Classic Chilli & Garlic Whole Olives in Extra Virgin Olive Oil

Whole green and Kalamata olives in Extra Virgin Olive Oil with garlic, chilli and black pepper. Rich, savoury and gently warming.

A generous mixture of whole green and Kalamata olives, naturally fermented before being left to marinate in Extra Virgin Olive Oil infused with garlic, chilli, paprika and cracked black pepper. The chilli brings a gentle warmth rather than fierce heat, while the garlic and pepper make them deeply savoury.

The recipe came to us in Monterosso Almo, Sicily, where it was shared by our friend Gaetano Amato. His hospitality was boundless and his olives were exceptionally good. We have been making our version ever since, preparing each batch by hand here in Dorset.

Put them on the table with a cold drink and a little bread for soaking up the oil. Scatter them around roast chicken, spoon them over warm potatoes or use the remaining oil for cooking and dressing. The stones slow you down, which is sometimes exactly what an olive should do.

250g jar.