M�rke: iContadini

Leccine and celline olives are typical of our area. They are harvested between October and November, and are immediately delivered by the olive farmers to our company. They are washed and amarised 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 made up of both varieties, to give a perfect balance of taste and color. The paté is put into pots, obviously using extra virgin olive oil.

Ingredients

black olives ("Leccina" and "Cellina" varieties) (88%),
olive oil,
whole salt,
extra virgin olive oil,
lemon juice.