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make a purée
Drizzle over stuffed peppers or boiled new potatoes
their Kalamata and herb olives are infused with whole rosemary and bay leaf directly in the tin and are topped with brine and extra virgin olive oil
We love this with an omelette or grilled chicken
CastelineS Singuliére Extra Virgin Olive Oil Sauces & Pastes make a puréeProduced by Castelas Jean Benoit harvests his olives young, and presses them very carefully within hours of picking, to produce a herbaceous, vibrant oil that hums with the flavours of fresh fruit, herbs and spices. 2025 Harvest Tasting Notes: Singulire is CastelineS special cuve each year it unveils its own character, a taste or special blend. This years vintage has distinct fruity aromas of grapefruit and blackcurrant which continue into the taste,
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