For 50 years Angela Offord’s grandmother would start her day with a cocktail of lethicin and cider vinegar. She lived to 96 and never suffered an illness. Her grandmother firmly believed that you are what you eat and passed on her recipes for health and longevity to Angela, who continues her tradition of preserving and bottling wholesome New Zealand produce.
The label began by accident when Angela started giving her bottled produce to friends and family as gifts. As the demand grew her husband Wayne suggested that she start AngieO so more people could enjoy her recipes. The range includes Garlic sauce and pickled garlic which both came from her grandparents 1950’s cookbook. Angela has travelled extensively and was inspired to expand her range to include liqueurs such as Limoncello, Liamcello, mellocello and Alloro which were the recipes of a very good family friend who grew up in Sant’Omero (TE), in the Abruzzo region of Italy.
Family friends from around the globe also contributed to the range. AngieO’s Pear and Walnut chutney hails from a little village in the Langoc region of France called Quissac and her Walnut pesto originated in a tiny restaurant in Pisa run by an Italian friend called Sergio.
“I have had a passion for preserving since I was a young girl living in Wanganui. My grandparents taught me so much about the secrets to living a long life and preserving straight from the garden. Now Wayne goes out and picks vegetables and I endeavour to have this bottled in ½ hour to ensure the goodness and flavour remain fresh.
The label began by accident when Angela started giving her bottled produce to friends and family as gifts. As the demand grew her husband Wayne suggested that she start AngieO so more people could enjoy her recipes. The range includes Garlic sauce and pickled garlic which both came from her grandparents 1950’s cookbook. Angela has travelled extensively and was inspired to expand her range to include liqueurs such as Limoncello, Liamcello, mellocello and Alloro which were the recipes of a very good family friend who grew up in Sant’Omero (TE), in the Abruzzo region of Italy.
Family friends from around the globe also contributed to the range. AngieO’s Pear and Walnut chutney hails from a little village in the Langoc region of France called Quissac and her Walnut pesto originated in a tiny restaurant in Pisa run by an Italian friend called Sergio.
“I have had a passion for preserving since I was a young girl living in Wanganui. My grandparents taught me so much about the secrets to living a long life and preserving straight from the garden. Now Wayne goes out and picks vegetables and I endeavour to have this bottled in ½ hour to ensure the goodness and flavour remain fresh.
