Pickled Veggies & Pickled Products from Around the World
Crunch into sweet, savoury and meaty pickled goodies!
Pickled products are so handy to have on hand any time you need to whip up a quick meal. Pickles themselves are simply a classic snack, but have you dived deeper into the world of pickled goodness? Try our pickled veggies, fish and olives that add sweet, savoury and classic Mediterranean flavours to any meal.
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- Pleasantly mild
- Perfect for cold cut platters
- Made with the best ingredients
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- 2 Ajvar specialities each 290 g
- 1x Fig Delight, 380 g
- Great with bread, BBQ & cheese
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- Versatile use
- Ideal for fish and meat dishes
- For delicious pasta sauces
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- Gorgeously crunchy
- Sweet and sour
- Fine speciality
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- Made with selected ingredients
- Pleasantly sour
- Delicately spiced
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- From Italy
- A fruity speciality
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- Made with the best ingredients
- Traditionally made
- Very spicy
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- Made from the best ingredients
- With peppers and cucumbers
- Traditional recipe
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- In a spicy olive oil marinade
- With garlic & oregano
- Unique taste
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- Pleasantly fruity & mild
- Whole fruit without a stone
- Refines cold & warm dishes
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- Pickled in vinegar and salt
- 100% natural ingredients
- Versatile use
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- Delicious served raw or cooked
- Viennese style
- Delicately seasoned
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- Mildly seasoned
- Made according to a traditional recipe
- Typical Viennese flavour
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- Made with the best Spanish olives
- Packed in the finest olive oil
- Unparalleled flavours
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- Selected ingredients
- 100% from Austria
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- Sweet taste
- Delicious base for sauces
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- Bright yellow fruits
- Mild flavour
- Carefully heat-treated
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- Lovely garnishes
- Perfect for cooking
- Made with the best ingredients
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- Intense red colour
- Sweet and fresh
- Peeled by hand
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- Pickled delicacy
- Selected ingredients
- Perfect for cold cut platters
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- Large olives
- From Puglia
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- From the Cantabrian Sea
- Especially aromatic
- White, firm meat
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- Styrian specialty
- No need to soak and cook
- Not marinated
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- Filleted by hand
- Matured in salt for 6 months
All prices incl. VAT.
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