja or a fine Oaky Red. However, just as good with any falling over juice...All these olives are still marinating. The longer you keep them the better they will get! Only recommendation is to consume everything (all the olives and all the oil) within 12 - 18 months and do not refrigerate them! They don't need it - even when opened.
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Still my personal favourite: Kalamata olives prepared to a Moroccan recipe with Cumin, Coriander and Cardamom. Aromatic and delicate but rich and deep in flavour. Try these with Rioja or a fine Oaky Red. However, just as good with any falling over juice...All these olives are still marinating. The longer you keep them the better they will get! Only recommendation is to consume everything (all the olives and all the oil) within 12 - 18 months and do not refrigerate them! They don't need it - even when opened.
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Possibly the definitive olive of all time. Kalamata olives, water cured then steeped in Extra Virgin Olive Oil. Straight and Simple. All these olives are still marinating. The longer you keep them the better they will get! Only recommendation is to consume everything (all the olives and all the oil) within 12 - 18 months and do not refrigerate them! They don't need it - even when opened.
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Fat green olives marinated with Lemon, Coriander and Garlic. Zesty and fresh these were traditionally a Spanish Breakfast Olive although I think they go best with a crisp, chilled, dry white wine or bone dry Fino. All these olives are still marinating. The longer you keep them the better they will get! Only recommendation is to consume everything (all the olives and all the oil) within 12 - 18 months and do not refrigerate them! They don't need it - even when opened.
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The award winning roasted broad beans from Spain. Eat them like crisps or snacks, they taste nothing at all like broad beans which is probably why we like them so much.
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Good as a nibble with exotic cocktails or just to confuse the in-laws as a little spicy. Broad beans never tasted so good.
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Hotter than you might expect - just like those things at the car boot Sunday last… Don't forget the Nanny State Warning about nuts etc.
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Created by us as a thick sauce of sun-smacked tomatoes, peppers and onions this is intended as a relish for anything from cheese to chops. Great as a stir fry sauce. Why Putney? Well, it's better than Scunthorpe (Sorry, Scunthorpians).
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Every bit as good as the plain straight version but with the added enhancement of being made with our Oak Smoked Olives. A roaringly good invention and it's equal is not to be found anywhere.
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Unlike any other. This coarse but full bodied and powerful mix of olives, capers, garlic, anchovies, oil and spices is still the best we've ever made or eaten. Cracking with lamb.
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Chilli and Mint top dressing made from extra virgin olive oil and lemon juice infused with chilli and mint. It is a perfectly versatile top dressing to finish off any dish... this one is great with fish, crisp salads or straight into pasta.
Ingredients: extra virgin olive oil 55%, lemon juice, shallot, chilli 4%, mint 3%, salt.
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French and herb top dressing made from extra virgin olive oil and white wine vinegar infused with garlic and herbes de Provence. It's a really versatile top dressing to finish off any dish... fantastic with any salad: rocket, crisp leaves, new potatoes - let the imagination roam!
Ingredients: extra virgin olive oil 52%, white wine vinegar, herbes de provence 6%, Dijon mustard, sugar, salt, garlic puree, black pepper.
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Tamarind and Honey top dressing made from extra virgin olive oil, honey and white wine vinegar infused with tamarind and spices. Use as a top dressing to finish any dish. Try this as a marinade for pork, prawns or ribs.
Ingredients: extra virgin olive oil 58%, white wine vinegar, tamarind paste 10% (tamarind puree, salt, water, sugar), honey 7%, sugar, spices, salt, acidity regulator: lactic acid.
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Orange & Shallot top dressing made from extra virgin olive oil, orange juice and wine vinegar infused with orange zest and shallot. It's a really versatile top dressing to finish off any dish... this one is ace as a marinade or with duck, game birds or any cold meats
Ingredients: orange juice 28% (from concentrate), extra virgin olive oil 23%, white wine vinegar, honey, shallot 7%, salt, orange zest, black pepper.
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A mix of peanuts, almonds, cashews, pumpkin and sunflower seeds all freshly kiln roasted and spiced with a Cajun inspired garlic, chilli and herby blend of seasonings. Bags of flavour with a gentle warmth.Great for nibbling on at any time...Nothing artificial, no junk, no filler, no nothing except fresh nuts, seeds and spices... and full on flavour!
Ingredients: nuts 56% (peanuts, almonds, cashews), seeds 33% (sunflower, pumpkin), spice blend 8% (garlic salt, sugar, garlic, spices, dried onion, salt, herbs), extra virgin olive oil.
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A spicy mix of peanuts, almonds, cashews, pumpkin and sunflower seeds all freshly kiln roasted and spiced with an Indian inspired cumin, chilli and spicy blend of seasonings. Great with a cool drink in the evening or at a barbeque! Nothing artificial, no junk, no filler, no nothing except fresh nuts, seeds and spices... and full on flavour!
Ingredients: nuts 56% (peanuts, almonds, cashews), seeds 33% (sunflower, pumpkin), spice blend 8% (spices, sugar, salt, garlic, herbs), extra virgin olive oil.
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A relaxed blend of peanuts, almonds, cashews, pumpkin and sunflower seeds all freshly kiln roasted and tossed in a Tuscan inspired mix of sweet rosemary and chilli. Great with a glass of something or other and a sunset (or sunrise). Nothing artificial, no junk, no filler, no nothing except fresh nuts, seeds and spices... and full on flavour!
Ingredients: nuts 57% (peanuts, almonds, cashews), seeds 33% (sunflower, pumpkin), spice blend 7% (salt, sugar, rosemary, chilli), extra virgin olive oil.
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A sweet mix of peanuts, almonds and cashews all freshly kiln roasted and glazed with a Sri Lankan inspired blend of cinnamon and vanilla. Nothing artificial, no junk, no filler, no nothing except fresh nuts, seeds and spices... and full on flavour!
Ingredients: nuts 81% (peanuts, almonds, cashews), vanilla sugar 15%, extra virgin olive oil, cinnamon.
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