The product
Patè di Olive Nere
Patè made with black olives cultivated and processed in Salento
Code:
94521
Country of origin:
Italy - Apulia
Weight:
100 g
Minimum order:
1 box with 6 pieces
| Description | Patè produced with a mix of 'Celline' and 'Leccine' black olives to guarantee the perfect balance in colour and taste; the olives are farmed in Salento, in Apulia, by 'I Contadini' farm |
|---|---|
| Appearance | Purple in colour, with a homogeneous texture |
| Taste | A perfect balance between the intense flavour of 'Celline' olives and the sweetness and delicacy of 'Leccine' olives |
| Curiosity | 'Leccine' and 'Celline' olives, typical of Salento, washed and dipped in water and salt for about 6 months using a natural and traditional method to eliminate the bitter aroma. The olives are then processed to extract their pul, finally the patè in potted using Apulian extra virgin olive oil |
| Our selection | The most interesting aspect of I Contadini is the deep link with the land and the traditions. The vegetables are produced by the firm, with integrated techniques, in the province of Lecce in Apulia region |
| Suggestions | Excellent for bruschetta or to suff sandwiches; delicious in combination with aged cheeses, but also sauteed with pasta |
| Weight | 100 g |
|---|---|
| Packaging | Glass jar |
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
From the same producer
