From our olive groves in the countryside of Ugento, we harvest and pit a typical cultivar of Salento, the Cellina di Nardò olive, collected from majestic olive trees.
In Salento, we have two main olive cultivars, Ogliarola and Cellina di Nardò, which still represent the core of the region’s agricultural and olive-growing culture.
The Cellina variety, thanks to its rustic nature, resistance to climatic and parasitic adversities, and consistent yield, has gradually replaced the Ogliarola.
Cellina olives are used exclusively for oil production, but to enjoy a spread with a truly typical flavor, we process the Cellina di Nardò olive into a delicious pâté.
Cellina olives for a Black Olive Pâté
The Black Olive Pâté is made from pitted Cellina olives, with the addition of Extra Virgin Olive Oil (from origin), to make it even more flavorful.
Packaged in a 130g jar, the product is ideal for dressing salads, savory pies, and crostini. A larger format suitable for gastronomy can be made upon request.
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