olive hotsauce with grilled eggplant & capers. 200ml

The inspiration behind this hotsauce comes from a Sicilian dish called caponata, regularly on our menu throughout the peak of summer. It celebrates seasonal eating with an amalgamation of fruits and herbs that ripen together under the long summer days. This condiment is packed with char grilled eggplants, tomatillos, slowly caramelised rossa lunga di firenze onions, jalapeños, diavolicchio chillies, garlic, lovage, basil, capers and of course the star that really underpins the bold flavour, olives.
Enjoy simply over steak and lamb chops, drizzled over a feta & veg tart, sloshed over arancini or simply mixed with olive oil and served with crusty bread for dipping. Add to anything that needs a real kick of olivey goodness.

(Heat: 2/5)

0 = no heat

1 = mild

2 = a lil something

3 = oh hello

4 = damn

5 = fuck

Ingredients: eggplant, tomatillos, onions, garlic, chilli, lovage, basil, olives, capers, olive oil, brown sugar, white wine vinegar, naturally fermented white vinegar.

Storage: shelf stable, although if you notice any effervescence it indicates that fermentation has started back up, not a problem - simply store in the fridge. Our 'best before' dates are written underneath the bottles.