Mani - Kalamata Olive Paste (180g)
A mild fruity flavoursome paste made from fine Kalamon olives. Only organic olives, selected herbs and Mani organic extra virgin olive oil are used in this traditional recipe. The famous Kalamon Olive is characterized by its mild, juicy flavour it is therefore not surprising that Kalamon olive paste, a typical Greek appetizer, is also characteristically aromatic and full of flavour.
Organic Kalamon olives (74%), Organic green olives (20%), Organic extra virgin olive oil (5%), Organic garlic, Organic basil, Organic oregano, sea salt, lactic acid.
Country of Origin
Mani - Sun-Dried Tomato Paste (180g)
This exquisite, mildly spicy paste is made from Greek traditionally sun-dried tomatoes, fruity extra virgin olive oil, seasoned with a little basil and a drop of Kalamata balsamic vinegar. This aromatic spread is perfect as an appetiser on crackers or toast, pairs fabulously with feta cheese or to bring an extra flavour dimension to sauces and dips.
Organic Sun-dried Tomatoes (60%), Organic Extra Virgin Olive Oil (39%), Organic Balsamic Vinegar, Organic Basil, Sea Salt, Citric Acid.
Marigold - Liquid Aminos (250mL)
Marigold's liquid aminos is a versatile and all purpose seasoning and a great substitute for Soya sauce as it is completely yeast-free, whilst also being a good source of vegetarian protein.
Hydrolised vegetable protein (soya, maize), Purified water.
Organico - Capers in Brine (100g)
The Capucine size caper is the best for quality and value as it is still small, tender and flavoursome. Use them in condiments, sauces and salads.
Capers (63%), Water, Salt, Citric Acid.
Tideford - Fresh Red Miso (320g)
This fresh, unpasteurised organic red miso is made from soya beans, rice and koji culture. It’s been slow-aged to give it a deep and powerful flavour with a long, complex finish. It’s the perfect balance of umami salty-sweetness and tartness, and is lovely in dressings, soups, miso broths and as a healthier stock alternative.
Water, Organic Soya Beans (28%), Organic Rice, Sea Salt, Yeast, Koji Culture.