This pâté is crafted with nearly 90% olives, featuring two of the finest varieties from Apulian olive groves: Leccine and Celline. These olives are hand-picked at their peak ripeness between October and November, then preserved in brine for about 6 months. This patient process reduces their natural bitterness and ensures they're ready for use.
Once perfected, the olive pulp is chopped and jarred with oil—no vinegar, no artificial preservatives. The result is a pâté with a full-bodied, intense flavour that's irresistible on croutons or warm bruschette. So delicious, you'll find it hard to resist eating it straight from the jar!
