Ottolenghi flavours often take time. Smoking, aging, infusing, browning - these are some of the ways to draw out and intensify flavour. That's why they created some time-saving solutions to add serious depth to your dinners. Their spices, condiments, and sauces make dishes taste like they've been simmering all day. Bringing the joy of the Ottiolenghi kitchen to yours.
Ottolenghi began in a small shop in Notting Hill in 2002. Since then, the team has slowly expanded, their scope has grown, and exciting new ingredients fill the cupboards. But so much has remained the same. In 2002 chefs Yotam Ottolenghi and Sami Tamimi were at the helm, creating a food shop, deli, restaurant, and bakery. It became a place with no single description but was a clear reflection of their obsessive relationship with food.
From this, Ottolenghi has developed a style of food which is rooted in Middle Eastern and Mediterranean traditions, but which also draws in diverse influences and ingredients from around the world. Their commitment to the championing of vegetables, as well as unusual ingredients, has led to what some call The Ottolenghi effect. This is shorthand for the creation of a meal which is full of colour, flavour, bounty and joy.
