Shop L'Affinage with complete confidence. It's business as usual for us at L'Affinage HQ. Bringing you the finest selection of artisan cheese, and as always we prepare and package under the strictest of food & hygiene conditions. Your safety is, and always will be, our priority. Lou &Leo
Naturally ripened pitted black Kalamata olives in oil, no added flavours just delicious olives.
These olives have been prepared using beautifully wholesome & traditional Mediterranean methods; all Silver & Green Olives are naturally ripened and then picked, ready to be authentically cured.
Silver & Green olives are fermented using a slower, more traditional process than others (and they are not pasteurised either!). Because of this, the lactic acid bacteria formed during the pickling and some of the yeasts in the fruit, can hang around and form a little bubble or white clouding in the pack. It’s natural, healthy and won’t affect the enjoyment of your olives!
Plump pitted green olives in oil carefully hand stuffed with a fiery hot piri piri chilli pepper.
These olives have been prepared using beautifully wholesome & traditional Mediterranean methods; all Silver & Green Olives are naturally ripened and then picked, ready to be authentically cured.
Silver & Green olives are fermented using a slower, more traditional process than others (and they are not pasteurised either!). Because of this, the lactic acid bacteria formed during the pickling and some of the yeasts in the fruit, can hang around and form a little bubble or white clouding in the pack. It’s natural, healthy and won’t affect the enjoyment of your olives!
Mixed pitted olives in a hand prepared oil marinade of smoked paprika and chilli.
These olives have been prepared using beautifully wholesome & traditional Mediterranean methods; all Silver & Green Olives are naturally ripened and then picked, ready to be authentically cured.
Silver & Green olives are fermented using a slower, more traditional process than others (and they are not pasteurised either!). Because of this, the lactic acid bacteria formed during the pickling and some of the yeasts in the fruit, can hang around and form a little bubble or white clouding in the pack. It’s natural, healthy and won’t affect the enjoyment of your olives!
Fruity pitted green olives in hand prepared oil marinade gently flavoured with sweet basil.
These olives have been prepared using beautifully wholesome & traditional Mediterranean methods; all Silver & Green Olives are naturally ripened and then picked, ready to be authentically cured.
Silver & Green olives are fermented using a slower, more traditional process than others (and they are not pasteurised either!). Because of this, the lactic acid bacteria formed during the pickling and some of the yeasts in the fruit, can hang around and form a little bubble or white clouding in the pack. It’s natural, healthy and won’t affect the enjoyment of your olives!
Plump pitted green olives in oil hand stuffed with a generous clove of pickled garlic.
These olives have been prepared using beautifully wholesome & traditional Mediterranean methods; all Silver & Green Olives are naturally ripened and then picked, ready to be authentically cured.
Silver & Green olives are fermented using a slower, more traditional process than others (and they are not pasteurised either!). Because of this, the lactic acid bacteria formed during the pickling and some of the yeasts in the fruit, can hang around and form a little bubble or white clouding in the pack. It’s natural, healthy and won’t affect the enjoyment of your olives!
A fragrant mix of whole olives in a hand prepared oil marinade with rosemary & garlic.
These olives have been prepared using beautifully wholesome & traditional Mediterranean methods; all Silver & Green Olives are naturally ripened and then picked, ready to be authentically cured.
Silver & Green olives are fermented using a slower, more traditional process than others (and they are not pasteurised either!). Because of this, the lactic acid bacteria formed during the pickling and some of the yeasts in the fruit, can hang around and form a little bubble or white clouding in the pack. It’s natural, healthy and won’t affect the enjoyment of your olives!
It takes more than a few dry crackers from the back of the cupboard and a dollop of chutney to impress your guests. You’re aiming for domestic goddess (let’s not judge), not domestic science, remember! The key is to channel your inner artist and just let yourself go! In the beginning its important to consider the shape of your serving board (long and thin for a flight of cheeses or round for sharing) and of course the material. You can use slate, wood, glass; anything that will provide a suitable wipe-able surface. You’re trying to create drama, an interplay of
Three very extraordinary individual cheeses; ‘Lypiatt’; soft, velvety, made with creamy organic Jersey milk at the Old Cheese Room in Wiltshire. ‘Tibb’; a savoury ewes’ milk grenade by Tim & Angela of Homewood in Ubley, and the piquant ‘Baby Burt’s Blue’ made by Claire Burt in Cheshire.
We’ve added a beautiful bottle of Aglianicone Etichetta Montefortino Tempa 2014; a mid-weight and dark fruited unoaked version of Aglianico – the great red grape of Southern Italy. Fruity elegant notes with a touch of spiciness!
And paired this lot up with two exceptional whole British saucisson, made and cured on the farm at Westcombe Dairy. A little hit of umami with some delicious plump juicy olives on the side, some exquisite rich, ‘Red Onion & Port’ Chutney from Rosebud Preserves and enjoy on top of a shard of the saucer sized Peter’s Yard sourdough crackers.
All this and FREE DELIVERY! POW! You’re in for a real treat.
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* Some our cheeses are seasonal or are not available all year round. If for any reason we can not source a particular cheese we will always find another delicious substitute to the equivalent value of the cheese that is being replaced.
Are you ‘cheesed out’ after Christmas? Do you have a few odd bits of cheese left over and you are not sure what to do with them? Well, fear not for we have the perfect solution for you and your fridge! Personally I think cheese is one of the most adaptable and versatile ingredients to have to hand in any kitchen and everything tastes better when fromage is added. Here’s a few ideas to use up any odd leftover pieces hanging around and rustle up a tasty dinner to boot for pennies. How about stuffing leftover stilton into olives for
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