We’ve entered a handful of products each year over the last few years (2012, 2013, 2014, 2016, 2017), and the trophy haul has soon mounted up.
Pride of the collection this year is our Pomegranate Molasses which won 3 Great Taste Stars. Of the 12,366 products which were entered, only 165 secured 3 stars. Made in small batches from 100% pomegranate juice crushed from semi-sour and sour varietals. Harvested by hand and boiled down with zero additives, our pomegranate molasses give a complex blend of sweetness and acidity. You easily can use it to replace vinegar, honey or even sometimes, lemon juice to add a fresh dimension to dressings and marinades.
Our Pomegranate Molasses now joins our 1.34 density Balsamic Vinegar and Preserved Lemons in the categeory.
High-density sweet and sour vinegar beloved by Michelin star chefs. 35% thicker than water is as dense as balsamic can get before risking the grapes’ natural sugars start to crystallise and turn solid – so 1.34 is the optimum density for sweet, complex flavour.
Use it for dipping or finishing plates…and simply unbeatable drizzled on strawberries or ice cream.
Intense, fragrant pickled lemons that add tang to tagines, stews, dressings and grain salads.
We’re proud to have thirteen double-starred products in our trophy cabinet.
It’s made in Catalonia from locally grown Merlot grapes and aged in French oak barrels.
Works well with Mediterranean fish and seafood dishes and of course desserts, especially those containing fruit or chocolate.
Almonds, cashews, macadamias and pecans with the bold richness of pecorino cheese and white truffle flavour.
Moroccan favourite brimful of coriander, cumin and pickled lemon, with a little chilli to bring it all together. Brush onto meat for a flavour punch.
Lemon verbena gives a citrusy lift to spicy chilli and coriander. Brush onto grilled meats, fish or vegetables for a fresh spicy taste – or use to make zesty, lively dressings and sauces.
Grape must and white wine vinegar combine into a rich sweet and sour flavour. Works amazingly with vegetables and seafood.
Crisp, lush green Sicilian olives; this singular varietal serves as the strongest reminder that olives are indeed a fruit. It’s the perfect table olive and pairs wonderfully with sparkling wine.
Hot, sweet and smoky, our two-starred chilli jelly has it all. Gives cheese boards an edge. Or melt in a pan to fry a spicy flavour into seafood.
Italian Puglian artichokes crushed with herbs and hard cheese. Fresh and bright, with a zip coming from the pronounced mint flavour. Great alternative to hummus or mix with crème fraiche to make a delicate dressing for salmon – or simply use anywhere you’d use basil pesto.
Smoked paprika and pickled lemons add a bold complex flavour to this Moroccan classic. Use it to give depth of flavour to any ‘one pot’ dish.
A delicately balanced oil with lively, zesty layers alternating lemon and pepper, provides the perfect lift to seafood dishes.
Oval-shaped green olives with a creamy, vanilla flavour that some compare to avocados. A delightful table olive, the perfect partner for sparkling wine and highly regarded by gourmets and true olive connoisseurs.
Big, green, crisp Chaladiki olives with peppers and mushrooms. Our top-rated olive mix, with savoury notes from herbs de Provence and garlic.
Valencia almonds, cashews and peanuts roasted in a rich truffle flavour
Use it in salads, sauces and with red meat – or try making a shallot vinaigrette to accompany fresh oysters.
Made in Catalonia from locally grown Chardonnay grapes.
Rose Harissa is incredibly versatile and can add a creative spicy spark to any dish – even at breakfast time.It’s one of our signature ingredients and bestsellers, developed from a secret recipe back in 1995.
It is a vivid emerald green oil all year around with a smooth, viscous texture. There are notes of banana, with the fresh fruit taste of the olive front and centre, and it makes a superb finishing oil.
Four classic Italian olives in one bowl, offering an interesting contrast between flavours and textures.
Moroccan-style ras el hanout spice mix adds an aromatic sweetness to roasted cashews rolled in buckwheat kasha.
Black Beldi olives crushed with capers and a little garlic. Do your bruschettas a favour.
Parmigiano Reggiano, PDO Genovese basil, pine nuts and Extra Virgin Olive Oil join together to make the finest pesto, with an exquisite umami-rich flavour.
Yemenite-inspired coriander, clove, parsley and chilli paste. Fresh and herbaceous. with a heat that’s pronounced, but in balance with the other aromatics. Use in soups and stews, or to spice up grilled meats, fish and vegetables.
Tiny jelly-enclosed spheres of Balsamic vinegar, that explode with flavour when you bite them. Adds a touch of theatre and excitement to salads.
Sharper little cousin to our celebrated 1.34, with pleasant notes of prune on the palate. Perfect for dressings and vinaigrettes.
Single varietal, stone crushed, cold extracted, Extra Virgin Olive Oil made from the first Arbequina olives of the season. It’s divine to dip and drizzle – and it turns a humble fried egg into a delicious treat.
A beautiful liquor, with brilliant golden reflections, this oil is almost the same as the above, but unfiltered, which leaves a few particulates floating around to accentuate the youthful olive flavour.
Single varietal Italian olive oil made from Ligurian Taggiasca olives. Elegantly nutty, yet fresh and light, in good balance. Great for finishing, dipping and dressings.
Single varietal, Extra Virgin Olive Oil with grassy herbal notes and a creamy feel; great for dressings and vinaigrettes. Perfect partner for our balsamics.
Extra Virgin Olive Oil infused with heady white truffle for a clean finish with gentle lingering truffle notes. Fantastic drizzled over a classic mushroom risotto.
95% Extra Virgin Olive Oil, 5% dried chilli, for a powerful alliance of fruity notes and heat. Drizzle to add a kick to any dish.
Well-rounded, full-bodied bittersweet vinegar with bold notes of dried fruit, especially raisin. An excellent vinegar to deglaze a pan with, it brings together sauces with aplomb.
Moroccan Douce olives blended with olive oil into a thick bold paste, with notes of aniseed and liquorice. An excellent baking ingredient, great for crostini or the perfect base for your own signature tapenade.
Peruvian olives with a pronounced fruity flavour. An extremely personable table olive, with strong notes of plum.
Creamy French olives from Languedoc; a little nutty, a little sweet, gentle hint of vanilla. An outstanding table olive that also works great in martinis.
Almonds, cashews and peanuts roasted in a Belazu Rose Harissa spice mix for a complex flavour with a warm spicy finish (since winning, we’ve actually revamped and enhance the recipe. So although technically our new Harissa nuts don’t have a star yet, let’s see how many stars it wins next time we enter…).
Deliciously nutty high fibre couscous with a bit of bite, and a much heartier flavour than its hard wheat counterpart.
The worlds’ most ancient grain, cultivated in Turkey for over 10,000 years. It waited a long time to pick up its first Great Taste Award, commended in 2016 as being a versatile, golden grain that’s ‘pleasantly sweet and chewy, with a good nuttiness and bite’.
Some additional stars go to bespoke olive mixes that we created exclusively for our customers
Cafe Rouge Olives
Zizzis Table Olives
Gone but not forgotten are two ingredients we no longer produce – not because they weren’t delicious. They were award winners, after all.
Peppery rocket hand-in-hand with 24-month old Parmigiano-Reggiano and rough chopped pine kernel to make a standout pesto with a rich umami flavour.
Cassee des baux
A French varietal of green olive that is very expensive, due to its very limited harvest.
A black olive pesto with semi-dried tomatoes and pine kernels that we stopped making in favour of our more popular Black Tapenade and Black Olive Paste.