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WEBSITE TEMPORARILY CLOSED
Due to the unprecedented increase in sales, I have taken the difficult decision to close the website to new orders until we can clear the current backlog. This means that you are unable to add items to your basket and can therefore not complete a purchase.
I am hopeful that with extra staff and no interruptions we can get back on track shortly.
The website will remain closed until we have cleared the outstanding orders.
If you have questions regarding existing orders or need help, please use the Contact us page to do so.
Plesae do not phone to ask when product X is going to be in stock. It will only delay everyone's orders.
Stay safe,
Dan

Mediterranean / Olive oil / Pasta There are 43 products.

Showing 1 - 43 of 43 items
  • Rustic Italian cracker with olive oil and Black Olive

  • Boiled tinned borlotti beans

  • Boiled, tinned cannellini beans.

  • With Spirit Vinegar

  • Popular in North African Cuisine, cous cous is actually the name of a dish and not the semolina from which this is made. It is formed into little pasta balls, steamed and dried. It has a light fluffy texture when cooked.To Prepare:Take 1 part cous cous to 2 parts water or stock. Simply add the boiling water/stock to the cous cous, stir and cover. After 10...

  • Popular in North African Cuisine, cous cous is actually the name of a dish and not the semolina from which this is made. It is formed into little pasta balls, steamed and dried. It has a light fluffy texture when cooked.To Prepare:Take 1 part cous cous to 2 parts water or stock. Simply add the boiling water/stock to the cous cous, stir and cover. After 10...

  • Popular in North African Cuisine, cous cous is actually the name of a dish and not the semolina from which this is made. It is formed into little pasta balls, steamed and dried. It has a light fluffy texture when cooked.To Prepare:Take 1 part cous cous to 2 parts water or stock. Simply add the boiling water/stock to the cous cous, stir and cover. After 10...

  • Possibly our favourite ingredient in the kitchen! A deliciously simple blend of fresh basil, olive oil, salt and lemon juice.It is ideal for adding to pasta, soups and casseroles, as a spread on bread, toast or crackers, or as a base for exciting dips, sauces and dressings.

  • Sunita Whole Tahini is a nutritious natural food produced from roasted ground sesame seeds. The seeds are unhulled which produces the characteristic dark brown colour and rich flavour. It is high in protein and a source of calcium.

  • Porcini mushrooms have a strong distinctive flavour and are ideal in soups, stews and particularly risotto.Directions: Place the dried mushrooms in a small bowl and pour boiling water over them. Leave for 10 minutes until soft then drain through a fine sieve and conserve the liquid for your recipe if required.

  • Bronze Die pasta from Puglia

  • Bronze Die pasta from Puglia

  • Rustic Italian cracker with garlic and olive oil

  • Gluten-free pasta with quinoa flour.Cooks in 10 minutes.

  • New from the Granoro 'I freschi' range - real potato gnocchi

  • Hot chilli paste to mix-in, spread on or coat and cook

  • Made in ItalyPasta Di Semolina Di Grano DuroCooking time - 12 Minutes

  • Sunita Whole Tahini is a nutritious natural food produced from roasted ground sesame seeds. The seeds are hulled to produce the characteristic light colour and smooth creamy flavour. It is high in protein and a source of calcium.Sunita Tahini is ideal for all kinds of spreads, dips and pates. Be adventurous and try mixing it with other ingredients such as...

  • Bronze Die pasta from Puglia

  • A deliciuos wholesome wholegrain pasta made by the artisans at Granoro in Bari, Italy, using solely 100% organic Italian semolina. Rich in fibre with just one portion giving you 30% of your daily recommended intake. Try as a healthier alternative to traditional white pasta.Cooking time: 7 minutes

  • A deliciuos wholesome wholegrain pasta made by the artisans at Granoro in Bari, Italy, using solely 100% organic Italian semolina. Rich in fibre with just one portion giving you 30% of your daily recommended intake. Try as a healthier alternative to traditional white pasta.Cooking time: 8 Minutes

  • A deliciuos wholesome wholegrain pasta made by the artisans at Granoro in Bari, Italy, using solely 100% organic Italian semolina. Rich in fibre with just one portion giving you 30% of your daily recommended intake. Try as a healthier alternative to traditional white pasta.Cooking time - 8 minutes

  • Bronze Die pasta from Puglia

  • A fantastic version of our ever popluar cous cous made from 100% durum wheat semolina. You can use it in just the same way or as an alternative to pasta.To prepare, boil in plenty of salted water until 'al dente'.

  • Also known as Giant or Israeli cous cous, this is made from 100% durum wheat semolina. You can use it in just the same way as regular cous cous, or as an alternative to pasta. It is also delicious with roasted veg or for use in summer salads.To prepare, boil in plenty of salted water until 'al dente'.

  • Bronze Die pasta from Puglia

  • Perfect for Moroccan Tagines and Salads

  • Rustic Italian cracker with rosemary and olive oil

  • Double milled durum wheat semolina. Milled and packaged in Italy. Ideal for making homemade pasta, bread, pizza and focaccia. It is ideal for crunchy fried food.

  • Bronze Die pasta from Puglia

  • Bronze Die pasta from Puglia

  • Our Sundried Tomatoes are full of Mediterranean sunshine and are delicious added to any pizza or pasta dish. They are also great served on salads or bruschetta. Directions for use: Simply place the tomatoes in a bowl and cover with boiling water and leave for 10 minutes, or according to taste.

  • A great new version of a classic! We've sourced this amazingly tasty version of cous cous which has been enhanced with tomato and spinach. Enjoy in the same way as traditional cous cous.Directions: Place the cous cous in a large bowl and cover with boiling water, stir well, cover and leave for 15 minutes. Fork through and serve.

  • A great new version of a classic! We've sourced this amazingly tasty version of cous cous which has been enhanced with tomato and spinach. Enjoy in the same way as traditional cous cous.Directions: Place the cous cous in a large bowl and cover with boiling water, stir well, cover and leave for 15 minutes. Fork through and serve.

  • Bronze Die pasta from Puglia

  • Premium protected origin balsamic vinegar from Modena, Italy

Showing 1 - 43 of 43 items