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How to Care for Your Ingredients

Cured Lemon Paste.jpg

From fresh olives to aged vinegars, learn how to care for your ingredients with our handy hints! 

Olives

Keep in the fridge at all times, once opened keep under brine and consume within 2 weeks. If you are dipping in and out of the pot make sure you use a clean spoon every time.

 

Olive Oils

Olive oil should be stored in a cool, dark cupboard. Sunlight deteriorates olive oil which is why ours is in a dark bottle.

Don’t put it in the fridge, this will be too cold and the oil will start to solidify and thicken. The best olive oil is fresh olive oil so you should use up your oil as quickly as possible. It is not like wine, it will deteriorate rather than mature!

 

Fresh Pastes and Pestos

Our pesto and fresh harissa’s are made with fresh ingredients so they need to be kept in the fridge at all times.

Once opened they will keep in the fridge for up to 7 days, if you are dipping in and out of the pot make sure you use a clean spoon every time. Pour a thin layer of oil on the top of the pesto each time you use it to keep it extra fresh.

 

Ambient Pastes

You can keep these in the cupboard until you open them. Once opened keep refrigerated for up to 4 weeks.

 

Antipasti

Keep in the fridge at all times, once opened make sure that all the veg is under oil and consume within 7 days.

 

Balsamics

Balsamic is sensitive to light and heat, so store in a cool, dark cupboard.

 

Snacks

Store in a cool dry place.

 

Speciality Oils

Store in a cool, dry place. Avoid direct sunlight, if stored in a fridge, the oil may become cloudy.

 

Vinegars

Store in cool, dark area; keep tightly closed when not in use. Vinegar’s colour or flavour may change, but it will remain safe to consume indefinitely if it has been stored properly.