Description
Leccine and celline olives are typical of our area. They are harvested between October and November, and are immediately brought to our farm by the olive farmers. They are washed and debittered in water and salt for about 6 months using a method that is therefore natural and linked to our tradition. The olives are then processed to extract the pulp that makes up this paté composed of both varieties, to give a perfect balance of taste and colour. The paté is then potted, using extra virgin olive oil of course.
Ingredients: black olives (var. Leccine and celline), extra virgin olive oil, garlic, salt, lemon juice
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