date:May 31, 2012
.
Green olives arrive in barrels of brine and black olives in dry barrels, as they make their own brine. We then prepare them by adding ingredients such as vinegar, herbs, chilli, spices, pestos and tapenades.
We have strict segregation for allergens, the major one we use being nuts, which we lock in a cage near the goods in and keep separate from everything else.
We have a small product development lab, in which we test out new recipes and flavours in small batches before scaling them up. We