Category WINNER ‘Chilled & Frozen – Savoury’ – in the 2025 Soil Association BOOM (Best of Organic Market) awards

Submerge fresh, pitted green olives in cold-pressed sunflower oil and extra-virgin olive oil, with wild garlic and plenty of basil, and you have a recipe for delight. Just tip into a bowl and enjoy, or serve alongside freshly sliced tomatoes and cheese for a delicious lunch.

In the remote south west of Sicily lies the Valle del Belice, home to a unique pecorino (sheep’s milk) cheese and to a large green olive renowned for its succulent flesh and delicate flavour. These Nocellara del Belice olives are presented whole, unpitted and in cold-pressed oils, preserving that buttery flavour until you take your first bite. Delicious served with a pecorino or similarly nutty, crumbly cheese, or simply enjoyed with a glass of ice cold white wine.

Classic organic sauerkraut: just cabbage and salt.

Eastern European fermented, organic cabbage packed full of natural goodness, taste and possibilities.

Just cabbage and Celtic sea salt – that’s it. You also need time. The result is super tasty and offers vitamins C and K, potassium, calcium and phosphorus. And it’s great in salad, with a sausage, even in a smoothie. Try not to cook it, just add it.

This sauerkraut is teeming with beneficial live bacteria and keeps fermenting at room temperature – that’s how you know it’s the real thing.