Taggiasche olives are cured and then blended with 100% taggiasche extra virgin olive oil, and combined with a selection of herbs to produce a paste which has a delicate flavour and soft texture.

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

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

Basil Genovese 35%, extra virgin olive oil 30%, cashews, cheese, Grana Padano cheese, pecorino cheese, milk whey, garlic, pine nuts, salt. Acidity corrector: citric acid. No preservatives.

Together with Pesto alla Genovese, Salsa di Noci is one of the great classics of Ligurian cuisine. The recipe basically uses only 3 ingredients, 50% walnuts, 35% extra virgin olive oil and Grana

Fresh basil, parsley and capers are blended with extra virgin olive oil and wine vinegar. Serve as an accompaniment to steak or roast meat, or atop boiled potatoes or grilled vegetables.

Heirloom varieties of zucchini are harvested by hand, cut into strips and dried in the sun. They are then blended with a combination of extra virgin olive oil, oregano, vinegar and chilli peppers for

A delicious and wholesome mixture of pristine sundried tomatoes, fresh basil and extra virgin olive oil.