A blend of freshly harvested artichokes, extra virgin olive oil and wine vinegar. A perfect accompaniment to pasta or spread for bruschetta.

A blend of tender Sicilian "violet" artichokes with extra virgin olive oil, local oregano, garlic, parsley and chilli.

Premium quality quartered artichokes that have been charcoal grilled and preserved in Olive Oil.

Premium quality whole artichokes with long stems preserved in Olive Oil.

Premium quality whole artichokes with long stems "Alla Romana" preserved in Olive Oil.

The most petite, ripe and tender artichokes are harvested and quickly processed to preserve their freshness. Masseria Mirogallo exclusively use the local extra virgin olive oil to preserve their

Caper leaves (foglie di capperi) are thin and firm, with a delicate caper taste. Preserved in a delicate brine with Sicilian sea salt, they are ready to use after a quick rinse, or longer soak in

Sun-ripened mild chilli peppers are finely chopped, blended with parsley and fennel seed, then preserved in extra virgin olive oil and a splash of wine vinegar. Use this lively mixture to add a kick

Nocellara Etnea green olives, extra virgin olive oil Gran Cru Nocellara Etnea, parsley, mint, Hyblaean oregano, chilli, Hyblaean wild fennel, red garlic from Nubia, vinegar, Trapani sea salt.

Fried dried peppers snack. Peperoni Senise IGP -- A specialty of the Basilicata region: Sweet, mild peppers are strung on wreaths, dried in the sun, then fried in extra virgin olive oil and seasoned

A truly Sicilian condiment made with sundried tomatoes, tomato passata, capers, extra virgin olive oil, anchovies and chilli pepper.

Traditional preserved peppers of Molfetta and Giovinazzo, Puglia. Fresh peppers are cut into ribbons and make a characteristic noise when cut (hence the name "PRIC PRAC"), and then are blanched in

Capers from the Aeolian Island of Salina. Hand gathered and preserved in Sicilian sea salt.

Capers from the Aeolian Island of Salina. Hand gathered and preserved in Sicilian sea salt.

Caper berries are the fruit of the caper bushes from the Aeolian Island of Salina. Hand gathered and preserved in Sicilian sea salt.

Sweet Sicilian tomatoes are partially sun dried, to concentrate their flavour, but also to leave behind a bit of the juiciness and vitality of a fresh tomato. Preserved in Sicilian extra virgin olive