
Vegetables & Fruits
Cheeses & Salads
Herbs & Gifts
Vinegar & Oils
Olives
Sauces & Pastes
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To preserve their quality, oils are best kept in a cool dark place.

|
Hellenic Extra Virgin Olive Oil |
Pressed from
Greek Kalamata olives with a good grassy flavour suitable for cooking or salads,
or drizzling over pasta or fish. Also made from Greek Kalamata olives; it is scented with apples and lemons and has a golden colour. Good value, fruity oil with a peppery edge from Puglia in Southern Italy. |
|
Walnut Oil |
Good quality,
intensely flavoured oil from France, ideal with stir-fries, salads and for
fish cookery. Good value, 6 year old everyday vinegar from Modena. Superb oil produced in a Tuscan mountain village, a prized find on our trip to Italy! The Intenso is made from olives harvested early while still green and immature and is fruity with a hint of pepper; the Delicato is made when the olives are black and fully ripe and is creamy, sweet and delicate. Ideal for salads and drizzling over pasta. |