Beef Olives have been a part of British cuisine since the 16th century. Given the name, one would think that they actually contain olives. Actually, this is not the case. “Olive” is a British term for for wrapping meat around a savory stuffing, browning it and finishing it in a brown sauce. In this case, a combination of smokey bacon off-cuts mixed together with seasoned fresh pork and wrapped in a thin beef topside steak before braising in boozy thick gravy.
Cooking Instructions: Fry each side for 2 minutes and simmer in sauce for 40-45 minutes
Storage Instructions: Unopened -18°C ~ Opened -18°C
Ingredients: Beef Meat, Cucumber, Onion, Chicken MDM, TVP - Soya, Bread Flour: White bread flour (Gluten), selective bran, fortificant mix, Spices: Celery Salt, Black Pepper, Cayenne Pepper, MSG, Majoran, Peri-Peri, Garlic Salt, Yeast Extract, HVP, Egg, Rusk: Maize, salt, baking powder, guar gum & dextrose, Salt, Cereal Binder: Pre-cleaned pre-cooked white maize milled to a specific size with hydrocolloids, HVP - Egg, Phosphate
Intolerance: Celery, Maize/Animal and derivatives, Yeast, Allium Genus (Onion & Garlic)
Allergens: Egg or derivatives, Soy, HVP, Wheat (Gluten) and derivatives, MSG, Sodium Metabisulphites