WIEDERDA20

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

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

Pickled green pepper from India. Fresh, aromatic, for sauces and pepper steak.

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.

Mashed potato seasoning For Grandma, a gift idea for the best cook in the family.

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

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

Butterbrot Seasoning Good Luck, a hearty good-luck gift.

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

A crunchy sesame topping with herbs and lemon, for bread, egg, vegetables and bowls.

Dried morel caps, a gourmet mushroom. Soak before use, never eat raw.

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

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.

Spreewald horseradish with an apple note.

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

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

WASSER spice blend, fresh and mineral for melon, salads and sea fish.

Minced meat in a jar from the Ahle Wurscht pig. A North Hessian snack speciality.