The product

Il Pesto di Olive

Pasta sauce made with Leccine and Celline olives

Code:

93883

Country of origin:

Italy - Apulia

Weight:

100 g

Minimum order:

1 box with 6 pieces

Product Features

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Description	Pesto pproduced with Leccine and Celline olives punded with apulian almonds, 24 month Parmigiano DOP and fresh basil
Appearance	The grain is fine and the colour uniform
Taste	Incisive and interesting, the intensity of the olives stands out and goes very well with aroma of the almonds
Curiosity	All the vegetables used for the production are processed by hand
Our selection	The most interesting aspect of I Contadini is the deep link with the land and the traditions. The vegetables grown with integrated techniques, in the filelds of the farm in the province of Lecce in Apulia region. After being picked by hand, the vegetables are immediately transported to the factory near the fields to be processed and packaged, always manually and following the traditional recipes of Salento
Suggestions	Pasta sauce ideal port two portions. Although it is design for first courses, try it also on pizza with Nduja: seeing is believing!

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Ingredients	Sunflower seed oil, black olives (kind "Leccina and "Cellina") (33.3%), sundried eggplants, ALMONDS (2.7%), Parmigiano Reggiano cheese (MILK, salt, rennet) (2.7%), extra virgin olive oil, basil, lemon juice, garlic, unrefined salt, black pepper
Allergens in ingredients	Milk and products thereof, Nuts and products thereof
Weight	100 g
Packaging	Packaged in a glass jar with capsule
Storage Conditions (packaged products)	Store at room temperature away from sources of heat and light
Instructions for use	Once opened, keep refrigerated and use within 3 days
Nutrition Declaration	Energy: 1897 kJ / 461 kcal Fat: 48 g of which saturates: 7,7 g Carbohydrate: 2,3 g of which sugars: 1 g Protein: 4,4 g Salt: 2,3 g Typical value per 100 g

The producer

I Contadini - Ugento (LE) - Apulia

Why we chose them

"I Contadini " farm, run today by the third generation, has been founded in one of the most suitable areas for the cultivation of vegetables, in Apulia, more exactly in Salento, the so-called "land of sun, sea and wind". The fantastic climate of this land, warmed by sun all over the year, together with fertile ground structure and positive sea influence, is perfect to obtain excellent tomatoes and all kind of vegetables. An "integrated production" technique is applied to cultivate more than 20 hectares of open fields vegetables: long tomatoes, cherry tomatoes, eggplants, courgettes, sweet and hot peppers, artichokes. Vegetables are naturally dried up by the sun of Salento, so that all the water in excess is taken away and the product is preserved in its organoleptic and nutritive qualities. Drying vegetables in the sun is a very ancient art, today almost totally abandoned; even though difficult and delicate, it allows to obtain an absolute unique organoleptic result: softness of pulp, preservation of vitamins, proteins and mineral salts, and a special harmonic flavour which is by far more recognizable. Short production chain and short label: Edoardo Trentin, with his brothers, takes care of the all process, from cultivation to packaging in olive oil, without preservatives

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