preserves & pickles

The initially crunchy garlic cloves become smaller, softer and acquire a jelly-like consistency during the 12-week fermentation.

Through fermentation, the onions lose their strong odor and acquire a delicate, creamy consistency with elegant acidity.

Small, hand-harvested Taggiasca olives of varying colors, from gray-beige to dark brown.

French spread made from meat cooked and preserved in its own juices and fat.

Sydney & Frances' cherry peppers are filled with hummus and marinated in oil.

French spread made from meat cooked and preserved in its own juices and fat.

Kalamata olives are one of the most famous and popular olive varieties in Greece and around the world.

Sun-dried tomatoes are a delicious and versatile ingredient that is popular in many cuisines around the world.

Venison terrine with cranberries – fine game specialty with a fruity note

Chalkidiki olives in brine are a delicacy from Greece, known worldwide for their unique taste and quality.

Rabbit terrine with Jurançon wine – a French delicacy for connoisseurs

This roasted red pepper – pickled with garlic and parsley – is perfect for all antipasti lovers.

Aromatisch, frisch und fein-würzig: Unser eingelegter grüner Pfeffer aus Indien begeistert mit seinem intensiven, aber angenehm milden Pfefferaroma. In Weinessig und Salzlake eingelegt, bleibt seine natürliche Frische perfekt erhalten. Ideal zum Verfeinern von Saucen, Marinaden, Fleisch-, Fisch- und Geflügelgerichten – ein echtes Highlight für die feine Küche.

This roasted eggplant from North Macedonia, marinated with garlic and parsley, makes an excellent antipasti, ideal as a starter or as a side dish to grilled food.

This roasted zucchini from Sydney & Frances, marinated in oil with garlic and parsley, is ideal for preparing antipasti, salads, on pizza, as well as on rolls and sandwiches.