Pitted Olives

Plump and sweet, Gordal olives are prized for their juicy texture and generous size.  The name Gordal comes from the Spanish word meaning ’fat’ and these beautifully large Gordal olives come from the Andalucia region in Spain. How to serve:

• the perfect Martini olive
• dress with a little harissa or Ajvar and Odysea extra virgin olive oil
• Stir through with fresh herbs and extra virgin olive oil
• as part of a meze spread

Bursting from the volcanic soil of Mount Etna on the east coast of Sicily, these bright green olives are big on flavour thanks to the minerality of the soil in which the trees grow. Harvested late in the season and produced using a low intervention method, their mild, buttery flesh makes for a very special olive, especially as these have been enhanced with a slice of lime and whole chilli for a warm, citrus flavour. Using a hot chilli variety named ‘Pepperoncini Piccante Guarda Cielo’  grown in Puglia, these tiny chilis are unique as they grow upwards, which is how they got their name (‘guarda cielo’ means look at the sky) How to serve:

• with drinks
• as part of a meze spread
• add to pasta sauce

Premium quality pitted green Hojiblanca olives known for the quality of oil it produces sterilised in brine. Ideal for use on pizzas, in salads or to incorporate into pasta dishes.