Meze

A pure and simple green olive tapenade made only with organic Conservolia olive from the Rovies estate on the island of Evia in Greece. The olives are traditionally cured and harvested by hand.

A chunky blend of roasted red peppers & aubergines with green & Kalamata olives, tomatoes and herbs blended with extra virgin olive oil. Bursting with sunny mediterranean flavours of tomato and olives, it’s great spread on crusty bread or crackers and makes a good dip too.

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!

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.