With no formal culinary education, Janice always relied on her intuition and innate pleasure for cooking when creating her blend of flavors.
It took 8 years in the food and beverage industry before Denise to consider a career as an assistant, after working in restaurants.
Originally I studied hospitality management at University but I got into cooking while working at Macaroon.
The transparency of classic jars gives a premium feel and emphasizes our olives' quality and vibrant colouring. Pasteurisation in glass also allows for much lower salinity levels.