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Help / FAQ's
Whatever you need to know, we hope we have the answers here. Just click on the relevant question below.
- 1. Where can I see your list of stockists?
- 2. Do I need to refrigerate olives?
- 3. I'm trying to reduce my cholesterol levels, can olive oil help?
- 4. Is olive oil less fattening than other kinds of oil?
- 5. What's the difference between black and green olives? Are they different varieties?
- 6. Why do the olives you have when on holiday taste so much better than the ones you can get in England?
1. Where can I see your list of stockists?
We know loads of you read the press and want to know where our nearest stockists are to you. Unfortunately we don't list our stockists as our range of products is so huge and not all of our stockists stock all of our products... If you'd like to know who might stock a particular product near to you - give us a ring on 01258 474300 and we'll try our best to find out for you.
Don't forget if there's a lovely little place near you that you think should be stocking our stuff just let us know and we'll get in touch with them!
2. Do I need to refrigerate olives?
If they are packed in brine, or brine with a little olive oil, yes. If they are in just olive oil, no.
3. I'm trying to reduce my cholesterol levels, can olive oil help?
The consensus of opinion seems to indicate yes.
4. Is olive oil less fattening than other kinds of oil?
All fats have the same calorific content so the answer is no. But olive oil contains the highest levels of mono unsaturated fat, which numerous studies have shown to have a beneficial effect on cholesterol levels in the body.
5. What's the difference between black and green olives? Are they different varieties?
There are over 800 different varieties of olive so not necessarily. Basically, olives start off green and as they mature the colour changes through shades of pink, and gradually darkening to black.
6. Why do the olives you have when on holiday taste so much better than the ones you can get in England?
Mainly because people in other countries look on olives as a raw ingredient and are as likely to eat them as they are as we are a raw potato. Most of the olives available in the UK are just as they come - ie raw.
The Meds tend to buy olives and then prepare them to their own recipes adding flavourings such as spices, herbs, garlic etc. The commercially produced ranges, available widely, concentrate on consistency and reducing production costs rather than taste.
Olives Et Al are the only people who prepare genuine marinated olives in this country and it is more important to us that we maintain our standards rather than, for example, striving to reduce production costs.