Hot on the heels of its spice blend launch earlier this summer, Olives Et Al has expanded its catalogue to include a trio of hot sauces.
Lewis Slayer, head of business development at Olives Et Al, told FFD this was part of the company’s strategy to provide a wider range of products to its existing customers.
“We stopped working with wholesalers 18 months ago and we now have over 100 retail products in our catalogue,” he said.
“Historically, most of our products were ready-to-eat from the jar, whereas this year we have started to introduce products people can cook with.”
Slayer acknowledged that the hot sauce market is a crowded space, but insisted Olives Et Al is offering something different.
The sauces are made with a fermented chilli mash, preserved lemons, spices and extra virgin olive oil. They are completely free from gums and artificial preservatives.
Fermentation rather than heat treatment was a point of principle for Olives Et Al.
“From day one, our olives have been naturally fermented, marinated and jarred. We don’t like cooking products and we wanted to do the same with the hot sauces.
“The fermentation of the chillis also results in a sauce with greater depth and less heat.”
There are three varieties: Habanero is described as “intense and fiery, with a deep fermented tang and a smooth burn”; Chipotle is “rich and smoky with a warming sweetness and mellow depth”; and Jalapeño is said to be “bright, fresh, and zesty, offering crisp green heat with a clean finish”.
WSP £2.99/150ml; RRP £5 – £5.50.
This article first appeared in the September issue of Fine Food Digest.
