Oils & Vinegars

A good balsamic glaze is all about balance, and Giuseppe Giusti Balsamic Crema does it exceptionally well. Made using Giusti’s renowned balsamic vinegar, this thick, glossy crema brings together natural sweetness and deep, tangy richness in a way that’s easy to use and hard...

Sherry Vinegar is such a wonderful ingredient to have in your store cupboard, it adds complexity to dressings, stews, soups and sauces. El Majuelo Sherry vinegar is produced in the heart of Jerez de la Frontera, Southern Spain by a family business with over...

El Majuelo produce their sherry vinegars in the heart of Jerez in the South of Spain and this variety has been made from the sweet Pedro Ximénez grape variety. It's complex flavour is aromatic, soft with sweet and sour notes. It's perfect for dressings, soups,...

O-Med's Cabernet Sauvignon Red Wine Vinegar is a deep purple, artisan wine vinegar aged for 12 months in French oak barrels. Made by O-Med, a family-owned producer based in Ácula, Granada, the extended oak ageing gives it a balanced, smooth acidity with real fruit...

O-Med's Aged Chardonnay Wine Vinegar is an artisan white wine vinegar made using the Schützenbach method – a slow, traditional process in which only the alcohol in the wine is converted into acid, preserving much more of the original Chardonnay's fruit and floral character...

O-Med's Moscatel Vinegar is a Spanish wine vinegar made from Moscatel grapes, grown under Andalusia's warm Mediterranean sun and prized for their high natural sugar content and floral aroma. Made by O-Med, a family-owned producer based in Ácula, Granada, the vinegar is aged in...

O-Med Cider Vinegar is made from the juice of ripe Granny Smith and Golden Delicious apples grown in Lérida, Spain, and fermented slowly using the Schützenbach method - a traditional technique that converts the alcohol into acid gently, rather than rushing it. It's made...

Asian Rice vinegar is made from fermented rice, this classic Mizkan Rice Wine Vinegar has a mild, slightly sweet taste and is perfect for seasoning sushi rice, pickling vegetables and making dressings. Allergens: none. Ingredients: Distilled vinegar (made from alcohol with rice extract), water.

Black Rice Vinegar has a wonderful complex flavour. It's slightly smoky, slightly sweet with a sharpness that lifts and accentuates flavours. Use it when making dipping sauces, braised meat dishes, in soups and broths. Recipes that use this ingredient:Dan Dan NoodlesGinger & Chilli Green...

Picual Novo by O-Med is an extra virgin olive oil to be really excited by. This oil is made on the first day of the olive harvest using 100% Picual olives that are selected from the best olive trees. It really captures the peak...

This is the same limited-edition O-Med Novo Picual First Day Harvest olive oil – pressed from Picual olives picked on the very first day of the harvest – presented in a gift-ready presentation box. It's the same intensely flavoured, first-press oil as our standard...

This is a great example of how much character a single olive variety can bring. Roi Taggiasca Extra Virgin Olive Oil is made using Taggiasca olives - a small, late-harvest variety from Liguria in north-west Italy, known for producing oils that are soft, slightly...

Say it with food! If you have friends and family who are real foodies, then an E-Voucher is an ideal gift. Birthdays, weddings, Christmas, anniversaries or just to say a really big foodie thank you to someone. Place your order using all your own details...

Odawaraya has been making food in Koriyama, in Japan's Fukushima Prefecture, since 1933. Its founder learned his trade at an old pickle shop in Odawara, which gave the business its name, and for decades the family made tsukudani and pickles. Today they also make...

Odawaraya started out in 1933 in Koriyama, Fukushima, making tsukudani and pickles. The founder had trained at a pickle shop in the town of Odawara, and he named his business after it. Over 90 years later the company is still in Koriyama, and its...

Odawaraya has been making food in Koriyama, Fukushima since 1933, when its founder opened a tsukudani and pickle business named after the Odawara shop where he'd learned his trade. The company still makes pickles, but it's now just as well known for its "eating...