Greek and Mediterranean fine food specialists Odysea has launched 10 new products into Sainsbury’s this week, including the retailer’s first Skordalia a traditional Greek dip, a tart Balsamic Glaze with Raspberry and innovative Gin & Tonic style olives.
STORE CUPBOARD UPGRADE
The new range of glazes, oil, and olives captures the essential flavours of Greece and the Mediterranean and are all perfect for elevating a midweek meal, impressing guests, and creating authentic meze platters at home.
Balsamic Glaze with Raspberry is a versatile chef’s ingredient that will revolutionise a salad or take chocolate desserts to another level. The glossy glaze balances tartness from the concentrated IGP Balsamic vinegar, with a touch of sweetness from the fruit.
The new Balsamic Glaze with Truffle is made with 60% Balsamic vinegar of Modena (Aceto Balsamico di Modena IGP) and brings that luxurious umami truffle taste to a midweek risotto or weekend roast potatoes at a pocket friendly price.
Combining two foundational tastes of the Mediterranean diet, Odysea’s Extra Virgin Olive Oil infused with Garlic is destined to be drizzled over roast chicken, stirred into vinaigrette, or splashed into any dish where you might want to amp up the allium.
As the festive season approaches, Odysea’s new Gin & Tonic style olives are the perfect party accompaniment. Infused with quinine and juniper, and totally alcohol free, these fun-loving olives taste exactly like a G&T. The perfect olive for a dirty martini, these can be stored in the cupboard ready for when that Friday feeling strikes.
CHILLED MEZE
Odysea made history over 30 years ago when they helped Sainsbury’s become the first UK retailer to sell olives on the deli counter. Now they’re back with our launch of two chilled olive varieties, two chilled antipasti, and two chilled dips.
Odysea is proud to launch its nut-free Muhammara. Traditionally made with walnuts, crushed sunflower seeds have been used to create an earthy dip, blended with its own roasted red peppers and tangy pomegranate molasses. Serve with crudité or pitta, spread in your favourite sandwiches, or serve with grilled meats, fish, and vegetables.
Skordalia is a lesser-known Greek classic. Traditionally served in every taverna with bakaliaros (battered cod) or roasted beetroot, this garlicky dip is close to aioli. Made with a thick potato base, this robust dip is calling out for crisps or vegetable crudités, or to be scooped up with toasted pitta in a meze.
Odysea’s new Chilled Kalamata Olives are marinated with chilli and fresh rosemary, whilst the Chilled Mixed Olives are infused with red pepper and garlic for a true taste of the Mediterranean. The new range showcases our fully recyclable paper and plastic packaging. The pot is resealable — if you have the willpower! Throw them into pasta, scatter in a salad, or just eat straight from the pot.
Odysea’s Stuffed Vine Leaves andGigantes Baked Beans are an exciting plant-based addition to its chilled offering. Made for those in-between meal moments, a better lunchbox, or elegant aperitivo, each stuffed vine leaf is a satisfying mouthful of rice cooked with onions, dill, mint, and black pepper, hand-rolled with tender vine leaves. Odysea’s Gigantes Baked Beans can be snacked on chilled, or gently heated for an on-trend supper.
HELIOT STEAK HOUSE LAUNCHES LATE NIGHT ROULETTE
