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Our natural, unpasteurised olives are sourced from the Mediterranean, where the hot dry summers are ideal for their production and along with olive oil are a significant part of a healthy Mediterranean diet.
Olives are high in vitamin E, other powerful antioxidants and anti-inflammatory nutrients and are also associated with reduced risk of cardiovascular disease and good health.
Recent research has shown that healthy monounsaturated fats, of the type found in olives and olive oil, can also help to support the immune system.
We like to prepare our olives using our own tried and tested recipes, ensuring the olives are flavoursome without being too salty.
You can use them in pasta dishes, salads, stews, sauces, or as a pizza topping or antipasti.
We smoke our green Greek Halkidiki olives over oak chippings in our own smokehouse.
The smoked olives have a rich depth of flavour, they can be used to enhance a salad or risotto and are a great substitute for bacon in vegetarian dishes.
Purple Greek naturally ripened fruity Kalamata olives.
Green Greek Halkidiki olives with fresh garlic, Provençal herbs and extra virgin olive oil.
Mixed plain Greek and Moroccan olives simply dressed in extra virgin olive oil.
Mixed Greek olives in a spicy marinade of roasted cardamom and cumin, with chilli and fresh garlic.
Mixed Greek and Moroccan olives with sun-dried tomatoes, fresh garlic and oregano in extra virgin olive oil.
Natural black Moroccan sun-dried olives, available plain, or with fresh garlic, Provençal herbs and extra virgin olive oil.
Green Greek Halkidiki olives, available plain, or with fresh garlic, parsley, lemon and extra virgin olive oil – our favourites!
Green Greek Halkidiki olives stuffed with sweet natural red pepper and dressed with fresh garlic and parsley.
Green Greek Halkidiki olives stuffed with a whole blanched garlic clove and dressed with a light coating of extra virgin olive oil and a little fresh garlic.
Oak smoked green Greek Halkidiki olives, smoked over oak chippings at home in our smokehouse.
Chris, Topsham
All olives are green when unripe; the fruits slowly turning black as they ripen naturally on the trees.
They are harvested at different stages between September and the following January, depending on the variety.
Once harvested, olives are very bitter and are inedible straight from the tree. Our olives are cured by traditional methods, some are slowly cured in brine and others in a shorter time in a lye solution, some are sun-dried and stored in sea salt and all are un-dyed, retaining their natural colour.
We particularly like Halkidiki olives which are large, oval, pale green and fleshy.
They are grown exclusively in Greece in the Halkidiki region, which is adjacent to Mount Athos and are generally harvested while still young in October.
They are then stored and transported in a brine solution.
We prepare them for use by gently soaking out the brine and marinating them using our own recipes of oils, herbs and spices.
The Blackler family, Perth Scotland