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Odysea Aubergine Meze is based on the traditional Greek recipe – Melitzanosalata. Made from a blend of flame roasted aubergine and extra virgin olive oil, it is ideal as an appetiser, dip or spread.

Greek Roasted Red Pepper Meze made from a simple blend of sweet, roasted red peppers, chopped & dressed in a light red wine vinegar marinade. A versatile topping, works perfect as an appetiser, dip or spread.

Greek Sun-dried tomato meze – a mix of coarsely chopped sun-dried tomatoes, olives, garlic, capers and extra virgin olive oil. An authentic Mediterranean recipe, ideal as an appetiser or topping.

Houmous is the classic middle-eastern dip made with chickpeas, tahini and olive oil, but this one from Odysea includes a touch of lemon to impart a subtle citrus note and a dash of cumin for it’s warm earthy flavour. This houmous is one of only a few that doesn’t need to be kept in the fridge before opening making it a brilliant pantry staple, ready to take out and serve straight from the jar when ever you need it, and the perfect eat-on-the go dip for lunch boxes and picnics!

A sweet and spicy roasted red pepper and aubergine dip with Balkan roots. Ajvar (pronounced AYE-var) is smoky, versatile, and ready-to-eat, and is the new ingredient you need to spice up your everyday meals. How to serve:

• pairs with crudites or crisps,
• swirl over crumbled feta
• spread in sandwiches
• as an earthy vegan relish or side for BBQs
• spread over a burger in a bun
• spread in a cheese toastie