We searched the Mediterranean for the best tasting delicacies...
...meaty, buttery Halkidiki olives from the slopes of Mount Athos, stuffed with feta, almonds or sundried tomatoes; traditional Greek stuffed vine leaves; fresh basil from Italy’s Ligurian region, harvested and made into pesto within 24 hours, and freshly harvested roquette from Piemonte’s Amateis estate for our punchy sweet cherry tomato & roquette pasta sauce. We loved the Denignis family’s Gran Reserva balsamic vinegar di modena too, made using a centuries-old recipe. The vibrancy and intensity of the flavours in our speciality grocery range are a million miles from the pale imitations found elsewhere.
Jams, jellies, mustards, honeys... store cupboard basics. Or are they? With the varieties we’ve tracked down for our speciality range, these jars are far more than basic. On toast, in sandwiches or in recipes, they burst with natural flavour.