The imported olives are marinated in Cumbria. Great care is taken at every stage of the process, from the selection of the olives, the removal of the brine the olives are cured in, to the preparation of the marinades that give them their unique flavours.

The black Kalamata olives are naturally ripened in Greece. The green olives are also from Greece and are the Halkidiki variety. Both are selected from co-operative farmers who take their harvests to a ‘curer’ who cures the olives with water and sea salt.
This process of fermentation magically transforms the bitter tasting fresh olives into the delicious eating olives we all enjoy.