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Truffle and Artichoke Pesto
A blend of of black truffles from Piedmont, artichokes from Puglia and aged Parmigiano Reggiano.
Sun-Dried Tomato Pesto
Mediterranean sun-dried tomatoes blended with Parmigiano Reggiano
Italian Basic Pesto
Classic pesto with basil from Veneto Parmigiano Reggiano & pine kernels
Spicy, sultry Rose Harissa is one of our best sellers, famous in restaurant and domestic kitchens all over the UK.
Famous in restaurant kitchens all over the UK, Rose Harissa has a slow-burning chilli heat, balanced with sweet smokiness that adds real depth of flavour to any dish. It's one of our signature ingredients and bestsellers, developed from a secret recipe back in 1995. Did you know? The name Harissa comes from the Arabic harasa, meaning ‘to pound’ or ‘break into pieces.’ That's not far from a straight translation of the Italian pestare, to 'pound' or 'crush' - which is where we get the word 'pesto' from.
Black Beldi olives crushed with capers and a little garlic. Do your bruschettas a favour.
Rich, black, naturally-ripened Beldi olives blended with capers, garlic and sundried tomatoes to make an umami rich paste that picked up a Great Taste Star in 2014. We use the finest black Moroccan olives and capers with no artificial flavourings or preservatives. Did you know? Though the principal ingredient is olives, the term Tapenade comes from the Provençal name for caper buds, tapeno. In ancient times, capers were preserved in amphoras of olive oil, forming as the origins of the modern tapenade.