Olives and Condiments

Greek Kalamata olive meze, a delicate blend of Kalamata olives, capers, garlic and extra virgin olive oil. An authentic Greek recipe, ideal as an appetiser, dip or spread.

Spicy Harissa meze, made form a mix of chillies & red peppers blended with extra virgin olive oil and garlic - use as a dip, add to sauces & marinades, or to coat meat or vegetables for barbecue and roasting.

Greek sun-dried tomato meze - a mix of coarsely chopped sun-dried tomatoes, olives, garlic, capers and extra virgin olive oil.

Purchased directly from a  truly pioneering Greek farm that produces  some of the most incredible Greek products. 100% Greek olives. Good source of minerals, rich in oleic acid and packed with antioxidants.

The solid flesh of organic green Konservolia table olives – also known as Amfissa olives – impress with their wonderful spicy flavour.

Conchita’s habanero and mango salsa blends local cultural cuisines with local fresh ingredients. 

Herbamare is made from sea salt and 12 different fresh organically grown vegetables, garden herbs and iodine rich kelp. It is a delicious accompaniment to any meal.

Herbamare is made from sea salt and 12 different fresh organically grown vegetables, garden herbs and iodine rich kelp. It is a delicious accompaniment to any meal.

Swap your sea salt for our unrefined and mineral-rich Pink Salt; washed in brine, before being sun dried, milled and sieved – without a single additive in sight.

Fairly traded mango chutney from Eswatini, formerly known as Swaziland.

A seasoned tomato salsa with the sweet character of paprika. Gluten Free!

Clearspring Japanese Rice Mirin will join the organic ranks. Mirin is used to sweeten and gives a depth in flavour. It is a key ingredient for creating teriyaki dishes. Whilst most mirin nowadays contains sugar and preservatives, Clearspring rice is naturally fermented with koji from just rice with some salt being added at the end of the process.

Whilst most mirin nowadays contains sugar and preservatives, Clearspring's rice is naturally fermented with koji from just rice with some salt being added at the end of the process. Mirin is used to sweeten and gives a depth in flavour.

Unsurprisingly, kala namak is the best salt for use in Indian cuisine, especially North Indian cooking, and is traditionally used in making salt blends like chaat masala and the summer drink, jal jeera. It is also great in vegan scrambled tofu for adding an eggy flavour. 

Easy to recognize, tree-ripened Kalamata olives are brownish-purple in colour and their flesh is juicy and mild.

Alexandria Style Kalamata & green olives with sweet bukovo chilli & cumin in extra virgin olive oil.

Conservolia Green Olives with lemon, garlic & coriander in extra virgin olive oil.

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.

Aye Pickled have handmade a smoky hot sauce and blended it with their fermented kimchi to create an oustanding flavour. Possibly the best hot sauce you’ll ever try - add it to tacos, mix it through scrambled eggs, serve with fried chicken or dunk your pizza crusts in it. The possibilities are endless...

This is Trodden Black's homage to the best citrus fruit in the world – lime. Balanced with kiwi and green chillies, this Ki-Lime jam is as unique as it is familiar. With a medium heat and a tangy afternote, this one is becoming a firm favourite.