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are oiled. Green Amphissa olives with firm, juicy flesh and aromatic Kalamata olives. A combination that brings variety to the antipasti plate. The olives ripen under the Greek sun and are harvested by hand. Refined with a marinade of extra virgin olive oil and Mediterranean herbs, these olives are delicious as antipasti or in salads...

Firm, juicy fruit pulp, harmonious aroma and a large, round size characterize the green olives of the "Amphissa" variety. The olives mature under the Greek sun and are manually harvested. Refined with a marinade of extra virgin olive oil and Mediterranean herbs, these olives are delicious as antipasti or in salads...

Enjoy the artichoke hearts as a starter, pizza topping, with vegetable dishes...

Pickled in brine, they have a mild-tender aromatic taste. Use as antipasti, in salads, for pizza toppings or Mediterranean dishes...

The flower buds of the caper bush preserved in extra virgin olive oil have a spicy, aromatic flavour with a pleasant, crunchy bite. They are harvested individually by hand in the early hours of the morning while still closed. For flavouring sauces, pizza and salads...

This carefully hand-selected pepper from the forests of Southern India convinces with its aroma and its characteristic, fruity and savory pepper taste. Preserved in coconut vinegar brine, it combines a pleasant spiciness and a full-bodied aroma. For the refinement of sauces, soups and spreads...

The "Capia" peppers taste aromatic and fruity with a grilled flavour. Freshly harvested, the peppers are grilled over fire in a special oven, skinned and pickled in a fine spicy brine. Enjoy grilled peppers as a Mediterranean starter or side dish...

Kalamata olives are characterised by their great aromatic flavour and multi-faceted colour nuances. Refined with a light marinade of extra virgin olive oil and Mediterranean herbs, these olives are wonderful as antipasti or in salads...

The aromatic taste, the firm flesh and the multifaceted colour nuances distinguish the olive variety "Kalamata". After harvesting, the ripe Kalamata olives are de-bittered for months in water and sea salt. Pickling in wine vinegar brine rounds off the taste of the olives...

These olives have a strong fruity taste. After harvesting by hand, the ripe, aromatic Kalamata olives are de-bittered in water and sea salt and pickled in extra virgin olive oil. As an antipasti and pizza topping, for baking bread or in Greek salads...

For antipasti, with salads or as tapa served with wine - as well as for noodle dishes and sauces, as pizza topping or for bread baking. Kalamata" olives are characterized by their aromatic flavour, their firm pulp and their multi-colored skin...

With mild sweetness and subtle spiciness. As Mediterranean appetizer, for salads or as pizza topping...

Practically pre-cut olive slices of the "Amphissa" variety. This olive variety is delicately flavoured and popular due to its firm, juicy flesh. Olive slices are ideal for sprinkling over pizza or salads when you need to cook quickly...

These green olives of the 'Amphissa' variety are particularly popular - their firm, juicy flesh, harmonious aroma and size set them apart. Served as antipasti, with salads or as a tapa with wine - also for pasta dishes and sauces, as a pizza topping or for baking bread...

Amphissa olives from Greece. The aromatic olives are carefully harvested, stuffed by hand with crunchy almonds and pickled in brine. Served as a starter, with salads or as a tapa with wine...

Refined with oregano, laurel and chilli. Enjoy them as an antipasti, with salads and grilled dishes...

Sun-dried tomatoes in virgin olive oil and spicy rosemary. As a classic Mediterranean starter, for pizza, salads, as a sauce ingredient or for vegetable and pasta dishes...

The black "Gemlik" olives get their fine, aromatic flavor in a special fermentative process. Neither marinated in oil nor in brine they are only slightly oiled prior to being filled into jars...