Add crushed olive salad to sandwiches and green salads. The fresh, vibrant flavour will transport you to the sun-kissed Mediterranean.

Olive salad is made with crushed green and kalamata olives. It’s flavoured with capers, herbs and red wine vinegar. You can eat it with crackers, charcuterie and feta cheese. Alternatively, use it as a topping for hummus as part of a meze feast.

For a speedy puttanesca sauce, add olive salad and chopped anchovies to tomato sauce. Tossed with spaghetti, this simple sauce is the perfect midweek meal.

Olive salad can be added to wraps, rolls and sandwiches. Pair it with tuna, grilled chicken or spicy salami. You can also mix it with labneh or cream cheese. Spread it thickly on toasted bagels and top with red pepper flakes and a squeeze of lemon.

Hellenic Sun olive salad is gluten-free, dairy-free and suitable for vegans.

Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Olives (green olives (50%) (olives, water, sea salt, citric acid) and kalamata olives (15%) (olives, water, sea salt)), red peppers, cauliflower, carrots, celery, green hot peppers, caper, basil, rosemary, onion, ginger, apple cider vinegar, red wine vinegar, sunflower oil.

Allergy advice: For allergens see ingredients listed in bold.

Store in a cool dry place, away from direct sunlight. Refrigerate after opening and consume within 15 days. May contain pits or pit fragments.