Our web-exclusive hamper brings you 11 award-winning ingredients.

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This beautiful wicker hamper contains our premium olive oils and vinegars as well as all of our signature pastes. Bring some fiery heat to your dishes with the Rose Harissa or give your bruschetta a lift with a touch of Black Tapenade.



These 11 products, have won 17 great taste stars between them. Inside you will find a recipe booklet, showing you some of our favourite recipes and how to use our products.

  • Verdemanda Olive Oil –  500ml
  • 1.34 Balsamic Vinegar of Modena – 250ml
  • Rose Harissa – 170g
  • Verbena Harissa 170g
  • Tagine Paste – 170g
  • Zhoug – 170g
  • Chermoula – 170g
  • Black Olive Tapenade – 170g
  • Beldi Preserved Lemons – 220g
  • Chilli Infused Extra Virgin Olive Oil – 250ml
  • Balsamic Pearls – 55g

The hamper contains our most premium olive oil, Verdemanda. To give insight to it’s complex flavour: we crush the first harvest tiny arbequina olives to give a viscous, vivid green oil that has hints of apple and fresh grass. This partners perfectly with our 1.34 Balsamic Vinegar of Modena, it is the stickiest and sweetest balsamic around, winner of 3 Great Taste Stars.

Our 6 signature pastes are incredibly versatile: intense punch to any dish. They can be used as rubs, marinades, dips or made into dressings.  Our selection offers you flavours from across the Mediterranean, be it North Africa with Chermoula and Tagine, Moroccan spice from our Harissa, the sweet Middle Eastern flavours of our Zhoug or our classic Spanish Tapenade

The hamper brings you store cupboard favorites with the likes of our Beldi lemons. These are another 3 Star Great Taste Product. Each thin skinned lemon brings you intense, fragrant flavour and can be used in tagines or sweet dishes for citrus impact. Our Chilli Oil is made with 5% chilli with fruity notes and a punch of heat. Our Balsamic Pearls are tiny spheres of Balsamic vinegar, that explode in your mouth when you bite them. The process of spherification was popularized in Heston Blumenthal’s kitchen, The Fat Duck.

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