Product

Quantity/Origin

Product Description

Price

50cl/Spain

High quality oil from Spain. Bright golden in colour with a fruity, lightly citrus flavour.

50cl/Spain

Bio Cano is pressed from olives grown organically in the Subbetica Mountains, South of Cordoba. It has been certified organic by the CAAE Agricultura Ecologica.

This is an award winning oil with a wonderful fruity flavour with a hint of pepper.

25cl/Italy

Olive oil from south of Puglia near Lecce. Produced by the Calogiuri family from their groves of 23,000 trees since 1825.

Affiorato is the name for an ancient technique after the olives are pressed the oil is given time to float to the surface of the watery liquid. this 'floating' oil is carefully collected by hand with special jugs. The resulting oil is very light and delicate.

25cl/Italy

Olive oil from south of Puglia near Lecce. Produced by the Calogiuri family from their groves of 23,000 trees since 1825.

Novello is pressed from 4 varieties of olives; Cellina, Ogliarola, Leccese and Leccino. These olives are picked and cold pressed in October to produce a particularly fresh and fruity tasting oil.

75cl/Greece

Kalamata extra virgin olive oil produced from cold pressed olives to give an immediate pleasant grassy taste with a great peppery finish.

Infused Olive Oil

Oleo Martos Basil Infused Extra Virgin Olive Oil

25cl/Spain

Oleo Martos produce this range of infused oils near Jaen in Andalucia. They take extra virgin olive oil which has been pressed from a mixture of 3 varieties of olives; Picual, Alberquina and Hojiblanca and then naturally infuse it.

The three diverse flavours mean that there is one to suit any dish of marinade.

Oleo Martos produce this range of infused oils near Jaen in Andalucia. They take extra virgin olive oil which has been pressed from a mixture of 3 varieties of olives; Picual, Alberquina and Hojiblanca and then naturally infuse it.

The three diverse flavours mean that there is one to suit any dish of marinade.

Oleo Martos produce this range of infused oils near Jaen in Andalucia. They take extra virgin olive oil which has been pressed from a mixture of 3 varieties of olives; Picual, Alberquina and Hojiblanca and then naturally infuse it.

The three diverse flavours mean that there is one to suit any dish of marinade.

Balsamic Vinegar

Produce of Modena, Italy. Fattoria Estense has been producing vinegars for generations and great pride is taken in the varieties they produce.

Grade 6 vinegar has an extremely full flavour with a sweetness starting to appear.

Produce of Modena, Italy. Fattoria Estense has been producing vinegars for generations and great pride is taken in the varieties they produce.

Grade 8 vinegar has a fuller consistency with a sweeter flavour.

Risotto & Pasta

Established in 1984 in Abruzzo this artisan company has developed a range of traditional Italian meals, which are dried and presented in ready to cook format. The products are prepared using only the best ingredients and contain no artificial additives or preservatives.

Established in 1984 in Abruzzo this artisan company has developed a range of traditional Italian meals, which are dried and presented in ready to cook format. The products are prepared using only the best ingredients and contain no artificial additives or preservatives.

Established in 1984 in Abruzzo this artisan company has developed a range of traditional Italian meals, which are dried and presented in ready to cook format. The products are prepared using only the best ingredients and contain no artificial additives or preservatives.

Stefano Sbiroli is the driving force behind this Bari based pasta company started by his grandfather. They insist on using only the best durum wheat grown in the area around Foggiano. The resulting pasta is of the highest quality with a pale colour and a matt texture ideal for holding sauces and flavours.
The production process begins with the mixing of the durum wheat semolina and water in a large, noisy steel press. Next the mixture is pressed and drawn through traditional bronze rings to produce the various shapes. The drying process requires patience, at a low temperature of 40-45ºC the short pasta takes 24 hours and the long pasta 36 hours to fully dry.

Stefano Sbiroli is the driving force behind this Bari based pasta company started by his grandfather. They insist on using only the best durum wheat grown in the area around Foggiano. The resulting pasta is of the highest quality with a pale colour and a matt texture ideal for holding sauces and flavours.
The production process begins with the mixing of the durum wheat semolina and water in a large, noisy steel press. Next the mixture is pressed and drawn through traditional bronze rings to produce the various shapes. The drying process requires patience, at a low temperature of 40-45ºC the short pasta takes 24 hours and the long pasta 36 hours to fully dry.

Stefano Sbiroli is the driving force behind this Bari based pasta company started by his grandfather. They insist on using only the best durum wheat grown in the area around Foggiano. The resulting pasta is of the highest quality with a pale colour and a matt texture ideal for holding sauces and flavours.
The production process begins with the mixing of the durum wheat semolina and water in a large, noisy steel press. Next the mixture is pressed and drawn through traditional bronze rings to produce the various shapes. The drying process requires patience, at a low temperature of 40-45ºC the short pasta takes 24 hours and the long pasta 36 hours to fully dry.

Stefano Sbiroli is the driving force behind this Bari based pasta company started by his grandfather. They insist on using only the best durum wheat grown in the area around Foggiano. The resulting pasta is of the highest quality with a pale colour and a matt texture ideal for holding sauces and flavours.
The production process begins with the mixing of the durum wheat semolina and water in a large, noisy steel press. Next the mixture is pressed and drawn through traditional bronze rings to produce the various shapes. The drying process requires patience, at a low temperature of 40-45ºC the short pasta takes 24 hours and the long pasta 36 hours to fully dry.

Olives & Sun Dried Tomatoes

The Kalamata variety are widely regarded as some of the best eating olives available.
They have a wonderful flavour eaten straight from the pot or, if you prefer marinated first.

Giant green olives from Amfisa. These olives are of the Halkidiki variety very popular as table olives accounting for 15% of table olive production in Greece. The olives themselves are a slightly elongated oval shape with a prominent tip at the bottom, the flesh has a good texture.

A combination of the two described above.

Piri-Piri

Hot chilli peppers in vinegar. 

Sun dried tomato halves in olive oil with aromatic herbs.