In the early 90s, Giles and Annie Henschel embarked on a year-long adventure that would be the inspiration for Olives Et Al. Travelling on motorbikes through the Mediterranean, the Middle East and North Africa, they fell in love with the food they ate along the way. They couldn’t gather many souvenirs, but did gather recipes hoping to re-capture the essence of their experiences by recreating at home the foods they had enjoyed abroad. Using all the knowledge they’d collected during their travels, they launched Olives Et Al in 1993 to satisfy their own culinary cravings and to share great Olives with a wider audience.

The Olives Et Al team have been faithfully re-creating those recipes ever since, and have found many more, using traditional methods and top notch ingredients from the best suppliers they can find. They feel privileged to say that they’re still working with some of the people they met on that first journey as well as many more they’ve met on repeated trips back to old places and lots of new ones over the last 20 years. Today they are grateful to have a few awards for what they do and they thoroughly hope you like what you find.

“Olives Et Al is a champion of the best quality olives” Sheila Keeting - The Times.

“The Best Olives in the UK” Caroline Boucher - The Observer Food Monthly.

“Olives Et Al on the label in a guarantee of a top notch olive” Tom Parker Bowles - Mail On Sunday.

Nocellara Del Belice Olives 54%, Water, Salt, Acidity Regulator: Lactic Acid.

Allergens: Please see ingredients in BOLD. May contain traces of Nuts, Peanuts and Sesame.

Caution: May contain Olive stones.

Keep cool and dark, and once opened, keep refrigerated with the olives covered by liquid and eat within one month.

Packed in an environment that handles Peanuts, Nuts and Sesame.

These olives still have their stone in - eat with caution!