Nordic Olive

The olive from the North: premature walnuts Fruitslagers by Fruitslagers in Wijk bij Duurstede, treated like a traditional black olive and flavored with flavors from the food forest. Limited Edition (1/50)

Ingredients: 66% unripe walnuts, water, natural vinegar, rapeseed oil, salt, spruce, blackcurrant leaves, bay leaves. Allergens: walnuts

Test kitchen subscription

The fruitslagers the landscape together with food forests and growers. How many trees could you plant if Dutch olives became a popular snack? What would the fields look like if local matcha grew there? Could you make soy sauce from weeds?

With the Eat Your Landscape subscription, you can taste our greatest dreams about logical eating every season. You drink and eat, we plant. Be a fruit butcher and crack the food system with us! We deliver the landscape to your home every season.

Foraged Sambal

Ingredients: Spicy and locally floral. A baked, wild, aromatic sambal made from Dutch peppers with flavors from our landscape: tropical sea buckthorn and aromatic pine tips, underpinned by savory tomato and dulse seaweed. Limited Edition (1/50)

Red peppers, green chili peppers, onion, canola oil, water, apple cider vinegar, sea buckthorn, fermented tomato, garlic, dulse, pine, salt, sugar.

Wild Azines - 340ML

foraged and grown in food forests with a naturally fermented vinegar base. Try, for instance, the floral and slightly tingling 'Vlierbloesem-Szechuan Vinegar,' or the 'Wilde Kruiden Vinegar,' from verbena to woody pine. The ‘Eik & Bes’ contains red fruit with the tannins and depth of wooden barrels.

Dessert Syrups - 690ML

Made from ingredients from our direct surroundings. Get to know the ‘Hollandse Hazelnoot’ from the orchard of Field 4, 'Noordzee Karamel' with dulse from the North Sea, and 'Nederlandse Vanille,' which is experimentally grown in the Westland. Use in a Mocha Martini, Vanilla Crème Brûlée, or make the tastiest North Sea Caramel ice cream.

Condiments - 150ML, 250ML

From our own by-products, Fruitslagers creates powerful flavor enhancers through preservation and fermentation. Be careful not to get addicted to the ‘Tempeh Chili Oil,’ ‘Bitter Bloed Marmalade’ as a Negroni on toast, or ‘Madame Gember Hotsauce’ made with Dutch Madame Jeanette peppers.