Kalamata Olive and Harissa Sauce, 350g
£6.00
notes
Bold yet comforting, this sauce can be used wherever you would normally use a tomato sauce. Rich in caramelised onion and olives, the salty, piquant and spicy sauce adds depth to pasta or can be used as a base for shakshuka.
Dimensions
350g
Ingredients
Tomatoes (31%), concentrated tomato juice, natural caramelised onions (17%), extra virgin olive oil, tomato paste, pitted kalamata olives (4%), capers, salt, parsley, sunflower oil, wine vinegar, garlic puree, smoked paprika, dried garlic, dried onion, dried coriander, dried mixed spices, paprika extract, acidity regulator: citric acid
Features
notes
Bold yet comforting, this sauce can be used wherever you would normally use a tomato sauce. Rich in caramelised onion and olives, the salty, piquant and spicy sauce adds depth to pasta or can be used as a base for shakshuka.
INSIGHTS
Yotam Ottolenghi is an Israeli-British chef and restaurateur who co-owns nine delis and restaurants across London and Bicester Village. He is also the author of nine award-winning, best-selling cookbooks. For more than fifteen years, he has written a weekly column for the Saturday edition of The Guardian and regularly contributes to The New York Times. His cooking is inspired by Middle Eastern and Mediterranean traditions, enriched with a wide range of global flavours and ingredients.
DETAILS & CARE
- No artificial colours or flavourings
- Winner of ** Great Taste Award 2025
- Whilst every care has been taken to remove the olive stones, some may remain
Glossary
Ottolenghi
