No. 18 Black OlivePesto

Aromatic and bursting with flavour

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The enticing recipe combines dark Italian olives with oil, nuts, cheese, fragrant basil and a dash of Balsamic vinegar.

As versatile as it is tasty, the rich olive flavour adds a piquant touch to lazy lunches and mid-week meals and helps party hosts create crostini with a unique twist. Why not dollop on pizza, spread on fillets of fish for that Italian touch, or simply swirl into your favourite pasta.

Be in the know… olive trees can survive for over 4000 years. Many of the olive trees planted in the Ancient Roman era are still bearing fruit today!

How to use

With pasta, we think 100g of pasta per quarter jar of Pesto works best, or visit our recipe collection for more inspiration.


Sunflower Seed Oil, Basil, Tomato Puree, Black Olives (18%), Cashew Nuts, Medium Fat Hard Cheese (Milk), Salt, Balsamic Vinegar Of Modena (Wine Vinegar, Concentrated Grape Must, Cooked Grape Must), Cornflour, Chilli Peppers, Garlic, Acidity Regulator: Lactic Acid, Potato Proteins.


Nutrition per 100g: Energy 1484kJ/360kcal, Fat 37g (of which Saturates 6.2g), Carbohydrate 3.4g (of which Sugars 0.9g), Fibre 2.2g, Protein 2.3g, Salt 1.2g

Dietary Information

Contains: Nuts, Milk, Vegetarian Cheese

No added: MSG, GMO, Preservatives, Wheat and Gluten

Suitable for: Vegetarians

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