Ingredients: Pitted Green Olives, Artichoke hearts & Onion cooked in White Balsamic Vinegar and Extra Virgin Olive Oil.
Gorgeous smeared over warmed Ciabatta with Creme Fraiche.
Romesco is an innovative South African company run by a bunch of food lovers.
They specialise in marinating kalamata and green olives in different recipes with a tangy marinade and extra virgin olive oil, 26 of them in fact!
Firm favourites are the Tangy Kalamata, smokey Campfire, herby Greek Moussaka, lemony Tajine and we can't forget their wonderful stuffed olives with feta, garlic, almond, and lemon. They also make a plethora of sauces, chutneys and pestos, including the amazing Catalonia pepper sauce called Romesco that gave its name to the company.
The famous plump kalamata olives are grown in the Cederberg Valley, Western Cape, South Africa, and then sent to Romesco brined and ready for processing.
All the manufacturing takes place in the cool Midlands, KwaZulu Natal, where they also have a physical store that you can visit and taste all of their goods.