In the sunny groves of Puglia, garlic grows abundant below the olives that make this oil. When the autumn comes, the bulbs are harvested and added to the virgin pressing of the last season’s olives. Left to infuse, the rich extra virgin oil takes on the garlic’s rich aroma to produce this beautifully flavoured oil. Drizzle over bruchetta and roasted veg, or use it to finish grilled meat, soups and stews.

Extra virgin olive oil infused with chilli. Chillies love the sunshine of Puglia and grow like mad in the groves where this oil is made. When they're ripe and red, they're handpicked and added to the virgin pressing of the last harvest's olives. They're left to infuse giving this extra virgin oil a beautiful blush and intense hot flavour. Add extra spice to tomato pasta dishes, seafood risotto, or piping hot pizza, fresh from the oven.

In the groves of Puglia where this gorgeous oil is made, olives and basil grow side by side. When the basil is big and bushy, it’s picked by hand and added to the virgin pressing of the last harvest's olives. Left to infuse, the rich extra virgin oil and fragrant leaves soon produce this beautiful flavoured oil. Add some intense basil flavour to a homemade mayo, pour over a fresh salad of tomato, basil and buffalo mozzarella.

Extra virgin olive oil made exclusively 100% from olives from the maremma region of tuscany (back) Tuscan extra virgin olive oil Delicate, light and with a hint of pepper this extra virgin olive oil from Tuscany, is perfect for dipping or for finishing any Mediterranean dish. Fantastic for salads, dipping bread and antipasti or for finishing off soups, stews and pasta.

Gran Riserva is the king of balsamic vinegars. Sticky and sweet with a complex flavour and an intense dark colour, this is a precious condiment for finishing off your finest dishes. Mix with extra virgin olive oil to create a gorgeous dip for antipasti. Drizzle over special salads or try it’s amazing sweet-tangy flavour with ice cream. Made to ancient artisan methods in Modena, Italy, the home of balsamic vinegars since the Middle Ages. Cooked grape must and red wine vinegar are aged in wooden casks until their flavours sweeten and intensify to become this prized vintage vinegar.

Balsamic vinegar from Modena, the Italian home of true balsamics, comes this gorgeous vinegar, with rich, aromatic flavour and beautiful deep colour, it gives a sophisticated edge to the simplest vinaigrettes and brings out the best in fresh salads, meat and vegetables dishes. Using traditional artisan methods, this vinegar is made with a carefully balanced combination of cooked grape must and red wine vinegar aged in wooden casks for a uniquely intense flavour and rich colour.

Taggiasca olives from the lush coastal valleys of Liguria, pureed with extra virgin olive oil. Gorgeous spread on grilled fish or lamb chops, or in a sandwich of crusty bread and ripe red tomatoes.

Sweet, tangy sundried tomatoes, finely chopped with extra virgin olive oil from Liguria’s Argentina valley. Spread on hot toast, spoon onto a sizzling steak or swirl into yoghurt or mayo for a tasty dip.

A velvety puree of delicate Ligurian artichokes and extra virgin olive oil. Traditionally spread on crostini or bread. Warm with a little double cream for tagliatelle, swirl into risotto or spoon onto buffalo mozzarella as a lovely starter.