The Black Olive Delicatessen

The Black Olive Delicatessen We are a beautiful delicatessen in the heart of Southwold.

15/05/2026

A bag of Torres pickle crisps walked into Black Olive and things got out of hand.

13/05/2026

From cheese box… to lunch.

An empty Baron Bigod box lined with foil, a little kitchen paper, a handful of seeds, and a few days later, fresh cress for thick-cut sourdough, cream cheese and hot smoked salmon from Silver Darlings Fish Co, Lowestoft.

Tiny kitchen rituals we never get tired of.

10/05/2026

Not every pairing has to make sense on paper.
Some just make you grin from the very first bite.

Torres Fried Egg Crisps layered with warm fried egg, shaved Comté, cracked black pepper and chive flowers from the garden.

Ridiculous? Slightly.
Delicious? Completely.

The crisps are all deep savoury richness and golden yolk flavour, while the nutty alpine sweetness of aged Comté somehow makes the whole thing feel far more sophisticated than it has any right to be.

A sofa dinner. A picnic snack. A midnight fridge raid elevated beyond reason.

Available now at Black Olive. 🍳

New in at Black Olive. 🇮🇹The new Diforti Truffle Burrata from Puglia — the region in southern Italy where burrata was fi...
08/05/2026

New in at Black Olive. 🇮🇹

The new Diforti Truffle Burrata from Puglia — the region in southern Italy where burrata was first created in the early 20th century as a way for cheesemakers to use every last strand of stretched mozzarella curd and rich cream.

This version folds delicate black truffle through the creamy centre, giving an earthy depth without overwhelming the sweetness of the milk. Rich, luxurious and unapologetically indulgent.

How we’d eat it?
• Torn over warm focaccia with good olive oil and black pepper
• With roasted mushrooms and thyme
• Melted gently onto hot sourdough with shaved asparagus
• Or very simply with Torres Truffle Crisps and a drizzle of honey for the ultimate sofa dinner

Keep it simple, serve at room temperature, and let it ooze. ✨

07/05/2026

A fresh delivery from The Tinned Fish Market has landed at Black Olive 🐟✨

Beautiful things in tiny tins.
Not supermarket tuna. Not an afterthought.
These are slow made, regional specialities with proper fishing heritage behind them.

🇪🇸 Pepus – Spain
A playful modern Spanish conservas range inspired by the tapas bars of Barcelona. The angulas de surimi al ajillo are a nod to the famous Basque baby eel dishes traditionally served sizzling with garlic and olive oil — rich, savoury and very moreish with cold beer and good bread. Their squid ink specialities are equally dramatic: deep, briny and unmistakably Mediterranean.

🇵🇹 Cântara – Portugal
Traditional Portuguese fish pâtés made to old cannery recipes. Smooth, intensely savoury and brilliantly nostalgic. Portugal’s conservas culture goes back over a century, where preserving the daily catch in olive oil and spice became both necessity and craft. These are made for warm toast, salty crisps and late evening aperitifs.

🇵🇹 Santa Catarina – São Jorge Island, Azores
Probably some of the most respected tuna conservas in the world. Produced on the volcanic island of São Jorge in the Azores using pole-and-line caught tuna and slow hand-packing methods. Every tin is packed by hand, with sauces inspired by Portuguese island cooking — olive oil, herbs, tomato, spice and garlic. Proper Atlantic provenance.

Tiny tins. Huge flavour. 🌊

There’s something very grounding about wandering around the garden in the evening, cutting whatever is in bloom, and dro...
06/05/2026

There’s something very grounding about wandering around the garden in the evening, cutting whatever is in bloom, and dropping it into the nearest empty jar.

No styling. No florist skills. No grand plan. Just seasonal flowers, fading light, and a recycled Perelló jar finding a second life on the kitchen table. 🌿

At Black Olive we spend a lot of time talking about food provenance and craftsmanship, but there’s also something lovely about simple everyday rituals like this, using what’s around you, noticing the seasons changing, and making ordinary things feel quietly beautiful.

Tonight’s mix: Red Campion, Bluebells and Spiraea, a little birdsong, a cup of tea and a very good chickpea jar. 🫙💐

04/05/2026

Torres Pairing #2

Black truffle crisps
Baron Bigod
Waveney Bees honey
Fresh thyme

Cut the bag open.
Add the good stuff.
Eat straight from it.

This is how crisps should be done.

03/05/2026

Sometimes the best things aren’t planned…

A bag of Torres crisps, a few things from the deli, and suddenly you’ve got something a bit ridiculously delicious.

Smoked paprika crisps taken in a completely different direction, proper Greek feta, olives, sharp little bites of cornichon and Suffolk salami from .

No recipe, no rules. Just good ingredients doing the work.

Everything here from Black Olive

Burrata, but the proper kind.From Puglia, where it was first made to use up leftover mozzarella and cream… and ended up ...
27/04/2026

Burrata, but the proper kind.

From Puglia, where it was first made to use up leftover mozzarella and cream… and ended up becoming one of the most indulgent things you can put on a plate.

This organic version from Diforti is exactly what you want it to be.
Soft shell, rich centre, nothing overworked.

Serve it at room temperature, tear it open, add good olive oil and something fresh alongside.
Tomatoes if they’re good enough. Bread if they’re not.

Simple, and better for it.

06/04/2026

A last minute vegan dish that nearly didn’t make it to the vegan…

Houmous, tapenade, chickpeas, herbs and good olive oil.

Simple, but very, very good. All available at the shop

Address

Southwold
IP186DP

Opening Hours

Monday 9am - 5pm
Tuesday 9am - 5pm
Wednesday 9am - 5pm
Thursday 9am - 5pm
Friday 9am - 5pm
Saturday 9am - 5pm
Sunday 10am - 4pm

Telephone

+441502722312

Website

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