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Black olives spread from cellina di nardò olives, mild and spicy
The black olives spread is produced by depitting the celline olives, grounding them with a bit extra virgin olive oil and only 5% of spicy chili pepper, to enhance its special flavor. A typical apulian product, of unique taste like its place of origin, without the addition of artificial flavors or spices.
Straight from our olive groves in Ugento, we harvest and depitt a very rappresentative olive species from the area Salento, the cellina di Nardò olive.
In Salento, the south part of Apulia we have 2 traditional olive types, the ogliaola and the cellina di nardò olive and they are still the most rappresentative for the agrarian culture of Salento.
The Cellina Olive has progressively replaced the ogliarola olives, due to its robust characteristics and its resistance to weather and plague aversities.
The cellina olives are chosen primarily for the production of oil, whilst for an unique and tasteful pate cream, the cellina di nardò is our first choice.
The celline olives for a black olives spread
The black olives spread is produced by depitting the celline olives, grounding them with a bit extra virgin olive oil and only 5% of spicy chili pepper, to enhance its special flavor.
Available in 130g jars, the product is ideal to top and spicy your salads, antipasti, canapes and crackers. Upon request we can provide you with bigger sizes, ideal for gastronomies.
|Nutritional Information||pr. 100 g|
|Energi (KJ/kcal)||1157,25 Kjoule / 278,48 kcal|
|Fat (g)||29,87 gr|
|- of which Saturated fatty acids (g)||3,72 gr|
|Carbohydrate (g)||0,44 gr|
|Dietary Fiber (g)||1,37 gr|
|Protein (g)||1,45 gr|
|Salt (g)||0,34 gr|
|Peso Netto|| |