From our olive groves in the Ugento area, we harvest and pit a typical cultivar from Salento, the Cellina di Nardò olive, collected from the majestic olive trees.
In Salento, we have two main olive cultivars, the Ogliarola and the Cellina di Nardò, which are still representative of the agricultural and olive culture of the region.
The Cellina variety, due to its hardiness, resistance to climatic and pest adversities, and consistent productivity, has gradually replaced the Ogliarola.
The Cellina olives are exclusively intended for oil production, but to enjoy a cream with a distinctly 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 (at the origin), to enhance the flavor.
Packaged in a 130g jar, the product is suitable for dressing salads, tarts, and crostini. Upon request, a larger size suitable for gastronomy can be made.
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