Mengenrabatt Feinkost / Fremdware

Purple Kalamata olives from Messenia in a mild sea salt brine, a classic of Greek cooking.

Fresh Kampot pepper fermented with sea salt. Crisp, fiery, ideal as a finish.

The purple mustard from Brive gets its fruity note from the red grape must from which it is made.

Balsamic vinegar with lemon thyme from Klingenberg. Herby for salads and fish.

Yellowfin tuna in olive oil, premium from Calvi. For vitello tonnato and pasta.

Cherry peppers filled with chickpea hummus. Mild and creamy for mezze and aperitivo.

French mango vinegar from Libeluile. Tropical-fruity for salads and poultry.

Sun-dried tomatoes in olive oil with herbs and garlic, a Mediterranean classic.

French goose rillettes by Feyel. A fine bread spread for toast and starters.

Pindjur by Pelagonia, a velvety-sweet spread. For bread, starters and grilled dishes.

Tuna pieces with plums from Brittany. Sweet and savoury for apéro and salads.

A unique vinegar specialty made from red wine grapes from the steep slopes of Klingenberg – grown by the Holland family!

French duck rillettes by Feyel. A creamy bread spread for toast and apéro.

A L'OLIVIER herb oil with thyme, marjoram and rosemary. Mediterranean for salads and bruschetta.

Robust Kalamata olive paste by Deligreece, for bruschetta and antipasti.

Chalkidiki olives in sea salt brine. Large and meaty for antipasti, mezze and farmer's salad.

Olive wood perforated spoon by Klawe. A fine kitchen helper for serving and draining.

Butter knife in solid olive wood, each piece with its own grain.

Spreewald horseradish with an apple note.

A fine horseradish with a pleasant hint of cranberries from the Spreewald mustard factory.