Brindisa Black Olive Paste

Description:

Ripe black Empeltre olives from the Spanish region of Aragon are used in Brindisa's black olive paste. To create this fragrant and intense paste, the skins and stones of the olives are removed and the flesh is then ground to a smooth paste!

Serving suggestion:

The concentrated taste of the olives can be used to bring a touch of the Mediterranean to a wide variety of tapas or more complex recipes. Delicious served simply with a chunk of crusty bread!

Suitable for vegetarians

£2.95

  • Ingredients
  • Delivery
  • Storage
  • Reviews

Ingredients: Empeltre olives, hint of salt

Allergy advice: For allergens see ingredients in bold.

Product of Spain.

Cost: We're currently offering FREE Friday local delivery (to postcodes IP10 & IP11 ONLY). £12 minimum spend. Please enter code LOCALFREEFRIDAY at checkout. This is available on Fridays only and we need a minimum 36hrs notice please!
To mainland UK only (excl. Highlands & Islands) delivery is: FREE for orders £100.00 & above and £7.95 for orders below £99.99. For an additional £3.00, Morning Delivery (pre-12.00) can be selected at Checkout.

Important: Due to the perishable nature of our fresh products they will require refrigeration upon arrival. It is your responsibility to ensure that an address is provided (work or home) where someone will be in to receive your delivery OR that specific instructions are entered to leave your parcel in a safe place/with neighbour etc. We cannot be held responsible for parcels which are undelivered due to customer/recipient not being available to receive order or due to parcel going missing once left in a 'safe' place.

Day: At checkout you will be able to select your preferred delivery date. If for any reason, we are unable to deliver on that day, we will will be in contact to arrange another suitable day.

Please contact us for local delivery & for collection in person.

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Store in a cool dry place, away from direct sunlight. Once opened, keep refrigerated below 8°C and consume within 1 week.