As an island in the very south of Europe, Sicily has picked up culinary influences from North Africa and the Middle East, and this recipe celebrates the fusion of cultures with its mouth-watering combination of garlic and herbes de Provence, basil and mustard seeds.
Olive mix (81%) [pitted green olives (olives, salt, acidity regulators: lactic acid, citric acid; antioxidant: ascorbic acid), pitted Kalamata olives (olives, salt, wine vinegar, acidity regulator: lactic acid)], cold-pressed oils (12%) (sunflower, extra virgin olive), red and green peppers (5.4%) (peppers, salt, acidity regulators: acetic acid, citric acid, SULPHITES), garlic (1.1%), MUSTARD seeds (0.6%), basil (0.07%), Herbes de Provence (0.12%).
These MANI aromatic, sun-dried tomatoes have been cut in half, marinated in extra virgin olive oil and seasoned with basil. They bring the fresh taste of summer and Greek sunshine directly into your kitchen. Wonderfully aromatic, juicy and mildly spicy. …
There’s nothing quite like a real tomato, grown naturally in the hot sunshine of southern Europe. Except perhaps that same tomato, harvested at perfect ripeness then dried in the sun and preserved in oil with garlic and basil.
Under the Greek sun, MANI organic Kalamata olives develop their characteristic mild-fruity flavour. The farmers cultivate their olive trees traditionally and harvest by hand. The olives are then naturally cured for six months and preserved in MANI extra virgin olive …
£5.50— available on subscription
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