Olives

In Italy everybody has their own olives preserved in brine. In Tuscany the olives are usually quite small and coloured purple and green; the brine is often flavoured with wild fennel stalks and seeds. We wash off the brine and marinate the olives in olive oil with tiny dried chillies, dried oregano and pieces of garlic.

The large green, purple, yellow and brown olive from Sicily, the Nocellano de Belice, is a new and delicious addition to our range of tastes. The sleek, pointed, purple-black Calamata olive from Greece is a favourite for use in olive sauces, as its flavour is so strong, salty and distinctive.