Great care is taken at every stage of the process, from the selection of the olives, the removal of the brine the olives are cured in to the preparation of the marinades that give them their unique flavours. The black olives used are naturally ripened Kalamata from Greece. The green olives are also from Greece and are Halkidiki variety. Both are selected from co-operative farmers who take their harvests to a 'curer' who cures the olives with water and sea salt.
Olives: Paprika Chilli
Mixed pitted olives with extra virgin olive oil, smoked paprika and chilli flakes.