PUTTING FLAVOUR FIRST
Three things you should know
Generations of experience
If you want the very best produce you need to know good farming practice, Oliver's potatoes benefit from generations of farming expertise. Extensive experience of potato breeds, the correct management of the soil, the timing of seeding and harvesting are just a few of the crucial elements that make up the knowledge base that helps Oliver's produce some of Britain's best potatoes.
Always the very finest potatoes
If it's quality your looking for, look no further. Olivers potatoes go through rigorous testing processes including regular cooking and tasting tests.
We really do put flavour first.
Only the very best are selected to be brought to you under the Oliver's banner.
So when you see the Oliver's name you can rest assured you are looking at superior quality product.
A health environment produces the most delicious, wholesome produce. For Oliver's that means making sure the land is managed with sustainablity in mind. All of Oliver's potatoes are harvested on farms that carry the 'Red Tractor' seal of approval the industry mark for farms that care.
For a bountiful future
it has to be Oliver's.
Colour Coded clarity
Oliver's potatoes are sized and colour coded to ensure ease of selection
These potatoes hold their shape and have a firm bite, both buttery and sweet. They taste delicious boiled, steamed or roasted whole in their skins.
A very versatile potato with a creamy tasting flesh making them ideal for smooth velverty mash. They are also excellent cooked in a sauce.
These Potatoes are full of flavour, light with a fluffy middle when cooked, they are great for roasties, jackets and chips.
Oliver's potatoes are available to the wholesale market.
Subject to a minimum order we can deliver throughout the UK and Europe.
Oliver's are developing export links as far afield as Hong Kong and Singapore.
Wherever, whenever you need the highest quality potatoes call Oliver's and we will do all everything we can to meet your requirements.
Working with Chefs
Potatoes can be cooked in so many different and using the right variety with the right ingredients is key to complementing any dish.
The versatile übertubers can be baked, steamed, boiled, fried or roasted; served peeled or skin-on; kept whole or sliced, diced, or grated; and mashed or smashed (with skins).
The potato has an important role to play at the heart of many more dishes, both modern and traditional. It is both nutritious and filling and are the key ingredients in a vast range of recipies - from shepherd’s pie, bubble and squeak and Lancashire hotpot to Indian curries, Mediterranean moussakas and East European dumplings and puddings.
They have found their way into salads, soups, stews and casseroles; pies, Cornish pasties and Indian samosas; and a vast variety of cake or pancake variants, from fish cakes, hash browns, rostis, and gratins to Scotland’s tattie scone, Ireland’s boxty pancakes, Russian blinis, and Jewish latkes. Italians employ them as a pasta substitute (gnocchi) while Spaniards use them to bulk up omelettes, tortillas and frittatas.
Potatoes are a very good source of vitamin B6 and a good source of potassium, copper, vitamin C, manganese, phosphorus, niacin,dietary fiber, and pantothenic acid. Potatoes also contain a variety of phytonutrients that have antioxidant activity.