Tuesday 7th July - Table Olive Virtual Masterclass
Did you know there are more than a 1,000 varieties of olives in the world? This masterclass will give you an insight in to the differences in flavour, size and discuss how to tell the difference between a Petit Lucque and a Nocellara, while also covering how olives are harvested and cured.
One ticket is suitable for a household of up to four people.
Please keep refrigerated, and once open consumer within three days.
- 400g Pitted Black Olived in Herbes de Provence
- 400g Petit Lucques
- 400g Nocellara
- 400g Smokey Salamanca
- 400g Pitted Harlequin
- 45 Minute Virtual Masterclass
- 10 Minute Q&A with a Chef
Please note that this is not a cookalong, but a masterclass all about the ingredients and how they are made.
Pitted Black Olived in Herbes de Provence: Pitted Black Olives (98%), Salt, Sunflower Oil, Herbes de Provence.
Petit Lucques: Petit Lucques Olives, Salt. Packed in: Water, Salt, Sunflower Oil.
Nocellara: Nocellara Olives, Salt. Packed in: Water, Salt. Acidity Regulator: Lactic Acid, Citric Acid. Antioxidant: Ascorbic Acid.
Smokey Salamanca: Pitted Green Olives, Sunflower Oil, Grape Vinegar, Salt, Paprika Oil, Smoked paprika Spices.
Pitted Harlequin: Pitted Green and Purple Olives (contains Salt, Traces of Citric Acid, Lactic Acid & Vinegar), Red Peppers, Salt, Sunflower Oil, Dried Garlic, Herbes de Provence (Basil, Parsley, Marjoram, Rosemary, Bay Leaves, Thyme, Oregano, Sage) Black Pepper, Chilli. Packed in: Water, Sunflower Oil, Grape Vinegar.